martes, 31 de mayo de 2016

Beatriz Zamora: la alquimia de pintar con negro

“Quien conoce el blanco pero permanece en el negro conoce la medida del universo”

 -Lao Tsé

Como una paleta de colores intensos –y hasta podría decirse que brillantes–, Beatriz Zamora ha creado peculiares piezas a partir de un solo color: el negro. Un color negro que emana de la tierra, porque la existencia de sus obras se encuentra en la alquimia del negro de la tierra; en materiales como carburo de silicio, obsidiana, cuarzo negro, hematita y carbón mineral. A partir de estos ingredientes Zamora ha logrado conjeturar al rededor de 2 mil piezas oscuras entre las que se encuentran pinturas y obras plásticas de gran tamaño.  

Cada una de sus piezas desbordan texturas brillantes sobre la oscuridad máxima, al mismo tiempo que se detonan en un escenario de abstracción y metáfora continua

Beatriz Zamora-7El negro de Beatriz Zamora, según se dice, es una celebración de la vida. Porque a decir de ella, lo es todo porque contiene la nada, es el origen de la vida: 

Estos materiales que tienen más de 5 mil millones de años son el origen de la prehistoria, y ese es el negro del humo que es la base de toda la obra y viene del petróleo que tiene no sé cuántos años. Todos estos materiales, todo, son materiales prehistóricos.

El negro en las obras de Zamora explican más de una metáfora. Explica porqué nosotros somos negro –porque la oscuridad, cual universo, está en lo más profundo del ser–, porque es nada y a la vez infinito (como el universo), porque también es universo y por ende también lo es el humano –los minerales que de sus obras emanan se conjugan también en el universo–, porque el negro es vida –aludiendo a un mito de la creación parecido al del inframundo que nos dice que la vida proviene de éste, de la semilla enterrada bajo silencio y oscuridad– y finalmente, a pesar de serlo todo, el negro es inexplicable –como la materia y energía oscura, que ocupan una cantidad considerable de peso en el universo, más sin embargo no puede observarse ni estudiarse. 

Con una carrera de 50 años y ochenta y tantos de vida, Zamora sigue creando. Y a pesar de los tristes episodios por los que ha tenido que pasar a lo largo de su trayectoria artística, no deja de pensar en el negro como su propia salvación de vida: “El arte es la vida, sin el arte me muero, es todo”.

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La entrada Beatriz Zamora: la alquimia de pintar con negro aparece primero en MXCity.



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Christopher Kimball's Next Move Is... Another Test Kitchen

Plus a magazine, series of books, hands-on cooking school, website, and more

Last November Christopher Kimball, the brains and raison d'être of America's Test Kitchen — one of this country's most respected sources for recipes, cooking techniques, and product reviews — abruptly stepped down from his post. Though rumored for sometime, the news nevertheless came as a surprise to the food world, and perhaps to Kimball himself. Today, in a profile in the New York Times, the former test kitchen director and educator announced his much anticipated next move: Milk Street Kitchen.

Based in Boston and funded with $6 million from investors, Milk Street Kitchen is a multimedia project that involves a website and online cooking school; magazine; PBS show; books; a hands-on, in-person, brick and mortar cooking school; a live, traveling show; and a limited selection of merchandise.

This is not a celebrity chef cooking set endorsement deal.

Reached by phone, Kimball explains the merch: "I'm not going to be doing equipment testing anymore, like I used to... But there are a limited number of items I always wanted to work on. I've yet to work with a knife I've really loved. So I'm designing a knife. But this is not a celebrity chef cooking set endorsement deal." The limited run of Kimball-approved kitchen equipment will also include an oven thermometer and a kitchen scale.

So is this like starting over? "In a way," Kimball says, "but I think what's happened is that my cooking has changed so much in the last few years. I'm thinking of cooking differently. I've fallen in love with it again. I think there's a way to teach people how to cook that's different and more powerful. Grocery stores have changed, cookbooks have changed, TV cooking has changed, but home cooking hasn't changed much — but it's about to. Yes, I've taught people to cook before, but not in this way."

Kimball has spent the last year or so thinking about how cooking is taught: Usually lessons are recipe-based, and technique or theory becomes an afterthought. Per a release, Milk Street Kitchen is a "company focusing on a fresh, healthier approach to home cooking." Kimball says this means there will be a website with free online tutorials plus users can subscribe for more online content and a monthly magazine — which is much as America's Test Kitchen operates. However, there's also the brick and mortar cooking school, which is currently under construction. Set to be complete by this September, the courses will compliment the book and the television show. There will be free community courses for parents and their kids; part of the company is a non-profit. The first itineration of the website launches this November, with the full company set to be fully built out by next year.

Kimball elaborates on the state of food media, with its sudden emphasis on lifestyle and diligent reliance on setting trends and maintaining a status quo. "I spent 35 years giving people what they wanted — [at America's Test Kitchen] we always asked what they wanted — and now I'd like to be a little bit of ahead of the consumer." He had a revelation while cooking from Rick Bayless and Yotam Ottolenghi's books: "I realized cooking magazines feel stuck. People don't make French chicken stock any more — who wants to roast bones? That's ridiculous." So he turned to the cuisines of other cultures.

"We're way beyond so-called ethnic cooking. I hate that word. That's just an old fashioned idea. It's about building upon influences from all over the world." He goes on, "If you go to people's kitchens now people are cooking differently. People are more sophisticated about eating, and they want to be more sophisticated about cooking but don't know how." He cites as an example Andy Ricker's Pok Pok cookbook: "This is a fabulous book, but you almost need someone to go in and say here are the 10 incredible ideas you can glean from this book. And here's how to apply them to your everyday cooking."

Of note, Kimball doesn't believe this is a new sort of American home cooking. "I don't think it's American. I don't think it's English or Sichuan. I think it's just cooking. Think of music. Reggae started in Jamaica but now there's reggae everywhere. I don't think there's going to be country-specific cooking. It's just going to be cooking."



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Watch: Gordon Ramsay Teaches You How to Buy Fish

What to look for when you're headed to the seafood market



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General Mills Issues Massive Flour Recall Over Multi-State E. Coli Outbreak

The company has not yet found any contaminated product

General Mills has issued a major recall of products sold under its Gold Medal Flour label. The voluntary recall, announced Tuesday, covers 10 million pounds of flour, according to USA Today, and it's related to an E. coli outbreak that has sickened 38 people in 20 states.

"As a leading provider of flour for 150 years, we felt it was important to not only recall the product and replace it for consumers if there was any doubt, but also to take this opportunity to remind our consumers how to safely handle flour," Liz Nordlie, president of General Mills baking division, said in a prepared statement.

The company is working with health officials to investigate an outbreak of E. coli strain O121, which dates back to December. General Mills says the outbreak may be potentially connected to Gold Medal flour, Wondra flour, and Signature Kitchens flour, but so far E. coli has not been found in any of its products or in its flour-manufacturing facility in Kansas City, Mo.

The recall notice describes E. coli O121 as "a potentially deadly bacterium that can cause bloody diarrhea and dehydration." Seniors, the very young, and persons with compromised immune systems are the most susceptible to foodborne illnesses such as E. coli. Some of those sickened in the outbreak may have consumed raw dough or batter, which General Mills does not recommend.

Last year, once-beloved burrito chain Chipotle was dogged by a national E. coli outbreak, which played a part in changing how the company operates. Earlier this year, a nine-state outbreak was connected to the Iowa-based Pizza Ranch chain.

Eater has reached out to the Centers for Disease Control for more information on this latest outbreak.



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South African Regulator Approves AB InBev-SABMiller Mega-Merger

The blockbuster deal is another step closer to being completed

The merger of beer giants AB InBev and SABMiller, which will form a company that control's 30 percent of the global market, continues to progress. South Africa's regulatory Competition Commission approved the deal on Tuesday, reports Bloomberg, following AB InBev's agreement to certain conditions.

To move forward, AB InBev reportedly promised to sell SABMiller's 26 percent stake in South African wine, cider, and spirits producer Distell Group Ltd. within three years of closing the deal. This follows a pledge to put $69 million toward "support[ing] farmers, local manufacturing, jobs, and the reduction of harmful alcohol use," including funding new commercial farms that will produce hops and barley for beer production. Before AB InBev agreed to the conditions, the South African government had expressed concerns the merger would limit competition and reduce jobs in the country.

Previously, AB InBev agreed to sell stakes in Chinese beer company Snow, along with Italy's Peroni; the Netherlands' Grolsch; Chicago-based MillerCoors; and holdings in the Czech Republic, Hungary, Poland, Romania, and Slovakia. All of those moves resulted in European Union regulators green-lighting the deal last week.

The proposed merger is closer to becoming a reality, but it still faces obstacles. Last December, a group of American beer drinkers filed a lawsuit to stop what they perceive as a monopoly in the making. And while AB InBev claims the deal is simply a way to expand globally, some U.S. Senators believe it may have a negative impact on this country's craft beer industry.



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Coca-Cola Is the Latest Brand to Reveal Absurdly Patriotic Cans

Watch Anthony Bourdain Profess His Love for Blood Sausage

The next episode of 'Parts Unknown' takes him to Cologne, Germany



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The Seductive Nature of Syrah

McDonald's Latest Restaurant Serves Fries and Only Fries

The catch? It's in Australia

Attention fry fiends: McDonald's has opened a fries-only pop-up restaurant in Australia. The aptly-named Fries With That opened in Sydney on May 28, according to PopSugar Australia.

The pop-up doesn't resemble an American McDonald's at all, instead boasting a minimal interior; think neon signs in the shape of french fries and white subway tile lining the walls. There are seven types of loaded fries on offer, and no burgers or milkshakes in sight. (Let's be honest, everyone knows fries are really the highlight of McDonald's menu anyway.)

Toppings offered include peri peri cheese sauce; curry; pesto mayo and parmesan; gravy; Caesar sauce, bacon and parmesan; sweet chili and sour cream; and chipotle cheese sauce, all of which which sound much tastier than the chocolate-drizzled variety the chain introduced in its Japanese locations earlier this year.

In America, the chain is offering new twists on its classic fried potatoes, too. A new McDonald's prototype store in St. Joseph, Missouri will soon offer all-you-can-eat-fries, though the company hasn't revealed whether it plans to test AYCE fries elsewhere. Bay Area locations are currently testing garlic fries, which have proven so popular that they've sold out a number of times (according to Fortune, said garlic fries will likely make their way to a number of other stores soon).

The Australian arm of the McDonald's brand is seemingly obsessed with fries, so much so that it recently unveiled a YouTube sitcom called Good Gravy to promote the gravy-loaded variety. In lieu of human actors, the sitcom stars actual French fries.



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3D Printing Pancake Robots Invade Home Kitchens

Now you can make Guy Fieri-shaped pancakes in the privacy of your own home

The 3D printing pancake robot of your dreams is now on the market. PancakeBot retails for a cool $299.98 on Amazon which, admittedly, is a lot pricier than a skillet — but can a traditional skillet cook up a pancake breakfast in the shape of Steve Wozniak's head?

The device works by dispensing batter directly onto a griddle in a shape of the user's choosing, essentially drawing intricate designs atop a hot griddle. The PancakeBot can even create shadows and tones to create a more realistic image of, say, President Obama. Last year the pancake printer raised more than $460,000 on Kickstarter; its initial goal was a mere $50,000.

So far reviews are mixed, with one Amazon reviewer citing "critical design flaws" that make the device difficult to use. Batter, for instance, can't have any lumps as even the smallest "will cause a block and stop all functionality." Another issue cited by the reviewer: The PancakeBot works best if the user is a talented artist. "You have to draw whatever you want to design!!!!" she writes. "I can't tell you how terrible this is when you're expecting a plug and play item. There is no trace software. You have to trace whatever it is you're doing yourself."

InventorSpot notes, however, that the PancakeBot's SD card can be loaded with any designs, so users can create their own designs or "browse through the online designs."

A restaurant in Japan is already light years ahead of the trend, turning out dozens of pancakes hand-drawn into the shapes of iconic characters like Darth Vader, Mario, and even Guy Fieri. Thanks to Prime shipping, even those with limited artistic ability can theoretically be churning out pancakes that look like Anthony Bourdain and Julia Child just 48 hours from now. What a world.



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Meal Kit Startup Chef'd Raises $12 Million

Venture capitalists continue to throw money at home cooking delivery services

Chef'd is the latest meal kit startup to rake in millions in private equity funding. Private equity news site FinSMEs reports that the El Segundo, CA-based company has raised $12.27 million in venture capital funding.

regulatory form filed with the SEC confirms the report, though it doesn't mention specifically who the backers are.

Chef'd first entered the meal kit scene in 2015, when it aimed to capitalize on the nation's love of celebrity chefs with recipes from notables like Man vs. Food's Adam Richman and Top Chef alum Angelo Sosa.

Earlier this month, the startup announced it would be partnering with The New York Times to offer recipe kit packages. Though the partnership, users will be able to order meal kits a la carte or via a subscription service. Orders will be delivered within 48 hours and come with all of the pre-portioned ingredients necessary to make each meal. Chef'd and the Times will reportedly split the revenue from the venture.

While the category is led by Blue Apron, there are currently more than 150 brands aiming to bridge the gap between takeout and from-scratch home cooking. A recent report by market research firm Packaged Facts estimates that the U.S. meal kit delivery services market will generate "approximately $1.5 billion in sales in 2016 and will grow to a multi-billion dollar market over the next five years."

According to the report, meal kit delivery service startups have collectively raised more than $650 million in venture capital, though it doesn't appear that the industry is actually profitable just yet. Meal kits are still seeing heavy investor interest though, with the Packaged Facts study predicting that the industry will continue to see healthy growth over the next five years, with some companies going public and others falling by the wayside.



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Pizza Hut Hops on the Antibiotic-Free, No-Preservatives Bandwagon

It follows in the footsteps of McDonald's and a number of other chains

Pizza Hut is the latest chain to eliminate artificial preservatives and antibiotics from its menu — albeit, only in select ingredients. The pizza chain has committed to no longer using meats containing BHA/BHT (to take effect by the end of July 2016) or cheeses with artificial preservatives (by March 2017). Chicken containing "antibiotics important to human medicine" will no longer be used as of March 2017.

The pizza chain, which turns fifty-eight years old today, is one of a growing number of restaurants to eliminate antibiotics from poultry, though the company hasn't announced whether it will eventually extend that ban to other types of meat.

Last year, McDonald's announced that it would stop using milk and chicken from animals treated with antibiotics that are "important to human medicine." The move was a tipping point for the industry at large, as the fast-food giant was one of the earliest adopters of antibiotic use. Subway followed suit soon after, announcing that it would begin using rotisserie-style, antibiotic-free chicken in its sandwiches. Taco Bell also recently made the move to antibiotic-free chicken at its U.S. restaurants, to take effect in 2017.

The removal of BHA and BHT from Pizza Hut's meat — both widely used throughout the food industry as preservatives — mirrors another recent announcement from McDonald's: that the company was testing preservative-free chicken nuggets in some stores. Pizza Hut's cubed chicken topping currently contains some 15 ingredients (like corn syrup solids and sodium phosphate). It's unclear how many will be included in the revamped chicken.



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Fancy Stuffed Éclairs from Nugateau

At Toronto's Nugateau Bakery, the typical éclair recipe is turned on its head with creative fillings and toppings. Watch the video above for an inside look.

Shot by Suresh Doss. For more follow @suresh on Instagram.



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Michelin Heads to Washington DC; Eat Like a 16th Century Pope

Four things to know today

Happy (?) Tuesday, the holiday weekend has come to a screeching halt. If you're not ready to embrace a new work week, perhaps now would be a good time to relive the last week's top 13 Eater stories.

In slightly more up-to-date food news: The Michelin guide is invading another U.S. city; an outspoken celebrity chef releases his second book today; a Chicago restaurant was on the receiving end of some nasty graffiti this weekend; and now's your chance to dine like a Pope.

— Washington DC is about to see (Michelin) stars: The restaurant guidebook gurus just announced they'll launch a DC guide this October. It will be only the fourth U.S. city to get a Michelin guide, following New York, Chicago, and San Francisco.

— Need some fresh summer reading? Chef, author, and TV host Eddie Huang's second book comes out today, and the New York Times has some thoughts on Double Cup Love: "Mr. Huang’s writing is wry and zippy; he regards the world with an understanding of its absurdities and injustices and with a willingness to be surprised. The dark edge of 'Fresh Off the Boat' is mostly gone in the new book, replaced with an acceptance of calm in his life." (Huang also recently discussed the book with Stephen Colbert on the Late Show.)

— Some awful person in Chicago spent their Memorial Day weekend vandalizing a restaurant with a homophobic slur. On Saturday night, staff at Hamburger Mary's — which is located in Andersonville, a neighborhood home to many gay bars and other LGBT-oriented businesses — discovered someone had spray-painted "Die f--s" on a bathroom door. The owners have painted over it with the word "love," and security tapes have been turned over to the police in hopes of catching the suspect.

— Want to dine like a 16th century Pope? Get thee to the island nation of Malta this week. A lavish dinner organized by the nation's Notarial Archives Resources Council and a group of food historians being held on June 3 will feature recreations of dishes from the centuries-old cookbook of Bartolomeo Scappi, who played chef to half a dozen Popes. Just don't expect much in the way of dessert, because in those years, sugar was more expensive than gold. (Thankfully that's no longer the case, because current Pope Francis apparently has quite the taste for ice cream.)



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What to Eat at 30 North American Airports, Summer 2016

From pre-flight cocktails at Atlanta's One Flew South to locally caught fish and chips in Seattle

The land of airport food is rife with McDonald's, and TGI Friday's. But thanks to some enlightened planning, a slew of fairly decent eating options are starting to infiltrate airports across North America. Case in point: The entire Austin airport smells like smoked meat thanks to the Salt Lick's barbecue. You can wash down farm-to-table steak tacos with a strawberry whiskey cocktail at an outpost of the beloved Banker's Hill restaurant inside San Diego International Airport. The likes of chef-driven gyros are on their way to BWI outside Washington, DC. And countless celebrity chefs — names like Marcus Samuelsson, Cat Cora, Tyler Florence, and Wolfgang Puck — are throwing their weight around in the terminals.

Here now, a guide to the good, the bad, and the ugly of airport dining across North America. Click on the city of interest below for detailed terminal-by-terminal information, updated just in time for the busy summer travel season.

Traveling through Singapore? Don't miss the best bets from Changi Airport.



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The 11 Hottest Restaurants in Singapore Right Now

Where to find Italian-Japanese fusion, caviar-topped Peking duck, and deconstructed bibimbap

For the first time ever, Eater turns its Heatmapping spotlight to Singapore to discover the hottest drinking and dining options the city has to offer. According to freelance food writer Evelyn Chen, who blogs about Singapore's dining scene at BibikGourmand.com, the inception of Singapore's famous Integrated Resorts — comprehensive resorts featuring hotels, casinos, and entertainment — led to a "deluge of celebrity chef restaurants." But in the five years since Singapore adopted the controversial resorts, "new restaurants continue to debut unabated," Chen says, leading to the 11 emerging on this inaugural list.

Among her picks: An experimental Australian restaurant from Quay's former head chef (Whitegrass), an Italian-Japanese fusion spot highlighting the best Hokkaido ingredients (Terra Seita), and a promising take on nose-to-tail dining (Dehesa). Elsewhere, a 21-year-old stalwart inside the Four Seasons Hotel gets a makeover (Jiang-Nan Chun), while one of 2015's most anticipated openings — Odette, by a Michel Bras alum — has hit the ground running.

Here now, in order from north to south, the Eater Heatmap to Singapore. (Want to catch up with the city's most essential dining experiences? Visit the Singapore 38.)



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Poesía que nace como texto y se convierte en escena: presentación del libro “Rincones de metal”

Narciso tocó por horas el instrumento mortal. Se advertía un sonido constante y feroz de catarsis interrumpida. En un soplo de amor gozó todos los rincones del metal: el muelle en espiral, el pequeño tudel, la afeminada boquilla reconociendo su condición inédita de áspera beldad. Se encontró con su boca inexacta, su adusta nariz, su rostro iracundo.

La poesía es sustancia maleable, por eso, tal vez, es que puede conjugar con otras artes de manera maravillosa y, vale decirlo, con la vida misma. Esta y otras reflexiones emergen a partir de Rincones de metal, el tercer libro de poemas de David Attie (México 1963).

Poeta, coreógrafo y director de escena, Attie ha dirigido obras para la Compañía Nacional de Ópera, para Ballet Teatro del Espacio y Anajnu Veatem, Danza Judía en México. Así como ha escrito y colaborado con diversos textos y guiones de puestas en escena. La poesía, para Attie, nace como texto y se convierte en escena, una especie de guion poético que es reinterpretado escénicamente.

Este próximo jueves 2 de junio a la 19:00 se presentará Rincones de metal en el Centro de Creación Literaria Xavier Villaurrutia. El evento contará con la participación de las poetas Rocío Cerón y Amanda de la Garza, además del autor… una buena oportunidad para sumergir tu tarde en un poco de poesía.

Rincones de metal

Centro de Creación Literaria Xavier Villaurrutia

Entrada libre (cupo limitado)

Nuevo León 91, Colonia Condesa

La entrada Poesía que nace como texto y se convierte en escena: presentación del libro “Rincones de metal” aparece primero en MXCity.



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McDonald's Discriminates Against Blind Customers, Lawsuit Alleges

The plaintiff says the chain's late-night, drive-thru-only hours violate the Americans With Disabilities Act

Another day, another lawsuit for McDonald's — and this one doesn't involve mozzarella sticks. A Louisiana man named Scott Magee is suing the fast food chain for failing to accommodate blind customers at the drive-thru during late-night hours.

The lawsuit claims "McDonald’s violates the Americans with Disabilities Act by prohibiting visually impaired pedestrians from ordering at drive-thru windows after restaurant lobbies are closed," CBS Chicago reports. The court complaint cites a specific instance in August 2015 when Magee, who is blind, attempted to order from a McDonald's drive-thru on foot after the restaurant's lobby had closed; Magee says he was refused service and the employees laughed at him. McDonald's company policy is not to serve any drive-thru customers on foot.

"While McDonald’s sighted customers can independently browse, select, and pay for products at Defendant’s drive-thrus without the assistance of others, blind people must hope for a companion with a car or paid taxi services to assist them in selecting and purchasing McDonald’s food," the suit claims. "This lack of accessibility to the blind is particularly offensive given the sophistication and size of McDonald’s Corporation as well as the advanced technological society in which we live today."

"Despite the fact that Defendant’s self-proclaimed vision is 'to become a modern, progressive burger company delivering a contemporary customer experience' the blind are totally unable to access any of Defendant’s products or services at late night, drive-thru restaurants," the suit says, citing all-day breakfast and customizable burgers as proof of the chain's "adaptability." It continues: "Curiously absent, however, from McDonald’s continued adaptation, is any concern whatsoever for the accessibility of their late night drive-thrus to the disabled."

The lawsuit, which was filed May 26 in the U.S. District Court of Northern Illinois (McDonald's headquarters is located in the Chicago suburb of Oak Brook), seeks class action status for any legally blind person "who have been and/or are being denied access to McDonald’s late night restaurant services in the United States."

Reached for comment, a McDonald's spokesperson says the company has not yet been served with the suit; regardless, it does not comment on pending litigation. Scope out the lawsuit, below:

Scott Magee vs. McDonald's



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SodaStream Dumbs Down Home Brewing With Beer Bar System

Whirlpool's getting in on the home brewing biz, too

The company that popularized at-home soda makers is now attempting to do the same for beer: SodaStream just unveiled a "homemade beer system" called the Beer Bar.

Announced yesterday, the new system appears to be the same as any other SodaStream — except instead of mixing the water with cola (or other flavored) syrup, it's mixed with "beer concentrate." When mixed as directed, the resulting "beer" contains 4.5 percent alcohol by volume. The system is rolling out with just one beer variety, the light "Blondie" which it claims "has a smooth authentic taste, and a hop filled aroma."

Americans who want to scope out the Beer Bar will have to be patient, however: The appliance is currently only available in Germany and Switzerland, though it's expected to begin arriving in other markets later this year — and investors, at least, are psyched about it: SodaStream's stock is currently up more than 5 percent today following the Beer Bar announcement. Liter bottles of the Blondie concentrate are currently selling on the SodaStream Germany site for €2.99, or approximately $3.34; one bottle makes three liters of beer.

In the meantime, another at-home beer making system is taking a slightly fresher approach: PicoBrew, the so-called Keurig of home brewing, is currently available for pre-order after raising $1.4 million on Kickstarter. PicoBrew uses pre-packaged pods filled with grains, hops, and yeast to brew beer in five-liter batches; users will be able to recreate dozens of different craft beers from brewers such as Dogfish Head.

For home brewers that want to take a more hands-on approach, appliance giant Whirlpool just launched a crowdfunding campaign via Indiegogo for its Vessi Fermentor. As CNET explains, "It's a single tank that claims it can help your homebrew taste better by reducing contamination and taking control of the temperature and the pressure during fermentation." Users of this appliance will still have to make the wort themselves, meaning this device is intended for more seasoned home brewers — and ones who don't mind coughing up the suggested retail price of nearly $2,000.



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The Top 13 Stories on Eater Last Week

All the food news everyone is still talking about

The last week of May brought a number of top stories, including that time Obama sat down with Anthony Bourdain over a bowl of $6 noodles; critic Joshua David Stein's take on Chef's Table season two; inside intel on Chipotle's new rewards program; and a guide to the whole entire world. Catch up now, below:

1. President Obama Just Had Dinner With Anthony Bourdain

2. ‘Chef's Table' Season Two: The Good, the Bad, and the Binge-Worthy

3. Chipotle's New Rewards Program Will Be Called 'Chiptopia'

4. How Chinese Food Became a Mexico City Staple

5. America Hates McDonald's; Kendall Jenner, Burger Critic

6. Michelin Will Publish Its First Shanghai Guide Later This Year

7. Ask a Somm: Which Country Is Offering the Best Value Wines?

8. Child Support Can Be Paid in Pizza, Italian Court Rules

9. S&M-Themed Restaurant in Beijing Is Definitely NSFW

10. Merriam-Webster Discredits Itself by Declaring a Hot Dog Is a Sandwich

11. Coffee-Brewing Alarm Clock Makes Early Mornings More Bearable

12. Donald Trump Celebrates Delegate Victory With McDonald's Big Mac

13. A Veggie Burger That Actually Bleeds Is Headed to Whole Foods



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Where the Obamas Dined Over Memorial Day Weekend

Mexican food was on the menu

Like the rest of us, the Obamas took some time out over Memorial Day weekend for a little R&R. On Saturday evening, the President and First Lady and eldest daughter Malia hit Jose Andrés's Oyamel in downtown D.C. for some Mexican food, the Associated Press reported.

No word on what the trio ate, but the restaurant's specialties include chapulines (grasshopper) tacos, duck gorditas, and several varieties of ceviche.

Andrés has made headlines in recent months for feuding with Donald Trump. The Spanish-American chef pulled out of a deal to open a restaurant inside a Trump Hotel following disparaging comments the presidential hopeful made about immigrants, sparking a lawsuit (and a subsequent countersuit).

In 2014, President Obama awarded Andrés an "Outstanding American by Choice" award, and has called the chef "the quintessential American success story"; the Beefsteak restaurateur became a U.S. citizen in 2013.



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¿Cuáles son los fraudes inmobiliarios más comunes y cómo los puedes evitar?

Conoce los fraudes más frecuentes que ocurren a la hora de buscar un nuevo hogar.

 

Al momento de buscar casa, oficina o departamento en la Ciudad de México, hay que considerar varios aspectos. Uno de los más importantes, es probar la veracidad del anuncio que hemos detectado, ya sea en internet o en un cartel de la calle.

Cada vez son más los fraudes inmobiliarios que suceden en la capital. Existen personas que se dedican a estafar a aquellos interesados en rentar un espacio inmueble. A través de distintos procesos, esta gente termina por quedarse con tu dinero y posteriormente, desaparecer. Por este motivo, hoy presentamos los fraudes más comunes que suceden en la ciudad en materia inmobiliaria  y cómo puedes evitarlos.

 

Propiedades sin dueño

En ocasiones, más de una persona habita el lugar en renta. Uno o más hermanos son dueños de la propiedad. Puede ser que alguien reciba el monto que estaba destinado para otra persona, y que por no concretarlo tengas que pagar dos veces.

Qué hacer: Asegúrate de que en el contrato se estipule el nombre de la persona que recibirá el dinero. Haz que el agente inmobiliario investigue de forma certera quién es el único dueño del lugar.

 

Defectos ocultos

Por prisa en rentar la propiedad, algunos arrendatarios pueden evitar mencionar los defectos de una casa.

Qué hacer: Además de visitar el inmueble, no dejes de preguntar todo sobre la propiedad. Aclara dudas sobre el mantenimiento del edificio, los vecinos y la seguridad. No des por hecho cosas como la tranquilidad de la calle, las veces que pasa la basura por el lugar y el buen funcionamiento de los servicios.  

 

Anunciantes falsos

Aunque no existe una manera 100% efectiva de detectar a estas personas, sí podemos decirte que hay elementos que te pueden ayudar a descifrarlo. Con fotografías falsas del lugar o montos demasiado bajos, los estafadores atraen a los interesados. Piden depósitos sin entregar el departamento, pasa el tiempo y no los puedes localizar.

Qué hacer: Jamás te comprometas a transferir dinero a alguien que no hayas conocido en persona. Pídele referencias al arrendador, asegúrate de que realmente se trate de una persona que tiene experiencia en el campo de las agencias inmobiliarias. Trata de buscar siempre propiedades en sitios web de confianza, si mucho spam aparece en la página, probablemente sea una estafa.

 

Estafas extranjeras

Esto sucede cuando el propietario clama estar fuera del país. Te pide que le transfieras el depósito y que sólo hasta entonces te hará llegar las llaves del lugar.

Qué hacer: Pídele que el trato se haga con un agente inmobiliario, con el cual puedas realizar un contrato. No accedas a pagar nada sin ver por ti mismo el lugar. Si el arrendador insiste en hacer todo vía e-mail porque no está en la ciudad, mejor da fin al trato.

 

Datos personales

Esta clase de estafa se realiza con los que dan a conocer sus propiedades en renta. Con la excusa de estar interesado en tu propiedad, te piden todos tus datos personales, inclusive los bancarios. Es probable que utilicen esta información para robar tu identidad y tu dinero.

Qué hacer: Nunca le des información personal a alguien que conociste por internet, sobre todo si se muestra muy interesado en conocer tus datos bancarios.

 

Inmobiliarias falsas

Alguien se hace pasar por agente de alguna empresa inmobiliaria y te solicita dinero para apartar la propiedad. Pronto esta persona puede desaparecer con tu dinero.

Qué hacer: Investiga la agencia con la que trates. Pregunta sobre el empleado directamente en la compañía y cuéntales sobre el trato que estás llevando con esta persona. Nunca accedas a dar dinero para apartar una casa, ya que eso es algo que no se acostumbra en las agencias inmobiliarias.

 

Gastos de investigación

Existen empresas que realizan investigaciones sobre los inquilinos, antes de llevar a cabo un contrato. Estos gastos no se reembolsan y en ocasiones, pueden ser una estafa.

Qué hacer: Asegúrate de que el precio no sea muy elevado, según la Asociación Mexicana de Profesionales Inmobiliarios, la cuota no debe superar el 20% del valor de la propiedad.

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El Parque Lincoln se viste de Hermès en ésta exposición al aire libre

Un evento donde los artesanos de la marca dan a conocer su proceso de confección.

 

El número de exhibiciones que se inauguran en la ciudad es significativo. Cada semana se dan a conocer varias exposiciones dentro de los recintos culturales más importantes de la capital. Museos y galerías abren sus puertas de manera concurrente para brindarle al público capitalino lo mejor del arte.

¿Pero qué hay de las áreas al aire libre de la ciudad? ¿No merecen también ser aprovechadas? Esta idea la explota el Parque Lincoln, en Polanco, con su nueva muestra de moda.

Actualmente, existen algunas colecciones de moda exponiéndose en la ciudad. Pero la que se va a inaugurar el 3 de junio destacará por sus asombrosas características.

Exhibicion Hermes a Puertas Abiertas en Parque Lincoln Polanco Ciudad de Mexico

Se trata de “Hermès a puertas abiertas”, una muestra que, como su nombre lo indica, consiste en la demostración del trabajo de los talleres de la marca de lujo francesa.

La firma fue fundada en 1837 en París, con la premisa de ser una tienda de sillas de montar extremadamente elegantes. Fueron ganando popularidad, entonces optaron por comenzar a fabricar otra clase de accesorios de cuero. Finalmente, entrado el siglo XX, la compañía incursionó en la industria de la moda y se convirtió en una de las marcas más importantes en el sector.

La calidad de los productos de Hermès yace en la precisión que se emplea para el proceso de cada prenda o pieza. Esta tarea solamente puede ser lograda por los artesanos de los talleres de la marca, quienes cuentan con talento, visión y exactitud. Son ellos las verdaderas mentes detrás de la firma, y por este motivo, se ha decidido organizar “Hermès a puertas abiertas”.

Exhibicion Hermes a Puertas Abiertas en Parque Lincoln Polanco Ciudad de Mexico

Del 3 al 12 de junio, la prestigiosa marca dará a conocer su proceso de confección en un espacio al aire libre donde se muestre el trabajo que se debe llevar a cabo para cada producto. Además de ser una exposición, “Hermès a puertas abiertas” es un diálogo, ya que aquí el público puede apreciar las obras al mismo tiempo que pregunta y aprende todo sobre los secretos de la firma parisina.

Sin duda existen piezas claves e icónicas de Hermès, y esas son la mascada de seda, las bolsas y las sillas de montar. Durante estos días, en el Parque Lincoln de Polanco, podrás conocer los pasos que se siguen para entregar estos productos de calidad. Aquí los artesanos compartirán sus rutinas, pasión y dedicación.

La entrada a esta experiencia es gratuita, y tendrá lugar en el Espejo de Agua del Parque Lincoln en Polanco del 3 al 12 de junio de 11:00 A.M. a 6:00 P.M.

Exhibicion Hermes a Puertas Abiertas en Parque Lincoln Polanco Ciudad de Mexico

 

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Restaurantes de comida alemana en la ciudad

Alemania es reconocida en el mundo por sus grandes aportaciones en distintos campos: destaca su buena manufactura de alta calidad, su prolifera industria automovilística, su organización económica, su música y su avanzada exploración científica. También es reconocida por su deliciosa gastronomía que ha permeado al mundo de la mano de sus populares platillos (Las hamburguesas y salchichas, por ejemplo). Pero detrás de estos populares platillos, hay un mundo gastronómico muy variado pero poco conocido, que puede degustarse en cualquiera de los países de habla germana, siendo uno de los principales distintivos de la cultura de este país.

En México esta corriente culinaria llegó a través de pequeños grupos alemanes que se instauraron en nuestro país en épocas de post guerra y desde entonces es posible probar parte de esta variedad a través de restaurantes y pequeños locales que se abrieron, ofreciendo dar a conocer el incomparable estilo de comida a la alemana.

En la Ciudad de México hay muy buenos restaurantes estilo teutón, algunos inclusive legendarios. En MXCity preparamos este listado con los mejores restaurantes de comida alemana en nuestra querida ciudad.

 

El Fritz

El fritz

Legendario restaurante con más de 70 años de vida en la ciudad. El Fritz es un espacio para degustar comida al más puro estilo alemán en donde por supuesto la cerveza fría en tarro no puede faltar (aquí tienen más de 4o tipos de cerveza). El Chef Joel Hassey ofrece preparaciones clásicas y algunas rarezas. Él mismo se encarga de preparar los aderezos del menú como la mostaza y algunas salsas de su autoría; podrás encontrar desde ensaladas caseras con una generosa combinación de salchicha, jamón, chícharos, papa y mayonesa para empezar, o si lo prefieres, prueba la ensalada (lechuga francesa, sangría, calabaza, zanahoria, apio, jitomate, ajonjolí blanco y negro, con aderezo de alcaparras) hasta preparaciones con carne horneada y varios tipos de salchicha no solo la clásica Frankfurt.

Dirección: Av. Dr. Río de la Loza 221 col. Doctores.

Tel. 55 3096 8696

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Nibelungengarten

nibelungen

Lugar que encierra en su apacibles espacio una panadería, el restaurante y una tienda de productos importados alemanes. El menú es ideal para tres tiempos, entradas ligeras como ensaladas, platos fuertes con cortes y estofados de carne y postres dulces y salados. El ambiente toma las bases de la tradición rústica alemana C.unta con una terraza donde te vas a sentir como en  un jardín cervecero en Baviera.

Dirección: Dr. José María Vertiz 1024 Colonia Narvarte.

Tel. 55 5609 1309

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Hostería La Selva Negra

Selva negra

La Selva Negra lleva 40 años de servicio ininterrumpido. Un pequeño lugar que alude a las viejas cocinitas de las villas alemanas, y se refleja perfectamente en su decorado rústico, aquí la carta es bastante abundante en cuanto a especialidades alemanas se refiere. También abundan las cervezas importadas con más 30 marcas. Los precios son accesibles tomando en cuenta las buenas porciones.

Dirección: Calle Juan Racine 108, Polanco.

Tel. 55 5557 9004

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Frankfurt 

Frankfurt

Lugar especializado en cervezas,  salchichas y embutidos de alta calidad artesanal, servidas al estilo rustico alemán, platillos  horneados al momento. Es una las franquicias más famosas en la ciudad en cuanto a especialidades alemanas, además como aliciente tienen una selección de cervezas de todas partes del mundo y aperitivos con recetas de distintas regiones de Europa. 

Dirección: Tamaulipas 136, Hipódromo Condesa. Más sucursales

Tel. 5256 0767 / 5256 0768

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Volksbier

volksbier

Este es un pequeño restaurante-pub alemán, con buenos platillos y bocadillos especiales para ser maridados en con su larga lista de cervezas importadas y algunos vinos, el lugar  cuenta con un pequeño jardín de cerveza muy luminoso en el patio interior, ideal para ver paridos en compañía de amigos o para una buena cena informal en pareja.

Dirección: Tamaulipas 99, Hipódromo

Tel.  55 5211 7939

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Así celebrará la ciudad los 130 años de la vida y obra de Diego Rivera

Sin duda Diego Rivera es de los mayores embajadores del arte mexicano ante el mundo y este 2016 se cumplen 130 de su natalicio. La celebración se llevará acabo tanto en la Ciudad de México como en algunas ciudades de Estados Unidos como Filadelfia y los Ángeles, con muestras, conferencias y encuentros.

Entre las instituciones que participan en la caravana de exhibiciones, se encuentran el Museo Casa Estudio Diego Rivera donde el pintor pasó gran tiempo de sus vida, el Museo Mural Diego Rivera que acoge piezas personales del muralista, el Palacio de Bellas Artes, el Museo de Arte Moderno, el Museo de Arte del Condado de los Ángeles, el Museo de Arte de Filadelfia y algunos otros espacios por revelar.

diego rivera

En EEUU será homenajeado en los Ángeles con la exposición Picasso-Rivera. Diálogos con la antigüedad, la cual se presentará a finales de este año. En Filadelfia también se exhibirá Painting the Revolution, en la cual se podrán ver parte de la obra de  Frida Kahlo.

Museo Anahuacalli

En la Ciudad de México se prevén múltiples actividades siendo de las principales  “Diego Rivera en la URSS”, la cual se expondrán en el Museo Casa Estudio Diego Rivera y Frida Kahlo, “Muralismo mexicano” en el Museo del Palacio de Bellas Artes, con la presencia de expertos que analizarán las piezas más importantes de este movimiento. “Archivos y fondos del Cenidiap” una de las muestras más grandes que mostrará documentos  inéditos principalmente de la vida cotidiana de Diego.

Dicha documentación fue obtenida por el Centro Nacional de Investigaciones, Documentación e información de Artes Plásticas (Cenidiap). La exhibición será de las más largas curada por Eduardo Espinosa Campos y será presentada desde mayo hasta julio del siguiente año.

Así mismo en Sala Manuel M. Ponce del palacio de Bellas Artes, ya casi a final del año, se reunirán analistas y expertos para ahondar en la importancia cultural de las obras del prominente muralista mexicano.

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Don Quijote y Sancho Panza toman las rejas de la Catedral Metropolitana

Este año se cumplen 400 años de la muerte del mítico Miguel de Cervantes Saavedra. Con este motivo se esperan celebraciones por todo el orbe. Aquí, en la Ciudad de México, ya  se inauguró el primer acto conmemorativo; se trata de una exposición al aire libre, que toma las rejas de la Catedral del Centro Histórico como sala de exposición.

La muestra lleva por nombre El Quijote Imágenes y Artistas, esfuerzo conjunto de del Centro Cultural España y el museo Franz Mayer, quienes con material de su acervo en 21 ilustraciones que intentan rescatar los orígenes de las primeras ediciones del Quijote, la obra más conocida de Don Miguel de Cervantes y quizás la  más importante de todos los tiempos. 

don quijote exposicion catedral metropolitana

Para la curaduría de las imágenes se tomaron piezas de la Biblioteca Rogerio Casas-Alatriste H. y del Museo Franz Mayer, que tienen una de las más grandes colecciones bibliográficas del Quijote, con 800 ediciones de distintas  traducidas en más de una docena idiomas.

Se eligieron las rejas de la Catedral Metropolitana para montar la muestra, con el fin de adentrar a los transeúntes de aquella conglomerada zona, en el relato del quijote pero de una forma más dinámica a través de la imagen, y a su vez seguir con la inercia del rescate de espacios públicos para la cultura y las artes, que se viene dando en la ciudad desde hace algún tiempo.

El Quijote Imágenes y Artistas, estará disponible al público hasta el 2 de julio de 2016.

Dirección: República de Guatemala Centro Histórico.

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