Monthly Archives: June 2019

Oaxaca Discovery Study Tour: Textiles and Folk Art

January 31 to February 7, 2020, 8 days and 7 nights.

Templo Santo Domingo, the most iconic image of Oaxaca — in winter!

Come with us to explore the Oaxaca we know and love by going deep and personal. We offer you an unparalleled and eclectic cultural immersion travel experience by introducing you to the artisans we believe offer some of the finest examples of folk art and craft the Oaxaca City region has to offer. We know each of them personally and have cultivated their trust and friendship over the years. During our week together we take you into their homes and workshops to investigate and explore why they are makers, who they learned from, the value and importance of continuing their traditions, and the special techniques they have developed to become masters.

Cost

  • $2,795 per person for a shared room (2 rooms available)
  • $3,395 per person for private room (5 Queens and 2 Kings available).
Detail of embroidered apron — a fantasy of design and color

The city of Oaxaca is a travel destination that is on the map. Her artisan craft, fine and unique cuisine, delicious beverages (from fruit waters to mezcal) and UNESCO Colonial Historic Center receive wide acclaim – and justly so! You’ll sample some of this as we also focus on meeting the masters who weave rugs and clothing, make silver filigree jewelry, ceramics, woodcarvings, lead-free ceramics, and more. Many have not yet achieved worldwide fame but they are equally as talented as those who have, and offer what they make at affordable prices.

Agave piñas ready for roasting on the way to becoming mezcal
Intricate supplementary weft embroidery from the Amusgos group

Most importantly, we offer the opportunity to meet the makers and support them and their families directly. This is an important mission of ours as we travel into the backstreets of villages where not many have the opportunity to go.

A sampler of what Oaxaca Eats has in store for us

This program is for collectors, lovers of Mexican art and folk art, and anyone with curiosity and an open heart who wants to learn more about Oaxaca, Mexico, and her creative traditions. Even if you have been to Oaxaca before, there is still a lot more to discover and we take you on that path.

Oaxaca is famous for her hand made pottery

We will be a small group of travelers — no more than 12 to 14 people — to give you an intimate and in-depth experience. 

Hand-drawn floral pattern will become heavily embroidered blouse

Oaxaca Cultural Navigator LLC and Norma Schafer is pleased to tell you that Eric Chavez Santiago and his wife Elsa Sanchez Diaz have joined our organization and will co-lead this tour. They are native Oaxaquenos, possess a broad and deep knowledge of the region and have years of experience working with Oaxaca’s outstanding craftspeople. Both are bilingual. Elsa is an expert teacher and maker of natural dyes. Eric is a Zapotec weaver and dyer who was born and raised in Teotitlan del Valle. Both have deep roots in Oaxaca’s artisan communities, are knowledgeable about artisan made textiles and folk art and know the best of the best.

A friend will bring huipiles and blusas to the expoventa

Elsa, Eric and I developed this itinerary together to present to you for our first Oaxaca Discovery Study Tour.

The wonders of Oaxaca textile art — weaving, embroidery, natural dyes, native cotton

Day 1, Friday, January 31: Travel day, arrive to Oaxaca City and check in to your hotel. Meet the group for a welcome supper. Please schedule your flights to arrive to our historic center hotel by 5 p.m. Welcome dinner included.

The Biswas Family find a naturally dyed rug at the workshop of Fe y Lola

Day 2, Saturday, February 1: We set out after breakfast for a Oaxaca city meander. This day is designed to give you an overview introduction to see the best available of Oaxaca’s textiles and folk art. We have curated visits to some of the finest shops and galleries to discuss, discern and differentiate quality, and understand pricing. You’ll learn about Oaxaca’s back-story – history, cultural appreciation, social and economic forces, craft development and evolution. We will have lunch at a highly rated comedor that serves authentic Oaxaca food. This is a big walking day. Please bring comfortable shoes and all your stamina! Breakfast and lunch included. Dinner on your own.

Natural dyes color cotton for hand woven clothing
True folk artist Don Jose and his wife Reyna

Day 3, Sunday, February 2:  After breakfast we travel along the Ocotlan artisan route to explore the Oaxaca State Museum of Folk Art in San Bartolo Coyotepec. We will talk about why this museum is important to Oaxaca craft development. We continue on to meet the maker of amazing carved wood and painted whimsical figures in San Martin Tilcajete. After lunch on the road, we see back strap loom weavers in Santo Tomas Jalieza, and a noted primitive folk art pottery family in San Antonino Castillo Velasco. Breakfast and lunch included.

Whimsical Oaxaca folk art plays front and center here
Enjoy delicious organic food — native corn, squash and beans

Day 4, Monday, February 3: After breakfast, we head out for an overnight excursion to Teotitlan del Valle, where you will enjoy a market tour and cooking class in a traditional Zapotec kitchen, see weaving and natural dyeing demonstrations with weavers of wool and cotton rugs and clothing. We think it’s important to introduce you to indigenous Zapotec history, so we will loop through their new cultural center. Zapotec civilization was the most sophisticated in Mesoamerica.  Bring your overnight bag. Breakfast, lunch and dinner included.

This huipil is pure hand-spun native cotton with murex sea snail purple dye
Apron making takes talent, imagination and patience. No two are alike.

Day 5, Tuesday, February 4: After breakfast we travel along the Pan-American Highway to the apron-making village of San Miguel del Valle, meet families who design and sew, and take a tour of the historic 16th century, fresco-walled church. We continue on to San Pablo Villa de Mitla to visit a dealer in regional antiquities – jewelry and historic artifacts, detour for a mezcal tasting in Santiago Matalan, and finish off by meeting a flying shuttle loom weaver who works in natural dyes. We return to Oaxaca in time for dinner on your own. Breakfast and lunch included.

Along with mezcal, you might want to try some pulque, too.
Taking a stroll on the Andador Turistica, aka Macedonio Alcala

Day 6, Wednesday, February 5: After breakfast, we travel first to visit the workshop of one of the finest ceramic artists in the region. They are among the last workshops crafting high temperature, lead-free ceramics of unusual and fine-art quality, perfect for gifting, adding to home décor, and serving and preparing some of Oaxaca’s finest recipes after you return home.  We then meet up with Oaxaca Eats for a concentrated foodie walking tour designed just for us. Your late afternoon is free to explore. Dinner is on your own.

An example of finest Oaxaca silver filigree jewelry
Perhaps you’ll try tacos with organic corn tortillas

Day 7, Thursday, February 6: After breakfast, we treat you to a curated expoventa (show and sale) at our hotel with some of our favorite artisans who are from outlying areas. Invited artisans include a Mixe grower, spinner, and weaver of silk garments who works in natural dyes, a noted embroiderer from the Papaloapan region that is 12 hours from the city, a tin-maker, and a weaver from San Juan Cotzocon in the Sierra Mixe. Our favorite filigree silversmith will join us, too, to show and tell about the intricacy of traditional Oaxaca jewelry making – a technique brought to Mexico shortly after the conquest by artisans who learned from the Moors of southern Spain. After the expoventa, you’ll have lunch and the afternoon on your own. We meet together for our grand finale gala dinner. Breakfast and dinner included. Lunch on your own.

It doesn’t get much better than a fresh Mango Mezcalini

Day 8, Friday, February 7: This is your departure day. Breakfast is included. We will help you make transportation arrangements to the Oaxaca airport or you may extend your trip (on your own) to explore other parts of Mexico.

We reserve the right to alter the itinerary based on artisan availability and other unexpected circumstances.

Molten Oaxaca chocolate cake with house made raspberry sauce, vanilla ice cream

What is Included

  • 7 nights lodging at top-rated accommodations
  • 7 breakfasts
  • 5 lunches
  • One lunch includes custom Oaxaca Eats food walking tour
  • 3 dinners
  • museum entry fees
  • artisan honoraria for demonstrations
  • van transportation as outlined in itinerary
  • complete guide services including cultural and language expertise

The program does NOT include airfare, taxes, tips, travel insurance, liquor or alcoholic beverages, some meals, and optional local transportation as specified in the itinerary. It does not include taxi or shuttle service to/from airport and to/from hotel.

We reserve the right to substitute instructors and alter the program as needed.

Learned from the Moors of Southern Spain, artisans brought the craft to Mexico

Cost to Participate — We offer three options.

  • $2,795 double room with private bath (sleeps 2). Two rooms available in this category.
  • $3,395 for a single supplement (private room and bath, sleeps 1). We offer a luxury King or Queen option in this category on first come-first served basis. Eight rooms available in this category.

We are staying in a tranquil small boutique hotel in the historic center of Oaxaca City within walking distance of the Zocalo and other attractions.

Send us an email when you are ready to register: email norma.schafer@icloud.com

Flying shuttle loom weaver makes beautiful home goods and clothes

Who Should Attend

  • Explorers of indigenous cloth, native fibers, artisan craft
  • Collectors, curators and cultural appreciators
  • Textile and fashion designers
  • Weavers, embroiderers, spinners and dyers
  • Photographers and artists who want inspiration
  • Anyone who loves folk art, culture and collaboration

Full Registration Policies, Procedures and Cancellations– Please READ

A parade of the canastas (baskets) might form down the Alacala

Reservations and Cancellations.  A 40% deposit is required to guarantee your reservation. The balance is due in two equal payments. The second payment of 30% of the total is due on or before September 1, 2019. The third 30% payment is due on or before November 25, 2019. We accept payment using online e-commerce that can be paid with a credit card. We will send you an itemized invoice when you tell us you are ready to register. After November 25, 2019, there are no refunds. If you cancel on or before November 25, 2019, we will refund 50% of your deposit received to date. After that, there are no refunds.

Notes. When you tell us you are ready to register, we will: Send you a Health Questionnaire to complete and return. We will then send you an itemized invoice when you tell us you are ready to register. 

Indigo blue hands, a sign that they work in natural dyes

Health Questionnaire: Oaxaca is at almost 6,000 feet altitude and we will be walking a lot, especially on our first full day together. If you have a heart condition, have trouble breathing, have difficulty walking, or have other conditions that would have a mobility impact, please do not register for this program. The health questionnaire requires that you disclose any issues.

Required–Travel Health/Accident Insurance: We require that you carry international accident/health insurance that includes $50,000+ of emergency medical evacuation insurance. Proof of insurance must be sent at least 45 days before departure.

A fine example of Oaxaca embroidery

In addition, we will send you by email a PDF of a witnessed waiver of responsibility, holding harmless Norma Schafer and Oaxaca Cultural Navigator LLC. We ask that you return this to us by email 45 days before departure. Unforeseen circumstances happen! Be certain your passport has at least six months on it from the date you enter Mexico before it expires!

Carved wood and painted folk art figures come in many forms

Plane Tickets, Arrivals/Departures: Please send us your plane schedule at least 45 days before the trip. This includes name of carrier, flight numbers, arrival and departure time to our destination.

All documentation for plane reservations and required travel insurance must be received 45 days before the program start or we reserve the right to cancel your registration without reimbursement.

Demonstrating the two-harness tapestry loom for rug weaving

Health Questionnaire and Your Well-Being: Oaxaca is at almost 6,000 feet altitude and we will be walking a lot, some on cobblestone streets, especially on our first full day together. Plus, we will be getting in and out of vans. If you have a heart condition, have trouble breathing, have difficulty walking, or have any other condition that would have a mobility impact, please do not register for this program. The health questionnaire requires that you disclose any issues.

A fiesta in Teotitlan del Valle, Oaxaca

Terrain, Walking and Group Courtesy: We will do some walking and getting in/out of vans. If you have mobility issues or health/breathing impediments, please let us know before you register. This may not be the study tour for you.

Traveling with a small group has its advantages and also means that independent travelers will need to make accommodations to group needs and schedule. We include free time to go off on your own if you wish.

Who you might see around town …


Cooking Up a Storm: Oaxaca Potato Salad with Nopal Cactus

It’s the rainy season here. Thus, Cooking Up a Storm! This week I made two different traditional outdoor grills on the anafre (a Spanish word of Arabic origin, as so many are) — one day was chicken thighs, nopal paddles, potatoes, onions and garlic. A few days later, pork loin that marinated for three days in my extra special made-up, homemade marinade. Nopal is filled with health benefits. I buy my meat in the Teotitlan market from Carneceria Teoti.

You can see these photos on my Facebook page. The results, both times, were yummy. I used mesquite charcoal to give off a smoked flavor, and also local pine wood for fuel. (I learned these techniques from my neighbors.)

Meat and potatoes in Teotitlan del Valle, Oaxaca

Yesterday was Tlacolula Market day. I bought a large bag of about 20 small, red, organic potatoes for 10 pesos. That’s 52 cents. Maybe two pounds worth. A bunch of fresh spring onions, also 10 pesos. A bag of cleaned baby nopal paddles (spines removed). Ten paddles were 10 pesos. Lots of things get sold in bunches of 10 pesos! It’s easy to eat here at home for about $35 USD per week. I had the garlic cloves at home.

Spring onions or baby onions on the comal, low heat

I was going to grill all the ingredients, but decided it would be quicker to just boil the potatoes. That’s when I decided, Why not potato salad? Some of you know that a long, long time ago in another land far away, I used to own a gourmet cookware shop and cooking school. I still carry those cooking genes and yearnings with me in an improvisational sense. I like to cook based on what’s available and what inspires me. In Oaxaca, it is a dream come true.

Nopal cactus paddles, cleaned, drained, before cooking

So, here is the RECIPE for OAXACA POTATO SALAD WITH NOPAL CACTUS

Ingredients:

  • 2 pounds of small red-skinned potatoes
  • 1 garlic bulb, whole, cleaned and trimmed, stalk and roots removed
  • 2 T. salt
  • 6-8 small nopal cactus paddles, spines removed
  • bunch of spring onions, cleaned and trimmed
  • 1 to 2 T. grainy mustard
  • 1/2 C. olive oil
  • 1/4 c. Balsamic vinegar
  • Salt and pepper to taste
Cut the onions like this …

Utensils:

  • 4 quart saucepan filled with water
  • Metal comal for stove-top searing/grilling
  • Long metal tongs
  • Some bowls, a knife, a cutting board
Before combining ingredients and adding dressing

Note: If you are in Mexico, you first want to disinfect all the veggies. (Even the locals do this.) This means ALL fresh fruit and vegetables; it is essential for good gut health. That means soaking the vegetables in 8 drops of Microdyne per liter of water for at least 15 minutes. (Sometimes, with lettuces and chard, I do this process twice.) This food processing takes time and no short cuts allowed. It is not a convenient part of living here, but the quality of the food makes up for it.

Instructions:

First, soak the nopal paddles in a bowl of salt water for 30 minutes. Use enough water to cover the nopal. Use at least 2 T. salt. This pulls the slime out of the nopal. Remove and drain.

Bring water to a boil. Add salt. Add potatoes and garlic bulb. Cook until potatoes are soft. You can test this with a wood skewer or fork. Remove and drain in a colander. Cool to room temperature. Peel the garlic cloves. Skin will remove easily.

Nopal paddles on the comal turning from bright to olive green

Heat the comal on the stove top. This is dry grilling. Do not add oil. Place the onions on the comal and cook, turning at regular intervals with metal tongs until bulb is soft. Do not burn. Remove and reserve until cool. Chop green stems and cut bulbs in half.

Cuts of the nopal cactus paddle after grilling

Add nopal paddles to hot comal. As they cook and sear, they will turn from bright to olive green. They are completely cooked when the entire paddle is olive green. Remove and cool. Cut into strips and cut again into 1/4 to 1/2 inch cubes.

Olive oil, NOT Gin Mezcal, gracias a dios!

Combine potatoes, onions, and nopal cactus in a bowl.

Mix the salad dressing together: oil, vinegar, mustard, salt and pepper. You can add a few tablespoons of water to thin the mixture if you like. Pour over the mixed veggies and toss all ingredients together. Correct the seasoning adding salt and pepper as needed.

Potato salad, dressed and ready to refrigerate — or eat!

Serve immediately at room temperature or refrigerate. Will keep for two days. Serves 6 to 8 people.

Oaxaca’s Pacific Coast Offers Biodiversity for NC State University Students

After five days around Oaxaca city and into the rural Tlacolula Valley, our group of 13 people boarded the Little Airplane That Could — the 13-passenger AeroTucan, for a 35-minute flight to Puerto Escondido.

Over the next five days we would immerse ourselves in the the bio- and cultural diversity of Oaxaca’s Pacific Coast.

Beach food: shrimp and snapper tacos

There we would meet meet a mango grower and an organic peanut butter cooperative, participate in an baby sea turtle release of endangered Ridley hatchlings, swim in the bioluminescent Laguna Manialtepec, explore the delicate ecosystem that supports mangrove trees (worldwide mangroves contribute to 30% of the earth’s oxygen), climb seacoast rocks in search of rare murex snails that give up purple shell dye, understand propagation and cultivation of native pre-Hispanic brown, green and cream-colored cotton, delve into genetics and plant hybridization of corn, coconut, and beans at a federal research institute.

Protecting endangered Ridley sea turtles
Rock climbing in search of rare murex sea snail

A highlight of this part of the study abroad experience was the day we spent in Tututepec, the ancient Mixtec capitol, in the mountains overlooking the ocean. From this vantage point, 8-Deer Jaguar Claw, the most famous and powerful Mixtec warrior, ruled a vast territory before the Spanish conquest.

Tututepec murals depict history, ethnic diversity of Oaxaca coast
Luis Adan incorporates murex purple shell dye into traditional cloth
Fresh seafood makes up local diet; the daily catch

After visiting the archeological museum and murals at the cultural center, we went to the home of 27-year-old weaver Luis Adan, who is rescuing the traditions of his people. Luis Adan is researching and reproducing ancient textile patterns using traditional back-strap loom weaving techniques, and native cotton that he grows, cards and spins by hand.

Genetic seed breeding creates a healthier, more productive coconut tree

Luis Adan traveled two hours by bus to Puerto Escondido to take us along the rocky coastline searching the crevices for the allusive caracol purpura. Sustainability, we learn, comes in many forms. Luis Adan milks the snail to extract the purple color, applying the liquid directly to skeins of hand-spun cotton or silk. The snail is then return to the rocks, alive, to regenerate. The purple color is woven as as accent color into local cloth, rare and costly.

Oaxaca native cream, green and coyuchi cotton before it is carded and spun
We ate our fill, just picked, ripe and delicious

At the Mango Orchard: most of the mangoes grown along the hot, humid coast of Oaxaca are organic. Farmers use no insecticides and apply a bio-fertilizer mix of molasses and rice flour. Water from wells is pumped using a microaspersian watering system. Along the coast, farmers plant mango, papaya, peanuts and sesame. Whatever they grow depends on market demand.

Mango farmer Gil, with a bundle of ripe ones; he ships to Puebla and Oaxaca city

Growing papaya takes more of an investment because it requires pesticides. Small scale farmers can’t afford organic certification because it takes four years to get a field certified as organic. Farmer Gil told us he pays field workers 200-300 pesos a day when the Mexican minimum way is 100 pesos a day; he has a hard time finding labor.

Green beans add nitrogen to the soil, a natural fertilizer at the experimental institute

We are planning our 2020 and 2021 programming and want to offer similar study abroad opportunities to universities in the USA. Please contact us if you are interested. norma.schafer@icloud.com

Cultural Continuity and Sustainability in Oaxaca’s Tlacolula Valley

I thought it was important for the North Carolina State University Study Abroad students to spend an overnight in an indigenous Zapotec village while they were here in Oaxaca. So, I recommended to Professor Ricardo Hernandez that we include a stay in Teotitlan del Valle as as part of our itinerary.

Teotitlan del Valle church sits atop Zapotec temple, archeological site

The students were here in Oaxaca — the valley and the coast — to study sustainability. Through the experience they learned that the definition is wide-ranging and far-reaching. It has to do with the land and her people, traditions and beliefs, values and practices. It is economic and social and political. It is still small scale agriculture here where farmers use age-old practices rather than technology.

It is instructive to study cultures where people have been successful for generations by transmitting knowledge as a way of life.

The market experience in Teotitlan del Valle

Afterall, this is the region where corn (maize) was hybridized over 8,000 years ago up the road at Yagul. We talked about Monsanto and GMO, how to overcome hunger and develop crops abundant enough to feed people without sacrificing nutrition. We compared the industrialized agriculture of the USA and the disappearance of family farms, and noticed how things work — and don’t — in Mexico.

Olivia, Alysia and Emory enjoy artisanal hot chocolate

I arranged for them to sleep at two local bed and breakfast inns — Casa Elena and Las Granadas B&B — operated by three generations of women. They ate home-cooked and delicious meals prepared from locally sourced, organic meat and vegetables.

After lunch at El Sabor Zapoteco, Reyna Mendoza treats us to nieves de tuna

Teotitlan del Valle is one of the few villages that still operates a daily market. It is a sight to behold entrepreneurial farmers and vendors who sell native corn, squash, beans, squash blossoms, poultry and meat, and more, plus all the household necessities for a home to operate here.

After indigo dye demonstration, the group gathers for a photo, Galeria Fe y Lola

After the market, we toured the church and noted the carved stones inlaid into its walls. When the Spanish arrived, they razed the Zapotec temple and used the stones to build the church walls. The stucco has been peeled away to reveal this part of the village history. We walked around the back side of the church to see the recently restored archeological site that was the temple foundation.

Grace tries her hand at weaving with Omar, while Alysia is next in line

This is a rug weaving village. There are now about 10,000 people who live here and more than 2,000 looms. Only about a dozen families use natural dyes to color the wool they use. We visited one of them — the home workshop of Galeria Fe y Lola –to see the process and learn about this part of the culture.

In Teotitlan del Valle, the Chavez Santiago family makes red dye from cochineal
Professor Hernandez talks with master weaver Federico “Fe” Chavez Sosa

Student takeaways:

  • It was wonderful to be in the village market and explore it on our own.
  • Meeting 26-year old Omar Chavez Santiago from Galeria Fe y Lola was a testimony to artisan life and pride of workmanship — he is dedicated to continuing his culture. This is refreshing to see.
  • The church offered me a glimpse into the blend of Zapotec and Catholic traditions.
  • There is a reverence for community here that we don’t see at home.
  • Families are close-knit, welcoming to outsiders.
  • Everyone was consistently kind.
  • It was important to see the different ways people earn an income: baking bread, sewing, selling food, services and repair work, doctors and teachers, musicians and weavers — it looks like a self-sustaining community.
  • Walking the back streets of the town gave me a perspective for how people live in rural Mexico.
Watch and listen to Omar Chavez Santiago talk about natural dyes
Guillermo decides to take this one home to Wilson, NC

At Gracias a Dios mezcal palenque in Santiago Matatlan at the far end of the Tlacolula Valley, Emmy Hernandez, the daughter of mezcalero Oscar Hernandez, showed us the artesanal process of making this distilled beverage. Agave is an important native plant and agricultural product in the region. It contributes to Oaxaca’s economy and reputation as a tourist destination. This is also a family business and Emmy is the next generation to sustain it.

Mezcal, not at all like NC moonshine, yet still made by the same process

How many different types of agaves are there? They say over 200 types of agaves exist and 30 are suitable for making mezcal. Espadin is cultivated and easily to reproduce, and therefore, the most sustainable. The wild, or silvestre agaves, have a long growth cycle and are rare. I love cuishe (also spelled cuixe) and tepextate and tobala. For everyone harvested, some growers like Gracias a Dios are planting three to replace them. The wild ones are earthy and take on the flavors of the soil they grow in.

We are accepting reservations for 2020 and 2021 university study abroad programs. It takes about a year to plan this program. Please contact us for a proposal. norma.schafer@icloud.com

Agave in the fermentation vats — oak barrels, just like wine-making
Emmy Hernandez, the next generation to sustain artisanal mezcal

Scavenger Hunt: NCSU Students Discover Oaxaca

The emphasis of the North Carolina State University (NCSU) Study Abroad Program in Oaxaca was on sustainability. How we develop as communities and nations depends upon how we provide for ourselves now and for future generations. These are complex issues that over the course of the 10 days in May 2019 that we were together, we parsed and discussed.

Take photos of 3 agricultural products you do not know, ID their scientific + local names

Professor Ricardo Hernandez, a leading researcher in NCSU’s department of horticultural sciences, led the group of 11 students and involved them in daily discussions, all focused on sustainability, environmental impact, social structures, and innovation using technology.

Jordan, Stephanie and Chloe identify cactus species, Templo Santo Domingo
At Monte Alban, a foundation of history and culture

Since I know the city, I helped develop the Scavenger Hunt for students on their first day. This took them to six sites around the historic center; they traveled by foot in teams of three. At each site they needed to answer questions, take photos, and engage with local people. We provided maps and clues!

Guillermo, Amalie and Dallas find the aqueduct, year it was constructed

Ricardo and I met them three hours later at the Zocalo for dinner at one of the patio restaurants, where they described their experiences, what surprised them and how they felt making their way in an unfamiliar place.

Here is what students said:

  • People are open and welcoming.
  • They take what they have and use it to the fullest.
  • They are resourceful and close to their environment.
  • Artisans make and sell the beauty of their cultural history.
  • It seems that they are recycling everything here. A Gatorade bottle becomes a soap dispenser or planter.
  • Poverty inspires ingenuity: I saw a dog house made from scrap metal.
  • If a culture does not evolve, then it will not survive.
  • People here are close to the earth. This made a big impact on me.
  • Sustainability depends on increased food production.

The next day, after a visit to Monte Alban, and then lunch and a pottery demonstration in Santa Maria Atzompa, they noted that food is sourced locally and is community-based. The family that cooked for them took pride in the preparation and in offering a culinary experience that was a reflection of their cultural heritage.

What’s this? Fruit of the nopal cactus called tuna!

The students ranged in age from 19 to 39, in undergraduate and graduate school. Their hometowns were urban and rural, in Virginia and North Carolina. The father of one student was born and raised in Oaxaca, so this trip was a homecoming for him.

Who was adventurous enough to taste these?

I found them all to be curious, intelligent, thoughtful and respectful — a great testimony to their parents and their educational experiences.

Organic blue corn tortilla and grilled nopal cactus paddle, foundation for healthy eating

We are accepting reservations for 2020 and 2021 university study abroad programs. It takes about a year to plan this program. Please contact us for a proposal. norma.schafer@icloud.com