for them. and that s because they say the temperatures increase, the humidity drops, and the winds pick up. that s the time when this fire begins to expand even more. we ve seen it grow dramatically over the last couple of days and they expect it to continue, unfortunately. firefighters also saying this is a difficult fire because in very steep areas. they say it s hard to get to people and homes. a lot of the homes are big, say five-acre lots, the homes are essentially surrounded by the forest, a lot of which is overgrown and dry. so they re asking people to pay attention to evacuation orders, to pack their bags. some people are listening while others are choosing to stay here. i talked to a couple of neighbors who say they just don t want to leave, they ll continue to watch the flames and see how the situation develops. but they don t want to leave their homes, they say they ll do everything they can to protect their homes. there has an increase in resources here. we are ex
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i started to cook pork neck, oxtail, and i fell in love with those products, because if i don t cook it, who s going to cook it? anthony: you have good products, right? leonardo paixao: yeah. anthony: so why not use them? leonardo paixao: yeah. anthony: bar da lora is named after its owner, also known as the blonde, who is the first woman to run a bar in the mercado central. it s a place to order a cold beer, wedge yourself shoulder-to-shoulder into a small table, and order this. you want this by the way. this place is famous for leonardo paixao: this place is famous for liver with jiló. jiló is very important to us. it s like an eggplant, but it s green and you need to eat it while it s still green, because if it ripens, it gets so bitter you can t eat it. anthony: all the food here is like if you if you bite too far into the pit, it stabs you. if you if you eat it at the wrong time it poisons you. leonardo paixao: uh, dangerous stuff, huh? anthony: lyon has
oxtail, and i fell in love with those products, because if i don t cook it, who s going to cook it? anthony: you have good products, right? leonardo paixao: yeah. anthony: so why not use them? leonardo paixao: yeah. anthony: bar da lora is named after its owner, also known as the blonde, who is the first woman to run a bar in the mercado central. it s a place to order a cold beer, wedge yourself shoulder-to-shoulder into a small table, and order this. you want this by the way. this place is famous for leonardo paixao: this place is famous for liver with jiló. jiló is very important to us. it s like an eggplant, but it s green and you need to eat it while it s still green, because if it ripens, it gets so bitter you can t eat it. anthony: all the food here is like if you if you bite too far into the pit, it stabs you. if you if you eat it at the wrong time, it poisons you. leonardo paixao: uh, dangerous stuff, huh? anthony: lyon has paul bocuse. mineas has chef