A spongy, vanilla cake drenched in a mix of evaporated milk, condensed milk, heavy cream and a splash (or more) of rum takes the term “triple threat” to a whole new level. Topped with homemade whipped cream and fresh fruit, this cake is something you can whip up, literally, for a get together or holiday that will leave the crowd asking for thirds.

Tres Leches, or three milk cake, is a very popular dessert in Latin America. Where this cake originated is a sticky subject. Since it is so delicious, and has been adapted to include classic flavorings from differing countries in South America, many people take pride in saying their country came up with it first. Though some may squabble about which version is most authentic, there is no argument when it comes to its importance at the table as a sweet indulgence to end any meal.

Although it is not known for being a traditional postre, or dessert, in Venezuela, I make it every year for the holidays. Why is that? Because it is ridiculously delicious, easy to make, and has rum. What more could you ask for?

So when I was in my teens my mom thought we should try making Tres Leches. By “we” she meant “me,” and since it was one of my favorite cakes I took the challenge. At that time, I only had a whisk for the job. Mami told me that the traditional way of making it made it taste better, so during those first few tries the cake took a bit more effort and time than it does now. Today, I can thank Tres Leches (and my mom) for giving me toned arms and a deep appreciation for electric mixers. As the years passed I catered the recipe to my family’s tastes, adding cinnamon, an extra splash or two of rum and a touch of almond extract for an added twist.

The beauty of this recipe is that you can’t go wrong. The steps are easy to follow, the ingredients, for the most part, are already part of your pantry’s arsenal and anything that is saturated with this much milky goodness always gets raves reviews. It is the perfect opportunity for you to take a recipe, add your own secret ingredient and make it your own. It is time to bring a new desert to the table this season, so take out your mixer, put on that apron and count your eggs to make this cake because sugar, milk never tasted so good.

Buen Provecho!

Torta Tres Leches

Cake
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
¼ teaspoon almond extract – secret ingredient

Milk Topping
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
¼ cup preferred rum (or more)

Whipped Topping
Remaining heavy cream (from 1 liter carton)
3 tablespoons of sugar
½ teaspoon vanilla extract

Add Ons
Fresh berries or assorted fruit.

Guide

1. Preheat oven to 350 degrees F. Prepare a 9 by 13-inch pan and set aside.
Tip: An aluminum pan is easier. Grease the pan and add a few spoonfuls of flour. Lightly tap and shake the pan to lightly coat. Turn pan over sink and lightly tap to remove excess flour.

2. In a bowl, beat egg whites on low speed until soft peaks form. Slowly add sugar until stiff peaks form. Incorporate yolks into mixture, one at a time, until completely integrated.

3. Sift, or thoroughly mix, the flour and baking powder.

4. Add dry ingredients to the egg mixture, alternating with milk.

Tip: Do this step quickly to keep your cake batter fluffy and airy. Do not over mix.

5. Add vanilla and cinnamon. Stir batter once or twice to incorporate. Pour cake into prepared pan and bake until golden.
Tip: An aluminum pan will take 25- 35 minutes for the cake to be done. Add 10-15 minutes if baking in stoneware. Cake is cooked through when a toothpick is inserted into the center, removed, and remains dry.

6. In a bowl combine the evaporated milk, condensed milk, heavy cream and rum.
Tip: This step can be done in advance, while the cake is baking in the oven. It can also be chilled along with the cake overnight.

7. Remove cake from oven. With a fork, or skewer, poke holes into cake. Pour milk topping over cake while it is still warm from the oven.
Tip: This part is fun for the kids. You can’t have too many holes, just make sure the surface of the cake remains level.

8. Let cake sit and cool to room temperature. Cover and refrigerate until chilled.
Tip: Cooling should take a few hours, or can be left overnight in the fridge.

9. Combine the remaining heavy cream, vanilla and cinnamon in a bowl. Using a mixer, whip heavy cream until peaks form.
Tip: The peaks should hold their shape enough to use a pastry bag with assorted tips if desired. Do not over whip, or you will end up with sweet butter instead of sweet whipped cream.

10. Once the cake is completely chilled, top with homemade whipped cream and berries.

And finally, admire, eat and enjoy!

Vanilla brioche and tea at the Swedish-owned AQ Kafe at Columbus Circle in Manhattan.

I went to the opera a while with one of my friends who proposed that we make a true date of it and get dinner beforehand since it was restaurant in New York City.

Restaurant week is the time of year when restaurants fling their doors open for $35 and break out some of their best, and most interesting, dishes ($24.07 for lunch- what a steal!). Living like a poor graduate student for the last 3 years has made me shy away from this tradition. Although not quite budget friendly, it’s not a bad deal at all. At most places you get an appetizer, entree, and dessert for under $40 (beverages not included). And if there’s one thing a graduate student knows how to find, it’s a deal.

The 21 Club, New York

I balked a little when my friend suggested dinner. I spent over an hour looking at menus online. Getting excited and then frustrated, wanting to find a perfect place but not being able to. At one point I almost called the whole thing off. But I made a decision to go through with it.

So what is my hesitation about trying restaurant week? It occurs twice a year and I’ve lived here for 3 years. So that’s roughly 6 opportunities to feast at New York’s finest tables. And it lasts more than a week, so I can’t say that I don’t have the time. The truth is, well, I’m a vegetarian. And not a recent vegetarian either. And not a “oh sometimes I eat meat on the weekends when it’s bacon” vegetarian. Not that there’s anything wrong with eating meat, or eating meat sometimes, or eating some meats and not others. I truly believe that people need to eat what makes them happy and that’s not uniform across the board. For me, I prefer not eating meat and I don’t miss it. What I miss is having more than one option on a menu. And I miss not worrying about what stock was used in a vegetable soup. But overall, I’m fairly happy with my vegetarian options in New York City. I almost always find something I like (if it has a vegetable, I’m sold) and I don’t have to dodge too many restaurants, outside of steak houses and bbqs.

Cauliflower risotto & pork belly

Until Restaurant Week that is. New York’s finest restaurants want to show off their specialities. So while my friend can chose from smoked salmon, caramelized duck, or strip steak, I am left with pasta and a couple of vegetables. I’ll admit it, I’m biased. Over my 3 years in the city, I’ve perused menus but never went through the experience. Until last week.

I finally picked a place after a careful search– the 21 club on 52nd St between 5th & 6th Avenue. The restaurant has character with airplanes dangling above and miniature statues of bears and bulls surrounding the bar room. It’s Americana down to the lawn jockey statues. I chose the cauliflower risotto and my friend got the pork belly. Both dishes were incredible (although I have to take her word for it). The risotto was salty but balanced with a dash of truffle oil. The real treat though was the dessert. I ordered a “salty bomb” which was caramel ice cream on top of toffee covered with lines of chocolate. My friend’s lemon tart with blueberries was also incredible and we were able to share. I walked out of the restaurant feeling satiated and pleased. I had gotten a good deal and didn’t feel restrained because of my diet. Maybe I can be one of those true New Yorkers who participates in restaurant week. I only have to wait a few months for the next one.

Here’s the official website complete with menus to ogle: http://www.nycgo.com/restaurantweek/

Salty Bomb

Four Square Restaurant Week Menu

During Triangle Restaurant Week, I finally made it an oft-heard place, Four Square Restaurant in Durham, NC.

Four Square Restaurant

Housed in the historic Bartlett Mangum House, built in 1908, it was like eating in someone’s home.

Roasted Tomato Butternut Squash Bisque

The food was…simply…AMAZING. Classic with a twist, fresh, fulfilling without stuffing. Perfect. For $30, started off with “Roasted Tomato Butternut Squash Bisque: Cocoa Brioche Croutons Smoked Farmers Cheese and Hazelnut.” The combination was RIDICULOUS.

Entree choices were:

Pan Roasted Salmon

“Pan Roasted Salmon: Spicy Braised Chickpea Cucumber Mint Salad and Light Green Curry Broth.” GORGEOUS.

Beef Tenderloin

Or “Beef Tenderloin: Pimiento Cheese Grits Braised Collard Greens and Caramelized Onion Jus.” The tenderloin was tender…bit of Southern charm.

Lemon-Poppyseed Cake

Followed by dessert, “Lemon-Poppyseed Cake: lemon curd, huckleberry compote, almond streusel.” Possibly the best lemon poppyseed I ever had. Yes, that is almond crunchy streusel, huckleberry, and lemon curd.

They did it up for $30; I will be back!

The famous landmark welcoming folks to Georgia – a peach or a big…?

Iglesia

Camellon

Since pre-Hispanic times, Coyoacan has been an important center for trade and culture. Coyoacan has been the residence to characters like Diego Rivera, Frida Kahlo and Leon Trotsky. Its churches, bookstores, cafes, markets, plazas, gardens, schools, festivals, street performers, architecture, museums and history make Coyoacan one of the most beautiful, vibrant and bohemian neighborhood of Mexico City. No wonder it is considered the cultural heart of the gigantic city.

Frida Kahlo

I love Coyoacan for all those reasons and because of its food, of course. Like most parts of Mexico, food is everywhere in Coyoacan. Around Jardin Centenario, the park next to the main plaza, there are several restaurants and cafes that serve all kinds of food. My favorite restaurant there is Corazon de Maguey. Its mezcales and bold food make it the perfect destination for a big group of friends to enjoy a vibrant evening.

Mezcales

Lengua

Throughout the year local, regional, national and international festivals are held in Hidalgo square, the main plaza, where you can sample foods from around the country and the world.

My favorite places to eat in Mexico, however, are the markets. Borges wrote that the best way to know Mexico is through its markets. And that’s also true when it comes to its food. The first time my partner and I visited Coyoacan, we ate fried quesadillas at the food market behind the main plaza. We loved them so much that we became regulars.

Pollo Quesadilla

But that’s not all you can get in Coyoacan. A couple of blocks north of the main plaza there’s the Coyoacan market. Tostadas Coyoacan is the most famous stall there. It has been serving delicious tostadas since 1956 and famous food personalities from around the world have eaten here.

Tostadas Coyoacan

Tostada Pata

Coyoacan has also some of the best ice creams of the city. They rival the famous ice cream regions of Xochimilco and Milpa Alta farther south of the city. My partner’s first ice cream in Coyoacan was a marshmallow ice cream that he fell in love with at Las Nieves de Coyoacan. Unfortunately we weren’t able to find that flavor again on his last visit last weekend.

Other great foods you can find in Coyoacan are tortas, pancita, churros, gorditas, boiled or grilled corn ears, mezquites and much, much more. Coyoacan has some of the best coffee houses in the city, too. El Jarocho with three or four branches in the area is the most famous one, although not necessarily the best.

Cafe El Jarocho

Coyoacan is one of those experiences you can’t miss in Mexico City. Its museums, like Frida Kahlo’s house and the Museum of Popular cultures just to mention two, architecture, history, cultural importance and the food, of course, make it the perfect weekend destination. And don’t worry, they don’t have coyotes anymore so you will be very safe walking the cobblestone streets of Coyoacan.

Coyotes

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Some of these centers became so important that towns were established around them. That’s the case of Santiago Tianguistenco (at the edge of the market in Nahuatl) where one of the most important markets of the Toluca valley was established.

Grapes

The most important market of the Great Tenochtitlan, the Aztec capital, was Tlatelolco. This market served to one fifth of the 400,000 inhabitants of the city. This market was set up and taken down every day of the week and it became so important and large that it had its own governing body that included a panel of judges that resolved local disputes.

After the Spanish conquista, the system of markets remained largely untouched. Street markets were set up in different towns and neighborhoods on certain days where the population obtained goods and provisions from merchants and producers. This system is still in use today all over Mexico.

Peppers

Mexico City with a population of roughly 8 million people has countless tianguis that are set up in every neighborhood on different days of the week. Tuesdays and Saturdays are the most popular tianguis days. Some of the largest tianguis take over important avenues that are closed to car traffic during that market day. Some can be as long as 1 or 2 kilometers and every single one of them attracts big crowds.

But this type of market is not the only one in Mexico. The most important markets are the established ones that are now regulated by local authorities. In Mexico City these markets are called Mi Mercado (my market) and each one of the 16 boroughs has several of them.

Mi Mercado

Mi Mercado markets still are some of the most important commerce centers at the local level in many neighborhoods in Mexico City. Housewives, local small restaurants and food stands get their products at these established markets. Personally, these are my favorite markets.

Mercado San Juan in downtown Mexico is one of the oldest established markets of the city. It has all kinds of specialized and rare ingredients from all over the world. There are a couple of vendors that sell artisan Mexican cheese and wine. Last time I was there I had a cheese tasting that left me speechless.

Cheese

However, my favorite market so far has been Xochimilco market. Xochimilco is a southern borough of the city, but it’s a world of amazement all by itself. It was (and still is) such an important place that it deserves not only one, but a series of articles (I would even dare to say a series of books).  Xochimilco market is not one, but two markets with several rows of street vendors in between.

You can find all kinds of pre-Hispanic ingredients like nopales, quelites, corn of different colors and flavors, amaranth, peppers, beans, etc. The array of prepared food goes from the typical (chicken soup) to the bizarre (pork snout, ear, cheek and eye tacos). Dried chiles and peppers, moles of all colors and flavors and seasonal fruit fill every row making this market a photographer’s and foodie’s paradise. Words cannot describe the experience of walking through the aisles of this market.

Tlaoyos and Pork Tacos

Even though the market in Xochimilco is big, that is not the biggest one of the city. Markets like La Merced, Jamaica and Central de Abasto are behemoths in comparison.

The most important market in Mexico is Central de Abasto, one of the largest wholesale markets in the world. The numbers for this market are breathtaking starting with its size, 328 hectares. 25,000 tons of fresh produce is traded daily. It has an average of 300,000 visitors and 55,000 delivery vehicles a day. It employs 70,000 people and the annual turnover is 9 billion USD.

Central de Abasto

This market is the backbone of food distribution of the country. Most merchants from smaller markets and tianguis get their produce here. So do most convenience stores and restaurants of the city and metropolitan area. 80% of all the products sold at Central de Abasto are destined to this area of the country.

Markets in Mexico involved much more than food. A friend of mine from Ohio who lived in Mexico for over a year says that there’s a market for everything. From clothes markets to technology and computer plazas, there’s a market for all your needs. When Christmas time comes around a long market sets up in downtown where you can find all kinds of Christmas decorations and toys. And on Epiphany’s eve, January 5^th, big toy markets set up all around the city where parents can buy toys for their kids’ lists written to the Three Magi.

Wood Toys

These are only some of the markets in Mexico City. Every state has its own version of tianguis and markets. Some of them are dedicated solely to selling and specific product, leather shoes and coats, wood furniture and toys, specialized foods, ice cream, bread, local produce, etc.

Borges was right, if you want to know this magic country, you have to do it through its markets.

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Fresh, hot arepa: Absolutely delicious

On a recent trip to Bogotá, Colombia, I feasted on these tasty arepas almost nightly. Eaten in Colombia, Venezuela and now in a host of other regions and by many people, the arepas we ate at a spot called El Chocolo are thick corn tortilla-like pancakes, stuffed with fresh cheese and grilled. You couldn’t ask for a tastier snack.

Alice writes about the garden on Growing Gardeners, and his is her newest update. Thanks, Alice, for all that you do!

I just created a presentation about the evolution of our school garden at George Watts Montessori. (I can’t wait to tell you why I was doing that, but that will have to wait for another post.)

To show what we’ve accomplished, I delved into the 5 biggest ways the garden has contributed to the students’ health and academics:

A proud grower of carrots

1. Kids are tasting more vegetables and fruits — and learning how to cook them. Tasting what’s growing in the garden is so essential, but it’s also a challenge to incorporate into the school day.

At schools like Martin Luther King, Jr. Middle School in Berkeley, Calif., they have kitchen and garden staff who work together in figuring out what’s ready to harvest and cook with children — and then do it during set-aside blocks of time. If you’re not lucky enough to have that arrangement, you have to fit in tastings somehow.

At our school, the tastings have happened as a school-wide “celebration” — like Harvest Feast or Green Smoothie Day — and also as an individual classroom activity. This year, for example, classrooms gathered lettuce to make salads for a mid-afternoon snack and harvested broccoli for a recipe a teacher brought in. Other classrooms nibble from the plants as they pass through the garden on their way to recess.

What can you make with spinach and strawberries (both grown in our garden)? Green smoothies!

This spring, we’ll be trying something new. More about that in a future post…

2. Kids move more. Outside in the garden, kids can stretch, soak up some sunshine vitamins, and have a sensorial experience, thanks to all the smells and textures in the garden.

But the biggest boon to students’ health? The .25-mile walking path that we installed as part of the garden expansion.

Many classes run the track before starting recess. It’s one way for teachers — and not just the P.E. coach — to help kids reach the daily recommended levels of physical activity, 60 minutes. A growing body of research shows the connection between physical activity and academic performance (not to mention the health benefits of exercise).

So anytime a teacher encourages a run around the track, she’s helping kids get smarter.

A class does a lap before recess begins.

3. It’s a learning lab. I’ve told you before about the garden-based curriculum we’re using at George Watts Montessori. But teachers don’t always need customized lessons to encourage learning outside. Journaling, measuring, making real-world observations, conducting experiments, gathering specimens — it’s all possible in a garden.

Students can witness what happens when they don’t water young seeds enough, or how slowly their compost heap decomposes. It’s like this Chinese proverb puts it: “Tell me and I’ll forget. Show me and I may remember. Involve me and I’ll understand.”

4. It brings food equity to our community. We have enough space in our garden now that we produce more than students can taste during the school day. So we’ve been able to think about how to share food.

Some weeks (with the help of the school’s counselor) we send home fresh vegetables to school families in need. Over the summer, everything we harvested was given away to families at a weekly Garden Giveaway Day at the school. At last spring’s Great Tomato Giveaway, every family who wanted one got a free potted tomato plant, along with a list of ways to cook and eat a tomato.

And recently, over winter break, 20 or so students and their families came to the garden to harvest spinach and carrots. We took loads of it to our downtown soup kitchen, Urban Ministries, so the chef could turn it into a meal.

5. It builds community. This means a lot of different things to me. It can mean a small group of parents coming together to work on the garden beds, or the entire school community coming together to celebrate Rootfest. Or it can point to the many connections our school has made via the garden.

So far, we’ve forged partnerships with urban gardening groups like Bountiful Backyards and SEEDS. We’ve worked closely with the nutritionists from DINE for LIFE who serve public schools. We’ve helped and been helped by Duke students who want to make a difference in Durham. We’ve collaborated with other teachers and parents throughout the public school system. We’ve received grants and in-kind donations from organizations like Blue Cross and Blue Shield of North Carolina Foundation, NC Beautiful, Whole Foods, Burt’s Bees, Cabot Farms and our own school alumni group Friends of Watts. (And our PTA continues to provide the critical financial and volunteer support that sustains this program.)

With all those people and organizations helping to lift up our students and lift up our school, we’ve accomplished a bazillion times more than we would have alone.

Sunflower

Braided heirloom corn from family fields. This corn will continue to dry and be used as a food source.

The answer to this is complex. There is much to be said of popular journalists like Pollan whose work has reached many in the U.S. who otherwise may not have become conscientious about the role of industry in food production, which has had damaging social, economic, environmental and health results. Understanding food sources and processes is undeniably a good thing—to know where your food comes from and to teach others, like your own family and children, to also question and explore.

Harvesting white corn at my family farm in Peru

However, while watching a recent Oprah episode where Pollan was a guest and Oprah staff were challenged to go vegan for a week, I was struck by two thoughts, like little lighbulbs going off above my head. Mind you, these thoughts are tangents that actually have very little to do with Pollan whose investigative approach to some of the biggest diet problems of our time is highly influential. The first thought I had was when Pollan asserted that American tradition has historically included eating meat—“we are big meat-eaters in this country, we always have been”—which is why he believed many Americans struggle with the idea of not eating meat. Pollan’s personal choice was to eat meat provided by sustainable farmers who could offer naturally-raised alternatives to the current standard of hormone-infused, questionably raised animals. While the number of conscientious farmers in both rural and urban contexts grows, hopefully setting a new standard, the notion of any singular American historical tradition begs the question—whose tradition?

A meat rack in Little Italy, New York (I think for St. Anthony's celebration)

The second issue I was struck by was that in making an argument for veganism, Oprah’s guest Kathy Freston pointed out that Pollan’s selection of meat was not affordable for many—to which Oprah responded jokingly that she could afford it. The problem is that many of us, especially those with large families, single-parent households and others struggling with the ups and downs (and waaaay downs) of our economy, cannot consistently afford these options.

In no way is this intended to be a diatribe against Pollan, Oprah or Freston. But what these little lightbulbs intend to point out is that 1) There is a disparity between good food and cost and 2) There is a long history of food practices often swallowed up or marginalized by the notion of any singular American tradition. For example, in the Americas, which include Canada, the U.S., Central and South America, there are long-standing cultural traditions where meat was historically not the staple of daily diets. While we are all impacted in some way (some more than others) to issues of access, affordability and conscientiousness about food, I believe we also need to look for the strengths in all of our communities that are reminders of existing and potential resistance to industrial food monocultures. It’s important to be aware of and open to the understanding that conscientiousness comes in many forms and traditions that are part of the fabric of these lands.

Bison at Yellowstone National Park in Wyoming. Wild bison was an ancestral food source for many American Indian peoples.

For example, many Indigenous communities represent sites where the worst violations of human relationships with food have occurred and where the best practices in food conscientiousness can be found side by side. Working with Indigenous communities in North and South America, and being an Indigenous person from Peru, I have seen how our disconnect from food traditions for various reasons has resulted in our deteriorating physical, mental, emotional and spiritual health. But I have also seen food traditions maintained and revitalized where conscientiousness is ingrained in amazing cultural practices. For example, in my community in the highland Andes, we raise animals from birth, care for them, love them, work alongside them. Children in my community are raised with a sense of responsibility for small to large animals and develop empathy as a result. We believe that every living thing merits our respect and attention—from our water sources to our trees and mountains, to the very crops we plant. Furthermore, in my community, eating meat is not a daily affair. We prefer grains, corn, vegetables, legumes, potatoes. Meat is reserved for special occasions.

Anishinaabe fishermen will set out to spear walleye during spring each year, exercising their treaty rights with the U.S. government.

In other parts of the Indigenous Americas, the process of hunting for meat is seasonal, carefully planned and involves various traditions that bring together family and community and where respect is demonstrated through offerings made to the animals. Nothing is ever supposed to be just taken. For example, among Algonkian peoples, stories are told of the beautiful gifts of life that each living creature, from plants to animals, made at the time of creation of human beings. These stories serve as cultural markers for Indigenous people that remind us of the instructions provided to us by our ancestors—how to live well with everything around us.

Amazing artwork by Ojibwe painter Rabbett Strickland. Title: Assimilation. Citation: http://www.rabbettstricklandgiclees.com/artwork.htm

These beliefs were prevalent prior to the subjugation of Indigenous peoples in the Americas, and understanding this history shows us just how deep attacks on food traditions can be. For example, during different periods in history, Indigenous peoples in the U.S. were forced to give up their lands, religious practices, their lifestyles and even their children to make way for settler expansion and domination where Indigenous people were considered sub-human. Starting in the 19^th century, entire Indigenous hunting, fishing, farming and gathering societies were forced onto reservations where they were not allowed to leave and made to be dependent upon government rations of processed foods. Known as commodities, these foods, many of which were given to starving people, were not only often rotten, but also a complete departure from the natural way of living Indigenous people had known for thousands of years.

The proposal for Indigenous people to reclaim their foods has been strongly made by Indigenous scholars, researchers and community members, as instrumental to a process known as decolonization, or resisting, reclaiming and rebuilding Indigenous communities.

Given these histories, it’s not hard to see why the notion of what is American tradition needs a lot of work. We need to understand how diverse cultures, including Indigenous communities, have been impacted by past and present attacks on their food systems, while simultaneously recognizing that “tradition” is made up of lots cultures—European, Asian, Latin American, African, and so forth—that carry histories and lessons that we can all share.

My absolute favorite: Indian pies and cookies made by my dear friend's mother for a Jemez Pueblo feast day

Today, in spite of our difficult histories, Indigenous communities in the Americas still exercise traditions that assert strong beliefs about land and foods. We offer our prayers and our actions to demonstrate that we still remember how to live carefully. Yes, we have been invaded for a very long time by non-foods, Western chemicals and now GMOs, but we also have within our communities generationally-perpetuated ways of nurturing foods. And these ways do not cost a lot, just our time, just our participation.

Wild rice just harvested by canoe by Wisconsin Anishinaabe men. The rice is considered one of the sacred foods of the Anishinaabe and will nourish many families throughout the year.

You may be thinking that regardless, it does cost more to produce real food in the U.S., especially with an organic label. But isn’t it interesting that what is considered normal (as in naturally-produced foods) in Indigenous communities like mine, is so prized now by wealthier post-industrial societies? Just as important as asking how we’ve gotten away from these practices is asking why we’ve gotten so far away. We have only to examine our histories, including both how we’ve been targeted and how we’ve resisted, to start learning some answers.

I would argue that it’s not necessarily about the price tag. Our food issues require more than trying to be conscientious about food through learning about its sources and critiquing unsustainable agribusiness. What is required is a re-examination of our history, our humanity, our cultural philosophies, and our own daily practices where our beliefs are enacted in order to remember that we all have instructions rooted somewhere that remind us how to live well with each other and our earth.