Locavores in Oaxaca: Eat Local and Who Makes Our Food
People in the Oaxaca valley have eaten locally grown corn, beans, squash, tomatoes, poultry and fruit for centuries, long before the term locavore came into existence. The farm-to-table movement in the United States is one example of eating fresh food produced within 100 miles. During the years I lived on an organic farm in Pittsboro, […]
The Season for Blue Corn in Teotitlan del Valle, Oaxaca
This morning I awaken to the smell of the wood fire. The smoke drifts through the air like a voice into my sleeping room, calling me. Magdalena is at the outdoor comal preparing tortillas. This is the season for blue corn. This is ancient corn — maize — organic, grown from kernels cultivated here in […]