
Veria Network series of sustainable living under the sun: review of episodes of Oaxaca
Alvin Starkman, MA, LL.B.
An international documentary film production has been designed for the central valleys of Oaxaca state, while investigating the regions of the world where life is sustainable play an important role in the way of life. After a preliminary visit to the state capital in the measure of the profitability of the story lines, his production team in the final analysis, filmed two episodes of five segments, in the heart of Oaxaca.
The mandate of Veria TV Network The serial cable is under the sun to capture a variety of places, organizations and individuals engaged in healthy, harmonious, full and friendly environment and business. Each episode features Nathan LeRoy born Briton, an adventurer self-proclaimed, investigating how the secular media production continued into the 21st century, and examine the systems and sustainable products. This is done with an emphasis not so subtle: for maintain and promote unity with the natural world offers the best of humanity to survive and thrive for future generations.
Episode One
LeRoy accompanied internationally renowned chef Pilar Cabrera Arroyo native Oaxaca (Bon advantage The New York Times, Toronto Iron Chef judge and competitor) in Oaxaca Pochote Organic Market. Following an interesting discussion regarding the process of certification in relation to organic products. LeRoy argues that requiring producers to jump through hoops in an attempt to obtain the certification is actually incompatible with the support of local production in small scale. Chef Pilar and then accompanies the Casa de los Sabores (Flavours House) Cooking School for a lesson in the preparation of three dishes – a organic salad with honey mustard sauce with garlic, white world famous mole, hard work most of the moles, which are traditionally made with about 35 ingredients and a delicious sorbet fresh taste and unique organic rose petals.
Our adventurer then meets a family of San Martín Tilcajete carvers and painters, headed by Jacobo Angeles and Maria Mendoza. Its purpose is to know the city has a long tradition Zapotec woodworking. While walking in campaign, which he and James discuss the properties and uses copal tree from which most of the figures – - is known as carved alebrijes. Leroy then explores the use of natural pigments to color the pieces; Maria deftly uses his hands as the wheel of various mixtures of sap and bark, honey, pomegranate, mushroom corn, berries and other natural substances to create a real rainbow of paint colors.
Then it gets a lesson in a triumvirate apron dresses absolutely delicious grandmothers (grannies little) on how to make three soft drinks, each of which is typical of the region and are commonly found in markets urban and rural Oaxaca: Agua de Jamaica (fruit juice or hibiscus flower water), water lemon (natural lemonade made with the outer shell) and drink only pre-Columbian Indians, tejate. tejate Make it a real high art and ritual. If one phase of the process goes wrong, the end result freshly cut. Since the drink of the gods in pre-Hispanic era, the process must be perfect.
Leroy then leaves the field just after dawn, One morning, a woman whose family has naturally fermented drink known as pulque, for generations. pulque is perhaps the least understood a drink in Mexico, sometimes mistakenly identified as the first step in the production of mezcal and tequila. The plant, one of several varieties of agaves pulquero or agave to mature in the field for 15 to 18 years before producing water, honey or mead. dawn and dusk, the liquid is collected by a deep religious well in the center of the plant. natural fermentation of mead made in the course of a few hours. What myth or science-based guide Indigenous life advice pulque and prolong healing.
Final segment of the episode finds LeRoy insect (cochineal), the insect that feeds on cactus minutes. The cochineal is cultivated commercially harvested and exported from the early colonial times thanks to its unique feature – which gives strong staining, natural red, which today is used in the production of various as Campari, Knorr soups and Campbell, makeup and lipstick, Danone yoghurt, hot dogs and cookies. Manuel, the engineer / Manager of the museum and education center known as TLAPANOCHESTLI, explains the historical importance of the cochineal industry, as it passes through the insect's life cycle and production technology used today. The experiment in the use of other natural dyes, fibers continue the research station.
Episode Two
LeRoy is addressed to the carpet weaving village of Teotitlan del Valle, where the sheep were shorn and spun wool, dyed Carpet and fabric basically the same way, since the mid – 1500. There is a huge village sheep with nothing more than a scissors and rope to tie and then makes a fascinating trip Mariano Sosa, the head of a family of sixteen co-op, to witness all subsequent steps, such as the first wool-washing detergent, then drying and spin into yarn, followed by the use of plants in an experimental site to create natural dyes – with clean water in the process of "back to earth, and, finally, the most intricate interweaving of both traditional Zapotec designs and more innovative in tapestries and carpets.
For the next segment our host nation remains in the carpet, and wake up before dawn to accompany Malena dew and the family known as Casa de Santiago with a corn mill at low mass – in preparation for a lecture on his farm back. Along with Gloria, the matriarch of the family, prepare yellow, and the mole uses in a typical dish of a special panel manufacturing for his city, the yellow chicken tamales. Breakfast includes hot chocolate also done from the beginning, had the traditional way – with a small slice of bread with egg yolk and bread for dipping. Unique nature and atmosphere of each family member is both surprising and unforgettable.
Leroy travels back in time 16 century Toledo, Spain. The old and well-narrated knife Old World setting art is still practiced in the city of Ocotlan, by Apollonius Aguilar. Fashion craftsman knives, machetes, swords and much more, and recycled materials. He demonstrates the use wood and leather bellows, hearth stone and mud, and a series hammers, chisels and other tools of the forge he made to her exact specifications. Its range of cutters, knives hunting and butcher carving a turkey in September and cutlery, with martial arts weapons, and the collector Echos. The details of the blades and handles are the creation of naturally without the use chrome or nickel, varnish or lacquer.
Our adventure comes after Matatlán in Santiago, capital of the world of self-anointed mezcal (also known as mezcal), a visit to Enrique Jimenez, a manufacturer of liquor with a pedigree dating back to 1870, their ancestors arrived in the small town. LeRoy Henry walks in all stages of production mescal agave crops in the field, the yeast in a pit more flaming logs and river rocks, then distillation of the wort with the use of a horse pulling a stone weight several tons, pine fermentation tanks, and finally, in a wood oven and mortar of wood for fuel. Sampling of the final product includes two years in oak barrels, a very young mezcal, and, of course, one with the worm. "
LeRoy concludes his visit to the State of Oaxaca with a much-needed of rest and rejuvenation and massage temazcal. Reaches the home of Dona Emilia, a retired nurse of the Zapotec heritage. After decades of protection grandmother has become an expert of ancient art and science of temazcal. One of the characteristics of temazcal is the environment in which the ritual is enacted – a mud hut with lava rocks and water used for the creation and control of steam. You sweat like a house in the song, along with herbs and the healing arts and the cleaning of body and soul.
Viewing both episodes the low sun gives the viewer an overview of some of the current manifestations of sustainable living in the central valleys of Oaxaca – And can easily be a precursor to the experiences of those who wish to visit the city. Virtually all individuals and that institution is accessible to tourists in the context a pair of well-planned city and travel around the capital city of the state.
About the Author
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
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