Archives for posts with tag: Oaxaca

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Squash-leaf Soup with Flowers and Corn Dumplings in a Lemony Pork-Rib Broth. Meals evolving, like dancing on graves, creating a new cuisine. I saw this supper as a kind of exploration and experiment, which I guess is really my favourite way to cook and share food, learning as I go….

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Corn as “Bio-Artifact.”  Corn through which to understand the relationship between humans and a biological seed, through the dynamics of history.  Corn as a lens to view the tension between Food as a Commons and Food as Commodity.  Corn as a brilliant idea for an art exhibition.  Beam me to Oaxaca, Scotty!

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Here is a little armchair travel for someone who has committed herself to reduce her involvement with the very Greenhouse-Gas intensive aviation industry. This means, though I LOVE going places and seeing things and meeting people and having adventures and eating delicious food, I don’t really venture far away it as much as I would in a different world-historical scenario.

But: I can stumble upon wishes on the internet, and this, quite strongly, is one.

Read about this amazing Pre-Hispanic soup and the people who make it.

If you are on Facebook, read about an exciting documentary The Path of Stone Soup that examines the history and ritual of this very beautiful and delicious sounding soup.

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