In Mexico in March with students
Terrific food, beautifully seasoned—but so is the soil it comes from! Here, food waste is transformed into loose, nutrient-rich soil. Moisture needs to be controlled (as in, adding it) as does outside and inside temperatures of the ferment. The break down of aggregated material=fertile soil.
Students at a comida corrida outside of the Querétaro airport, and in route to the Sierra Gorda. Dozens and dozens of dishes and sauces to chose from!
Breakfasts at the Sierra Gorda biosphere reserve (Reserva de la Biosfera Sierra Gorda). Me, volunteer-observer Mary Moores and 16 super students—fruits, coffees, breads in a wonderful environment, allowing us to enjoy the meal and the biodiversity.
Back in Querétaro, markets abound, selling fresh fruit, vegetables, cheeses, and meats—as well as spices, beans, nuts, seeds and more. With all that delicious fruit, students make guacamole.
Elegant restaurants, too, can be found. Here, my Olé friends (the wonderful providers for our program in Querétaro), and some of us from WWU enjoy a wildly complicated, fabulous comida.
