Interview with food blogger Yvette Marquez-Sharpnack Ep.30
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode.30
Yvette Marquez Sharpnack is a multi-talented entrepreneur and founder of Muy Bueno, she has built a unique business that reflects the pride and inspiration she sources from her Mexican heritage, her projects include cookbooks, brand ambassadorship, photography, and award-winning video productions.
In this interview, we talked about her personal story, collaborative networks, breaking cultural stereotypes, and what it takes for a spirited and talented Mexican-American to become a successful businesswoman.
Follow and contact Yvette here:
LinkedIn: https://www.linkedin.com/in/yvette-marquez-sharpnack/
Instagram: https://www.instagram.com/muybuenocooking
Twitter: https://twitter.com/muybuenocooking
Facebook: https://www.facebook.com/muybuenocookbook/
Pinterest: https://www.pinterest.com/muybueno/
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
A common thread between my guests is how diverse and interesting their studies and careers have shaped the uniqueness of their businesses. Yvette studied Arts in her native Texas but she was always inspired by the food and talent of her grandmother, and her “old-world northern Mexican recipes” as she says.
Legend has it that one day Yvette’s daughter’s had a brilliant idea, and this was to put together all their family’s recipes, Yvette went on to create her own blog Muy Bueno, which literally translates “very good” a project that has harvested accolades from SAVEUR, Babble, The Latin Kitchen, and Latina magazine.
Besides her blog and popular youtube channel, Yvette’s work has also been featured in Cosmo for Latinas, People en Español, NBC, Today, The Huffington Post, and BuzzFeed, among other media outlets. She has been brand ambassador and spokesperson for Unilever’s Vive Mejor, California Strawberries, and Kroger, if you don’t live in America like me, let me tell you that Kroger is the third-largest retailer in the world.
Another important aspect of her career has been her commitment and dedication to leveraging her influence as public figure to join and campaigns to promote food security and literacy and rethink the role of food bloggers and food activists to achieve food equality in America, particularly among Hispanic families, because to this day, there are an estimated 13 million children whose families struggle to feed them.
In this interview Yvette shared amazing insight from her experience as a Latina businesswoman, creator, speaker and food activist, I learnt so much and was very inspired by her soulful work, I hope you are too.
Links mentioned on this interview:
Read about the book “Will write for food” here.
No kid hungry
https://www.nokidhungry.org/ways-you-can-help/fundraise
Wonky vegetables
https://my.morrisons.com/wonky-fruit-veg/
https://www.riverford.co.uk/wonky-veg
https://www.wonkyvegboxes.co.uk/
Recipe For A Cookbook: How To Write, Publish, And Promote Your Cookbook
By Gloria Chadwick
Copper Canyon Books, 2008
– Yvette Marquez-Sharpnack and First Lady Michelle Obama –
July 10, 2012
Panel between the First Lady Michelle Obama and Latina bloggers and influencers, moderated by CNN analyst Maria Cardona, discussing nutrition and the Let’s Move initiative, education, healthcare, and passing on traditions and values.
Read more HERE.
– Day of the Dead Sugar Skulls –
Calaveras de Azúcar para Día de los Muertos
Winner of 1 Heartland Chapter Emmy ® Awards 2017
Short Format Program – Informational “Day of the Dead Celebration” Muy Bueno Chris Orwat, Director / Editor Yvette Marquez-Sharpnack, Producer / Writer
Music by: El Haru Kuroi
Click on the image to learn more about her books:
– From Yvette’s Kitchen –
- 2 tablespoons butter
- 3/4 cup dark brown sugar, packed firmly
- 1 (15 ounce) can organic pumpkin puree, NOT pie filling
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening
- 2 eggs
- ½ cup milk
- 2 tablespoons sugar
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
- Remove the saucepan from the heat and let it cool down. After it’s cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
- You can make the Empanada Dough while the filling is cooling off.
- Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.
- Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.
- Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.
- Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.
