Micro Climates News Today

Today on Rain & Shine we look at what Micro Climates are and how they fit into, and interreact with, the Global Climate Change picture.

Today on Rain & Shine we look at what Micro Climates are and how they fit into, and interreact with, the Global Climate Change picture.

>> anthony: probably americas beloved food is what they think is mexican food. >> alejandro: yes. >> anthony: and i think most americans view of mexican food is like beans, fried tortilla, melted cheese, some chicken. >> alejandro: yes. >> anthony: in fact, but particularly were talking about oaxaca, this is a deep, really sophisticated cuisine. >> alejandro: thats correct. oaxaca has this different micro-climates all over our territory and that gives us this enormous amount of spices, products,...

Melted cheese, some chicken. >> alejandro: yes. >> anthony: in fact, but particularly were talking about oaxaca, this is a deep, really sophisticated cuisine. >> alejandro: thats correct. oaxaca has this different micro-climates all over our territory and that gives us this enormous amount of spices, products, fruits, chiles. >> anthony: like, 500,000 varieties of corn, something like that. i mean, this is really where the good shit grows. >> alejandro: ya estamos aqui. this is tons of barbacoa ...

>> alejandro: one of the main reasons people visit our city is to eat. >> anthony: this is alejandro ruiz olmedo, one of mexicos best chefs. he started cooking young. when he was 12, his mother died, and it fell on him to raise and feed his five siblings. >> alejandro: this is what we call pasajo. >> anthony: today, he draws much of his inspiration from oaxacas central market. >> anthony: probably americas beloved food is what they think is mexican food. >> alejandro: yes. >> anthony: and i thin...

Reasons people visit our city is to eat. >> anthony: this is alejandro ruiz olmedo, one of mexicos best chefs. he started cooking young. when he was 12, his mother died, and it fell on him to raise and feed his five siblings. >> alejandro: this is what we call pasajo. >> anthony: today, he draws much of his inspiration from oaxacas central market. >> anthony: probably americas beloved food is what they think is mexican food. >> alejandro: yes. >> anthony: and i think most americans view of mexic...

>> alejandro: yes. >> anthony: and i think most americans view of mexican food is like beans, fried tortilla, melted cheese, some chicken. >> alejandro: yes. >> anthony: in fact, but particularly were talking about oaxaca, this is a deep, really sophisticated cuisine. >> alejandro: thats correct. oaxaca has this different micro-climates all over our territory and that gives us this enormous amount of spices, products, fruits, chiles. >> anthony: like, 500,000 varieties of corn, something like th...