The Cuban band Orishas went all the way from starving artists to well fed ambassadors of Latin Hip Hop. Let’s listen in as even Spaniards ask for some explanation of the Cuban slang and cultural references found in the song “El Kilo.”

The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.

The grill masters at "Bears in the Kitchen" teach us how to make a delicious Asian Chicken.

The Bears in the Kitchen show us how to make a dish literally translated as the "violated chicken," accompanied by potatoes au gratin. Both dishes are, of course, seasoned with their favorite "Moe's Original" spice rub. Follow their youtube channel here: Bears in the Kitchen.

Learn how to grill ribs "Bears in the Kitchen" style, complete with their special barbecue sauce!

Meet Alberto from Otavalo, Ecuador, who has sold his handmade bracelets throughout the world.

Meet Manuel Leon, an Ecuadorian artist who makes effigies for the "Año Viejo" tradition which symbolically brings in the New Year by burning them as representations of the negative aspects of the past one.

Natalia from Ecuador introduces us to the largely indigenous and extremely fascinating city of Otavalo, considered to be the "intercultural capital" of Ecuador.

Meet the volunteers of Faithful Friend Patrol, a dog rescue organization in Otavalo, Ecuador.

Meet Cesar Flores, the owner of the Kory Malku Andean shoe store in Otavalo, Ecuador.

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.

Humberto Morales from Ecuador teaches us about the Zampoña, a traditional Andean instrument.

An Ecuadorian player of the siku, a traditional Andean instrument, tells us how his music has taken him around the world.

Natalia takes us on a tour the beautiful San Pablo Lake in northern Ecuador, explaining to us about its many natural, sporting and leisure attractions.

At the Obraje Fish Farm in Otavalo, Ecuador, one can dine on the trout they catch, prepared with local flare by the Obraje staff at an incredibly affordable price.