tv Doc Film - Street Food Deutsche Welle January 12, 2018 6:15am-7:01am CET
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every journey needs a beginning ours starts in berlin. it will take us to distant places as we follow our noses on an adventure to chicle outtakes box. we have a date to dine with the entire world. to korea works with fries that'll be a piece. 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 the same fire and. we will taste life on the streets. and find food for thought in the process.
the speed of the beast. sarah owner of the egg carton proudly presents the goods belmont sandwich and eggs benedict handmade homemade and made with long you. will find that this is a raspberry haven't year 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 it's 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 those who got owners to help them realize she runs her 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 to zing than a nine point one f.m. portland radio pride. i am stephen show me your host alighted 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 car guest live and in studio. first . any different than other cities in the us but portland is different. maybe. for the average joe and jane as for the extra votes in them. is the perfect place for stealing these personal creep 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 was 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 in her. she thought she might be in the media but then decided against it she just couldn't see herself she tells me. don't personally. as a family business but in ways like. at the height of it about two year two thousand we had thirteen people on payroll we had ten. occasions in the city and i
was much more of a manager at that time than a vendor because i was having i had 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 there you have just one food caught in the heart of portland where shelley sells whopping burritos right or shine. people came in 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 to share with me and we have something to eat for them and so we're 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 then and really love the journey of being in a place for twenty five years and the. custom is received a letter from the. people come to shirley for advice she likes to home in a city where very very many people meet known as a progressive bastion of liberal values times long 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 right if you like. treated with courtesy and respect just like every other consummate and share your last. bite. 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 manufacturers right here in portland that will make one for you. mike and his mechanics are such experts they built food trucks customers need to full count thirty five to fifty thousand dollars for a trailer building kitchen that's made to measure three times 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 at 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 so hard because you know it we wish that it was full of art but you know. you can't be right joy you know i now have eight months so. that is good. and he's ready to roll literally from tomorrow mows new trail will be serving up freshly fried spring rolls.
cullen re pioneers cook up a storm on street corners across for 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 food. stephen the radio host concern. and connery storyteller has made it his mission to help newcomers to the scene. it's a jump that suits his tastes. that burgess baking could be eaten. it is phenomenal. you get cheese you got bacon tomato lettuce thousand island.
and when the juice runs down your fans like that the nominal right there at your burger of old baby. but it takes perseverance and hard work to strike don't stephen has no illusions they are bad for business being in the colony business is very very very hard work it's a scourging of 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 and i said you're right i am pompoms are free many skirt 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 food grower succeeds in both brick and mortar has multiple parts and makes his business go it fills my heart with joy i want to see that make it did thomas is the american dream dent colony 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 and several pinoy 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 getting filled little bundle yes i love them but we believe that when someone dies and is buried they rise again as a butterfly. and no other day of the 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 but look at it like that it's nice isn't it when it gets easier as you get up with over the. 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 his talk was are the best in mexico city.
on top of it and the long line in his stall would appear to endorse that playing. the game of what do you recommend viktor try the comfort zone of tacos there are specialty. figure. that sickens like a hearty taco. and they pack it with pop reka sausage. cheese from one pocket that melts into a cream. and then there's more me. it's all topped with fresh no polyps the cat just fruit and plenty of sumatra. and which salsa do you recommend you go for the red one is the spiciest. i like it
a bit spicy but you mexicans of course can handle a lot more right. than the of the person that 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. even if the spiciness gives us an upset stomach good luck we mexicans are modern doors we simply keep on eating. a lot of what is he it's about that. there's no elegant way to eat a taco it's simply a cornucopia of indulgence very tasty if it's 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 celebrates something else as well. morbid fascination with them. at their home in the countryside victor and his wife imelda have set up an altar for relatives who have passed on but it's a tradition. it's. really not the candle we say this is for you my sister anita but if a candle bears the name of someone who has died. it's important to provide things that they loyalty would have for example said they can have a drink when they arrive to visit alice. put him through i want. my
sister 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. bread sprinkled with lots of sugar. war colorful skulls made from pure sugar cane sorry. 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. but i 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. that the day he could have set it up again was up it's a joyous festival it has to be because life is short with the limbs that all that and one day we'll have to go to. 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 leave to return again soon and there with her. in the evening the smell of incense walking across the graves like a scene and of a rock painting. or 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 dad now life goes on. a kick. in the lawn with all those monday will be gone but my sons should carry on here and if they do a better job than me all the better. people always need something to eat naturally we're 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 see where the fish are jose miguel munoz is fifty six years old he has eleven children and twenty one grandchildren the loss of experience where you have to know how to handle the rope that's the key thing is how you spot a real body chair of. the arrows when they call you on the feet of the yes police chase what you call this type of fishing and to fish like this you need to control the rope otherwise you're nobody cattle with it you know what i think. 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's enough for everyone. to know. that 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. in love but that's. a way of life seemingly suspended in time the fishermen are the only ones with an uncertain future in modern day causing. than. once it's hold on to land pressures johnny is shocked. laugh. from the sea into the
frying pan and from there into the bucket. from the pockets of a customer a squeeze of line and it's ready to eat. supply five ounce strips them out culture heinous street team offenders. place in our club that little hollow body. and each one carries the weight of his past through the city streets. like francisco the team tara 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 so you won't survive.
francisco is not from ca to hainan his hometown is a few hundred kilometers away. and i thought that if 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 my feeble leader had the dad 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 but the war in colombia and was once and for all and. that peace deal has failed to hold violence in colombia and until it does francisco is staying here in ca to heena surfie camp and seato a small coffee that's a staple of the colombian dion's fast and easy powdered sugar of water change
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 of provision and see i'll do anything to help that little 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 a dream destination for cruise ships and independent travelers. just fifty kilometers outside of the city and while it looks quite different. san bacilli oh dear playing catch by 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. is that their parents and grandparents showed us everything we watched and learned from them. up in them. it isn't so easy but not everyone knows how to make it. about anyone without writs out additions they know how i mean but i guess. 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 a meek a future that's the impression you get walking it streets. i'm not a place it's easy to leave with a homemade goods briana in one way or set out for
a car to hain or. 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 sweets and fruit. but a photograph with a colorful appealing keris that something tourists will pay for.
the ok you'll then he added 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 there's no future and that's it not that it wasn't. true plate is the fisherman the coffee vendors the street food here is less a matter of passion than it is a slightly embarrassing necessity a sobering observation. we encounter 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 their city its
sky 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 lap the shores of lima they don't just bring fog they also deliver the freshest pacific fish to the capital's doorstep. for 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 civvy chair 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 was. raw fish from the roadside yes it's fine at least if you buy it from don you're very. salt and hot chili as are added to the fresh fish the juice of peruvian alters the
protein in the fish effectively cooking it without heat. she serves it with corn sweet potatoes and sea grass. and. don't have the heene years to feature a taste in fresh like the pacific earthy and sharp like the andes she's modest about her talent. so you might as 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. there is to anything she doesn't go anywhere without her family photos of people. believing in her eyes glowing with pride as she shows me
pictures of her grandchild her daughters and future son in law beating. me when i tell you we love a man 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 civic is more than just a dish a wager bet sums of each reconcile disputes over signature. and swap anecdotes about severe. years here where you'll be able as a child i often rode my bike to the beach where a man's soul to be checked and he wanted to know whether i want to expire or not he
got back then people thought he was dangerous unhygenic to eat at the street corner at that but for me it was like here to the most fascinating movie in the world with all 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 embody peruvian history that is think this is a reaching this is the original city choked on sisters chili salt fish it's the bond between the ocean and the mountains a love story between the pacific and the ending slowly more be able to safely go you know 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. valley so fertile
it was a personal possession of the ruling family. the incas were the first to plant recall to hear. this almost magical chili pepper is still readily available today at markets in the mountains. i. don't. see this is because it is healthy for the body always need something sweet and salty. is it bad i eat to help fight infections which is a scam and seeds are nice and toss. it out being. rococo and salt preserve the fish a process that in ancient times insurance of each other 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 and 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 guest on our curio civvy chase sums up the best of peru. and its recent rise as a major cullen area export has made peruvians proud. foodies around the world are crazy for seville. least or so each a choice it's
a recipe that our grandmothers have passed down through the centuries those courses i will a long time we didn't value it but that has changed today peruvian cuisine is famous in 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. because of each a 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 nestle would like to improve our lot and have our own restaurant. that's what we all want something bigger something better something good. that
i was. born from the scene mature in the end and loved by star chefs and street vendors. norman civility is 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. if 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 when his artists at least not at first glance
but the city has been gripped by economic malaise for many years the locals do their best to ignore it. they say here life has its ups and downs it's a city that needs to be experienced or right in a taxi is a good way of exploring even more so when someone like cloudy how is your driver someone who takes you along for more than a right. now we're. going to meet up with the guys we always get together midday. twenty thirty taxi drivers or merely toes grow. them or relax a bit have a bite to eat more shark. ours shares and drink moderately. the book. is cloudy oh he's fifty nine years old has four kids grandkids italian roots a third generation immigrant family. cloudier likes to enjoy himself he has no
pretenses this is how his mates know him and like him. if 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 desires it could be anywhere else this is where you will really grasp the essence of the country county hotels argentina's soul and argentina stopped. saucer. chops schnitzel rum steak. sea 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 euros. in a country with an insatiable appetite for steak the business with beef is always brisk. at times the government has helped out with subsidised school 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 hosts. i'm waiting for you a kilometer marker one o five. we're on our way. about time our paths cross again. we've traveled thousands 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 account chose 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 fair to. argentina is very diverse but you're all united by a 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 tinian meat is considered the best in the world or i will go to got an attic 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 catalona you don't grasp no additives nothing bad. yes it is good. the barbecue to me. 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 sent many kitchens so many people the stories that could hardly be more diverse but there are
things that unite them and us and that's could well be a recipe for mine. are you up to speed on the latest technology. know when it may be time for an upgrade. become part of the future become a song or. i must say it works so i've traded a new sense and a new organ and design my perception of reality implants that make every day life easier. i use my implants on a daily basis that optimize the shoeman body come to connect people more
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zoom zoom zoom zoom zoom to move. move move. move move move. move move move. this is g.w. news live from berlin deadline for a deal after waiting more than one hundred days in germany any closer to getting a new government political leaders have been burning the midnight oil trying to agree on a basis for a new coalition they are still not done we are standing by with the very latest also coming up. trump let's recap on immigration and a profanity laced comment he is reported to have insulted el salvador.
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