2.Building Beautiful Monsters
3.Chopped Cheese: The Real New Yorker’s Sandwich
4.Leading a Revolution Dressed in a Zoot Suit
5.Preserving Ancient Flavors of Mexico
6.Adding a Mexican Touch to Southern Cuisine
7.Monarchs by the Millions: Welcome to Butterfly Forest
8.Eating (and Breathing) Dragon’s Beard in Singapore
9.Pizza Around the World, From Mexico to Nepal
10.Lima: Papa Rellena
11.The World’s Rarest Pasta Is Made Entirely by Hand
12.Around the World In Seven Rice Dishes
13.Graham Crackers Were Invented to Curb Sexual Appetite
14.Hanging With the Spider-Man of the Science Department
15.Transitioning To Freedom
16.Why This Japanese Farmer Plays Music for His Konnyaku Potatoes
17.In Japan, Shaved Ice Goes Gourmet
18.Mexico’s 600-Year-Old Dance of the Flying Men
19.Solo No More: Bringing Diversity to Rock Climbing
20.Living Beyond the Gender Binary for Centuries
21.Tamales in the Delta? How a Mexican Delicacy Became a Mississippi Staple
22.The Brooklyn Barber Whose Chair Is for Everyone
23.Hidden Valley Ranch Is a Real Place
24.Spicy Food From Around the World
25.Fighting Food Waste in Los Angeles
Bringing Mole to Many
Back in the 1970s, Damiana Bravo’s Brooklyn kitchen smelled like mole all day, every day. Recently arrived from Puebla, Mexico, she sold the special sauce to coworkers craving a taste of home. As word of Damiana’s culinary magic spread, the orders got bigger and bigger. Now, decades later, Damiana, her daughter and granddaughter cook up nearly 2,000 pounds of mole a day at Mole Poblano Asunción Corp. Made from a family recipe and infused with loved, the mole brings a bit of Puebla to supermarkets, bodegas and restaurants all over the New York City tri-state area.
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