Two sisters from Minnesota who’ve migrated part-time to Texas share their views on immigration from Mexico. This is the second of two reports from the Rio Grande Valley about perspectives on immigration policy, produced by Maria Martin.
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María Emilia Martin is a pioneering public radio journalist with over two dozen awards for her work covering Latino issues and Latin America. She started her career at the first community public radio station owned and operated by Latinos in the U.S. She has developed ground-breaking programs and series for public radio, including NPR’s Latino USA, and Despues de las Guerras: Central America After the Wars. A recipient of Fulbright and Knight Fellowships, she has extensive experience in journalism and radio training, in the U.S., Mexico, Guatemala, Bolivia and other countries.
Performance artist Mero Cocinero Karimi has focused his work in the past few years around educating and empowering communities at risk for Type II diabetes. He shares part of a new performance piece, called “28 days of good energia,” drawn from stories and practices on food and health he’s collected around the country.
Click here to download this week’s show. Image courtesy of All Googly.
Mero Cocinero Karimi is an Iranian-Guatemalan cook to revolutionaries & dreamers, and host of The Cooking Show con Karimi & Comrades, a live cooking performance for your heart, mind, stomach & funny bone. His role as an advocate for healthy communities through laughter & cooking has brought him to Alaska, Mexico, and everywhere in between. A frequent speaker on television shows & at universities, the Associated Press called his show ‘a globally flavored recipe that packs some punch lines.’ Mero is a proud graduate of the Paolo Freire Culinary Institute, and has cooked for such luminaries as DJ Peanut Butter Wolf, poets Tato Laviera, Jose Montoya, Yuri Kochiyama and Michele Serros, and hiphop superstar MF Doom. His latest episodes focus on cultural foods as a source of healing. For him ‘the revolution starts in the kitchen, one kitchen at a time.’