yearly North American and European tours; and multiple album releases to his name. Lopez-Nussa's music reflects the full range and richness of the canon of Cuban music with its distinctive combination of classical, folkloric, and popular elements as well as the embrace of jazz improvisation and interactions.
as well as the embrace of jazz improvisation and interactions. Lopez-Nussa chose the new album's title, "Un Día Cualquiera," which means "just another day," because, in his words, "the idea is to put the music and the trio together in a studio and just play, the way we three do every day, any day, like a concert in the living room of your house."
Sorry about that, but so glad to have you here. Manuel Lopez-- another Angeleno-- grew up in East Los Angeles. I read your story.
And I call it fairy dust for vegans. Kenji Lopez-Alt is great too, because he speaks really about the why behind why recipes work.
What I was really shocked by was that you were one of only, actually, four Hispanics to ever really lead a sitcom. George Lopez. So you're the first.
said okay I remember those those words because I know they're going to haunt you someday sure enough years later Jennifer Lopez went on to act and do great work and that monologue was the beginning of Latino logues was a series of monologues written by me that ended up on Broadway so as you can see little moments in our lives have Rippling
If you're looking at something from Israel, the first two elements of the date are going to be swapped. "Food Lab" by Kenji Lopez-Alt?
And I always remember the first day we went into the first meat supplier. It's called Lopez Foods. It's in Oklahoma City.
I don't know for sure, but we will try. And Ruy Adrian Lopez-Nussa on drums.
- My name is And this is My Block, My Hood, My City. - My name is Mariah Lopez. And I-- forgot.
And I-- forgot. My name is Mariah Lopez. And I am from My Block, My Hood, My City.
You know? And then we found out that it was sold out. and Jennifer Lopez was one of them.
soaks into that meat and it's so good we serve it with just plain rice it and like piled up with that brown sugar we had Kenji Lopez Al came in Food Lab through science and he showed us how to poach a perfect egg and I've tried it it
And so if I had to choose between the three, it's a toss up. But I've met Jennifer Lopez. So maybe Oprah or Britney.
like, a lot of, just, bad. - My name is - My name is Mariah Lopez. - My name is - My name is - I'm from 59th and Aberdeen, Southside of Chicago.
today ain't going to be no more room left in the circle Jonathan frell Miriam Cary Andy Lopez
So it's a really good team. And anybody here know the name Kenji Lopez-Alt? Yeah, yeah. I see a few hands go up.
It's a circle of friends. wrote "Frozen," and her husband Bobby Lopez who did "Avenue Q" and "Book of Mormon." They are like royalty on Broadway, right now.
We are obviously super excited to have chef J. Kenji Lopez-Alt with us. Many of you know chef Lopez-Alt as the managing culinary director of Serious Eats, or maybe from his James Beard award nominated column "The Food Lab." He's an MIT grad.
What I was really shocked by was that you were one of only, actually, four Hispanics to ever really lead a sitcom. So when I did George Lopez, I did it with Bruce Helford.
at their journals as Barry Lopez did he described them as courageous and
Impossibly young with hair falling over his eyes and an uncertain lope , one leg of his jeans still tucked into his sock.
J. KENJI LOPEZ-ALT: Thanks for having me.
J. KENJI LOPEZ-ALT: Yeah, and so I tested it and I tested various types of washing.
J. KENJI LOPEZ-ALT: Yeah, exactly.
J. KENJI LOPEZ-ALT: So practicing wok tossing, it's just like practicing anything.
But any one of those I would probably-- those are the three I would get excited for. One time I did the "Today Show." And Jennifer Lopez was on the same show as me as she walked by me. And she's just so beautiful in real life.
J. KENJI LOPEZ-ALT: Thanks for having me.
J. KENJI LOPEZ-ALT: Yeah.
J. KENJI LOPEZ-ALT: And it's interesting because my wife is Colombian from Colombia, and everyone in her family--
J. KENJI LOPEZ-ALT: Right, right.
J. KENJI LOPEZ-ALT: Not so much.
J. KENJI LOPEZ-ALT: Yeah.
J. KENJI LOPEZ-ALT: I found that out through watching YouTube videos and then trying it a lot at home.
J. KENJI LOPEZ-ALT: Yeah.
J. KENJI LOPEZ-ALT: Yeah, exactly.
J. KENJI LOPEZ-ALT: Oh, yeah, yeah, yeah.
J. KENJI LOPEZ-ALT: The spare rib article, yeah, I mentioned that I'd worked in restaurants where we had octopus that came from washing machines that
J. KENJI LOPEZ-ALT: I have not had that.
J. KENJI LOPEZ-ALT: went to another one just now and picked up an Italian hoagie for lunch because I'm on this hoagie quest right now.
J. KENJI LOPEZ-ALT: Well, it depends what part of the country you're in, I think.
J. KENJI LOPEZ-ALT: Parisi's, yeah, a bakery in Little Italy.
J. KENJI LOPEZ-ALT: The hoagies that you get from Philly are, I think, a pretty distinctly Philly thing.
J. KENJI LOPEZ-ALT: Yeah.
J. KENJI LOPEZ-ALT: Yeah, there's so much new stuff.
J. KENJI LOPEZ-ALT: Oh, cool.
J. KENJI LOPEZ-ALT: I don't know.
J. KENJI LOPEZ-ALT: Yeah, but I don't know.
J. KENJI LOPEZ-ALT: Next week.
J. KENJI LOPEZ-ALT: Oh.