Participants

Talks

Jaime Lucero

Jaime-LuceroJaime Lucero is an exemplary Mexican–American businessman and a strong believer that education is the key to a better future.  Lucero is committed to opening doors to make sure that a new generation of professionals are born and that his success can be shared with the community. Today, Lucero supports students through the CUNY-IME Becas scholarship program, funded by the Mexican government and private donations, and administered by the CUNY Institute of Mexican Studies. In addition to his support of scholarships , he is founder of “Casa Puebla” and president of Federation of México American Associations dedicated to guide and assist the Mexican community living in the United States. During Sobremesa Festival Don Jaime Lucero will be present giving a warm welcome to the new generation of becarios.

Participant: 5:00pm – 6:00pm – CUNY Becas ceremony

Gonzalo Gout

gonzalo-goutGonzalo Gout grew up in a family whose daily life revolved around the art of cooking. Some of his earliest memories are of the Tlacolula market in Oaxaca and learning to make cochinita pibil taco from the best vendors in Yucatan. His grandmother introduced the family to new ingredients and flavors inspiring Gout to enroll and graduate from the Culinary Institute of America. It was there where he found his passion for food went beyond the kitchen and into the dining room. Gout has worked in the Hotel Condesa DF in Mexico City, as the restaurant manager of The Four Seasons Hotel in Washington D.C. at the world renowned Pujol in Mexico City, and most recently as the General Manager at Cosme, the critically acclaimed contemporary Mexican restaurant. He is currently in the process of opening up his own business, Verde, a fast casual restaurant in the Flatiron District. Gonzalo has always had staff development and satisfaction at the core of his management style, fervently believing that happy employees make for a special hospitality experience.

Participant: 4:15pm – 5:00pm – The central and unrecognized role of Mexicans in the food industry in New York City

Lesley Tellez

Lesley-TellezLesley Téllez is a journalist, culinary tour expert and Mexican cookbook author living in New York City. Her book Eat Mexico: Recipes from Mexico City’s Streets, Markets and Fondas, was published in June 2015 by Kyle Books, and was an Amazon bestseller.Lesley has a bachelor’s degree in journalism from Boston University and a diploma in Mexican gastronomy from the Escuela de Gastronomía Mexicana in Mexico City. If you crave quesadillas, are thinking of opening a mexican restaurant or just want to understand why the word on the street says that the tortilla is outselling bread, this is a presentation you must attend.

Participant: 3:00pm – 3:30pm – The future of the tortilla in New York

Luz Calvo & Catriona Rueda Esquibel

Luz-Calvo-y-Catrion-Rueda-Esquibel

Luz Calvo is a professor of Latino/a Studies, Gender and Sexuality Studies, Food Justice, and Ethnic Studies at  California State University.
Catriona Rueda Esquibel is a specialist in gender studies and currently teaches courses in Race and Resistance Studies at San Francisco State University.
Together they wrote  Decolonize Your Diet: Plant-based Mexican-American Recipes for Health and Healing, a project that aims to reclaim Mexican heritage foods to fight the development of diseases such as cancer, diabetes and heart disease. Together they will deliver this year’s Sobremesa Festival Keynote speech on reclaiming culture through food.

Participant: 11:15am – 12: 15pm – Reclaim your culture through food

Michael Innis-Jimenez

Michael Innis-Jiménez is an associate professor in the Department of American Studies at the University of Alabama. His most recent book, Steel Barrio: The Great Mexican Migration to South Chicago (New York University Press, 2013), examines how the fortunes of Mexicans in South Chicago were linked to the built environment. He is currently working on two book projects:  Chicago’s Little Mexico:  Food, Tourism, and Cultural Identity Between the Wars and The Latino South: A History of Migration and Race in Pursuit of the American Dream. For Sobremesa Festival 2016 he will be talking about Mexican Food, Visitors, and “Authenticity” in Early Mexican Chicago.

Participant: 1:30pm – 2:00pm – Mexican food, visitors, and “authenticity” in early Mexican Chicago

Miriam Bertran Vilà

Miriam-Bertran-VilaMiriam Bertran Vilà is a professor, nutriologist and social anthropologist form la Universidad Autonoma de México Xochimilco in México City. Her research focuses on sociocultural factors that determine nutrition and its impact on health. During her presentation Miriam will talk about the importance of food as a factor for constructing identity, the idea of the meal as a ritual and the changes Mexican families have gone through in the past years, both in México and the U.S.

Participant: 10:45am – 11:15am – The changing Mexican family meal

Nicholas Freudenberg

Nicholas-FreudenbergNicholas Freudenberg is Distinguished Professor of Public Health at City University of New York of Public Health and Health Policy.He is the author of Lethal but Legal: Corporations, Consumption and Protecting Public Health (Oxford University Press, 2014).

Participant: 10:00am – 10:45am – Is “free” trade making us sick?

Stephanie Schneiderman

stephanieStephanie Schneiderman was born in Havana, grew up in Mexico City, lived and studied in Miami, went to Graduate School in Phoenix. She has a B.A. in Political Science/International Relations, a Certificate in Latin American/Caribbean Studies from Florida International University, and received a Masters Degree from The Thunderbird School of Global Management in Glendale, Arizona.

Participant: 3:30pm – 4:15pm – Why is there a world-wide Mexican food boom and how can it benefit Mexican communities in Mexico and the US?

Steven Alvarez

Steven-AlvarezSteven Alvarez is assistant professor of Writing, Rhetoric, and Digital Studies at the University of Kentucky. He believes in collective creativity, languages capacity to transform relations and in the power of taco knowledge. Dr. Alvarez is currently teaching an undergraduate course called “Taco Literacy: Public Advocacy and Mexican Food in the US South.¨ After this presentation, you will understand the power of tortillas in bringing people and ingredients together. You can see images of the class on Instagram #tacoliteracy.

Participant: 2:00pm – 2:30pm – Taco literacy in the Nuevo New South

Seth Kugel

Seth-Kugel

Seth Kugel is a freelance journalist, travel writer and host of the YouTube channel Amigo Gringo. We invited this Amigo Gringo to Sobremesa Festival because of his general knowledge of immigration and food in NYC. Come and listen to what he´s got to share about the relationship between migration and food.

Participant: 4:15pm – 5:00pm – The central and unrecognized role of Mexicans in the food Industry in New York

Zarela Martinez

Zarela-Martinez

Born in the Sonoran border town of Agua Prieta, Zarela Martinez is a renowned cultural interpreter between Mexico and the United States through the medium of food. For 23 years her eponymous “Zarela” set standards of authenticity among New York Mexican restaurants. A sought-after speaker and consultant for major corporations, she also wrote the pioneering cookbooks Food from My Heart, The Food and Life of Oaxaca, and Zarela’s Veracruz, the last published in conjunction with her public television series ¡Zarela! La Cocina Veracruzana.

Her website www.zarela.com is an invaluable resource for lovers of Mexican food and culture and her how-to videos on basic Mexican cooking techniques and flavor principles featured on www.youtube.com are fun and informative.

Zarela is now performing and recording.

2:00pm – 2:30pm – Discovering my roots through food

Feggo

FeggoFelipe Galindo (Feggo) creates humorous art in a variety of media, including cartoons, illustrations, animations, fine art and public art. Born in Cuernavaca, Mexico, he resides in New York City. Studied Visual Arts at the National Autonomous University of Mexico. His humorous drawings have appeared in publications like The New Yorker, The New York Times, The Wall Street Journal, Reader’s Digest, Mad, etc. and numerous European publications. He is the creator of the celebrated project Manhatitlan: Mexican and American Cultures Intertwined, which includes a book (J. Pinto Books.), works on paper exhibitions and animations. He designed “Magic Realism in Kingsbridge,” a series of 4 public artworks in faceted glass for the 231st Street subway station #1 line, commissioned by the MTA. Visit his website at www.feggo.com

Alyshia Gálvez

Alyshia-GalvezAlyshia Gálvez is the director of the Jaime Lucero Mexican Studies Institute at CUNY. Author of two books on Mexican immigration in New York, winner of the 2012 ALLA Book Award from the Association of Latino and Latin American Anthropologists). She is a cultural and medical anthropologist and associate professor of Latin American and Puerto Rican Studies at Lehman College/CUNY. She is currently researching changing food policies, systems and practices in Mexico and Mexican communities in the United States, including the ways they are impacted by trade and economic policy, and their public health implications.

 

Panels

Is “free” trade making us sick?

Soda-Panel-210:00am – 10:45am

A discussion panel on soda marketing, consumption and regulation since NAFTA.
Co-moderated by Nicholas Freudenberg Alyshia Gálvez from the Urban Food Policy Program.

Panelists yet to be confirmed

Why is there a world-wide Mexican food boom and how can it benefit Mexican communities in Mexico and the U.S?

3:30pm – 4:15pm

Rene Redzepi travels all over México looking for “new flavors”, tortillerias and taquerias are booming in major cities of the world, Enrique Olvera´s Cosme was recognized as the best new restaurant in 2015 in New York City by The New York Times and in 2010 the UNESCO recognized Mexican Cuisine as an Intangible Cultural Heritage of Humanity. On the other hand obesity and diabetes cases increase all over México, eating in an ancestral and traditional way is almost a mission impossible and labor conditions for Mexican farmers remain far from fair.

Moderated by Alyshia Gálvez is an Associate Professor in the Department of Latin American, Latino & Puerto Rican Studies at Lehmann College, and the Director of the CUNY Jaime Lucero Mexican Studies Institute.

Panelists: Barbara Sibley, founder of La Palapa Restaurant.

The central and unrecognized role of Mexicans in the food industry in New York

4:15pm – 5:00pm

A discussion panel on the role of the Mexican Community in New York´s food and service industry. The panelists will discuss the importance of this community in the food systems from the fields to the table. Panelists will also discuss ways in which this community could be empowered and recognized.

Moderated by Gonzalo Gout Restaurant entrepreneur and former General Manager of Cosme Restaurant.

 

Mexican Pop-up Market:

La-Miscelania-2La Miscelanea

63 E 4th St, New York, NY 10003

La Miscelanea is a Mexican Deli located in the East Village of Manhattan. During Sobremesa Festival they will offer cafe de olla, aguas frescas, tortas, candies and other Mexican Products to enjoy in between breaks.

La-Newyorkina2La Newyorkina

61 Commerce St, Brooklyn, NY 11231

La Newyorkina is a company dedicated to making delicious artisanal, small batch, awesome Mexican frozen treats and sweets. Make sure you get to their stand before the “pastel de tres leches” ice cream is gone.

Carlos-Yescas-LactographyLactography

Querétaro 225, Local 21 Col. Roma Norte, DF, 06700 Mexico

Lactography is a stylish slip of a retail shop that sells artisanal cheese from Mexico.

Nixtamal-2Tortillería Nixtamal

104-05 47th Ave, Corona, NY 11368

Tortilleria Nixtamal is a tortilla-maker located in Corona, Queens that supplies almost all of NYC’s best taquerias with tortillas made in a traditional process. In our pop-up mexican market we will have their tortillas, chips and salsas to taste.

La-MoradaLa Morada

308 Willis Ave, Bronx, NY 10454

La Morada is more than just a simple Mexican Restaurant in the South Bronx. Besides having the best gordita in town and 6 different kinds of moles it is also a cultural hub for the community. Come and meet with the family behind this beatiful project.

Cenkali-logoCenkali Products

True to her Mixtec roots, Lisseth Morin keeps her traditions alive, not just as a historian and folk dancer, but also by cooking the indigenous style taught to her by her grandmother, with indigenous ingredients. Her business was borne of the desire, as she states, “to rescue Native American whole foods and recipes and empower indigenous communities.” With that objective in mind, she formalized her business Cenkali Products in 2013. Using native blue corn—called potehtli in Nahuatl or pinole in Spanish—from the Sweet Blue Corn Meal factory in San Mateo, Puebla, she creates nutritious traditional Mexican beverages and meals. More than a business, Cenkali is a social project to support the struggle of indigenous farmers in Mexico to preserve their millenarian agricultural practices that would be a tragedy to lose.

CASA-POSTACasa Posta

Casa Posta makes and curates Mexican seasonal foods & home products. You will love their conchas.

La-Casa-Azul-La Casa Azul Bookstore

143 103rd St, New York, NY 10029

La Casa Azul is a Latino culture-focused bookstore in New York City. For Sobremesa Festival, La Casa Azul will have a pop-up bookstore where you will be able to buy books from our speakers and Mexican food related themes.

XILLIXilli

Xilli is a collection of authentic, artisanal Mexican salsas, moles, escabeches and adobos handmade in Brooklyn using the freshest ingredients and the most conscientious methods.
A staple of any authentic Mexican kitchen, “xilli” is the original Nahuatl term for chili (chile in Mexico). Chili remnants have been found in pottery from Puebla and Oaxaca, dating its use and cultivation as far back as 3000 BC.

La-BrooklynitaLa Brooklynita

At La Brooklynita we’re passionate about bringing the real taste of Mexican wheat-flour tortillas to New York City. As Mexican immigrants ourselves we started this project out of the need to feel a little bit more closer to home and nothing works better as the taste and smell of a fresh homemade meal. In Northern Mexico “tortillas” mean wheat-flour tortillas. La Brooklynita is the first to bring to NYC the taste of this regional cuisine. Directly from Monterrey, Mexico to your home you will experience the taste and delight of this tradition. We are sure our tortillas will become the essential element of anything you cook.

la-sirenaLa Sirena

La Sirena, a Mexican folk art shop in the East Village of NYC, representing and helping support artisans from many regions of Mexico, lindo y querido for over seventeen years. Come by our pop up shop to find out more about us, our cultural/ community involvement, and shop for Mexican marketplace merchandise to collectable artesanía . Pasen a visitar un cachito de Mexico en NYC.

 

Workshops

Lehman-College-Dream-Team-Open Mic by Lehman College Dream Team

Lehman College Dream Team creates a safe space for those who are or support undocumented students: through advocacy and community engagement students will feel empowered. The LTD will organize a brief open mic in our Pop Up Market, come listen to what they got to say.

CCNY-Dream-TeamResources for DACAmented/undocumented students
by CCNY Dream Team

The CCNY Dream Team is a group of CCNY students interested in creating a space for undocumented students and their allies in New York City. During Sobremesa they will be giving a workshop on Resources for Dacamented / Undocumented students. Join them in this inspiring effort of making education possible for everyone.

New-York-City-food-Policy-CenterPublic food benefits and health in the Mexican community in New York by the Urban Policy Center

The New York City Food Policy Center develops intersectoral, innovative and evidence-based solutions to preventing diet-related diseases and promoting food security in New York and other cities. The Center works with policy makers, community organizations, advocates and the public to create healthier, more sustainable food environments and to use food to promote community and economic development. Through interdisciplinary research, policy analysis, evaluation and education, we leverage the expertise and passion of the students, faculty and staff of Hunter College and CUNY. The Center aims to make New York a model for smart, fair food policy.

qualitasBasic steps to open a food business (workshop provided in Spanish) by Qualitas of Life Foundation.

Qualitas of Life Foundation is a non-profit organization that provides basic financial education to Hispanic individuals and their families in New York, in order to foster their financial security and improve their standard of living. During Sobremesa they will offer the workshop “Basic steps to open a food business” free and in spanish, from 3:30pm to 5 pm.

This workshop was created keeping in mind the growing entrepreneurial interest of the Hispanic community in New York City towards business administration. It explains the basic steps to follow when starting a business and the common missteps that someone can have if there is no planning in advance. This is a great opportunity for anyone who is interested in opening a business, or have started a home business and they will like to make it grow.