tv Doc Film - Street Food Deutsche Welle January 11, 2018 2:15am-3:00am CET
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every journey needs a beginning hours starts in berlin. it will take us to distant places as we follow our noses on an adventure typical outtakes box. we have a date to dine with the entire world to. try to curry works with prize better be a case. we'll discover things that we all know and things that will surprise us far away on the american continent. what can we learn about the people we meet when we meet the things they eat. test savor and mom. we will taste life on the streets. and find food for thought in the process.
of the. shamrock owner of the egg concert proudly presents the goods belmont sandwich and eggs benedict handmade homemade and make with long you. will find that this is a raspberry have in your example so it starts weeds but it's going to end with a cake because having your eyes will affect you later in the palate and it's it's definitely a hot ticket for us. but a 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 these food cart owners to help them realize she runs their own kitchen the food is amazing she has employees she's supervising everything she's a chef and she's a great chef. live from portland oregon says tasty tuesday night at nine point one f.m. portland radio. i am stephen show me your host delighted you're here with me this
morning as always we have three hours of also music rock folk and blues and coming up at nine am we'll have a food guest live and in studio. any different than in other cities in the us but portland is different. maybe. home for the average joe and jane as for the extra votes in. portland is the perfect place for stealing his personal grief goes something like
this and talk about it. or thing on his radio show. from the rain shelly's garden now known as hawk and huge burritos is 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. after college she thought she might be in the media but then decided against it she just couldn't see herself she tells me. her son. has a family business. in ways like. the height of it but to 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 have 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 being 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 they have just one food cart in the heart of portland where shelly sells one ping burritos right or shine. people came through the rain. 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 and share with me and we'd have something to eat for them and trying to be a member of the community that way and now it seems generations of people grow up
and come back and bring their families and their grandchildren and i really love the journey of being in a place for twenty five years and the. customers received an ominous letter from the old florence is. how people come to shiny for advice she wants to home in a city where very very many people need how known as a progressive bastion of liberal values portland time zone struggle to cope with homelessness. hungry customers are sort of to even if they don't have money. you like. do you like fresh go very nice house by if you like. treated with courtesy and respect just like every other and chinese was your last. fight. so when it comes up in the food court here in portland there's 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 pull 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 food manufacturers right here in portland that will make one for you. mike and his mechanics are such experts they build food trucks customers need to fork out thirty five to fifty thousand dollars for a trailer builtin kitchen that's made to measure 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 a part because you know we wish that there were so far but if it can't be you can't be doing right do it right now we have eight months so. there. is good. and he's ready to roll literally from tomorrow mows new trainer will be serving up freshly fried spring rolls.
calendar a pioneers cook up a storm on street corners across. live your dream do your thing that spirit is no longer power people everywhere in the u.s. but it is here in portland. specially when it comes to. steve on the radio host. and connery storyteller has made it his mission to help newcomers to the scene. it's a jump that suits his tastes. that burgess begun could be. it is phenomenal. you get cheese you got bacon tomato lettuce thousand island.
and when the juice runs down your hands like that the nominal right there at your burger of old baby. but it takes perseverance and hard work to strike gold stephen has no illusions they are bad for business being in the colony business is very very very hard work it's a scourging it's 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 but i said you're right i am pompoms are free miniskirt 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 that i want to see that make it did thomas is the american dream dent 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 and early november
a miracle happens in the mountains outside mexico city millions of monarch butterflies arrive in several penned all 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.
of it in little bundle yes they love them but we believe that when someone dies and is buried they rise again as a butterfly. and know the day of the day and allah 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 it's about that it's nice isn't it. it's easier to get up with the other. 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 that this talk of those are the best in mexico city.
on top of it and the long line of his stall would appear to endorse that claim. given what do you recommend victor of the competition of tacos there are specialty . figures. lexicons like a hearty taco. then they pack it with pop reka sausage. cheese from one pocket that melts into a cream. and then there's more meat. it's all topped with fresh no pa they say they can't disprove and plenty of sumatra . and which salsa do you recommend to 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 us a bit of the base on the can we give salt to to our kids so they get used to the spiciness from an early age for us there is no day without sauce and. even if the spiciness gives us an upset stomach good look we mexicans are modern doors we simply keep on eating that goes a while though it is a disease. that. there's no elegant way to eat a taco it's simply a cornucopia of indulgence very tasty if any 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. the morbid fascination with. the. at their home in the countryside victor and his wife imelda have set up an altar for relatives who have passed on. it's a tradition. it's. really not the candle we say this is for you my sister anita but every candle bears the name of someone who has died. it's important to provide things that they not only would have for example so they can have a drink when they arrive to visit and this time. for 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 upon them with bread sprinkled with lots of sugar. or colorful skulls made from pure sugar cane sorry. but then 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. with. 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. he could have. something it's a joyous festival that has to be because life is short with the limbs that although one day it will have to go to yours. see but i'm proud of the life i lead now and i'm happy when people come to my stand to eat tacos and leave satisfied you know for me to return again soon and that was. in the evening the smell of incense walked across the graves like a scene and of a rock painting. 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 offered their dead now life goes on. the geek. in the form of both of us one day we'll be gone but our 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 exception. 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 out to sea where the fish are jose miguel munoz's fifty six years old he has eleven children and twenty one grandchildren i love loss of experience where you have to know how to handle the rope that's the key thing it's how you spot a real body chaired a. voyeur is what they call you on the feet of the yes but each case what you call this type of fishing and to fish like this you need to control the rope otherwise you're nobody charile anything else while. 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
there is a non-factor every one. of . my own kids don't do this anymore they go to school or have jobs in town at the very most they'll come down here to take a walk they aren't fishermen and never will be. and look at that. a way of life seemingly suspended in time the fisherman and the only ones with an uncertain future in modern day contacting. from. alabama. once its hold on to land the fish johnny has shot. last. from the sea into the frying pan and from there into the bucket. from the pockets of
a customer a squeeze of lime and it's ready to eat. bad . food supply far outstrips them out cause a heinous treats team a friend has. led to follow. the law. and each one carries the weight of his past 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 ca to hainan his hometown is a few hundred kilometers away. and i thought. we had 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 much of the will. they had they had 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 and the war in colombia and was once and for all that. the peace deal has failed to hold violence in colombia and until it does francisco is staying here in cartagena serving camp and seato a small coffee that's a staple of the colombian dion's fast and easy powdered sugar water changes
there's no more magic to it than that business is so sad. let it go you know i don't want my kids to be doing this they need proper jobs with provision and see i'll do anything to help that your even if it means they'll never return with me to the village and to our field here the thing i'm not they can get will be. katerina the queen of the caribbean dream destination for cruise ships and independent travelers. just fifty kilometers outside of the city and the world looks quite different. sun bacilli oh dear playing kay 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 their parents and grandparents showed us everything we watched and learned from them or meet on the up in them or that it isn't so easy but not everyone knows how to make it. about anyone with our it's traditions 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 and the meek a future that's the impression you get walking its streets. and not a place that's easy to leave with a home made goods for yana and one way or set out for katerina.
whatever else our 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 sweet some fruit. but a photograph with a colorful appealing characters that something tourists will pay for.
it ok then yes i hope my kids won't have to do this kind of work my daughters know all about preparing the sweets they know everything. but i don't want them to follow in my footsteps is their future and that's it without that bit of. truth played is the fisherman the coffee vendors street food here is less a matter of passion than it is a slightly embarrassing necessity a sobering observation. we encountered this vague hope of better times often thomas but nowhere as often as in colombia. in peru norman hope has been passed down through the ages. it doesn't sound flattering when the people of lame out remark of the city it's guy
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 laugh the shores of lima they don't just bring fog they also deliver the freshest pacific fish to the capitals 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. at dawn your vision your 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. raw fish from the roadside yes it's fine at least if you buy it from don you're very. salty and hot chili as
are added to the fresh fish the juice of peruvian limes alters the protein in the fish effectively cooking it with our feet. she serves that with corn sweet potatoes and seagrass. don't have the heene years to feature a taste school and fresh like the pacific earthy and sharp like the andes she's modest about her talent. in a single mother my dishes are in college i have to work so we can live and i can study. is it tough. well you know how life is. yeah. i want my daughters to have a better life that's all. you need to know anything she doesn't go anywhere without her family photos people. are using her eyes glowing with pride as she shows me
pictures of her grandchild her daughters and future son in law eating them. when i tell you we love. them 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 signature is more than just a dish they wager bets on severe reconcile disputes over severe. and swap anecdotes about severe. years you are you'll be able me 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 a street corner at that but for me it was like theater or the most fascinating movie in the world of us you know that even. 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 embodies peruvian history there is there is a beach in this is the original sea beach up on sisters chile salt and fish it's the bond between the ocean and the mountains a love story between the pacific and the ending so yeah. you have some. 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 metres above sea level lies the sacred valley of the incas. a valley so fertile it was
a personal possession of the ruling family. the incas were the first to plant rico to hear. this almost magical chili pepper is still readily available today at markets in the mountains. see this is because it is healthy the body always need something sweet and salty. is it doesn't help fight infections which is a scam and seeds are nice and toss. it out not being. rococo and salt preserve the fish a process that in ancient times and shirts of each a 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 then 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 peru. and its recent rise as a major cull an area export has made peruvians proud. foodies around the world are crazy for civvies. least. it's
a recipe that our grandmothers have passed down through the centuries for us as i were a long time we didn't value it but that has changed today peruvian cuisine is famous the world over what nice stuff but it's in the record. in lima don't you the heaney a 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 peru's national. dish will help her fulfill a dream. we work here on the street. and naturally we'd like to improve our lot and have our own restaurant. that's what we all want something bigger something better something good. that
will please. born from the sea mature in the end leaves and loved by star chefs and street vendors. norman has 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. 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 and when his artists at least not at first
glance. the city has been gripped by economic malaise for many years the locals to their best to ignore it. they say here life has its ups and downs it's a city that needs to be experienced to ride in a taxi is a good way of exploring even more so when someone like cloudy zero 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. there more really lacks a bit of a bite to eat more shark. ours share some drugs and drink moderately. but what. is cloudy oh he's fifty nine years old has four kids grandkids italian roots a third generation immigrant family. cardio likes to enjoy himself he has no
pretenses this is how his mates know him and why can't. you 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 art is it couldn't be anywhere else this is where you will really grasp the essence of the country cloudy hotels in argentina seoul and argentina stop. that saucer. shops schnitzel rum steak. i see cut before my eyes on the grill in the oven oh die for yeah 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 hundred euro's. in a country with an insatiable appetite for steak the business with beef is always brisk. at times the government has helped out with subsidies it's 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 charge 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 house. i'm waiting for us marker one o five. we're on our way. about time our paths cross again. we've traveled pounds of kilometers through the world street kitchens now to cap era adventure a final chapter that couldn't be any moral fantic out on the compound with accounts house the cattle ranchers where 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 fares. are. argentina is very diverse but you're all united by 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. the tongue at least according to legend but there's never been a shortage of meat no one can go hungry here garden to me and meat is considered the best in the world or i will go to look at it and no no no i think with your absolutely no question about it when i get there and here in the countryside to get
the very best only organic top quality the cattle only feed on grass no additives nothing bad. yes it is good. the barbecued meaning. 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 object tina is a good place for such reflection. 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 many kitchens so many people the stories the could hardly be more diverse but there are things
that unite them and us and that could well be a recipe for mine. money can't buy you love. arcana german spent two hundred fourteen million euros a year in search of a partner. and thirty percent of them now find their partner online in. the business so much of our special focus on made in germany thirty minutes on doubles. the top stories followed across social media share your
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