On May 5, 1862, the Mexican Army, against all odds, defeated French forces in the Battle of Puebla. On Cinco de Mayo (Spanish for the 5th of May), many Mexicans around the world celebrate their Mexican ancestry and people of all backgrounds can take the time to appreciate Mexican culture. Here’s how to enjoy the festivities
Learn about the significance of Cinco de Mayo. Lots of people think it’s Mexico’s Independence Day, but that’s on September 16. The Battle of Puebla wasn’t a turning point in the Mexican and French conflict, as the French invasion succeeded the following year. The significance of the Battle of Puebla is that Mexico was the underdog; at that time, the French Army was considered the greatest military force on the globe, having remained undefeated for 50 years. The Mexican forces were outnumbered (4,500 vs. 6,040) yet after being attacked, they suffered far fewer losses (83 Mexicans died, 462 French died). Talk about beating the odds!
Indulge in Mexican cuisine. For a more authentic experience, steer clear of Mexican fast food chains like Taco Bell and Pollo Loco. Go for an authentic Mexican meal, rather than Tex Mex (“Texas Mexican,” or Americanized Mexican food). For example, did you know that nachos are rarely eaten in Mexico? And that no one puts cheddar cheese in their tacos or tostadas? Here are a few ideas to get you started:
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If you’re overwhelmed, overworked and stressed out, learn how you can turn it all around in just one day! Dr. Oz has an easy-to-follow program designed to reduce your stress and its negative effects on your health. Tune in for your step-by-step detox guide. Also, learn what foods help stabilize glucose levels (Hint: Paradise Grove Avocados is one of them). It’s not hard to be healthier. Be a better you!
See the video HERE and start your cleanse today!
The publication of a pilot study conducted on 11 healthy men ages 18-35 suggests avocados when eaten with burgers may help support normal vascular function.
The avocado study was funded by the Hass Avocado Board and was conducted by researches at the University of California, Los Angeles, according to a news release.
The study was published in Food & Function journal. The study is the first of several Hass Avocado Board-funded nutrition studies as part of its nutrition marketing and research strategy, according to the release…
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- Be creative. The focus of any New Year’s Eve celebration is the countdown; be sure to synchronize the clocks around your party area to the most accurate time. For a fun decorative focus for your party make “time” your theme. Find old style wind up alarm, pocket or table clocks, whatever you have available, and add them to your centerpiece.
- Short on budget? Silver, white, gold, or black are the customary colors for New Year’s Eve so you can reuse any holiday accents you have available…
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Carpinteria’s main street was turned into a celebration of all things green at the 26th annual California Avocado Festival on Saturday. A mass of people strolled up and down Linden Avenue all day, and festival goers will have another chance to take it all in on Sunday.
Vendors lined up to offer visitors a variety of products and opportunities, from food and music to ornaments and face painting.
“It’s just an awesome event,” said Viviana Salazar of Seal Beach, who came with her husband and their two children: a 2-year-old daughter and a 3-month-old son.
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Chefs Susan Feniger and Mary Sue Milliken, who made their mark on television and as owners of Border Grill restaurants, are scheduled to appear at the California Avocado Commission booth during Produce Marketing Association Fresh Summit.
Feniger and Milliken plan to demonstrate new avocado recipes Oct. 27-28 on the trade show floor at the Anaheim Convention Center, according to a news release.
The two chefs have been spokeswomen for the commission for several years. Their television work includes the shows Too Hot Tamales and, more recently, Bravo’s Top Chef Masters. Border Grill restaurants are in Los Angeles, Santa Monica and Las Vegas.
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Avocados are turning a negative into a positive in the area of nutrition, according to growers, shippers and marketing agents.
In the past, they said, the fruit’s oil content was perceived as a nutritional liability.
“Consumers used to consider it this highly oily piece of fruit that wasn’t good for you, but the California Avocado Commission and, really, the industry as a whole, have done an excellent job of turning around those perceptions,” said Ed Odron, owner of Ed Odron Produce Marketing Consulting, Stockton, Calif.
That’s one reason avocados have bounded out of the “specialty” and “seasonal” categories to a staple, at least in many markets, Odron said.
The Irvine, Calif.-based Hass Avocado Board, which promotes hass avocados from all countries that ship the product to the U.S., has shifted its emphasis to the nutritional aspects of the fruit. The board says it anticipates results of numerous studies to be published by early 2013, and those results likely will be central to its promotional efforts in the short and long terms.
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I mix 2 tablespoons of coconut oil with 2 tablespoons of avocado oil in a mug, nuke it for 30 seconds, and comb it through my dry hair. Yes, it’s a bit messy…
Chipotle Mexican Grill will give back to California farmers by donating $1 to the Farmer-Veteran Coalition (up to $50,000) for every side of guacamole purchased at California restaurants during Farmers’ Market Week, which is Aug. 5-12. The promotion celebrates the California farmers who make it possible for Chipotle to serve delicious, handmade guacamole every day, in each of their restaurants.
Chipotle is one of the largest buyers of avocados – using 4 percent of California’s annual avocado harvest, and going through some 97,000 pounds of the nutrient-rich fruit per day. Each restaurant makes its own guacamole from scratch, often several times a day, using 48-84 avocados per batch, depending on the size of the avocado…
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