If you’ve been wondering what we’ve been up to in the past month, we decided to map it to give an idea of the vast area we covered, serendipitously a giant spiral from coast to coast of southern Mexico. We…
Upcoming Speaking Events
2015 Conferences June 16: Presenter at Environmental Justice Faculty Institute, East Alstead, NH July 23 and 24: NTAC – presenting curriculum on indigenous sustainable agriculture, Fulbright project, Chicago IL July 25, 4-5:15 PM EST Becoming the Earth You Walk On,…
Love Notes from Abroad #7 – May 2, 2015
We arrived home at Soul Fire Farm at 3 AM early in April, under a brisk starry night and crunching through stale snow. The house was so familiar and so completely strange. Despite the late hour, the children tore from…
Love Notes from Abroad #6 – May 2, 2015
Welcome spring! On the official day of season’s turn we joined agroecologist friends for a tequio (collective work party) in the small town of Huayapam, famous for its sacred water well and the birthplace of a frothy delicious almond…
Love Notes from Abroad #5 – March 17, 2015
If one were tempted to romanticize and essentialize indigenous life in Oaxaca, Santo Domingo del Estado, a Triqui community etched into the mountains of the Mixteca region, would be such a place to indulge oversimplification. Close to 8000 feet…
Love Notes from Abroad #4 – February 26, 2015
While some pueblos are almost emptied of their young people, gone to work the fields in the USA or to schools in the urban centers, others have youth like Aurelia and Eduardo. They carry cacao beans 3 hours on donkey…
Atole
by Elizabeth, posted on AllRecipes.com INGREDIENTS: 1/2 cup masa (corn flour) 5 cups water 1 tablespoon ground cinnamon 5 tablespoons panela, brown sugar cones 1 tablespoon vanilla extract DIRECTIONS: 1. Place the masa, water, cinnamon and piloncillo in a blender.…
Sopa de Guías
Recipe by Sara at Hispanic Kitchen Ingredients 7-8 squash vines with leaves 10-12 squash flowers 4-5 huiche squash, sliced into thick wedges 4 corn cobs cut into rounds 1 medium white onion, sliced into wedges 6 cloves garlic, peeled 3-4…
Corn Tortillas from Scratch
Making Nixtamal (allow 18-24 hours) By Luz Calvo Ingredients: 2 cups dried dent corn 2 tablespoons cal (slaked lime) 6 cups water Rinse 2 cups dried dent corn. Use a large non-reactive pot (stainless steel, glass,…
Vegetarian Tamales
Corn Husks 1 8-oz. pkg. dried corn husks Filling 4 jalapeño or serrano chiles, stemmed, unseeded and minced 8 cloves garlic, minced 1 white onion, minced 1 cup chopped fresh coriander stems and leaves ½ cup chopped fresh epazote leaves,…