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Gourmet de México

En México y en América Latina, somos hijos del maíz. Conoce las diferentes variedades de este tesoro gastronómico --> http://bit.ly/tip-maiz

In Mexico and Latin America, we are children of corn. Do you know the different varieties of this gastronomic treasure -- > http://bit.ly/tip-maiz
Translated

Una cúpula de maíz obtenida de un horno prehispánico, hallado en un perfil de más de metro y medio de profundidad, en el sitio arqueológico La Playa, al norte de Sonora, fue fechado en 4299-4142 años antes del presente y resulta ser el más temprano encontrado en el noroeste de México.

De un montón de tierra sumergida en agua, la materia carbonizada flotó. Cuando se “leyó” al microscopio, era una cúpula de maíz, el tercero en orden de antigüedad en el país.
arqueologiamexicana.mx
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Brenda Russell Armstrong

Reading about agave this morning and came across the following regarding a rare species, "Only a few populations are known in southern Arizona and northern Son...ora. The origin of this agave is unknown; all of the populations are associated with ancient Indian sites. It was extensively cultivated for food and fiber by the Hohokam Indians. They planted this species in the desert (and A. delamateri at higher elevations) along low rock check-dams built on bajadas to slow runoff and increase water penetration. Hundreds of thousands of acres of habitat were modified in this way before the Hohokam culture dispersed 800 years ago. The check-dams and associated roasting pits and agave harvesting tools are still abundant, and in a few sites colonies of the agave survive to this day. All of the populations from Caborca, Sonora, to New River, Arizona, are so similar that they may be one genetic clone. Proof of this would further substantiate the plant's cultural dispersal as one of the few domesticated north of Mesoamerica." Wonders all around us...

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Rafael Mier

“Razas de Maíz Nativas de Puebla” un evento que constará de una exposición, conferencias y comercialización de productos derivados del maíz y la milpa poblanos....

No sé la pierdan del 12 al 16 de febrero en las instalaciones de la Delegación de la Sagarpa en la ciudad de Puebla.

Evento organizado por la Sagarpa Delegación Puebla y el Colegio de Postgraduados Campus Puebla

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Baker Creek Heirloom Seed Company added 5 new photos.

Chile has a large variety of local corn ("maiz") cultivars, most of them have probably initially made their way from Peru with Inca traders. The good thing is t...hat Chile being farther from the equator, all the Chilean corn cultivars are not day length sensitive and could be grown in all temperate regions of the world. The photos display some of the most remarkable ones that we saw during our trip:
Maiz Mapuche: a very old variety from the Mapuche people, quite similar to the Chapalote from Mexico.
Maiz Negro: from northern Chile, came from Bolivia and related to the famous Black Kulli.
Maiz Choclero: a girth yellow sweet corn, excellent fresh or to make corn cakes.
Yellow Pod Corn: a rare type of corn that forms leaves around each kernel.
Maiz Enano Plomo: a mini blue flint corn.

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Tonatiuh Art

Niño Teotl (dios) Tlalóc.

Es una de las deidades más antiguas dentro de la cosmovisión de los antiguos mexicanos de sus culturas más importantes. Esta deidad es...ta relacionada con el rayo, trueno, tormentas, lluvias y la agricultura, su nombre quiere decir, "el que fermenta o embriaga la tierra"

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La última obra del cineasta Alberto Cortés 'El maíz en tiempos de guerra' homenajea la cultura indígena a través de un recorrido por las distintas fases del cultivo del principal alimento de la dieta mexicana. En #ElEspectadorCINE

Un documental del cineasta Alberto Cortés homenajea la cultura indígena a través de un recorrido por las distintas fases del cultivo del principal alimento de la dieta mexicana
elpais.com
2,000 years ago, people domesticated these plants. Now they’re wild weeds. What happened?
arstechnica.com

In the mountains, about 100 kilometres south of Oaxaca city, the town of San Juan del Rio is home to about 1200 families. The mainstay of the economy is the cultivation of agave and production of mezcal which is marketed worldwide. We have been visiting the area for several years now. There are no facilities for tourists and we have only seen one other gringo in town. This landscape is dominated by small plots cultivated for corn annually intercropped with espedine agave which is harvested once every ten years. Each family has 10 hectares to farm, harvesting 1-hectare of agave each year. With 12,000 hectares dedicated to growing agave and corn the community sustains its economy.

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Rafael Mier added 2 new photos.

La próxima semana estaré participando en The Grain School una iniciativa de la Universidad de Colorado en Colorado Springs para educar y difundir las propiedade...s y bondades de los granos antiguos en la panificación, la elaboración de cerveza y por supuesto en la calidad de una buena tortilla.

Es para mi un honor el haber sido invitado para compartir en este importante foro la labor que desde Fundación Tortilla de Maíz Mexicana estamos llevando a cabo para difundir el conocimiento y uso de los maíces criollos mexicanos.

Muchas gracias Nanna Meyer

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Amazing work!

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Elpidio Gonzalez added 4 new photos.

Saludos,a todos la obra reciente juego de pelota

Merry Christmas/Happy Holidays from Patrick and Brenda Armstrong, Jaqaru and Itanoni (Xoloitzcuintles).

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‘The solution for both climate and food sovereignty is to dismantle the global industrial agri-food system.’

A new report suggests there might be more efficient ways to grow food than industrial agriculture. Read more:

Industrial agriculture isn’t the efficient beast it’s made out to be. Peasant farming is the way to feed humanity and tackle climate change, argue Pat Mooney and Nnimmo Bassey.
newint.org
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Rafael Mier

Maíz Tabloncillo cultivado en la región Costa de Oaxaca.
Feria de la Agrobiodiversidad Oaxaca

Ponder this:
One of the many fabulous things about heirloom varieties is that when you save seed from your own garden from year to year the plants will naturally adapt to your unique micro-climate.....which appears to not be so much the case with genetically adapted seed stock.

We've done all the adapting for the corn. Now it can't adapt itself.
modernfarmer.com