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Alondra Arce

Mexico Starts Phase 2 For Coronavirus

March 31, 2020 UPDATE: Although Mexico is still in phase 2 of the Coronavirus epidemic, with more than 1,000 confirmed cases, its is expected to go into phase 3 at any day now.

 

President Andrés Manuel López Obrador announced a health plan in response to the transmission of COVID-19 in Mexico. The Navy and National Army will be acting on this strategy.

The route to follow for the next 40 days seeks to manage the risk and achieve a scenario whereby every day, we have a few cases, in order to have enough capacity to treat everyone. This is known as “flattening the curve.”

 

What measures should be taken?

Keep a healthy distance.

All events with 100 or more people will be canceled.

Suspension of work activities involving a large mobilization of people.

Maintain hygienic measures: Wash your hands with water and soap frequently for at least 20 seconds; sneeze into the inside part of your elbow.

Every person that has COVID19 symptoms should stay at home for about 15 days. Pregnant women, elders, hypertension patients should go to the doctor immediately.

 

Coronavirus phase two is declared to have begun

In Mexico, 5 cases were locally transmitted; in response we have decided to start phase two, since usefulness of the containment measures is exhausted and it’s necessary to expand the mitigation measures, stated Hugo Lopez Gatell, head of prevention and health promotion for Mexico.

“We have a slow transmission until it reaches an infection point where the contagion curve goes up. In Mexico, we haven’t gotten to that infection point yet. That is why Mexico still has the opportunity to contain the contagion. Because of this, we decided to declare a phase two”.

Massive measures have a bigger impact on reducing the transmissions, as they allow us “to flatten the curve” of infections. In other words, to have less community transmission, Lopez Gatell said.

 

Navy plan and DN-III Plan will support against COVID-19

For their part, the head of the National Defense and the head of the Navy, have pointed out that they have deployed the DN-III Plan and the Navy Plan, respectively, to support against the coronavirus pandemic.They indicated that they have 1,738 doctors, 1,727 nurses, 100 intensive care ambulances, and 400 transfer ambulances ready to be deployed, as well as enough capacity in facilities, 5 specialty hospitals, 36 second-level hospitals, and 272 first-level hospitals; these last with 262 health platoons, covering almost the entire country.

993 positive cases of COVID-19 in Mexico

Federal Health Secretariat (SSA) officials report in a press conference informed that the number of suspected cases stood at 2,564, and the cases confirmed by COVID-19 increased to 993 in Mexico. At the same time, another 4,955 suspected cases have been found to be negative for COVID-19.

Of the total number of confirmed cases, only 117 people were hospitalized, 65 percent of which are reported as stable, 30 percent as severe, and 5 percent as intubated.

There is also a confirmation of 20 deaths, giving a total of 8,512 people studied.  Overall, 27 states report between one and fifty cases, and three states between 51 and 100 cases.

Also, in the epidemic curve of cases by date of signs and symptoms of the 993 confirmed cases, 60 percent are imported, 27 percent are directly associated with importation, and 13 percent have no relation with importation.

The government is reminding everyone to maintain a healthy distance with other people, as well as to remember that it is essential to stay home as much as you can.

 

SOURCE: Periodico Excelsior

AMLO Will Approve Constellation Brands Brewery in Mexicali if it Doesn’t Affect Water Supply

President Andres Manuel Lopez Obrador said that the water supply must be guaranteed to the population of Baja California before allowing the Constellation Brands brewery to be built; otherwise, the brewery would be canceled.

He explained that the Secretariat of the Environment is reviewing the case and will be responsible for resolving the viability of the project that will have a total investment of 1.6 billion dollars and will generate about 30,000 jobs in the area.

“We have to reconcile, first the health of the people, we cannot leave the people without water. If there are other options with water for the people and water for the company, go ahead; if not, it can’t be done. That is the criterion, but you can do both when you are looking for options,” he said in a morning conference.

López Obrador recalled that the operating permit for the brewery was granted in the last six years, and now it will be up to his administration to resolve it, “of course protecting the people.

Earlier this year, Victor Toledo, head of the Secretariat of Environment and Natural Resources (Semarnat), and Blanca Jimenez Cisneros, director of the National Water Commission (Conagua), agreed that the project does not represent any risk of water shortage for the population of Baja California.

The head of Semarnat explained that the installation of the brewery will not have a negative impact on the water supply in this border valley, taking into account that the plant will require 5.8 million cubic meters, which represents a minimum percentage of its annual consumption.

 

With information from: Milenio

Baja California’s Gastronomy Brings Together Top Chefs in Tijuana

Hospitality, good music, flavorings, and gastronomy defined the first edition of Sabor a Tijuana, where 25 international chefs participated and shared their knowledge and culture through their dishes.

“Tijuana tastes like the arms of a mother who extends them to everyone who comes here so that they can do well,” said Miguel Ángel Badiola, president of the National Chamber of the Restaurant and Spiced Foods Industry (CANIRAC).

Chefs from different countries like Spain, Germany, the United States, Colombia, Peru, Chile, Argentina and Mexico, from some of the top restaurants of the world, that have won Michelin stars and Repsol Suns, participated in the event.

“The fact about these chefs coming to Tijuana for the curiosity of what Baja California represents in the gastronomic field, not just to the local community but the international, it makes us feel proud,” president of Canirac said.

Sabor a Tijuana involved eight months planning with the idea that the participant chefs would be cooking only with local products, also making the biggest aguachile of the world, a paella contest rated by experts from Spain, as well as the laboratory “Metallica Vive la Vaca”, which consisted of roasting meats from different exotic animals.

Another characteristic from this gastronomic meeting was the installation of a 360 kitchen for attendees to witness the complexity of the elaboration of different dishes just like Oscar´s Calleja, head of Annua Restauant (winner of two Michell Stars and two Repsol suns) considered to be one of the driving forces in today´s kitchen.

The main reason for the event is to promote the gastronomic offer of Tijuana, Baja California, Badiola insisted. Also, to promote the goodness of local products, and recalled that Spanish chefs compared the event to Madrid Fusion in Spain, which is held in Europe.

“A dish can convey beauty, happiness, complexity and culture. With that slogan in mind, the festival was created were Tijuana and its gastronomy were the protagonists”, concluded the Canirac president.

Xano Saguer and David Lopez from Spain; Alvaro Clavijo and Harry Sasson from Colombia; Palmiro Ocampo from Peru; Paco Mendez and Berenice Madrigal from Mexico, as well Oscar Calleja from Germany, just to name a few, completed the guest list.

More than 45 stands and food trucks of food, wine, distillates, beer, and souvenirs, as well as conferences and other activities, completed the experience in the esplanade of the Caliente Stadium, which gathered, according to the organizers, more than 15 thousand spectators.

Tony Botella from Spain, added that the particularity of the region makes it enviable to many.

He pointed out that there are ingredients from sea and land, making Baja an endearing part of any chef´s kitchen.

Meanwhile, Michel, one of the attendees at the first edition of Sabor a Tijuana, said: “The attendance was very good, considering that for Tijuanenses these are complicated days because in December they spend a lot; however, I hope that this is not the first and last time of the festival. It has been a very good experience.”

 

In numbers:

  • 8 local chefs
  • 17 international chefs
  • 15 workshops
  • 12 conferences
  • 15,000 attendees

 

SOURCE: Milenio Diario

PHOTO: Sabor a Tijuana Facebook Page

Ensenada Opens Christmas Village With Ice Rink

From December 12 until January 6, the municipal government will install a Christmas Village in the civic square of the country. An ice rink, a stage for artistic and musical presentations, as well as a commercial pavilion, is what it will have. The cost for the skating rink will be 3 dollars for 20 minutes.

Cristina Nuza Ascolani, head of the Ensenada Celebrations Committee (COMIFE) was the one who announced the above, as well as that the village will be put together in collaboration with APM Producciones, a local event organizer company. The only thing that will be requested from people who wish to enjoy the Christmas Village is the donation of a toy for vulnerable children both in the urban area and the rural area of the municipality which will be given to them through the DIF.

It wasn’t clear if the ice rink will be of synthetic ice, like the ones installed in previous years, or if it was going to be real ice this time.

SOURCE: El Vigia

Paellas Event to Benefit the Recent Fire Victims

In a recent press conference Rubén Barrau, presented us with the “Paellaton” event, organized by business groups CANACO and CANIRAC, in order to provide support to all those who were affected by the recent fires in the region.

This event will present an approximate of 27 restaurants that will be offering paella; with several bands brightening up the event. In addition, assistants will have the opportunity to participate in raffles for free nights at participant hotels.

The cost of the tickets will be $350 MXN (about $19 USD) which will include a plate of paella and a glass of wine, with all the proceeds going to those affected by the recent fires.

Tickets may be purchased the same day of the event at the box office, which will be held this Sunday, November 10, 2019 at the facilities of Riviera, Ensenada Social, Civic and Cultural Center starting at 12:00 pm.

Luis Tirado, president of the National Chamber of Restaurants and Seasoned Foods of Ensenada (CANIRAC), mentioned that some of the restaurants which will be present on the day of the event will be: Agua de Vid, Cantera, Casa Frida, La 4ta, La Cevichería, Mesón de Don Fernando, as well as several wineries and more.

Accountant Marco Estudillo, also an organizer of the event, said that they will be extra careful on the handling of the collected funds, making sure they get where they are needed the most, in the most transparent way possible. All proceeds will be clearly inventoried and channeled to both the firefighters and more than 30 families that lost everything to the fires.

Finally, Jorge Menchaca, president of the National Chamber of Commerce of Ensenada (CANACO), emphasized that the idea of replicating the Paellaton each year could be an alternative to solve community problems from inside the society itself.

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