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we will taste life on the streets. and find food for thought in the process. by norman fun and keep me posted. and we'll do tomas i'm on my wife first off the united states. this is how a perfect day starts in portland oregon with hockey breakfast. at eight o'clock. i'm.
sure it's. the. speed of the feast. sandra owner of the egg carton proudly presents the goods belmont sandwich and eggs benedict handmade homemade and made with long you. will find that this is a raspberry having your original so it starts weeds but it's going to end with a cake because have in your eyes will affect you later in the palate and it's it's definitely a hot ticket for us. with the common thing you'll hear from chefs food carts is well i'm not a real chef but michel sleiman is a prominent chef here in the united states and he defines a chef as someone who runs their own kitchen so i use that against those who got owners to help them realize she runs her own kitchen the food is amazing she has employees. supervising everything she's a chef and she's
a great chef. live from portland oregon says tasty to zing than a nine point one f.m. portland radio project i am stephen show me your host the lie that you're here with me this morning as always we have three hours of also music rock folk and blues then coming up at nine am we'll have a food guest live and in studio. any different than in other cities in the u.s. but poland is different. maybe. for the average joe and jane as for the extra votes.
is the perfect place for stealing his personal grief goes something like this. for thing on his radio show. in the rain shelly's garden now known as honk and huge burritos was one of the first food carts we've had here in portland we had a real explosion the food cart scene when the great recession hit the portland economy today we have more than six hundred carts open in the metro area pave the way for carts to come into being. many an american dream has been born in a. dream starts anew every morning in her. she thought she might be in the media but then decided against it she just couldn't see herself she tells me. don't personally. as a family. business. at the height of it about two year two
thousand we had thirteen people on payroll we had ten locations in the city and i was much more of a manager at that time than a vendor because i was having i had babies and two little girls and so i was busy doing that stuff so i could be a manager as soon as the girls were about five six years old i came right back and started jumped in to be a vendor again and kind of size down at that point because i really i like a little less hustle and bustle i like having the one cart now. today there you have just one food caught in the heart of portland. walking burritos right or shine even people came through the rain you know that's lucky. enough the golden good looking thing. what are you doing today in the big world sometimes people were hungry and could come and just talk and share with their lives than share with me
and we have something to eat for them and so we're trying to be a member of the community that way and now i've seen generations of people grow up and come back and bring their families and their grandchildren and and really love the journey of being in a place for twenty five years and the. customer has received a letter from. now people come to shani for advice she likes to home in a city where very very many people need how known as a progressive bastion of liberal values. long struggle to cope with homelessness. hungry constant even if they don't have money. you like to. do you like fresh go very nice house might leave you like. treated with courtesy and respect just like every other and share your laugh you're very welcome.
so when it comes up in the food court here in portland there are four things you need that are absolutely essential one you need a place most of our food carts are not mobile they are and what we call food cart pods you have to have somewhere to put your cart the second thing you need is your actual cart and whether it is a trailer that you poll or an actual truck with an engine you need to get one of those contraptions some people buy them used some people have the manufacturer there's a number of really good manufacturers right here in portland that will make one for you. mike and his mechanics on the sunshine experts they build food trucks customers need to fork out plenty pint to fifty thousand dollars for a trailer bolting kitchen that's made to measure up every time two to three months
but they can also manage to weeks because ultimately everything is possible. so far i know of two trailers that i've sold that didn't quite make it just two. which makes me feel that what i do is the right place this is where people grow and they make money and they're successful they're happy. it sounds like an easy formula and it sure worked his food trucks are a runaway success. but they get the part because you know it we visit the bar but if it can't be you can't be you might do it you know i know i have eight months so they upped it so it's good. that he's ready to roll literally from tomorrow mows new trail will be serving up
freshly fried spring rolls. calorie pioneers cook up a storm on street corners across for live your dream do your thing that spirit is no longer everywhere in the u.s. but it is here in portland. is especially when it comes to food. steve on the radio host. and cullen are a storyteller it's made it his mission to help newcomers to the city. it's a jump that suits his tastes. that verges begging to be eaten. it
is phenomenal. you get cheese you got bacon tomato lettuce thousand island. and wonder just runs down your fans like that the nominal right there at your burger of old baby. but it takes perseverance and hard work to strike don't stephen has no illusions they are bad for business being in the colony business is very very very hard work it's a scourging of long hours it's tiring and you don't make any money when i first started some people said oh you're just a cheerleader for food carts and i said you're right i am pompoms are free many skirt you have to pay extra for that because i wanted to cheer them on and i knew they could make it and every time a blue collar succeeds it was brick and mortar has multiple parts and makes his business go. it fills my heart with joy i want to see that make it did thomas is the american dream dent the innovation at least is alive and kicking on the streets
of portland. down here in mexico the stories they tell sound like dreams every year in early november a miracle happens in the mountains outside mexico city millions of monarch butterflies arrive in several pinoy like thoughts on the wind. it's the end of an eight month migration to wide areas of north america and back a journey that takes the butterflies for successive generations to complete. come spring the monarchs will breed before flying north to lay eggs and then die it is not known how their offspring find their way back to mexico.
but people on the streets of the capital have their own explanation one that's been passed down through the generations. we'll get into a little bundle yes a lot of them but we believe that when someone dies and is buried they rise again as a butterfly. and no other day of the day and all the day when we see a butterfly we say to each other look there is grandpa or that's our auntie over there. we see our lost loved ones again in the butterflies. it makes us feel good but it was that because nice is no better because it's easier to give up with the with. mexico is preparing to celebrate the sad and yet jovial holiday dia de los muertos in two days' time. victor a stout man with a big heart has his hands full. the entire family pitches in and
a neighbor makes the tortillas. victor says with some pride this talk of those are the best in mexico city. of kentucky and the long line in his stall would appear to endorse that claim. they can but what do you recommend victor try the company johnno tacos there are specialty. mexicans like a hearty taco. and they package with a sausage. cheese from one pocket that melts into a cream. and then there's more me. it's all topped with fresh snow pollies the can't disprove and plenty of sumatra.
and which salsa do you recommend you go for the red one it's the spiciest. i like it a bit spicy but you mexicans of course can handle a lot more right. than those a bit of the person that we give salt to to our kids so they get used to the spicy news from an early age for us there is no day without sauce. even if the spiciness gives us an upset stomach look we mexicans are modern doors we simply keep on eating. a lot of it is easy but. there's no elegant way to eat a taco it's simply a cornucopia of indulgence muvico very tasty if it is spicy. victor gets all the ingredients he needs around the corner mexico's markets are a celebration of the fullness and freshness of life.
but on the day of the dead mexican celebrate something else as well as the morbid fascination with down. at their home in the countryside victor and his wife imelda have set up an altar for relatives who have passed on but it's a tradition. that. the candle we say this is for you my sister anita will. be candle there's the name of someone who has died. it's important to provide things that they loyalty would have
for example so they can have a drink when they arrive to visit and this. put him. with my sister in law like tequila so we've also put out a bottle of tequila. and sweet things of course which the dead in mexico savor as much as the living. bread sprinkled with lots of sugar. colorful skulls made from pure sugar cane sorry. three generations into an old pickup truck. at the cemetery the entire extended family decorates the grave of imelda sister in
law who died a year ago. good luck was her husband victor's brother is overcome by grief. his wife. her mother was only forty seven but the day is not dominated by sadness. it's something that he could have it. was often it's a joyous festival it has to me because life is short lived with the limbs that all that and one day will have to go to. see but i'm proud of the life i lead now and the like and i'm happy when people come to my stand to eat tacos and leave satisfied and hopefully to return again soon in the us. in the evening the smell of incense walked across the graves like a scene in of iraq painting.
or and right behind the cemetery wall people are again cooking and eating like they seem to do everywhere in this country life and death pleasure and pain. they're never far apart in mexico. the following morning victor and his family are back on the street setting up their stand. they've altered their dead now life goes on. to take. in the mothers of those one day will be gone but my sons should carry on here and if they do a better job than me all the better. people always need something to eat naturally were no exceptions. and.
death is part of life in mexico. but as victor would say as long as we're here we might as well eat the best tacos in town. mexicans live life to the full and that's not always possible for people here in colombia how to see where the fish are posing miguel munoz is fifty six years old he has eleven children and twenty one grandchild through to get along is of experience where you have to know how to handle the rope that's the key thing is how you spot a real body certo. arrows when they call you on the feet of the oh yes the chase what you call this type of fishing and to fish like this you need to control the rope otherwise you're nobody chettle with it yeah well.
the whole family pulls together here literally fathers brothers uncles nephews the rope is two to three hundred metres long. not too fast not too slow the fishermen need to be acute to the rock that's the secret. and that is how the volage arrows of carter haina bring in the fish always hoping for a catch for a team a net. and
johnny was shot. last. from the sea into the frying pan and from then into the bucket. from the bucket to the customer a squeeze of lime and it's ready to eat. supply afai outstrips the amount concertina street team his friend has. for one of. the hamas. laws that each one carries the way to peace passed through the city streets. like francisco that in terror of the coffee man. every day he makes his rounds about town there are hundreds of vendors like him hawking coffee pouring and refueling the more often the better obviously if you
don't sell you won't survive. francisco is not from car to haymarket his hometown is a few hundred kilometers away. and i thought if we will. we have to leave our village because of the violence the war between government troops and the rebels. we had to flee to save our lives the lives of our families and children we left everything behind me that none of the will leave you to have a dad i am and always will be a former. member of the eagle libya i mean every day i go down on my knees and pray that we'll be able to return to our fields but the war in colombia and was once and for all and. the peace deal has failed to hold financing colombia and until it
does francisco is staying here in qatar haina serving cabinet seato a small coffee that's a staple of the colombian diamond fast and easy powdered sugar water changes there's no more magic to it than that business is so sad. oh yeah i don't want my kids to be doing this they need proper jobs of course and see how they want to think out that little even if it means they'll never return with me to the village and to our field. anything i'm not they going to will be. caught again or the queen of the caribbean a dream destination for cruise ships and independent travelers. just fifty kilometers outside of the city and well it looks quite different.
sunbeds sileo de palenque a well life can be bitter but the food is sweet. pollyanna and manuela make a sticky dessert out of coconut milk and a whole lot of sugar they've never seen the recipe written down but often heard it talked about. isn't that they are parents and grandparents showed us everything we watched and learned from them. have been there more that it isn't so easy not everyone knows how to make it. about anyone without writs out additions they know how. that is the. most residents of palanker are descendants of runaway slaves who founded the community as a refuge four hundred years ago locals say it was the first independent community in the americas a place with a rich past to make a future that's the impression you get walking its streets.
and not a place that's easy to leave with their homemade goods when they are not in one way or set out for car to hannah. whatever else the sisters need for the day they pick up on arrival in the city and this is where any romanticism about the traditions of their ancestors and. the fruit in a supermarket they say is simply fresh air. business is slow in sweets and fruit. but a photograph with a colorful palin keris that something tourists will pay for.
in peru norman hope has been passed down through the ages. it doesn't sound flattering when the people of lame out remark of their city its sky has the color of a donkey stomach but maybe it should be seen as a declaration of love the cool waters of the peru current lap the shores of lima they don't just bring fog they also deliver the freshest pacific fish to the capital's doorstep. the fact that we also find a dish that is so simple and wonderful it quickly makes you forget the grey skies. amid the fish stalls of a district that is poor and sometimes dangerous you find the best city check at dawn you have been here stand. you'll say yes i know the proper way to prepare i don't make anything else i wouldn't be able to sell anything else was. raw fish
from the roadside yes it's fine at least if you buy it from don you're very. salt and hot chili as are added to the fresh fish the juice of peruvian limes alters the protein in the fish effectively cooking it without heat. she serves it with corn sweet potatoes and seagrass. don't have the heene years to feature tastes cool and fresh like the pacific earthy and sharp like the andes she's modest about her talent. so much as a single mother my daughters are in college i have to work so we can live and they can study it. is it tough. well you know how life is. look i want my daughters to have a better life that's all. you know anything she doesn't go anywhere without her
family photos people. are going to know when i tell you we love. them is that this is it but. i ran away from home when my parents separated i didn't get along great with my mother but then i came to lima and was alone i had to fend for myself. after her husband left her it was the fish that secured her livelihood. for peruvians is more than just a dish they wager a bet sons of each day reconcile disputes over save each other and swap anecdotes about severe. years you are you'll be up. as a child i often rode my bike to the beach where a man's soul to be checked. he wanted to know whether i want to expire or not he
got back then people thought he was dangerous unhygenic to eat at the street corner at that but for me it was like here to the most fascinating movie in the world of us you know that one that. if it weren't for his escape to the beach guest on our curio may well have become a lawmaker like his father but luckily he pursued a career as a chef and may well be one of the world's best his fish dishes embody peruvian history that is there is a reaching this is the original city joke on sisters chili salt fish it's the bond between the ocean and the mountains and a love story between the pacific and the ending slowly. that's because one of the key ingredients grows far away from the coast in the rugged wilderness of the andes. at an altitude of three thousand meters above sea level lies the sacred valley of the incas. valley so fertile it was
a personal possession of the ruling family. the incas were the first to plant ricotta here. this almost magical chili pepper is still readily available today at markets in the mountains. you see this is because it is healthy when the body always needs something sweet and salty but i eat to help fight infections which is a scam and seeds are nice and toss. it out. rococo and salt preserve the fish a process that in ancient times insureds of each year could also be enjoyed in the
highlands. relays a fast running couriers ferry the fish from the pacific coast to the n.d.s. . after their bloody conquests the spanish built churches and palaces on the ruins of the inca civilization. they also changed the local fish dish by adding lime juice and red onion. for star chef best on our curio civvy chase sums up the best of her room. and its recent rise as a major cullen ery export has made peruvians proud. foodies around the world are crazy for civvies. least so we church it's
a recipe that our grandmothers have passed down through the centuries those offices away for a long time we didn't value it but that has changed today peruvian cuisine is famous the world over nice stuff but it's in the record. in lima don't you the heene yes starts the second half of her day. she's babysitting her young grandchild. goes a d.j. is what keeps her family together. and maybe one day she hopes proves national dish will help her fulfill a dream. act but i'm an asshole who left i lurk here on the street it was the nationally would like to find out. lots and had our own restaurant. that's what we all want something bigger something better something good. that
i'll. warn from the scene mature in the end and loved by star chefs and street vendors. norman is much more than just a dish it's a way of life. i like that i'm sure that something will encounter in argentina too . there's a specific vibe here. if your desire. for meat the way to a man's heart is through his stomach naturally. no way. there's no obvious sign of an economic crisis when his artists at least not at first glance
but the city has been gripped by economic malaise for many years the locals do their best to ignore it. they say here mind has its ups and downs but it's a city that needs to be experienced arrived in a taxi is a good way of exploring even more so when someone like cloudy how is your driver someone who takes you along from all the know right. now we are. going to meet up with the guys we always get together midday. twenty thirty taxi drivers are merely toes grow. they're more relaxed a bit have a bite to eat wash our cars share some of the jokes and drink moderately. the book . is cloudy oh he's fifty nine years. has four kids grandkids italian roots a third generation immigrant family. cloudier likes to enjoy himself he has no
pretenses this is how his mates know him and like him. argentinians are passionate people and they indulge their passion for good food and good meat to the forest the world's biggest cattle market is located in the heart of one is ours it couldn't be anywhere else this is where you will really grasp the essence of the country cloudy hotels argentina seoul and argentina stop. saucer. shops schnitzel rum steak why did i see cut before my eyes on the grill in the oven oh die for. that's the best you can buy the animals are nervous they see what's going
. on the first auction took place one hundred fifteen years ago and the rules have remained unchanged ever since it is up above. the cattle down below. up to ten thousand animals under the hammer each day the best quality is available for less than two euros. in a country with an insatiable appetite for steak the business with beef is always brisk. at times the government has helped out with subsidize because many task to be affordable a full stomach is less likely to complain about crises. i don't want to try it anything else would be a mistake char it so meat off the grill. delicately seasoned straight from the cattle market and it's open at canteen.
time and again on this trip we were generously invited to dine with our hosts. i'm waiting for you a kilometer marker one o five. we're on our way. about time our paths cross again. we've traveled thousands of kilometers through the world street kitchens now to camp our adventure a final chapter that couldn't be any moral fantic out on the compound with account chose the cattle ranchers with the wind blows but there's no rush what better place
to wrap up this long journey no one is a stranger here for long and that's certainly down to the fair to. argentina is very diverse but you're all united by a love of meat. absolutely meat was always and is always available we have an endless supply of cattle in the past they used the skins for leather and just at the tongue at least according to legend but there's never been a shortage of meat and nobody in the go hungry here argentinean meat is considered the best in the world or i would go. i got an attic and no no noise because you're absolutely no question about it when i get there and here in the countryside you
get the very best only organic top quality the catalona you don't grasp no additives nothing bad. yes it is good. the barbecue the meat. the wine. but they could serve us who knows what. we'd probably find it delicious because food always tastes good in company a simple insight not a bad one tina is a good place for such reflection. the food on the road to go or on the spot. from east to west through asia. from north to south across the american continent so many countries sent many kitchens so many people the stories that could hardly be more diverse but there are
things that unite them and us and that's good well being a recipe for life. climate change. sustainability. environmental friendships. globalization effect biodiversity species conservation exploitation inequality. human rights displacement. of the global and current of local actually. global three thousand and thirty minutes on d w o.
show pair for the twenty first century. any ill treatment of injuries unique interpretation. a dazzling concert and the world of a young piano. are twenty one presents johnny in a tree for now a new show. starting january twentieth on d w. dortmund . favorite teams all the best goals we've got all the action. is the whole of germany but all share the experience everybody. just league of the weekend here w. look united. states.
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