Page 13 - Central Valleys News Today : Breaking News, Live Updates & Top Stories | Vimarsana

- 5:05 horas Con tres nuevos decesos y 99 positivos más, Oaxaca registró ayer 48 mil 359 casos confirmados y 3 mil 956 defunciones, así como 376 activos y 4 mil 976 sospechosos, en proceso de análisis por laboratorio. La entidad también registró un aumento en la ocupación hospitalaria y llegó al 22.1%, con siete nosocomios saturados y ocho nuevos hospitalizados, con 286 camas disponibles y 81 ocupadas. Por jurisdicción sanitaria, Valles Centrales acumula 32 mil 496 positivos y mil 913 decesos, Istmo de Tehuantepec con 4 mil 500 y 746, Mixteca con 4 mil 75 y 408, Tuxtepec con 2 mil 9...

Este jueves 24 de junio, esta entidad registró un total de 48 mil 149 contagios confirmados de Covid-19, de acuerdo con datos oficiales de los Servicios de Salud de Oaxaca (SSO)

A 23-year-old Zapotec student from a village of 400 inhabitants in Oaxaca has won a scholarship to study at Harvard University.

Vaccination process in Oaxaca has been ‘a disaster;’ governor blames feds for poor planning Ugly confrontation follows cancellation of scheduled vaccinations Published on Friday, March 12, 2021 143shares The Covid-19 vaccination process in Oaxaca this week has been “a disaster,” according to Governor Alejandro Murat, who blamed federal authorities for the problems. Murat said in a radio interview that the most serious problem was that some seniors lined up for more than 24 hours to receive a vaccine in Oaxaca city. However, the almost 22,000 doses that arrived in the state on Thurs...

Packaging Contents: Mezcal Packaging Substrate / Materials: Ceramic OAX Original® is a collaborative artistic endeavor presenting the distinctive flavors and raw beauty of wild agave through three limited-edition expressions: Arroqueño, Tobalá, and Tepeztate. Each of the unique small-batch mezcales is made from agave plants found in the semi-arid Central Valleys of Oaxaca, which average 12 to-25-years to reach maturity. Once foraged, the hearts of the agaves are slow-cooked in the ground with oak and mesquite, stone-ground by horse, then wild yeast fermented in pine barrels before bein...