Sunday, July 22, 2018

Matt Clifford: Bananas and the Ugly Side of Food Waste / Las bananas y el lado oscuro del desperdicio alimentos (TEDxBend, 2017)

Bananas are the most wasted produce item on the planet. For the last five years, food entrepreneur Matt Clifford has been obsessed with fixing that. Learn about the ugly side of food waste and a compelling idea on how to address it.


Las bananas son el producto más desperdiciado del planeta. Durante los últimos cinco años, el empresario de alimentos Matt Clifford se ha obsesionado con solucionar este problema. En esta charla, nos habla del lado oscuro del desperdicio de alimentos y de una atractiva idea para abordar el tema.

Tuesday, July 17, 2018

MAD SYMPOSIUM 5: Techniques of the Past for the Future / Técnicas del pasado para el futuro (Jacques Pépin)

This is my latest subtitling project: videos from the MAD Symposiums. I kicked off this project with a talk by one of my favorite TV chefs, Jacques Pépin. Not only was a real delight to work with his talk (I love how down-to-earth and humble he is) and listen to him share a bit of his very long culinary career, but I also learned how to debone a chicken and make a classic omelet! I couldn't ask for more.


Este es mi último proyecto de subtitulado: videos de los Simposios de MAD. Comencé este proyecto con una charla por uno de mis chef favoritos en la televisión, Jacques Pépin. No solo me la pasé divinamente trabajar con esta charla (me encanta que es una persona humilde y con los pies bien puestos sobre la Tierra) y escucharle compartir un poco sobre su larga carrera culinaria, sino que aprendí a deshuesar un pollo y a preparar una tortilla francesa clásica. ¡Qué más puedo pedir!


Friday, July 13, 2018

José Andrés: We can save millions of lives simply by changing the way people cook / Salvar millones de vidas es posible si cambiamos la forma de cocinar (TEDxMidAtlantic, 2014)

In less developed countries, there are 3 billion people using fire and charcoal to cook their meals and heat their homes, creating health and environmental issues. According to the World Health Organization, over 4 million people die prematurely every year from household cooking smoke. That is double the number of people who die each year from HIV/AIDS. This isn’t just happening in rural villages in Africa or India. It’s happening right here in our backyards; 2 hours from Miami, in Haiti.



En países menos desarrollados hay 3000 millones de personas que utilizan el fuego y el carbón para cocinar y calentar sus hogares, generando problemas de salud y medioambientales. Según la Organización Mundial de la Salud, más de 4 millones de personas mueren de forma prematura cada año a causa del humo que se origina en la cocina de casa. Eso es el doble de las personas que mueren a causa del VIH/SIDA al año. Esto no solo ocurre en zonas rurales de África o India. Está ocurriendo aquí mismo, en nuestro patio trasero; a solo 2 horas de Miami, en Haití.

Tuesday, July 10, 2018

Ken Albala: Why We Don't Cook Anymore / ¿Por qué ya no cocinamos? (TEDxSanJoaquin, 2011)

When I finished the course: "Food: a Cultural Culinary History" by Prof. Ken Albala, I learned so many things about food and its role in civilization that I started to see food with a different perspective. 

"... sharing food is fundamentally satisfying; it's what makes us human: feeding, sustaining other people, giving them nourishment, taking your creative energy, letting it flow through something living and making it sustain us is the most valuable, rewarding thing you can do for others, it's the basis of all of our rituals."