Spencer Tunick’s Nudes In The Seaweed

Famed New York nudes photographer, Spencer Tuncik, decided to take advantage of the huge quantities of sargassum seaweed that have been washing up on the Caribbean beaches of Quintana Roo. He got together a group of willing enthusiasts and proceeded to the beach for a spontaneous photo shoot.

His work is geared toward informing the people of the ever increasing problem of the brown and green algae on the beaches causing disastrous cleanup problems on the beaches and the consequential devastation to the local tourist industry.

In the next few days Spencer is traveling to Norway to Norway, to perform his first work of a naked group above the Arctic Circle.  Good luck with that one!

Story courtesy of La Jornada


Chef Betty Vazquez, Food Ambassador for Nayarit

Chef Betty Vázquez knows the value of a good meal. As gastronomic ambassador for the Mexican state of Riviera Nayarit, her job is to spread the word about the western coastal region’s cuisine so that visitors will fall in love with the land through food and drink. Here, the MasterChef Mexico judge tells us about her world.

How would you define the cuisine of Nayarit?

Before the Spanish, people ate very simply. They would eat what we call quelites—wild edible herbs—they would hunt a little bit, but they were not accustomed to eating much fat, because that came with the Spaniards. With the Spaniards came more variety, because this area was so important for trade with China. The last port of the Spanish crown was San Blas, which is about [100 miles] north of Puerto Vallarta, so all the spices that the Spanish wanted from the “Orient” came through this area. Besides that, there were later Muslim and French influences as well. Now we have what we call the new Mexican cuisine, a mixture of all of those influences.

“We have to be very proud of what we produce, of the soil that is giving us these products.”

What are the typical beverages you’d drink with meals in Nayarit?

We have a lot of sugarcane plantations, so sugarcane juice is popular. We also have tejuino and tepache, which are made with fermented corn and pineapple, respectively. It’s typical to have tejuino in summertime with lemon ice sherbet. And we have all kinds of tropical fruit drinks made with water and sugar, called aguas frescas.

As for wine, I like Casa Madero, which is the oldest winery in [North] America, at 492 years old. They are one of my favorites because they have a good selection of wines. They have won many medals in competitions around the world, and it’s very easy to pair with them. I also just believe in supporting Mexican wines. I believe we have to be very proud of what we produce, and of the soil that is giving us these products.

Which dish best illustrates the diversity of Nayarit cuisine?

My scallop ceviche with curry, which I like to pair with Casa Madero’s V Rosado. When you think of ceviche in a Mexican context, you think peppery, full of chiles, but not curry. I used the spice to pay respect to the Chinese traders who came here. They left their hometowns, bringing not only the spices, but their dreams. Think about it: If you left home 300 years ago, you didn’t know if you were ever going to be able to return. So they brought their flavors along with their mementos. When I put the curry in my ceviche and mix in Mediterranean herbs, I want to mix those two worlds on my plate in the same way. The people who came from Asia and Europe—some to live, some to conquer and some to work for a new life—have all illustrated our food through the centuries.

This article is courtesy of the Wine Enthusiast.


New Mango Processing Plant in Nayarit

Nayarit plans to construct an industrial mango handling plant by 2021 and will process about 2 million tons per season.

The intention of the project is that it will initially collect and market the fruit to be packaged and exported to countries in Europe and Asia, with the safety specifications that are required, thus improving the price for local producers.

A few days ago they started the anchor project, which consists of a pulp processor, but in the coming months it is expected to install other areas to process the different mango presentations required by the industry, such as dehydrated, frozen and packaged.

The secretary of work, productivity, and economic development (Setraprode) Ernesto Navarro said that this plant is located in the Agroparque 5 de Mayo de Tepic -which has an area of ​​50 hectares and could house 18 companies of the fruit branch, -among mango , avocado and other local products-.

“This plant will be able to process 1,500 tons of product per day between the months of March and October every year, around 2 million tons per season; the interest is to have the most important industrial plant in the world in handling mango, “said the secretary.

Navarro González mentioned that for the mango area there is still the possibility that more companies of platforms, depleted, drums and other vocations, are installed in the place, so he called on investors in the field to meet the demand.

Finally, he said that the establishment of scientific and technological industries that can offer the improvement of plants and cultivation techniques so that in the same harvest area, increase production is also expected.