Help for Oaxaca 8.2 Earthquake Victims: Donations Accepted

You can make a donation through PayPal or by sending a wire transfer. This is to an NGO supported by painter/artist Maestro Francisco Toledo, and we got this information through his organizations. Many of you have asked. This is an important way you can help.

Thank you,

Norma

Dreaming in Durham, North Carolina: Standing for DACA

Two days ago I walked to the demonstration by the Bull in Downtown Durham. I reminded myself that this is one important reason to be in the USA:

Sisters and Brothers, there is no other way than to join together.

To make a difference, call my elected officials, stand up for what I believe are human rights violations in these times of peril when our judicial system and legislators are failing us.

Other than my family, not much is more important to me than the continuing mistreatment of immigrants and blacks in this country.

Nothing says it more poignantly than this impending repeal of the Dream Act.

I stood and listened to young Dreamers in university, working, paying taxes and social security, contributing to the strength of the American economy, behaving just like me and you.

Speakers and many of us gathered were tearful. Gathering is one way of showing solidarity and to feel better. Daily Action can be more valuable to #resist.

Looking around at the crowd, I could see the faces of my Oaxaca sisters and brothers, the children, women and men who I call my friends and neighbors.

I feel that our democracy is at risk because people who don’t look or worship like us are constantly threatened. We see this pattern around the world in governments that move toward oligarchies and repression.

Please do what you can, wherever you live, to give, call, show up and stand up for Latino immigrants who are profiled, discriminated against and are under threat of deportation.

 

 

Blue Hands Special — Oaxaca Day of the Dead 2-Day Natural Dye Workshop

So, you are coming to Oaxaca for Day of the Dead!

Here is a chance to get beyond the sugar skulls and cemeteries, the masks and parades, and go deeper into the natural dye traditions of our wonderful region without leaving the city of Oaxaca.

Put your hands into the indigo dye bath. Watch them turn blue: A Day of the Dead Badge of Distinction.  (OK, you can wash it off with soap and water, if you want.)

Blue hands, mark of distinction!

Natural dyes have been used by indigenous people of Oaxaca to color wool, cotton and silk for centuries. It thrives today among a small group of local artisans dedicated to preserving cultural history.

Blue Hands Special:

2-Day Day of the Dead Natural Dye Workshop

Sunday and Monday, October 28-29, 2017  OR

Friday and Saturday, November 3-4, 2017

10 a.m. to 3:00 p.m.

$250* per person, 4 participants maximum each session

*Bring a friend, get a discount, pay $225 for each

We are based in a Centro Historico neighborhood within walking distance (about six city blocks) from Oaxaca’s Zocalo — downtown plaza.

Plant materials and cochineal for making dyes, wool dye sampler

The hands-on workshop includes 10 hours of instruction to learn about Oaxaca´s natural dye traditions, materials and techniques used in the Central Valley of Oaxaca.

Natural dye sampler, another version

The workshop focuses on understanding how the chemistry of  natural dyes act on the protein fibers (we use wool), and how this can be reproduced in your home or studio using local materials.

Pomegranate, great dye source

The workshop includes cochineal, indigo, pomegranate, marigolds, and brazilwood to create 16 different colors. Participant will receive recipes and put together a sampler of each natural dye color created on hand-spun 100% churro sheep wool. 

Overdyeing wild marigold with indigo

Topics:

Sourcing local materials

Discussing Oaxaca natural dye traditions 

Understanding fibers and how they react to dye

Mordanting, and how it works

Extracting color — sampling for intensity

Preparing the natural indigo vat

Dyeing and over-dyeing to get color range

Limited availability: 4 participants for each workshop

To register, contact: Norma Schafer, Oaxaca Cultural Navigator LLC 

We will send you an invoice to pre-pay with PayPal. When we receive funds, we will confirm your registration and send you instructor contact information, and a map.

Natural dyes on cotton

The workshop includes instruction, all materials, recipes and the sampler. It does not include beverages, snacks or lunch. We suggest you bring your own if you get thirsty or hungry.

Blue hands in the dye bath

About the Dye Studio

We hold the dye workshops on the rooftop terrace of a home located in the City of Oaxaca, only 10 minutes walking from the main square of the capital. The studio was founded by two artisans, wife and husband, who are committed to preserving natural dye traditions. The wife is a native of Oaxaca City. The husband is a fourth generation member of a family of weavers and dyers in Teotitlan del Valle, Oaxaca. Both are bilingual, speaking Spanish and English.

Acid and base chemistry for color changes in cochineal

For the last 12 years, the couple has focused on natural dyeing processes and traditions. Their experience includes researching local indigo and cochineal, collaborating with local and international dyers, experimenting with recipes and testing fastness of the colors on both protein (wool, silk) and cellulose fibers (cotton, linen, hemp).

Both have taught dye workshops in universities, cultural centers and museums in Mexico, the United States and Europe. Currently, the studio provides the service of dyeing fibers for local artisan weavers and teaching workshops.

Washing, mordanting the wool

Wild marigold skein, and cochineal with indigo over-dye

Oaxaca Comal Cooking in Durham, North Carolina: Eggplant and Okra

Okra is one of my favorite southern foods, right along with shrimp and grits. I like it because it reminds me of nopal cactus paddles, the kind you eat. I’m always trying to figure out how to prepare so it’s not slimy! Grilling, not boiling, is a secret.

On this return from Oaxaca to North Carolina, I packed two cast iron comals in my luggage —  griddles, 8-inches and 11-inches in diameter. The bigger one does the heavy lifting for surface grilling all sorts of vegetables on my electric induction heat cooktop. (Okay, it’s not gas, but it works pretty well.)

Cooked and ready to eat, grilled eggplant and okra

Of course, you have to season the comal just like you would a cast iron fry pan: over a low heat with a few tablespoons of vegetable oil for a couple of hours until the pan surface is well-coated and the oil is baked on.

Healthy, Low-Fat, Nutritious!

Yesterday, on my regular 6,000 step walk around downtown Durham, I returned via Foster Street to find the Wednesday Farmer’s Market in full swing. Green tomatoes. Red onions. Cherry tomatoes. Green and purple okra. Tiny Japanese eggplant. I could not resist that okra and the eggplant.

The Farmer’s Market is only two blocks from my apartment-condo. Walkable, and I always have to think about how much weight I’m carrying (of the vegetable variety).

How to Prepare Stove-Top Grilled Eggplant and Okra on the Comal

  1. Wash veggies in a water bath with 1 Tb. vinegar
  2. Heat the comal on low temperature until surface is hot.
  3. Dry veggies and add to comal.
  4. Drizzle veggies with 1-2 Tb. olive oil.
  5. Grind pink Himalayan sea salt to taste.
  6. With tongs, turn and move veggies periodically until all sides are evenly browned. Watch to prevent burning.
  7. Eggplant should turn from purple to brown all over and be soft to the touch. Okra should be crunchy, not overcooked.
  8. Eat now, hot off the comal, or store and serve later with rice or couscous, tossed with chopped red onion and fresh diced tomatoes.

I use the comal for any grilled and mixed grill veggie preparation: asparagus, onions, peppers, tomatoes and mushrooms, for example.

Eggplant cooks first. Then add the okra.

Where to Buy a Cast Iron Comal?

 

Harvesting Espadin Agave for Mezcal in My Front Yard: Teotitlan del Valle, Oaxaca

Mezcaleros Hilario and Emmanuel loading agave espadin piñas

Only in Oaxaca do you wake up to find a guy cutting down agave cactus for mezcal in your front yard, Kalisa Wells told me yesterday morning.  Kalisa is house-sitting for me in Teotitlan del Valle while I’m sojourning in Durham, North Carolina.

First, cut off the sharp, spiny leaves

Kalisa is really there to puppy sit until Luz and Sombra come of age, ready to adopt out. It should be soon. Then, she’ll be taking care of Mamacita and Tia until I get back.

Kalisa Wells took all these photos! Thank you!

There has been espadin agave on the land where I live among the maize fields ever since I can remember. When I first arrived, twelve years ago, these were tiny immature plants. Omar, youngest Chavez Santiago family son, tells me these agave were planted seventeen years ago! Now, some are sending up reproductive shoots, topped with baby agaves. Bees swarm and give up agave honey. After a few months, the mother plant dies. Topples over. The dead stalk can be used for fire wood or home construction.

Farmers want to harvest the agave when it is ripe and before it sends up the stalk, when the sugar energy is concentrated in the piña, perfect for making mezcal.

When Teotitlan del Valle mezcalero Hilario and his son Emmanuel showed up to cut and dig out the piña, Kalisa took photos and a video to send to me. She keeps me informed about life around the casita. Don Federico supervised. It’s his land, his agave, and this is his cash crop.

Niss Gubaa Dau mezcal brand, Teotitlan del Valle

Seems Kalisa has been buying local mezcal from them for a while. They make the distilled brew in their patio, behind the molina (mill) across from the church and market.

Almost ready to dig out. See the video for how they do it.

They are working hard on all the agave, writes Kalisa. I hear the sound of primitive and very effective tools. I hear the Zapotec language and the smell of fresh cut agave drifting into the casita. 

Teotitlan del Valle mezcal brand contact information

Demand for artisanal mezcal has skyrocketed around the world. There are now more than 300 brands. There is worry and big buzz about whether there will be enough agave to satisfy the demand. Every food and beverage writer weighs in on this as they come to Oaxaca to sample the offerings.

What’s left — only the remains of leaves and a piña to be loaded.

Small operations, like those of Hilario and Emmanuel, are still producing home grown, home distilled mezcal for local consumption just as they have been doing for hundreds of years. Fiestas in Teotitlan del Valle are fueled by mezcal. It is de rigueur to bring a bottle as a host gift.

(Here in North Carolina, we call this beverage, moonshine, made the same way in a shiny, copper still.)

Some mezcal facts and tips:

I see by the photos that the landscape of my front yard has changed, denuded of espadin. The agave in my front yard and along the fence line is no more. Last year, I planted rows of immature espadin plants in anticipation that someday Don Federico might harvest these treasures.

Before the cutting, my garden decor.

I’ve expanded my cactus garden to include tobala, tepeztate and cuixe.  It will take them many more years to mature and offer me unlimited high desert beauty. They may certainly outlast my lifetime!

The tipsy glass of liquid gold — Pineapple Lime Mezcalita