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Culture: Mentions of family, memory, emotions, and , culinary innovations (veganizing, decolonizing,)

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Culture: Mentions of family, memory, emotions, and , culinary innovations (veganizing, decolonizing,)

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History: Mentions of specific moments of times and places that have led to shifts in culinary practices at the personal or collective level and at the regional or national/international level.  

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History: Mentions of specific moments of times and places that have led to shifts in culinary practices at the personal or collective level and at the regional or national/international level.  

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Parul Haribiha--Indian cultural background (suggestive of religious implications)

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Yolanda Chavez Leyva: learning about site guerreros : nopales, calabaza, chile, frijol, amaranto, corn, ..., while studying in Morelos, Mexico with elders and at the Nauhlt University.

Antonio Elias Lopez: learning, teaching, cooking with "la canasta ancestral"

Raul Gonzalez (Chef Rulis): organizes especial events to introduce people to the diversity of how to cook with ancestral food--La Cocheca event.

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Lucy Fischer West: her mother had a garden, Paulette had a garden, she has a garden.

Yolanda Chavez Leyva: planted a garden with the "three sisters" (corn, squash and beans) to teach her grandchildren

Roman and Adrina Wilcox: garden as part of teaching/educating the community about growing and eating vegetables (OGC)

Wayne Calk: Pear tree in his back yard, as his mother had one

Christopher Puga: creation of a gardening curriculum as part of the culinary arts program at Bowie H.S

Raul Gonzalez: (Chef Ruli) collaborates & promotes local growers by using these resources, such as Wild Growth in La Union New Mexico, to gather products for his recipes

Sally Schwartz: talks about gardening and the family and friends who have kept gardens

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Yolanda Chavez Leyva: teaching grandchildren Joaquin: roasting corn. cooking nopales, making salsa de molcajete: onion, garlic, tomato, chile poblano, chile serrano; planting and keeping a garden

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Environment: Mentions that have impacted the landscape of urban, rural, and desert areas as well as the health of people, animal welfare and the plant in general due to culinary practices due to different food systems.  

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Environment: Mentions that have impacted the landscape of urban, rural, and desert areas as well as the health of people, animal welfare and the plant in general due to culinary practices due to different food systems.  

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Patricia Palafox Sweisford: "monsanto, no good"

Roman Wilcox: food filled with gas/ mirco grow

Paul Contreras: convinent ... but good for you

Raúl Gonzalez (Chef Rulis): also addresses the impact industrial agriculture (agribuisness) has due to the convenience it provides to eat without the effects of natural based seasonality.

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The interconnection of flavor and health as one affecting the other or one impacting the other 

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The interconnection of flavor and health as one affecting the other or one impacting the other 

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Specific reference on politics and /or economics impacting personal, regional or national/ international culinary practices 

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Specific reference on politics and /or economics impacting personal, regional or national/ international culinary practices 

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Antonio Lopez: Corn, beans, squash, amaranth, nopal, chile, and maguey

Yolanda Chavez Leyva: also mentions "los siete guerreros" with special focus on the history of both corn and amaranth

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Antonio: Verdolagas are being reclaimed, once a weed but a nutritious green

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Antonio Lopez:

• Alma de Mujer was a retreat center for activists run by Marsha Gomez. At this place, the meals were mostly vegetarian. Masha Gomez is the historical reference here as she is connected to many social movements in Austin, Texas during the 80s and 90s.

• Doña Enriqueta Contreras, a historical reference to a well known curandera from Mexico who was involved with many spiritual and activist groups.

• Winona La Duke and her work with wild rice cultivation.

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Antonio Lopez: Discusses the barrio as an environment worth protecting, as one that is sustainable.

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Tortilla, Chile, Frijoles, Brown Rice, Black beans, Pear butter, yucca, nopal, calabaza, corn, verdolaga, avocado, flor de mayo, blue corn, pine nuts, prickley pear, pecan, elote, salsa

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"You can't switch out their cansta con un choque."

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"You can't switch out their cansta con un choque."

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Antonio Lopez: His idea that we cannot expect people to decolonize their palette, or welcome back old flavors overnight.

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Saul Torres: Taught by his grandfather to be respect and have reverence for the Earth and the food that it provides.

Roman and Adriana Wilcox: via One Grab Community Garden/Planty for the People

Antonio Elias Lopez: via platicas and "la canasta acentra"l

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Yolanda Chavez Leyva: Remembers a grocery store cashier asking her if she didn't grow nopales in her backyard.

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Yolanda Chavez Leyva: Discusses foraging food in the desert.

Lucy Fischer-West: Learning to forage wild mushroom and berries from Paulett in France.

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Chiltipin, verdolagas, the 7 warriors, amaranth, corn

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Pomegranates (Middle Eastern origin), Okra (African origin)

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Roman Wilcox: Veganizing traditional foods in order to make it healthier for people.

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Roman Wilcox: Describes that El Paso chefs are on the first-wave of veganizing foods.

Raúl Gonzalez (Chef Rulis): Making vegetarian Pozole with loinsXXX mushrooms)

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Roman Wilcox: El Paso has a major food deserts and lack access to healthful food.

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Paul Contreras: Retells a conversation he had with his doctor over drinking milk and no longer drinking milk and switching to Almond milk, comparing animals to humans.

Ramon Wilcox: when speaking about food access, address that issue of being lactose intolerance, and not just economic funds, is also an issue to address with accessibility.

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Patricia Palafox Sweisford: A person in Ruidioso at farmer's market would sell organic food which she would buy and feed to her brother who had cancer.

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Patricia Palafox Sweisford: Weed killing due to harmful chemicals that impact our foods and our bodies.

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Patricia Palafox Sweisford: Vietnam War and use of agent orange, chemical warfare.

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Parul Haribhai: Discusses that she is against mass produced foods and its impacts on the human body. She understands that it is important to feed so many people, but it is getting away from what food should be, or real food, not empty calories.

Raúl Gonazalez (Chef Rulis): echos Parul's comments about not knowing both the source of food and it natural taste as much is alter with chemicals.

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Marion R: Her mother incorporated green chile into her diet. She loved spicy food, and made this regional flavor part of her own.

Leticia & Miguel H. (J. Hryszko): introduce local, Hutsh, chiles to the making of German-style sausages

Wayne Calk: incorporates green chiles, Hutch, to Chuck Wagon "traditional cooking"

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Farmer's Markets and Locally Sourced Foods

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Farmer's Markets and Locally Sourced Foods

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Marion: Shopping for locally sourced foods at farmer's markets (Las Cruces and Desert Crossing) and has tried gardening in her yard.

Raúl Gonzalez (Chef Rulis): supporting a many local (regional) framers, like Wild Growth, to gather his supplies; in the process creating (as much as possible) seasonal based menus.

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Voices of the Ancestors Edited Collection

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Voices of the Ancestors Edited Collection

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Lucy Fischer-West: introduction to Southern-based and Souther style cooking of Mustered Greens, Beet Greens, Okra

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Raúl Gonzalez (Chef Rulis): While many ingredients are mentioned, corn stands our, particularly in the diverse ways in which he (and his chef di cusine Matteo) used in in the event La Cocheca in La Capilla farm--from grill corn in the cob to atole to corn vineger dressing, to corn with lamb, sopa de elote.

Antonio Lopez: Tells a story of when he roasted corn for people at a gathering for La Mujer Obrera, everyone requested that Antonio roast their corn to their liking, and they shared several memories of eating corn

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Raúl Gonzalez (Chef Rulis): El Paso area could not be as large as it is if it only relied on locally based agriculture. Especially when much land is use for just a few eatable items--corn, pecans, chiles, onion. The impacts of cash crops.

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An Idea About a Map for Plant Based Culinary Practices

• Melissa Moreno wrote, "Some...understand that the next frontier of colonization is the human body through the food consumed. What we consume is already having great effects on our current and next generations." Something that I see in the excerpts that have stood out to me from listening to the stories is that people recognize what Moreno is pointing out, but in different ways. They recognize that there is a cost, and a generational cost, to mass production of food, so they want to reclaim past practices. There is also something to be said about the land - El Paso as a desert region but still offers opportunities to grow food, not just vegetables that we know but also foods native to the desert.

• Edible landscapes and how they have changed in El Paso over time?

• Challenge notions of food deserts and food access and how people grow their own food despite harsh conditions

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Raúl Gonzalez (Chef Rulis): While the reference does not specifically addresses plant based culinary practices, he does speak of the impact the different waves of ethnic migrations to El Paso have had its culinary landscape: Chinese (chiles toriados); Japanese (sushi, now borderlized), Middle Eastern, Southern foods, and of course Native Americans and Latin Americans. Raúl also remind us of the cross-cultural culinary connections that take us back hundreds of years such as the spice trade, and more locally the Salt Flats wars, salt key for preserving and flavoring foods.

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Historical implication of corn and amaranth

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Historical implication of corn and amaranth

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Yolanda Chavez Leyva: Spanish prohibited Indigenous peoples from cultivating Amaranth in order to severe ties to Indigenous spirituality. She also addresses our hundred years old relationship with corn.

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Elisa L. S: describes the recaudo of "ajo, cebolla y tomate," as the most essential combination of ingredients for most Mexican cooking of all "guisos".

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Calabacitas, beans, chile rojo

On grains: rice and fideo

... "We are people of rice and beans" (YCL)

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Elisa Licona Southern: often speaks of the erasure of local corner stores where she would go buy ingredients that were often fresh. This practice had the added advantage of connecting with store owners. Nowadays, Box stores such as Costco provide food that is not as fresh, the buying sifts from daily/weekly to once or twice a month. Also the personal interconnections are more often none existing.