Today, the James Beard Foundation announced this year’s semifinalists, revealing the chefs and restaurants potentially up for consideration for the 2025 James Beard Awards considered one of the biggest honors and acknowledgments in the restaurant industry This year’s awards include three brand-new categories: Best New Bar (given to a new “wine bar or any other business whose primary offering is beverage” that “already demonstrates excellence”) Outstanding Professional in Beverage Service and Outstanding Professional in Cocktail Service They join the existing Outstanding Bar and Outstanding Wine and Other Beverage Program categories as awards that specifically celebrate the drinking aspect of hospitality; nominees in the latter two new categories must be at least seven-year industry veterans This semifinalist list reflects the restaurant and chef categories; finalists in these categories will be announced on April 2. Winners will be awarded at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 16 at the Lyric Opera of Chicago. Here are the 2025 semifinalists: A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations A chef who sets high culinary standards and has served as a positive example for other food professionals. A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations. A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. A restaurant opened between October 1, 2023, through September 30, 2024, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations. A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations. A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and mortar presence. A restaurant, bar, or other food and drinking establishment that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations. A restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer, or any other beverage with outstanding hospitality and service that helps inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing will also be considered. A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations. A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage, opened between October 1, 2023 through September 30, 2024, that already demonstrates excellence in beverages, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in the preparation of drinks, sourcing, service, hospitality, atmosphere, and operations. A service professional who curates and serves wine, beer, or other offerings such as sake, lowand non-alcoholic beverages in a restaurant or bar setting; or winery, distillery or brewery that also serves food. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals. A service professional who creates and serves cocktails or other offerings such as low- and nonalcoholic beverages. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals. Chefs who set high standards in their culinary skills and leadership abilities and who are making efforts to help create a sustainable work culture in their respective regions. Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. The freshest news from the food world every day Oops. Something went wrong. 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Volume 9 - 2022 | https://doi.org/10.3389/fmars.2022.1002855 Marine mammals provide diverse and interconnected ecosystem services the use of these services is associated with human needs related to provision Tourism with marine animals can provide psychological benefits in addition to generating high income in local communities This study aimed to determine the willingness to pay of the community and visitors for the conservation of the West Indian manatee (Trichechus manatus) identify the revenue from manatee watching and evaluate well-being according to the participants of this attraction The study was conducted from January 2020 to February 2021 in the Costa dos Corais Environmental Protection Area Data were collected using questionnaires and specific forms for the seven categories of social actors involved with manatee watching The contingent valuation method was used to evaluate the willingness to pay of the respondents for the conservation of the manatee The willingness of individuals to conduct voluntary work was also considered and subsequently converted into monetary values Revenue from manatee watching was calculated through the direct costs of acquiring tour tickets and indirect expenditure on accommodation The feelings of the tourists who completed the trip were determined using a semi-structured question and their level of satisfaction was established using a five-point Likert scale Most of the survey respondents were female and with a median monthly income of USD 1 800 dollars The average mean value declared for willingness to pay was USD 3.6 dollars per month The median hours devoted to volunteer work were 60 hours per year which is the equivalent of USD 2.59 dollars per month Direct revenue from this form of tourism was USD 125 595 dollars and total projected revenue was USD 15 392 225.45 dollars in the studied period The vast majority of tourists managed to see the manatee and declared positive feelings after the trip We believe that more elaborate promotion of manatee-watching would attract a higher number of tourists to the protected area information regarding the effects of manatee watching remains scarce in Brazil of which 13 are still sighted in the region (personal communication obtained with the APACC environmental analyst) the objectives of this study were the following: Determine the willingness of the community and visitors to pay of for the conservation of the West Indian manatee in the APACC Identify the revenue related by manatee watching tourism Determine the well-being declared by tourists after manatee watching Figure 1 Map of the study area with representation of the municipalities that make up the Costa dos Corais Environmental Protection Area (Contribution by Romário Oliveira de Santana) The tourists were interviewed after taking the observation tour with an opportunistic and voluntary choice according to their interest in participating Face-to-face interviews were conducted from November 2020 to February 2021 The questionnaire was also sent by e-mail to tourists registered at the Associação Peixe-Boi from January 2020 to February 2021 we asked tourists who had answered the questionnaire in person not to respond to the email The number of volunteer hours was converted into a monetary value based on 2080 work hours per year (8-hour workday for 52 weeks of the year) and considering the median of declared incomes of all categories On the manatee watching guides questionnaire a second section was included with a question related to the willingness to accept the absence (WAA) of manatee watching tourism The question was open-ended and the respondent could answer with any value the existence value of these animals for humans for the manatees themselves or other species was not included The questions related to this information were in a third section on the tourist questionnaires A fourth section addressed the feelings of tourists when they saw or if they saw the West Indian manatee during the tour, and their level of satisfaction with the information and guidelines provided during the trip. In this section, a 5-point Likert scale was used (Likert, 1932) ranging from 1 “dissatisfied” to 5 “very satisfied” information related to the well-being and satisfaction declared by the tourists was obtained All statistical analyses were conducted using R software (R core Team, 2021), and the data are shown in Table 1 Values expressed in USD were considered for WTP while others answered inadequately (answers in mismatched fields or with incoherent alternatives to what was asked) leading to the exclusion of inconsistencies in certain questions the information in the entire data set was used only the subset of data with exclusions of inconsistencies was considered Table 1 Statistical analyses conducted in the study A total of 761 interviews were conducted. Table 2 shows the socioeconomic data of the respondents by category 76.15% (n=428) declared having higher education and/or graduate studies Table 2 Level of education and income of the interviewed categories The median monthly income of respondents ranged from USD 234 (manatee watching guides) to USD 2 160 (tourist). The median values declared by the respondents, in the different categories, are presented in Table 2 56.20% (n=426) of the respondents stated they were female and 43.80% (n=332) stated they were male Men were more present in the categories of manatee watching guides (male=31 While women were the majority in the artisans (female=17 There was no major difference regarding gender between respondents in the business owners (female=30 male=26) and accommodation service providers (male=50 Among the respondents, 46.65% (n=355) were in favor of contributing to the conservation fund, 52.56% (n=400) did not agree to contribute, and 0.79% (n=6) did not wish to comment. Among those in favor of contributing, 83.66% (n=297) mentioned a monetary value. The average monthly value of the declared contribution was USD 3.6 ( ± 11,45 SD), ranging from USD 3.6 to USD 18 (Table 3) Considering only the tourist-related workers and excluding the tourists the mean WTP contribution was USD 13.66 ( ± 15,69 SD) Table 3 Willingness to pay (WTP) for West Indian manatee conservation according to interviewed categories Figure 2 Average amounts in dollars (USD) that respondents would be willing to pay to maintain the manatee conservation fund Vertical bars indicate ± standard deviation the tourists intended to donate the lowest amount of all the investigated categories the amount they were willing to donate to the fund showed differences when the motivation for the trip was to do manatee watching (t=-2.65; P=0.02) Tourists who traveled to the location motivated by manatee watching (16.10%) were willing to donate an average of USD 2.38 more to maintain the conservation fund when compared to those who traveled to the place for other reasons (83.9%) Figure 3 (A) Average amounts in dollars (USD) that respondents would be willingness to pay to pay (WTP) to maintain the manatee conservation fund (B) Average amounts in dollars (USD) that respondents would be willingness to pay to pay (WTP) to maintain the manatee conservation fund The WTP also differed according to the schooling of the respondents (F=19.69; P<0.001). These differences were observed among respondents who had not finished elementary school (P=0.002) and who had finished middle school (P=0.004) and high school (P=0.016) compared to respondents who claimed to have higher education or graduate studies (Figure 3B) 65.90% (n=232) stated they would choose a non-governmental organization to administer the conservation fund 14.20% (n=50) of respondents chose private institutions and 6.25% (n=22) indicated the government as fund manager 7.95% (n=28) chose institutions other than those listed and 5.68% (n=20) did not answer the question 55.99% (n=412) stated they were willing to volunteer The median hours they would devote to volunteer work was 60 hours per year Considering that the median monthly income among respondents was USD 1 080 the correspondence of volunteer time with income revealed a contribution of USD 31.15 per year or USD 2.59 per month The willingness to volunteer was influenced by the WTP to help maintain the manatee conservation fund (X2 = 55.9; P=0.0001) The willingness to volunteer was not influenced by the gender of the respondents (X2 = 0.07; P=0.80) The number of hours dedicated to volunteering did not differ between the respondents’ schooling (F=1.80; P<0.12); that is the respondents’ schooling did not influence the number of hours they were willing to devote to volunteering The intention to act as a volunteer was not influenced by the interviewee’s gender (X2 = 0.07; P = 0.80) 60% (n=21) would accept and suggested monetary compensation if manatees were no longer available for watching 8.57% (n=3) did not agree to receive compensation and 2.86% (n=1) declared that no amount of money could compensate the absence of manatees on site The median declared WAA value among the guides was USD 198 monthly Most tourists traveled in groups of three (46.67%) and stayed for five days or more (47.81%) The fee charged for the tour during this period was USD 9 Indirect expenditure related to such tourism (including travel costs, accommodation, food, and souvenirs) declared by the tourists totaled USD 273 412.35 (Table 4) Table 4 Indirect costs associated with manatee watching from January 2020 to February 2021 The sum of the direct and indirect costs from manatee watching was the amount this attraction and these animals inject into the local economy which totaled USD 399 007.40 in the period studied A total of 362 respondents accounted for indirect expenditure By way of projection based on this average cost and the number of tour visitors in the study period average revenue for manatee watching in the APACC was USD 15 381 623.10 95.13% (n=508) of the tourists who took the tour managed to view the manatees Regarding their feelings when viewing/if they viewed the animal 97.72% (n=514) of the tourists declared positive feelings (excitement were reported by 0.95% (n=5); while 1.33% (n=7) said they felt indifferent 74.81% (n=398) of tourists rated the tour with a score of 5 they were very satisfied with the information received showed no significant differences between men and women with respect to recreation In relation to schooling, the categories directly related to the tourism production chain were the respondents with lowest level of education. These actors were also those who wished to donate higher amounts for maintaining the conservation fund compared to those with a higher level of education (F=19.69; P<0.001). This result was contrary to the results found by Malinauskaite et al. (2020) who noted that people with a higher school education level were more likely to pay a conservation-oriented fee With respect the interaction between income and WTP, it was observed that the higher the income, the lower the amount the respondent was willing to donate to the conservation fund, as also found by Paiva (2015) The monthly income of the tourism-related social actors (except for tour operators) was lower than the income of the tourists and yet the WTP of these sectors was higher than that of the tourists the manatee watching guides were willing to donate the highest amounts The greater willingness of the tourism-related actors to donate to a conservation fund may be related to the fact that they benefit financially from the presence of manatees at that location The tourists declared the lowest donation values compared to the others although their category has the second highest income The minority of tourists traveled to the location motivated by the presence of manatees and they were the most favorable regarding WTP This fact suggests that awareness and conservation campaigns could help promote the tour nationally Such efforts would attract more visitors interested in viewing the animal and contribute financially to its conservation About the institution that would administrate the conservation fund most respondents declared greater confidence in non-governmental organizations for this purpose some respondents stated they were dissatisfied with the public management of other services and attractions in Brazil they feared corruption and embezzlement of funds The willingness to support the conservation of manatees was also evaluated through volunteer work which was approved by most of the respondents The visitors who intended to donate an amount to maintain the fund were also the most willing to work as volunteers while those who had no intention of contributing financially did not intend to work as volunteers which makes them easier to locate by tour operators and guides part of the manatees observed in Porto de Pedras is released and remains at the location this type of tourism can occur all year round In the place where manatee watching is authorized as a tourist product, negative impacts to manatees are low because normative instructions regulate the activity. The transit of motorized vessels is prohibited, avoiding noise disturbance and risk of collisions. However, there are reports of harassment by marine manatees outside the area intended for manatee watching. As a result, in the review of the APACC management plan (ICMBio, 2021) the needs for planning awareness campaigns on harassment and appropriate conduct when encountering a marine manatee were added Current knowledge demonstrates that marine mammal watching tourism provides physical and emotional well-being which is increasingly sought by visitors who appreciate this type of experience The significance given to the need for spiritual and mental well-being is currently considered as important as access to other natural resources of consumption Recognizing and understanding the ecosystem services provided by our biodiversity is a major step towards promoting more favorable decision-making and ensuring the protection of the ecosystems that provide these services further confirm that maintaining this attraction highly benefits the community in which the manatees occur Manatee watching in Brazil could become more attractive with the use of technologies which would provide tourists with the experience of hearing underwater environments and even vocalizations of nearby West Indian manatees Even with all the advantages resulting from the observation of the manatee possible negative consequences resulting from the increase in the search for the attraction must be foreseen in the local environmental regulations increased awareness and interest in aquatic mammals supports the argument that the ecological and cultural contribution of these animals is more beneficial than when merely used for provision the high satisfaction declared by visitors helps restore and maintain the local way of life the institutions responsible for developing and standardizing the tour did not appropriately promote the attraction More elaborate and far-reaching advertising in the local and national media and tourism operators could help attract a greater number of tourists who visit the APACC to watch the manatees more widespread awareness of the attraction could add value to local tourism and differentiate it from the other already popular sun and beach tourist destinations in northeastern Brazil The information presented in this study is unpublished and sheds valuable insight into the monetary value of manatees and their potential cultural benefits to other APACC communities The raw data supporting the conclusions of this article will be made available by the authors The studies involving human participants were reviewed and approved by Ethics Committee State University of Santa Cruz (CAAE 03964918.0.0000.5526) The patients/participants provided their written informed consent to participate in this study AS contributed to conception and design of the study FI organized the database and performed the statistical analysis FI wrote the first draft of the manuscript FI and AS wrote sections of the manuscript All authors contributed to manuscript revision This work was funded by the Universidade Estadual de Santa Cruz [grant 073.6762.2021.0003339-01] and was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) via a productivity grant granted to AS Our thanks to all the interviewed dedicated their time to participate in this study We also thank Romário Oliveira de Santana for the contributions with the figures Karine Borges Machado for assist in the statistical analysis and Renato de Mei Romero for the discussions and reflections We are very grateful to the Instituto Federal de Alagoas for allowing the FBI to pursue a doctorate The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/fmars.2022.1002855/full#supplementary-material Valoração econômica do parque estadual morro do diabo (SP) (São Paulo: Páginas & Letras Editora e Gráfica) Google Scholar “Peixe-boi-da-Amazônia (Trichechus inunguis) peixe-boi marinho (Trichechus manatus manatus),” in Plano de ação nacional para a conservação dos sirênios (Brasília: Instituto Chico Mendes Google Scholar biochemical and hematological biomarkers in blood of West Indian manatees trichechus manatus from Brazil Debris ingestion by the antillean manatee (Trichechus manatus manatus) Methods of social research (4th ed.) 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Flávia Bonfietti Izidoro, ZmxhdmlhLml6aWRvcm9AaWZhbC5lZHUuYnI= Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish Santo Antônio Além do Carmo is one of the oldest neighborhoods in Salvador and is located in the historic center of the city which is listed by the National Institute of Artistic and Historical Heritage (Iphan) which has always been an eminently residential neighborhood has gained in recent years a movement worthy of a bohemian neighborhood The old mansions with a splendid view of the All Saints Bay which were once the homes of grandparents and great-grandparents it is possible to enjoy the typical cuisine and dishes that are part of the daily life of Bahians in addition to enjoying the cultural and artistic establishments that are in the region Visit Salvador da Bahia has gathered here a list of 20 establishments in a complete itinerary on what to do in Santo Antônio Além do Carmo Zumví is an archive of photographs committed to the affirmative image of black people the manifestations of the black movement and the daily life of Afro-descendants in various themes and popular contexts The aim is to democratize access to the collection for researchers and the general population interested in photography and the path of black photographers Casa La Frida is a bicycle shop that defines itself as a black space the place is an organic and empowering social entrepreneurship created by black women and made by black women with the idea of ​​encouraging the use of the bike as a sustainable and economical mode of transport It is also a space for socializing and exchanging ideas which does maintenance and customization to keep the bike always in a good shape in addition to the sale of bikes and accessories the tobacconist has taken the head shop concept to the Bahian capital and today occupies a prominent place in the universe of Brazilian cannabis culture a multitude of tobacconist items such as cigars But it also has many self-made creative and wellness items such as candles the Museu do Mar Aleixo Belov keeps relics acquired by the sailor Aleixo Belov during his five trips around the world which was built by the captain himself in 1976 Yolo Coffee Bar has a menu with snacks to share and customers can make their own starters was placed in the lounge and all customers can see the bartender working The space has a modern design and overlooks the famous sailboat Três Marias which is a boat that has traveled no less than three times around the world The establishment is run by chef Raphael Sepúlveda who has created a special and different menu is an acronym for “you only live once” Agá Studio was created in January 2017 and opened its doors in a colorful house in Santo Antônio Além do Carmo in 2022 a neighborhood that has been one of the main stages of cultural expression in Salvador The gallery/studio/store has a project dedicated exclusively to authorial creations gathering and housing works by independent visual artists traditions and religiosity of the Northeast are present in everything that is part of Agá with an average of 10 different exhibitors in each edition Oliveiras is an intimate bar with funky artwork on the walls snacks and live music some days of the week a drink that is the hallmark of traditional bars in Santo Antônio Além do Carmo There are also bottled beers like Colorado Upon entering the old mansion with its exposed brick facade and graffiti on the door you will find one of the most picturesque and interesting places in the city who line up at the door to get in right away The atmosphere is cozy and the house was built from the rubble 6 years ago by photographer and plastic artist Vinícius Lima and by Liza Araújo Mateus Aleluia and Armandinho Macêdo have passed through its stage The establishment also sells tasty pizzas and has a delivery service Café e Cana is the ideal place for those who like to meet friends in a relaxed atmosphere snacks that can only be found in good bars and tasty dishes if you are really hungry The place has cold beer and assorted cocktails Casa Boqueirão is a design and art space with a varied mix of products and framing and fine art printing services Managed by visual artist Alfredo Gama and architect Tânia Póvoa it is located on Rua Direita do Santo Antônio next to the Ordem Terceira de Nossa Senhora da Conceição do Boqueirão Church This house/shop/gallery is a collaborative space divided to sell a variety of products and for a good chat in memorable meetings handcrafted accessories such as glasses and jewelry as well as carefully chosen decorative pieces pie or snacks with a wonderful view of the All Saints Bay Rei do Mosaico is a space that promises to offer art at a fair price you will find several personalized mosaics with the elaboration of decorative panels for rooms The place is in a yellow house and the decoration of the space is super cozy The Casa de Farinha Restaurant offers a good gastronomic experience in a unique space The proposal of the place is for customers to immerse themselves inside the restaurant The environment unites the rustic with the contemporary but the tip is to choose the shrimp baião de dois with grilled octopus toasted okra and gherkin pickles or the hump steak with a thousand leaves of cassava claims to have the most beautiful sunset in the city The purpose of the place is to provide the best experience for anyone visiting Santo Antônio Rango Vegan is a 100% vegetarian restaurant to generate income linked to the vegan philosophy The menu is varied and the price is super inviting workshops are also offered for those who want to learn how to cook For those who like something more sophisticated or are looking for a place for a date with bae With a wonderful view of the All Saints Bay the establishment has a super spacious balcony and a diversified drinks menu One of the best-ordered and most coveted dishes on the menu is blue-rare tuna with avocado puree the tip is the yam gnocchi with shredded pork in sweet and sour cachaça sauce which is defined by the restaurant itself as a passionate experience the space also has a very special decoration from where you can enjoy the sunset in the late afternoon which are above the tables so that the customer can enjoy the shade at mealtime Regional food and seafood in the best neighborhood in Salvador The environment is calm and has a beautiful view of the sunset over the All Saints Bay The menu has fish for all tastes and occasions to “tucunaré” or “tambaqui” with succulent ribs a native foliage that causes an intriguing numbness in the mouth The Antique Bistrô is an excellent tour for those who want to mix gastronomy and history 2021 and the purpose of the place is to provide a different experience from other bars and restaurants in the city The Antique has a balcony overlooking the sea and a deck The place has environments with historic walls It is estimated that they are more than 200 years old The food and drinks of the house are diverse In addition to snacks and individual dishes The house’s differentials are the smoked rib balls an art gallery and a kitchen are under the command of Karine Poggio known for the healthy food she offered at her now defunct restaurant Coentro The Bistro is open from Wednesday to Sunday It is a colonial mansion in front of the Carmo church paintings by artists and beautiful photographs Inside – where everything on display is for sale – an open kitchen produces refined dishes The starters at the Bistrô range from R$28 to R$59 with options of jerked filet mignon with milk pirão and lobster with palm hearts spaghetti and moqueca sauce coconut and mango pickles; and tapioca pudding with tangerine syrup and Parmesan tuile Nós utilizamos cookies para aprimorar e personalizar a sua experiência em nosso site você concorda em contribuir para os dados estatísticos de melhoria ' + scriptOptions._localizedStrings.webview_notification_text + ' " + scriptOptions._localizedStrings.redirect_overlay_title + " " + scriptOptions._localizedStrings.redirect_overlay_text + " Already a subscriber? Log In IBJJF Pan Jiu-Jitsu Championships 2024 finished on March 24 at  Osceola Heritage Park in Kissimmee as the second IBJJF Grand Slam concluded with several stars earning gold medals in one of the largest jiu-jitsu events of the year.  Thousands of athletes competed in different weight classes and belt levels for gold, and that included black belts. Gabi Pessanha continued her historic run at IBJJF events, once again winning gold. Meanwhile, Mica Galvão  took home another gold.  Here's what happened on the final day of Pans 2024 and results from each day.  Juvenile 1 / Female / BLUE / Light Feather Juvenile 2 / Female / WHITE / Light Feather Juvenile 2 / Female / WHITE / Medium Heavy Master 1 / Female / PURPLE / Light Feather Master 2 / Female / PURPLE / Light Feather Master 3 / Female / PURPLE / Light Feather Master 4 / Female / PURPLE / Light Feather Pans is streaming on FloGrappling and the FloSports app match replays and breaking news will be on both platforms.  IBJJF Europeans in Paris were in January. Pans begins on March 19. IBJJF Brasileiro are April 20-28 in Ginásio de Esportes José Corrêa. IBJJF World Championships are May 30-June 2.  FloGrappling is the streaming home to the best Brazilian Jiu-Jitsu events and news coverage. FloGrappling is the streaming home of:  Get the most important Jiu-Jitsu stories delivered straight to your inbox. ©2006 - Present FloSports, Inc. All rights reserved. Bahia's vibrant coastal capital moves to a different beat I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice founded by the Portuguese in the 16th century Salvador remains the capital of the vast coastal state of Bahia and is also the nation's Afro-Brazilian hub a relic of its days as a centre of the slave trade; it was here that captives would arrive from West Africa protecting the waters of All Saints' Bay (Todos os Santos) from the Atlantic Ocean It's flanked on both sides by golden coasts and three lighthouses pinpoint the land's outer-reaches; at its most southerly point Farol da Barra is a prime spot to watch the sunset with views across the bay It's just a shame that when I arrive there Housed within the ancient Portuguese Forte de Santo Antonio da Barra built in 1534 to defend the capital from indigenous and Dutch advances many of which were recovered from sunken European galleons that transported goods and slaves during the colonial era Following the coast east along Avenida Oceanica, I pass a line of coconut stalls; I'm informed that coconut water is the perfect tonic for a hangover. I stroll past a line of high-rise, beach-front hotels and Restaurant Barravento (00 55 71 3245 5916; restaurantebarravento.com.br) which serves traditional Bahian cuisine such as acaraje (a fritter made from black-eye peas stuffed with shrimp and deep fried in palm oil) After a left-turn up Rua Marques de Caravelas I walk past Barra Mall on Avenida Centenario and head for the multicoloured new-builds which introduce me to the vibrancy and energy of Salvador orange and yellow houses contain shops that open out on to the pavement and botequins selling cheap snacks and drinks Tourists can enter the club for a daily fee but prices vary depending on the season (between R$70/£20 and R$200/£56) From the Yacht Club I take a taxi to the newly renovated Itaipava Arena Fonte Nova (itaipavafontenova.com.br) The stadium is the beating heart of Salvador and is home to Bahia football club; it will feature in next year's World Cup and will host games during the 2016 Olympics Opposite is the Dique do Tororo lake with its circle of bronze sculptures of orixas – spirits of the local Afro-Brazilian Candomble religion that originated here during the slave trade and is still practised today along Ladeira Fonte das Pedras and left up Rua da Poeira from the stadium to the Unesco-protected historic neighbourhood of Pelourinho – nicknamed Pelo The word Pelourinho means "whipping-post" and marks the place where slaves were bought While the district is undoubtedly touristy it's also the most idiosyncratic with religious and colonial architecture such as the convents of St Francis It's still raining as I walk up Rua Santa Clara, past Colegio Franciscano Santa Clara (00 55 71 2203 4000; www.franciscanascj.com.br) to the crossroads at Avenida Jose Joaquim Seabra Opposite is Sao Francisco Church (00 55 71 3322 6430) an important colonial monument due to its expository of Baroque art showcasing the exaggerated illusionistic paintings by Jose Joaquim da Rocha and exuberant shiny decor a cobblestone alley leading away from the church the square immortalised in Michael Jackson's video for "They Don't Care About Us" and am surrounded by colourful baroque architecture I can hear the rising boom-da-boom-cha drum beats of the unmistakable Olodum which in the religious ritual of Candomble means "god of gods" The band – a cultural and civil rights group that also featured in the Michael Jackson video – stands at the top of Pelourinho Square and beats large drums which hang from their waists Towards the foot of the Pelourinho is The Church Our Lady of the Rosary of the Blacks built by slaves in the early 18th century with a baby-blue façade and dark green doors It's a Sunday morning and I can hear the songs of the congregation inside back to the Atlantic waterfront to the bohemian Rio Vermelho district once home to renowned local writer Jorge Amado where today you'll find some of the city's most popular bars and restaurants It's here where the Festa da Yemanja takes place in February an important celebration in the Camdomble religion As the afternoon creeps on, an oily aroma fills the air. The women in traditional Bahian dress are out frying balls of dough into acaraje. The area is filling up; happy hour is early and long-running in Rio Vermelho. I make for Casa de Tereza (00 55 71 3329 3016; terezapaim.com.br) on Rue Odilon Santos where I'm treated to delicious mix se fritinhos (shrimp and black bean croquettes) moqueca (a Brazilian seafood stew) and more than a few caipirinhas three local men sit on crates playing the berimbau (a single-string musical bow) and an old Restaurante Amado (00 55 71 3322 3520; amadobahia.com.br) is a new restaurant on Avenida Lafayete Coutinho It has spectacular views overlooking Todos os Santos bay and serves elegant Brazilian cuisine with "soul" Head chef Edinho Engel also runs Manaca Restaurant in Sao Paulo David J Constable flew with TAP Portugal (0845 601 0932; flytap.com) which operates flights from Heathrow to Salvador via Lisbon or Porto Pestana Convento do Carmo, 1 Rua do Carmo, Pelourinho (00 55 71 3327 8400; pestana.com) Zank Boutique Hotel, 161 Rua Almirante Barroso, Rio Vermelho (00 55 71 3083 4000; zankbrasil.com.br) Bahia Tourism Board: bahia.com.br VBRATA (Visit Brazil Travel Association): vbrata.org Join thought-provoking conversations, follow other Independent readers and see their replies Posted by | May 5, 2025 | , Colombia’s government has formally requested entry to the New Development Bank of trade bloc.. 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Website development by Digitale Zaken The 38 Best Restaurants in Rome, Italy The 18 Best Louisville Restaurants The 38 Best Restaurants in Mexico City Black-eyed pea fritters from buzzing street vendors and more of the best food in the “Black Rome” of Brazil Salvador sits on Brazil’s South Atlantic coast home to some of northeastern Brazil’s most beautiful beaches The vibrant city was founded in 1549 by the Portuguese as the first capital of colonial Brazil and remained that way for two centuries (before ceding the title first to Rio then Brasília) Salvador has earned the local nickname “the Black Rome” in recognition of its central place in the community of Afro Brazilians who make up 80 percent of the local population While techniques from Portuguese colonizers form much of Brazil’s cuisine enslaved Africans who settled in Salvador were vital in shaping local dining too cozinha Baiana (Bahian cuisine) is a melting pot of European cooking methods (lots of stews) and African spices and products (like dendê oil and okra) The culinary culture is also influenced by Candomblé a syncretic Afro Brazilian religion drawn from the cultures of enslaved West Africans in which worshipers honor different orixás (deities) with specific dishes the city is a top-class food destination merging casual botecos (bars) and cheerful modern restaurants serving popular dishes such as moqueca (Brazilian seafood stew with fish broth and cassava porridge) and vatapá (seafood stew with coconut milk) and street vendors selling items like acarajés (black-eyed pea fritters) Dive into the rich culinary heritage and booming modern restaurant scene in the capital of Bahia In a city where the temperature never drops below 80 degrees Locals and tourists head down to Cidade Baixa just to taste the cones at Sorveteria da Ribeira The shop produces artisanal flavors that go beyond the conventional palate and they include Brazilian fruits such as umbu this seafood-focused restaurant sports one of the most beautiful views of Todos os Santos Bay Chef Deliene Mota offers her take on surf and turf: mashed cassava topped with cheese curd gratin layered with shrimp cooked in cream on one side and sun-dried beef cooked in clarified butter and onions on the other try the shrimp in tapioca batter or the broiled seafood platter (with lobster Mota’s plantain stew is great for vegetarians the team opened a new branch in the Pedra Furada area Chef Beto Pimentel earned a reputation three decades ago as a trailblazer taking cozinha Baiana to a higher gastronomic level winning Paraíso Tropical fame and awards along the way Today he continues to merge local seafood with Brazilian fruits and native herbs and his skills are evident in signature dishes such as dandá de camarão (a yucca stew with shrimp and coconut milk) and rice with peguari (fighting conch) with herbs 2024: Paraíso Tropical is temporarily closed for renovations This colorful boteco (no-frills bar) in the Carmo neighborhood is the perfect spot to chill with a beer and some snacks after visiting the Historic Center which make them great for quenching the thirst kicked up by the golden a local take on falafel utilizing white beans instead of chickpeas a vegan take on the famous Brazilian dish Baião de dois (jerked beef or bacon mixed rice and beans); the version here is served with pumpkin Head to Cadê Q’Chama for hearty regional dishes: vatapá (a stew made of spicy prawn paste mixed with dendê oil and caldo de sururu (fresh yet rich shellfish soup) The casual restaurant also serves a four-course tasting menu that changes weekly so guests can try dishes like sarapatel (stew with pork meat and offal) Mediterranean — there’s a little bit of everything on 705’s menu Chef Raony Menezes masterfully balances flavors in dishes such as seafood rice with shrimp as well as a sharable moqueca with coconut rice and dendê farofa (manioc flour toasted in dendê oil) mashed black-eyed peas steamed in a banana leaf this fashionable restaurant is located in a historic mansion with more than four centuries of history pick from the many varieties of caipirinhas like ginger or peach (served with refreshing popsicles on top) and take your time deciding what to order while you admire the view Watch the glass-enclosed kitchen to see chef Davi Bastos and his team preparing dishes such as grilled shrimp with jurubeba (a nightshade common across Brazil) A post shared by Antique Bistrô (@antiquebistro_) Nara Amaral opened Di Janela to serve her close friends but word got around and the casual restaurant became an immediate hit on a cobbled street surrounded by aging homes the restaurant serves well-crafted snacks like arancini Baiano (rice fritters stuffed with shrimp and fried in palm oil) and hearty dishes like Amaral’s indispensable octopus rice One of the most awarded restaurants in Salvador Chef and owner Edinho Engel presents wildly original creations like his signature grilled fish with cashew nut farofa This century-old bar in the city center was set to close in 2017 until customers decided to take over the place The new owners restored the hardwood ceiling and tile floor while maintaining the menu of traditional dishes Try the fumeiro (house-made smoked pork) with banana puree the cheese curd served with green bean vinaigrette and the pirão de leite (creamy milk and cassava porridge) Weekends bring live music and local crowds this is the restaurant where chef Fabrício Lemos and his wife began researching the biomes of his native Bahia They now control a small empire in the city Lemos has championed culinary techniques that have fallen into disuse from the Recôncavo region — home to some of the Bahian dishes with the clearest links to African heritage — Lemos serves efó a stew made with a native herb called cow’s tongue The 14-course tasting menu (divided in three acts: African Roots and Modern Transformations) also includes breaded shrimp in cornmeal served with bisque and roasted corn Arouca’s desserts follow the same rules: local ingredients in vibrant As the night falls, the outdoor tables at this lively bar in the Rio Vermelho neighborhood become crowded with talkative guests, bottles of cold beer, and tasty petiscos (snacks). Order up some jerked beef with squash puree or cod fritters, which come to the table in portions Bar do Jonas is also a great place to try Bahia’s take on roskas fruity vodka-based caipirinhas; try the tangerine or pineapple flavors A post shared by Bar do Jonas (@bardojonasoficial) cozy restaurant with a backyard surrounded by fruit trees chef Kaywa Wilton (son of a Bahian father and a French mother) showcases the versatility of ingredients from the sea His modern inventions based on his travels around the world include crab hot dogs and fish tiradito made with the catch of the day The lunch menu changes weekly to highlight the freshest ingredients from local fisherman and producers Note: Boia is currently closed while moving to a larger space The team plans to reopen by late February 2024 After spending eight years running the original Jiló in the calm coastal city of Itacaré in Bahia expanded to Salvador with a branch in the Pituba neighborhood Rosa joins the latest generation of Black chefs reinventing the city’s food scene although they also evoke memories of the chef’s childhood; you may find shrimp tempura with vatapá seafood carbonara made with octopus and grilled shrimp A post shared by Jiló Salvador (@jilosalvador) Brazilian ingredients star in well-crafted cocktails such as the Feroce (cachaça and cilantro-basil syrup) and the Maní Garnish (gin Snacks lean Italian: beef tartare with herb aioli A post shared by la bottega (@labottegabar) Tucked in the Villa San Luigi food hall in the Pituba neighborhood Pepo contends for the title of best Italian restaurant in Salvador and fettuccine are the highlights of the menu created by chef Peu Mesquita Start with the savory cannoli filled with tuna tartare and mascarpone or the grilled shrimp with baked tomatoes and cheese foam before ordering more substantial dishes such as the 12-hour baked beef rib accompanied by gnocchi covered with fonduta A post shared by pepo (@pepo.restaurante) and the best place to earn your meat sweats in Salvador is Carvão in the Chame-Chame neighborhood The menu takes the modern steakhouse concept a bit further than most There are dishes influenced by American barbecue (smoked prime rib over apple tree wood) as well as octopus and squid rice with Spanish chorizo and salt add to the restaurant’s enveloping atmosphere A post shared by CARVÃO - Cozinha de fogo (@restaurantecarvao) This dive bar in Pituba is a bit of a local secret but the beer is always very cold — or “stupidly cold,” as Brazilians say — and the service is always kind and friendly the food is simple but very enjoyable; go for fish stew or the always-fresh crab salad Salvador’s average temperature hovers around 82 degrees; beat the heat with a jar of sangria at this little slice of Spain located on a corner in the Rio Vermelho neighborhood Spanish chef Jose Morchon works with local chef Juli Holler to serve snacks with a Mediterranean accent: beef with duck mousse and green grapes and other creative combinations served on slices of bread Various tortillas (chorizo and bell pepper which also includes seafood dishes and paellas A post shared by La Taperia (@lataperiasalvador) After spending many years working in some of the city’s other restaurants chef Ricardo Silva opened his first solo venture in a space facing Rio Vermelho beach Among the creative preparations of meat and seafood you’ll find his popular grilled octopus with focaccia as well as pasta and many types of brothy rice made with items like mussels or duck The outdoor tables with a view of the ocean are the most popular A post shared by Restaurante Silva Cozinha - Chef Ricardo Silva (@silva_cozinha) Eating at Manga feels like dining at a friend’s house — a cozy three-floor townhouse Owners Dante and Kafe Bassi set up shop in Rio Vermelho in 2020 among a new crop of restaurants in Salvador the best way to get to know the couple’s cuisine includes sophisticated dishes in 10 courses such as the Oreo (a take on the popular cookie sandwich that uses a crispy caramelized onion stuffed with smoked redfish and raw onion) and a dry-aged beef tongue served with okra there are refreshing and inventive cocktails At this homey restaurant in the Rio Vermelho neighborhood chef Leila Carreiro serves what she calls “heritage cuisine.” For a decade she has focused on regional dishes including those typically served as street food in the markets of Bahia and the recipes that locals cherish most many of them paying homage to African origins a summertime classic here served with cashew vinaigrette as well as hauçá rice (coconut and beef rice fried in palm oil with dried shrimp) Don’t leave Salvador without tasting acarajés Wads of crushed black-eyed peas are deep-fried in dendê palm oil until golden then split in half and stuffed with flavorful The acarajés come in a variety of spice levels Energetic chef Tereza Paim was one of the first to show the world Bahian cuisine could shine in a restaurant setting Casa de Tereza in Rio Vermelho serves as a charming temple to the region’s food with various ecstatically decorated dining rooms named in honor of Bahian cultural symbols Start with snacks like mix Baiano (a mixture of the chef’s best bites Definitely don’t miss the moqueca; Paim is known as the local moqueca queen 5 May leyenda del fútbol mendocino: el día que brilló ante el Santos de Pelé y su amistad con LoccheTenía 86 años y su salud se había deteriorado en las últimas semanas La historia de uno de los grandes símbolos del deporte nacional30 Mar ESTGuardarVíctor Antonio Legrotaglie murió a los 86 años (Foto: Agustín Moya)El fútbol argentino está de luto por la muerte de Víctor Antonio Legrotaglie una leyenda del fútbol mendocino que dejó una huella muy marcada en la provincia hasta el punto de tener un estadio a su nombre donde hace de local Gimnasia y Esgrima de Mendoza uno de los grandes amores en su vida dentro de este deporte el símbolo del deporte mendocino había sido internado durante las últimas horas por una neumonía en el Hospital El Carmen de Godoy Cruz también había sido diagnosticado con Alzheimer en el último tiempo Su reciente entrada al centro de salud había tenido lugar el pasado miércoles por problemas respiratorios Gimnasia y Esgrima de Mendoza se despidió de su principal emblema quien llegó a jugar contra el Santos de Pelé y rechazó al Real Madrid: “Este sábado 30 de Marzo Desde ahora alentarás desde la tribuna más alta de nuestro estadio que lleva tu glorioso nombre” Godoy Cruz lamentó su partida en una publicación de su perfil oficial de Twitter: “Lamentamos profundamente la pérdida física del Maestro allegados y a toda la familia blanquinegra en este momento Por siempre en el corazón de los hinchas del buen fútbol” El mensaje de Gimnasia de MendozaLA HISTORIA DE VÍCTOR ANTONIO LEGROTAGLIE Era para que la pelota agarrara un buen chanfle Y el apodo Calzoncillo me lo pusieron cuando se enteraron de que no usaba ropa interior para jugar Y tampoco cuando usaba traje… Se me hacía más cómodo le había dicho Víctor Legrotaglie a Infobae durante aquella entrevista en 2019 que se realizó en una de las plateas del estadio de Gimnasia y Esgrima de Mendoza que lleva su nombre es una de las grandes glorias del fútbol mendocino Los más pibes retrucarán con nombres como los del Pity Martínez pero quienes pudieron verlo en cancha no dudan en señalarlo a él Aquel día charló con este medio y recorrió toda su trayectoria y anecdotario incluyendo las ofertas del Real Madrid e Inter de Milán que rechazó el amistoso que jugó contra el Santos de Pelé y su estrecha relación con Nicolino Locche Cuenta con un récord que seguramente ni Lionel Messi pueda batir: registró 12 goles olímpicos A los 17 años debutó en la primera de Gimnasia y Esgrima convirtiéndose rápidamente en uno de los futbolistas más destacados Integró una recordada formación a la que llamaban Los Compadres el Polaco Torres y el Cachorro Aceituno como bastiones Legrotaglie era el director de orquesta de esa escuadra que tenía el tiki-tiki del Barcelona de Josep Guardiola El mensaje de Godoy Cruz con el recuerdo del duelo ante el Santos de PeléRelatan los hinchas más fanáticos del Lobo que estuvieron presentes en cancha de Godoy Cruz en marzo del 64 el día del amistoso del Tomba contra el Santos de Pelé que los brasileños no podían creer -ni detener- las combinaciones de El Víctor Los visitantes se llevaron un 3-2 ajustado a favor y O Rei le echó el ojo al número 8 Quizá se pensó que nos iban a hacer cinco goles pero nada que ver El Negro es un jugador que no se puede comparar con nadie Es preferible decir que fue un genio y no compararlo con Maradona y Messi Y se daba el autopase para aportar detalles de su negativa rotunda al Cosmos en el que militaban Pelé y Beckenbauer El equipo norteamericano no fue el único que quiso llevárselo: “Me buscaron de todas partes que vino con su presidente a decirme que tenía todo arreglado De Gimnasia no me iba ni aunque me ofrecieran lo que quisiera” Legrotaglie era una de las grandes celebridades y se daba algunos gustos nocturnos Al Intocable no le gustaba el fútbol pero se rendía ante los firuletes de El Víctor Era algo espectacular… ¿Sabés cómo me dejaba la cara Córdoba y otras provincias para observarlo arriba del ring Victor Legrotaglie falleció a los 86 años (Agustín Moya)Cuando daba sus primeros pasos realizó una prueba en Independiente de Avellaneda club del que se hizo hincha por su estilo futbolístico y paladar negro Jugar en el Rojo quedó como cuenta pendiente aunque en el momento en que le advirtieron que iba empezar en Reserva armó las valijas y se volvió a Mendoza sin titubear El único equipo porteño que consiguió convencerlo fue Chacarita por medio de un préstamo con una alta opción de compra El nombre del mendocino se codea actualmente en las estadísticas con Lionel Messi Y ante cada gol de tiro libre de la Pulga su apellido vuelve a resonar: marcó 66 por esa vía misma cantidad que el brasileño Ronaldinho uno más que el inglés David Beckham (65) y cuatro más que Maradona (62) Solo es superado por el brasileño Juninho Pernambucano (77) y Pelé (70) vos contá los pasos de la barrera que este te lo dedico a vos’ que afirma que disfrutaba más tirando caños que haciendo goles La comba de su disparo era una daga al corazón del arco del oponente No por nada también ostenta el récord de 12 goles olímpicos marca que en Gimnasia buscan homologar oficialmente a través de la FIFA Messi hace de todas las formas posibles y tiene muchos récords Al Víctor también lo apodaban “Calzoncillo”El cemento de las tribunas del estadio Víctor Antonio Legrotaglie fue testigo u oyó alguna vez alguna de sus historias que se transformarán en leyendas Como la tarde en Tucumán en la que los hinchas de San Martín le tiraban naranjas y él empezó a bajarlas de pecho y devolverlas con el taco hasta cambiar insultos por aplausos O como la noche en la que desafió a un compañero de equipo durante un partido de liga a darle un pelotazo a un fotógrafo que se ubicaba muy cerca del arco rival O el baile que Gimnasia le pegó a San Lorenzo en el Viejo Gasómetro por el Nacional 71 que llevó al árbitro a decirle en voz baja que no se iba a hacer responsable de las patadas que podían comenzar a volar El Maestro mantenía una ilusión vigente: ver en Primera División a su querido Lobo A reliable online news portal in the Philippines 7 news and media site in the Philippines based on November 2023 data from Similarweb Finalist for News and Events category at the Philippine Blogging Awards #Bloggys2015.Amassed an all-time high of 40M combined pageviews for November-December 2023