Food Myths


Every other week, new research claims one food is better than another, or that some ingredient yields incredible new health benefits. Couple that with a few old wives’ tales passed down from your parents, and each time you fire up your stove or sit down to eat a healthy meal, it can be difficult separating food fact from fiction. We talked to a group of nutritionists and asked them to share the food myths they find most irritating and explain why people cling to them. Here’s what they said.

Image remixed using a photo by Alex Galt.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 1: Never Use Wooden Cutting Boards with Meat

This rule, one that I myself have repeated, comes from the notion that using a wooden cutting board will result in tiny scratches and cuts from your knife, and if you use that cutting board with meat-especially raw meat-that all those meat juices will settle into those tiny cuts in the board, and no matter how much you scrub, those germs aren’t coming out. The point has even been made by people as esteemed as Alton Brown. The solution is to use plastic cutting boards, which can be dishwashed and sanitized, and therefore must be safer, right?

Unfortunately, there’s a great deal of research that disputes this notion. One of the most famous studies was conducted at the University of California: Davis, by Dean O. Cliver, Ph.D of the UC-Davis Food Safety Laboratory. His research points out that there’s no significant antibacterial benefit from using a plastic cutting board over a wood one. He notes that even if you apply bacteria to a wooden cutting board, its natural properties cause the bacteria to pass through the top layer of the wood and settle inside, where they’re very difficult to bring out unless you split the board open.

Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. If a sharp knife is used to cut into the work surfaces after used plastic or wood has been contaminated with bacteria and cleaned manually, more bacteria are recovered from a used plastic surface than from a used wood surface.

Dr. Cliver’s study tested 10 different hardwoods and 4 different plastic polymers. In the end, the result was a very scientific one: if you want a plastic cutting board, anti-bacterial properties is no reason to buy one. If you want a wooden cutting board, bacterial infection shouldn’t scare you away. Which is better? That’s a different discussion, but ultimately it’s more important that you take care to properly clean and disinfect whatever board you buy, regardless of what it’s made of. Oh, and don’t fall for plastic or other cutting boards that tout themselves as being coated or made with anti-microbial chemicals or materials, that’s largely junk science as well.Photo by Jarrod Lombardo.

Myth 2: Adding Salt to Water Changes the Boiling Point, Cooks Food Faster

This is one of those food myths that doesn’t want to die. You’ll hear it repeated by home cooks and professional chefs, but any first year Chemistry student (or in my case, a Physics student taking Applied Thermodynamics) will be able to show you how little the amount of salt you would add to a pot of boiling water in your kitchen actually alters the boiling point.

Yes, strictly speaking, adding salt to water will alter the boiling point, but the concentration of salt dissolved in the water is directly related to the increase in the boiling point. In order to change water’s boiling point appreciably, you would have to add so much table salt (and dissolve it completely) that the resulting salt water would be nearly inedible. In fact, the amount of salt you’re likely to add to a pot of water will only alter the boiling point of water bya few tenths of a degree Celsius at most.

So this is one of those food myths that rings of chemical truth, but only on scales that wouldn’t be applicable for cooking. One thing is for sure though, adding salt to your pasta water definitely makes the resulting pasta tasty.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 3: Low Fat Foods Are Always Better For You

Alannah DiBona, a Boston based nutritionist and wellness counselor made this her number one food myth. She said:

“Without fat, the human body is unable to absorb a large percentage of the nutrients needed to survive. Additionally, fat deprivation prevents messages from being passed between neurotransmitters, resulting in all kinds of neural misfiring in the body! While good fats and bad fats do exist, the right fats in the proper amounts can actually aid in weight loss and cholesterol management.”

The high-fat/low-fat food myth is one that’s been around for a long, long time. Ultimately, it’s more important to flip over the food you’re about to buy and read the label, see what kinds of fats are in it, and then make an educated decision instead of immediately reaching for the low-fat version of whatever it is you’re planning to buy, thinking it’ll be healthier. In fact, many products that are “low-fat” are low in good fats as opposed to the bad ones, or substitute in other ingredients like sugars and sodium that you don’t want more of in your diet.

Seattle-based Registered Dietitian Andy Bellatti also called out this particular myth. He said, “A good intake of healthful fats is beneficial for cardiovascular health. Prioritize monounsaturated fats (avocados, olives, pecans, almonds, peanuts) and omega-3 fatty acids (hemp seeds, chia seeds, sea vegetables, wild salmon). Virgin coconut oil and dark chocolate (80% cocoa or higher) also offer healthful fatty acids. Many low-fat diets are high in sugar and refined carbohydrates (i.e.: white flour), which are increasingly becoming linked to increased rates of heart disease.” Photo by Bradley Gordon.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 4: Dairy Is The Best Thing For Healthy Bones

When I asked Andy Bellatti about the most stubborn food myths he’s encountered, he noted that too many people confuse “dairy” with “calcium,” assume they’re the same thing, and think that dairy is the best thing for healthy and strong bones. He explained, “Dairy contains calcium, but so do dark-leafy greens. Milk is fortified with vitamin D, just like all milk alternatives. Additionally, bone health goes beyond calcium and vitamin D. Vitamin K is important for bone health (dark leafy greens have it, dairy doesn’t). Magnesium (present in foods like almonds, cashews, oatmeal, and potatoes, but missing in dairy products) also plays an important role in bone health.” Photo by Quinn Dombrowski.

Ultimately, if you’re concerned about bone health, you should make sure to get enough calciumin your diet, and while milk and cheese are good sources of it, they’re by no means the only sources. It’s important-and can be just as healthy-to branch out and make sure you’re eating dark leafy greens instead of just chugging down milk. Even the Harvard School of Public Health points out that milk isn’t the only, or even the best, source of calcium, as does the University of Missouri’s Nutrition “mythbusters.” If you’re looking for good sources of calcium and Vitamin D, consider collard greens, mustard greens, kale, and bok choy instead of milk.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 5: Everyone Should Drink 64-Ounces or 8 Glasses of Water Every Day

This myth is a holdover from a poor attempt by a number of doctors who wanted to wage an ill-researched campaign against sodas and sugary drinks. Their hearts were in the right place, but the fact of the matter is that there’s no uniform rule for how much water a person should drink in a given day. Alannah DiBona explains, “Water’s been touted as the cure for all sins, and in some ways, it’s true—proper hydration is necessary for just about anything body and mind-related. However, sixty-four ounces per day isn’t going to always be the right number for you.” Photo by Michael McCullough.

My old nutritionist explained to me that I should try to drink my body weight in ounces of water, divided in half. She noted that’s a good guideline for most people, but also noted that it’s a goal—not a rule. When I asked her whether there would be real health benefits from it, she explained that it’s not going to make my body work better or somehow stave off disease magically, but it will give me energy, prevent dehydration, get me up away from my desk and walking to the water fountain, and she pointed out that often our bodies interpret thirst signals as hunger. It’s anecdotal, but I have to admit that drinking more water made me feel better by leaps and bounds.

While it’s important to hydrate, it’s not important to stick to an arbitrary rule defining how you hydrate, or how much you drink, or even where you get it, although water is obviously the best source of, well, water. “Nutrition is an individual science, and there will be days when your body and mind require less than the average recommendation,” DiBona explains. “Remember that water is available to you through all liquids, fruits, and vegetables, and that the mark of proper hydration is very light yellow-colored urine.”

Myth 6: High-Sodium Foods Taste Salty, So Avoid Salty Snacks

Andy Belatti pointed this one out when we spoke, and it’s especially important for people who are managing their salt and sodium intake because they’re at risk for hypertension or diabetes. While new research indicates that low-sodium diets may not be better for your heart, they definitely reduce your chances of high blood pressure or type II diabetes. The trouble with managing sodium though, is that not all high-sodium foods taste salty when you eat them.

“While surface salt (the type on pretzels and salted nuts) is noticeable, stealth sodium (that which is added during processing) is harder to taste. This is why many people don’t realize that a Dunkin’ Donuts corn muffin contains as much sodium as 9 McDonald’s Chicken McNuggets,” Belatti explains.

This fact is a testament to the importance of reading nutrition labels when you grocery shop, and why it’s important to look up nutrition information for your favorite foods at restaurants or fast-food eateries either on the web or in-store when you’re out for lunch or dinner. Sodium can lurk in strange and surprising places. Check out the National Heart, Lung, and Blood Institute (at the NIH) for more tips on reducing your sodium intake, and what to watch out for.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 7: Eating Eggs Will Jack Up Your Cholesterol

A number of you took me to task on this one the last time I insinuated that eggs may not be healthy, and rightfully so. Alannah Dibona cleared this one up once and for all, and notes: “More often than not, a person diagnosed with high cholesterol will go out of his or her way to avoid eggs, which is really unnecessary. The body’s cholesterol levels are influenced by certain saturated and trans fats; eggs contain very little saturated fat (1.5 grams of fat per large egg) and absolutely no trans fat. Depriving yourself of an egg means foregoing 13 naturally occurring vitamins and minerals (and a really delicious breakfast option).” Photo by Olaf Gradin.

Ultimately, eliminating eggs from your diet because you’re concerned about cholesterol will do absolutely nothing for you, and instead may actually be harmful because you’re missing out on the health benefits they have. The Harvard Medical School agrees, as does the Mayo Clinic, although they take a more metered approach to the issue, and suggest that if you love eggs, eat the whites and not the yolks. Both agree that even though the yolks have a lot of cholesterol, very little of it actually makes it into your bloodstream, where it matters.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 8: Searing Meat Seals In Juices

19th century German chemist Justus von Liebig was one of the first people to propose that by applying very high temperatures to meat you would create a “sealed” layer of cooked meat through which liquid inside the meat couldn’t escape. Ever since then, the mantra has been repeated over and over again, specifically in reference to dry heating cuts of raw meat. Photo by Naotake Murayama.

The trouble is that Liebig’s experiment compared the liquid and nutrients from a piece of meat submerged in cold water which was gradually heated in that water and simmered in the cooking liquid with a dry piece of meat applied to an extremely hot surface. When considered this way, you can see why Liebig thought that searing meat “sealed in juices,” because the resulting meat was juicier than the meat that was essentially boiled to death.

However, in the book On Food and Cooking, Harold McGee finally makes a direct comparison between a seared piece of meat and an un-seared piece, both cooked with identical methods. The result was that the seared piece of meat actually retained fewer juices than the un-seared piece, and at the very least the searing did nothing to preserve the moisture inside the meat.

This debate is still one that rages today. There are plenty of people who think that searing meatdoes result in moister meat, while others dispute it. In reality, the best thing about searing meat is that when applied to high heat, the surface of the meat undergoes the Maillard Reaction, which results in some delicious browning on the surface of the meat. At the end of the day, you should definitely sear your steaks—not because it “locks in juices,” but because it’s tasty.

Myth 9: Aluminum Foil and Cookware Is Linked to Alzheimer’s Disease

If you haven’t heard this one in a while, good-it was repeated often in the late 80s and through the 90s, and even though it’s fallen out of fashion (largely because it’s just not true) there are still a lot of people who believe it. This myth has its roots in research from the 1960s and 1970s that showed elevated levels of aluminum in the brains of Alzheimer’s patients. The hyperbole alarm was subsequently sounded, and for years people were warned off of aluminum pots and pans, and even aluminum foil to store food.

Since those studies however, a great deal of research has been done into what possible connections aluminum may have with Alzheimer’s Disease, and at best has failed to show any substantive link or connection between aluminum and risk for Alzheimer’s Disease. At worst there have been conflicting results. Most experts at this stage believe any aluminum absorbed by the body is processed by the kidneys and urinated out, and it does not pose a threat for Alzheimer’s Disease.

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Myth 10: Don’t Eat After 6/7/8PM

Both Andy Belatti and Alannah DiBona called this myth out in different ways. Andy went right for its throat, noting that it is “A silly weight-loss gimmick. What matters is what you’re eating throughout the day. Food eaten after 7 does not magically turn to fat. This is also a ridiculous ‘tip’ for someone who goes to bed at midnight or 1 AM. This tip often ‘works’ because people end up reducing their total caloric intake.” Photo by Ishikawa Ken.

He’s right: this myth comes from a half-scientific understanding of how digestion works. The idea is that if you eat too late and go to bed on a full stomach, your body’s metabolism will slow down and instead of burning the food you just ate, you’ll turn it all into fat and gain weight. That statement is only partially true, and isn’t universal for all people. While it’s true your metabolism slows down when you go to sleep, it doesn’t stop, and you still churn through the food in your stomach, albeit slower. If your diet, exercise, and activity habits mean that a meal is more likely to metabolize into fat because you sit at a desk all day, eating it at 5pm versus 7pm isn’t going to change that.

In reality, what really happens for the people who swear by this trick is that they don’t wind up eating breakfast the following morning on top of a stomach full of food, and that they’ve blocked off areas of their night when they’re not consuming food-as opposed to someone who would be tempted to have a late-night snack. In essence, they’re just eating less overall. This myth is so popular that the ADA has a page dedicated to debunking it.

Belatti also makes the point that if you’re the type of person who’s up very late, setting an arbitrary time to stop eating at night isn’t going to help you lose weight, it’s just going to make you skip a meal. DiBona had something specific to say about meal skipping, and how dangerous it can be: “Just several years ago, I remember reading in Cosmopolitan magazine that skipping breakfast or lunch following a “night of indulgence” could aid in one’s efforts to lose weight. The editors couldn’t have been more wrong. If a meal is skipped, the body begins a process of metabolic slowing commonly referred to as ‘starvation mode.'” She continued, “Additionally, surges of hormones then encourage overeating at the next meal, resulting in a higher caloric intake at the day’s end. Keeping one’s blood sugar balanced with small meals and snacks throughout the day is a much more successful approach for weight maintenance and mental alertness.”

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

Bonus Myth: Wine Has Health Benefits, Beer and Liquor Do Not

Cheers, everyone: while studies outlining the health benefits of wine make for great headlines, it’s commonly accepted that in addition to the antioxidants in wine, all alcohols-when consumed in moderate doses-can raise the body’s levels of HDL, or the “good cholesterol.” Alannah DiBona explains: “Wine (as well as beer, liquors, and all types of alcohol) in moderate doses raise the body’s levels of HDL, or good cholesterol, which protects the heart against the plaque build up that may cause strokes and heart attacks. As Europeans have proved for centuries, 1 to 2 alcoholic beverages per day helps to reduce the risks of heart disease.”

While we’re not going to tell you to go out and develop an alcohol problem in the name of good heart health and lower cholesterol, a glass of wine or a couple of beers can actually reduce your risk for heart disease when combined with a good diet and exercise. Just be careful of the calories you intake when drinking alcohol-that bottle of wine or six-pack of beer isn’t calorie-free, you know.

Punta Banda History


By Tom Gatch

Situated adjacent to the peaceful southern shore of Ensenada’s Bahia de Todos Santos, the narrow, mostly barren finger of land known as Punta Banda assertively juts out into the Pacific Ocean, helping to form one of northern Baja’s most picturesque bays.

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At the very tip, the churning waters near the La Bufadora blowhole surge up through the rugged, guano covered outcroppings and, after reaching their apex, dissipate into a cool mist of salty rain.  In spite of a few scattered housing developments the peninsula remains predominantly covered by wild chaparral, cactus and sage.

In 1885, Punta Banda was established as the southernmost sector of what was originally referred to as Colonia Carlos Pacheco, a region that was also comprised of San Carlos and Ensenada.  It was distinguished by the presence of a natural hot spring that surfaced near the sandy shore, and a few years after that a hotel and spa was built as an attraction to bring in visitors.  But, because of its rural locale during times when most transportation was literally provided by horsepower, it only had a permanent population of fewer than 100 residents by the time World War I had ended.

The land at the Punta Banda’s outermost point is haphazardly strewn with rocky grottos and coves that were created by volcanic upheavals eons ago; and the clear water that invades their shallows often turns a mesmerizing turquoise color under the bright Baja sun.

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During the middle of the 19th century, it has been said that bands of pirates would hide in the secluded coves along the southern shores of the Punta Banda peninsula, and then sail out unexpectedly to take over freighters that were bringing gold and other valuables down the California coast toward their eventual ports of call on the east coast.

In the early 1930s, Charles Nordhoff, author of the book, Mutiny on the Bounty, owned a rancho near Punta Banda and hosted many Hollywood celebrities who enjoyed coming down to Baja for hunting and fishing, as well as the scenic beauty of the area.  One of them was Clark Gable, who just a few years later won an Oscar for his performance as Fletcher Christian in the popular movie version of the story.

In a recent attempt to domesticate yet another portion of this wild land, Tiger Woods proposed the building of a massive golf course and residential complex that would sprawl over most of the primitive acreage north of La Bufadora cove.  But, despite the fact that there were significant concerns and protests raised by environmental entities, it was declining economic conditions north of the border that ultimately spelled doom for the proposed luxury development.

Today, Punta Banda draws increasing throngs of new visitors who enjoy basking in the sun, lying in the sand, catching a few fish or getting a gander at the world’s second largest blowhole.  But whatever the reason, it is nice to know that a pastoral playground like this is less than a one hour drive south ofEnsenada’s downtown business district.

Hooked on Baja author & columnist Tom Gatch is one of Baja’s foremost writers with a focus upon outdoor and recreational topics in Baja and Southern California.

Tom Gatch and renowned Punta Banda artist and resident Scott O. Kennedy might have had a tot of rum one evening, when they created the legend of the Corsair, a jewel of a ditty that will now reside in the Baja.com treasure trove.

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Punta Banda is an easy day-trip from Ensenada, and offers a chance to visit Estero Beach Hotel on one of Baja’s most beautiful estuaries and, of course, the famous blowhole.  If you do it, post your photos on the Baja.com Facebook page!

Baja.com is a comprehensive online source of first-hand travel information for the Baja California Peninsula, supported by a full-service tour operator staffed by Baja locals (our “Baja Travel Savants”). We offer Baja travelers expert advice about local restaurantshotels and vacation rentals, as well as guides, maps and articles about events, sports and activities. We provide bilingual customer support, information and sales seven days a week, 365 days a year.  For more information, please call toll-free (US/CAN) 855-BAJA-411 

BOOK: Nordhoff’s West Coast

Bajadock: Thanks to reader RH for the prompt for this post!

More Nordhoff History

Scenic Road Fault Zone Studies


miradorenstollbooth
Bajadock: So it has been 10 months since the Dec 28 landslide.  Hmmm, “Let’s study the fault zone!”.  My map shows the Km markers on highway 1, north to south starting at the descent from El Mirador to the Ensenada Toll Booth(approx K99), where the studies are planned.   And, if lucky, they will “continue studying and researching the area of ​​failure in a longer period of time or permanently.”.  
Nosiree, I’m not going to be among the first vehicles passing through there when the Scenic Road finally reopens.  Or is that IF?  
The Center for Scientific Research and Higher Education of Ensenada (CICESE) initiated studies on the fault zone the Tijuana-Ensenada highway hired by the company responsible for maintaining the roads and still ongoing agreement with the Federal Roads and Bridges Income (Capufe) for a long-term monitoring in this section.
Luis Mendoza Garcilaso, researcher at the Department of Seismology Cicese reported this and said that the studies are performed at kilometers 86, 88, 90 and 98 of the motorway, there have been areas where road level fractures.
He explained that at kilometer 93, where the collapse of the company was recorded vialidad- performing the repair and corresponding studies performed and therefore the Cicese not involved in the research in that area.
Regarding the agreement to establish Capufe and Cicese, Garcilaso Mendoza said he is in the process of legal review of it and the goal is to establish an ongoing monitoring study of fault zone Highway, not only to Salsipuedes San Miguel but all along this road.
Researcher Cicese clarified that the contract with the company TGC expire January, deadline by which it hopes to have signed the agreement with Capufe to continue studying and researching the area of ​​failure in a longer period of time or permanently.

Broncos Spank Chargers


Broncos Spank Chargers.  Philp be all like, “Thank you, Peyton.  May I have another, sir???”

Bat Tacos


BBC link with video clips

Mexico News Daily

It’s probably not widely known that 1 million Mexican Free Tail Bats will eat 10 tonnes of insects in a single night. Or that the last taco you ate, or tequila you drank, was available thanks to bats, of which there are 138 species found in Mexico.

But more people are becoming aware of these facts through the efforts of Mexico’s own Batman, and the prestige earned this week by a documentary about his life work.

Biologist Rodrigo Medellín, a National Autonomous University (UNAM) professor and researcher and an international authority on bats, says his earliest passion was studying African mammals. He auditioned for a television quiz show and became the first child to appear on the program.

He chose mammals as his topic and made it through six rounds, and while he didn’t win, he caught the attention of UNAM professors, who invited him to work in their lab. He was 11 year old.

Forty-six years later he is an award-winning expert on bats, operating a conservation program in 25 states and and in other countries of Latin America. And he is the subject of a BBC documentary entitled The Bat Man of Mexico, which first aired in the United Kingdom (UK) in June, and this week was nominated for a Panda Award, the prestigious “Green Oscar.”

Narrated by British actor David Attenborough, the film explores the world of bats through Medellín’s eyes, going as far as to capture a birth, in which the mother delivers her pup while upside down, and then quickly catches it before it falls.

Medellín is the winner of several Whitley Awards, which recognize conservationists around the world. He won his first in 2004 and in 2012 was presented by the U.K.’s Princess Anne with the first annual Whitley Gold Award for “an outstanding individual contribution to conservation.”

But Mexico’s Batman’s focus is not on winning prizes, but showing the world how important a role bats play in the ecosystem by pollinating, dispersing seeds and even preventing the spread of infectious diseases. And it’s a tough job.

Bats have a bad rap, possibly dating back to Bram Stoker’s Dracula in 1897, but it’s completely unfounded, says Medellín. Corn and even agave crops in Mexico have bats to thank for protecting them from pests and disease, and for pollinating. The latter, like everything bats do, takes place at night and they’re much more efficient at the job than birds.

Yet humans continue to destroy their habitat, vandalizing their roosts and their caves. He says vampire bats are indeed a pest.

“But most bats are highly beneficial — vital for pollination and seed dispersal and an invaluable asset to farmers in keeping down insect populations.”

If bats didn’t exist, he says, crops would be destroyed by insects in less than a month. And plants such as the agave wouldn’t pollinate. They rely on the the Tequila Bat for pollination; the plants happen to flower at the time the bats migrate.

“The link has been here for millions of years,” says Medellín. “Agaves rely on the bats to move their pod. Bats rely on agaves so they can survive. We could not have tequila if it weren’t for the bats.”

He would like to see the label on every bottle of tequila bear the line, “Bat-friendly,” so that people become more aware of the mammal’s importance.

Medellín had some good news to celebrate last year when the Tequila Bat was taken off the list of species under threat, after 20 years of efforts to bring back the numbers. It was, perhaps, the best award that one could give to Mexico’s Batman.

Tramo de la Muerte


Traffic Editor W.E. Coyote: The stretch of highway 1 from the Estero Beach Resort Exit south to Maneadero, known as “Tramo de la Muerte” is a big danger spot.  Merging lanes, drivers dodging potholes, excessive speed, lack of shoulders, cliff-like drop offs on the side of road and weak night lighting provide adventure.  Patching was done on this stretch 2 years ago, but, those patches are now worthless.  

El Mexicano

ENSENADA.- proposed federal, Ricardo Medina Fierro, deputy to the full Congress, which is included in the Expenditure Budget of the Federation (PEF) for Fiscal Year 2015, the amount of investment required for the work of hydraulic concrete paving of the “flight of death,” which runs from Chapultepec to the entrance of the town of Maneadero.

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It is a work whose estimated investment of 485 million pesos for the benefit of virtually the entire population living in this county, not only Maneadero Chapultepec and rural communities in the southern part of town, which together estimates are around 550 thousand inhabitants, confirmed Deputy Medina Fierro own, to make an appropriate proposal yesterday.

About the specifications of the work, he said that is a stretch of 9.75 km long four-lane with gating, central median with landscaping, fittings sidewalk, as it is a metropolitan area with access to several ranches and communal plots and as stormwater drainage works, street lighting and signage.

He said, in essence, is a modern piece that is intended to index modernity these communities, on roads and in this case, would be integrated to the rest of the boulevard Reform with all the services involved.

He said that though the proposal was made and before the full House of Representatives and going to be included within Integrated Regional Project could also be channeled through the national infrastructure, it all depends on who analyze the deputies that make the Committee on Finance and Budget.

I reiterate that, for one, has already answered the cry of much of the population of this town and some sectors of the population, including the leader of the MLC, Santana Romero and Maya farmers in the San Quentin on the dismal state it is this section that has become famous as “death” due to multiple accidents that caused fatal results mostly.

“… Hopefully meet our request, so that people no longer travel that stretch with the anguish involving a road in poor condition,” the legislator.

manhwy1cliff

W.E. Coyote: This is an example of the sudden drop-offs along Reforma/Highway 1 on the approach to Maneadero.  This one is easily a 10 foot drop that leads to a pedestrian tunnel underneath the highway.  

Guerrero Students


 

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BBC NEWS

Mexican federal police have taken control of 12 towns in Guerrero state, where 43 students disappeared after clashing with the municipal police.

Eyewitnesses say the students were bundled into police cars after clashes in the town of Iguala on 26 September.

They have been missing ever since and forensic tests carried out on bodies found in nearby mass graves indicate they are not those of the students.

Thirty-six municipal officers are being questioned over their disappearance.

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National Security Commissioner Monte Alejandro Rubido said that during the investigation into the students’ disappearance, the authorities had found “irregularities” and “presumed links to organised crimes” in 12 municipal police forces in Guerrero state and one in neighbouring Mexico state.

Among the towns to which the federal police have been deployed are the popular tourist destinations of Taxco, famous for its silversmiths, and the spa town of Ixtapan de la Sal.

Map of Mexico

Mr Rubido said municipal officers in the 13 locations would be interviewed and their performances reviewed. Their weapons have been confiscated.

The move comes after officers from the town of Iguala reportedly confessed to handing the students over to a criminal gang called Guerreros Unidos (United Warriors).

Speculation

The 43 missing students all attended a teacher training college in Ayotzinapa with a history of left-wing activism, but it is not clear if they were targeted because of their politics.

Parents and relatives of the 43 missing students arrive for a mass at Basilica of Guadalupe in Mexico City on 19 October, 2014.On Sunday, relatives of the missing attended a mass at the shrine of Our Lady of Guadalupe in Mexico City

Some locals say they may have angered the gang by not paying it protection money.

Police also want to question Iguala’s mayor, his wife and the police chief, all of whom are on the run from the authorities following the events of 26 September.

Drug gangs in Mexico often infiltrate local government and security forces to ensure they are not disturbed in their criminal enterprises.

Poorly paid and badly trained municipal police officers are an easy target for criminals offering bribes or threatening reprisal attacks on those who refuse to collaborate.

Meanwhile, the search for the missing students continues with teams of dogs combing the countryside and checking abandoned mine shafts, caves and wells.

Forensic tests are also still underway on bodies found in a number of mass graves in the surrounding area.

Twenty-eight bodies found on 4 October have been tested so far, but more than a dozen other burial pits have been found since.

New Malecon, No Flag


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Bajadock: If they could find a few pesos to fix and fly the flag, that would be nice.  Ensenada’s bandera has not flown since June.

Ensenada, BC – The beginning investment of 700 million pesos in expanding deflector and harbor breakwater 65 million for the redevelopment of tourist walkway and construction of a pedestrian bridge connecting the cruise terminal to the jetty, was announced by Héctor Mejía Bautista.
The director of the Port Authority (API) of Ensenada said that such works are already in the bidding process and others that will carry an amount close to one billion dollars for the current year.
He noted that in the case of remodeling tourist walkway and Plaza Ventana Sea as well as the pedestrian bridge to link the terminal with the boardwalk, part of a program to offer more attractive urban residents as well as visitors domestic and foreign.
Mejía Bautista said that among some of the improvements is the installation of a monumental flagpole next to the bandshell and fonts on the floor of the pier, which will feature music and lighting to become an attraction for families who come to the site.
There is a proposal to build what has been called the Mexico Center which will be located in front of the Museo del Caracol and will be a place where it can be representation of all entities in the country.
This place, Bautista said Mejia, would be built by the concessionaire of the cruise ship terminal, will be open to the general public and is intended to exhibitions and temporary exhibitions each state of Mexico are installed.

 

Thursday Night Guitar Concert #4


Tres de la Baja is a guitar trio, an ensemble that emerged with the aim of sharing a common interest in chamber music for guitar. One of its primary purposes is to expand and publicize the music for this type of ensemble.
Their performances include the traditional repertoire, from the formal with Brouwer, Bach, Hindemith and Weiss, up to the latin american Barrios, Cardoso and Bellinati. Also explore different sonorities with influences from jazz, rock and oriental music.
As soloists have participated in various graduates for guitar, taking master classes with internationally recognized teachers as are Leo Brouwer, Aniello Desiderio, Denis Azabagic, Ricardo Gallen, Carlos Bonell, Pavel Steidl, among others.
Have been presented in CEART Mexicali, CEARTE, CEART Tecate and CEART Tijuana, The Gallery on the corner, The Gallery and Forum Covacha CECUT, both as soloists in ensemble.
Tres de la Baja is composed by Francisco Castaneda, Arturo Victoria and Jose Avilez, graduates of the Bachelor’s degree in music from the Autonomous University of Baja California (UABC).

Chef Jose Andres in Tijuana


 

Spanish Chef Jose Andres, considered by Time Magazine in 2012 as one of the most influential chefs in the world, is living proof that the art of cuisine is not only a creative experience, a sort of dialogue with nature, and a constant learning experience, but can also be an incredibly successful business.

San Diego Red

“Culinary creativity to change the world” was the name of the conference held by Chef Andres, or the cook as he prefers to be called, during Tijuana Innovadora 2014 as part of the Mexican Diaspora series documenting talent that has traveled north.

Born in Spain, Jose Andres arrived in the U.S. twenty-three years ago to conquer palates with his innovative recipes with restaurants and concepts like ThinkFoodGroup, Mini Bar, Oyamel, China Poblana, and others; he also teaches a class called “Science and Cooking” at Harvard University.

Also known as the “king of tapas”, he has traveled the world and learned from different culinary cultures to later modify them with his own twist while not altering the essential ingredients. “I don’t open restaurants, I tell stories, and I express myself through the kitchen”, said Chef Andres.

“One has to fall in love and engage in conversation with food”, said the chef in a surprising conference which talked about how he takes tacos, mojitos and Margaritas and prepares them with the same ingredients but makes them more “seductive” and pleasurable to the senses.

Another experience that Chef Andres is proud of is what this does for humanity, because part of his profits are destined toward vulnerable groups to aid with dietary problems. He likes to not only give them the fish, but teach them as well and teach them to prepare food cheaply but nutritiously especially now that food is more and more industrialized.

“What do people prefer to eat, what a chef makes for you or a hamburger sold to you by a clown?” asked the Chef, who even learned to dive in order to fish for marine life that he prepares in his restaurants. He turns what used to be a trip to the market to buy ingredients into an adventure instead.

The Tijuana he returned to visit after twenty-three years is a pleasant surprise for Chef Andres, who shared with the public his experience vising Ensenada’s Valle de Guadalupe wine country, eat tacos, and seafood from the world-famous cart named La Guerrerense de Ensenada. He said he was surprised at how in Mexico, in general, “you can eat food in the street that is as delicious and fresh as what you would only find in fine dining restaurants in Spain and Germany”.

“It is so nice to see that level of food on the street, especially along the border which one would imagine would be no-ones land as borders generally are-dark places with dark history-but you see the complete opposite, you see growth, development, and creativity” said Chef Andres, who also happens to be founder of the non-for-profit World Central Kitchen.

According to Chef Jose Andres, his motto is to learn and share as much as possible because he is what he is because of cooking.

- See more at: http://www.sandiegored.com/noticias/58159/How-Tijuana-s-Street-Food-Compares-with-European-Fine-Dining-According-to-Renown-Chef/#sthash.l115PS9k.dpuf

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