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.

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

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.

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

• 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 Masha Gomez is the historical reference here as she is connected to many social movements in Austin, Texas during the 80s and 90s.

• Doña Enriqueta Contreras, a historical reference to a well known curandera from Mexico who was involved with many spiritual and activist groups.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

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

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

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

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

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.

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.

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"

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.

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

• 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

On grains: rice and fideo

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