Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?

The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.

See how a food bank in Spain is collecting food that's about to expire (or food with dented packaging) to distribute to those in need.

Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.

Stripped of all their adornments, the Mission Chef participants are ready to be evaluated by a professional chef.

The Ideas Club gives us an idea about the processes of caramelization vs. carbonization of sugar while cooking.

Los Reporteros explores the issue of food waste in first world countries where the majority of the problem takes place at the end of the food chain during food distribution and commercialization.

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.