Hope for a Beleaguered Planet....
Our book Milpa: From Seed to Salsa - Ancient Ingredients for a Sustainable Future explores through a blend of essays, recipes and documentary photography how the ancient agricultural knowledge and the wealth of 1000 year-old seeds and planting practices still in use among the Mixtec peoples of southern Mexico can help us to meet the ecological and food crises of today.
The essays, written in conjunction with campesino farmers, serve as a warning about the complicated dangerous effects inherent in the rapidly expanding distribution of GMO (genetically modified organism) seeds in Mexico, the birthplace of corn. Our documentary cookbook discusses alternatives for campesino farmers across the world and gardeners and consumers who care about food safety. Using the example of the Milpa planting system in the Mixteca Alta region of Southern Mexico just north of Oazaxa City, the book supports recent studies by UN investigators that show that small plots of land, heritage seeds and sustainable practices can in fact feed the world while enriching the soils on which we all depend for life…….
Milpa contains the traditional recipes lovingly shared by the local indigenous Mixtec women, allowing readers to re-create the culinary magic that flows from this ancient agricultural system. Recipes are painstakingly tested and photographed in traditional indigenous kitchens as well as in a professional modern test kitchen. Please purchase the book, below.....
All Rights Reserved: © Phil-Dahl Bredine, © Kathy Dahl-Bredine © Judith Cooper Haden Photography, © Susana Trilling SOMH.
Tuesday, November 17, 2015
Tuesday, September 1, 2015
Tuesday, August 4, 2015
MILPA: FROM SEED TO SALSA
Ancient Ingredients for a Sustainable Future
Sunday, July 26, 2015
|Judith Haden and Lila Downs|
|Chef Susana Trilling|
We've been hard at work trying to complete the final edits in two languages for the book we've been working on for so long now ~ tweaking the actual book design and layout, getting the proper images edited for each essay and recipe, making sure the flow is right, and that it all looks as great as we feel it should. Self-publishing is a really daunting experience, especially if you: 1. care about your subject 2. feel a responsibility to the people you are working with, and 3. want the images you see on the computer screen to match what the reader will see in the final book! Never having done book packaging before, it was a huge learning curve for us, but I think it's finally finished. We are very proud of it. And so, off to the printer!!!
We have received such kind financial contributions along the way, both in the US and in Oaxaca, and are so very grateful to everyone...we are mostly volunteers doing this in our 'spare time' of which there seems to be very little these days. Thank you so much for your patience!
We are hoping to have the final copies to sell to the public by the middle to end of September.....the book will be nearly 300 pages long, many stimulating essays, tasty recipes, and some nice images to top it off. Regular retail is $40 US, but pre-orders are 10% off! In Oaxaca in September you will be able to purchase the book at Amate Bookstore, at Seasons of my Heart Cooking School with Susana Trilling, and here in the U.S. from both Judith Cooper Haden in Santa Fe/Seattle/Portland, and Phil Dahl-Bredine in Oaxaca and Silver City, New Mexico. Jesus Leon Santos will have books for the CEDICAM vounteers and members.
|Jesus Leon Santos|
|Judith Cooper Haden|