End of Tropical Farming (Food Systems/Global Health)

Final Week of Food Systems & Global Health

This week was our class with Vern, who we missed having with us here in Oaxaca, but learned a great deal through our skype sessions and reflections. The global health track and food system track students spent the week taking field trips visiting different organizations close to the city and later skyping in with Vern. In these trips and lectures we got the chance to learn about various aspects of the production side of the food system.


On Tuesday we went to INIFAP (Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias) to listen to a lecture about the work they do. INIFAP is a government-funded agricultural research program whose many projects include cataloging and archiving indigenous plant species of Mexico, developing sustainable farming methods, as well as forestry management and educational initiatives for campesinos. We learned about the 36 varieties of maiz that are native to Oaxaca state, and got to visit the seed bank (above) which holds hundreds of specimens. The seed holding room was so cold, it was almost like being in Vermont again!

The same day we went to visit a tomato greenhouse in Zimatlan to learn about conventional farming methods and the average life for farmers in Oaxaca. The greenhouse was covered with a large, white tarp, which served to keep out insects and other pests. These tomatoes were cultivated for sale in the Central de Abastos marketplace, and the farmer told us about the issues surrounding commercial crop production. Other than having to deal with plagues and pests, a grower must watch the market with its constantly-fluctuating price, to sell the crop at the highest profit before it goes bad.



Wednesday we started off the day visiting Oliver's farm in Cuilapam. He and his neighbor on the next plot of land described the types of farming practices they use in their milpa, a kind of crop field where corn, beans, and squash are planted simultaneously. This technique creates a more sustainable and resilient ecosystem than traditional monoculture farms, due to the nitrogen-fixing properties of the beans and the pest deterring properties of other plants. The time of year we were there was the dry season, so there weren't currently any crops growing, but the field must be maintained at all times of the year.




The busy day continued with a trip to UTVCO (Universidad Tecnológica de los Valles Centrales de Oaxaca). It was refreshing for us to be in a university setting for the first time since studying here. We spent the afternoon taking a tour of their facilities, and were wowed with the variety offered there: sustainable agricultural courses were integrated with culinary classes and engineering classes devoted to sustainable energy. We got to pick strawberries in their organic greenhouse, and were surprise test subjects for the mixology class' concoctions. We were impressed by the forward-thinking nature of this technical school, which strives to enhance the quality of life for the surrounding communities of the Central Valleys.

The final day of our busy busy week the food system students went to visit a small farm and in the afternoon coffee cooperative. At Alejandrino's farm we saw how someone starts an organic, agrochemical free production. He sells some of his produce at the Pochote market in the city, one of just a few organic markets in Oaxaca. On their family land Alejandrino and his wife grow a variety of fruits and vegetables, some of which like apples and berries surprised us to see in this climate. Along with their fruit and vegetable production the family has a small tilapia farm set up. Everyday they recycle some of the water from this tank to irrigate and replace it with new water for the fish. For some of us food systems students we learned of new concepts like companion planting, worm composting, and rotating crops. For all it was really nice to see an example of a ecologically healthy food production system.

In the afternoon we went to Michizá Coffee, an organization working with 38 communities in Oaxaca state to grow and produce fair trade coffee beans. Most of their coffee is exported to Europe and the United States where it is roasted.  The company isn't yet set up sell formally in stores in Oaxaca, though they are working on it. We toured their roasting facility and got a good overview of the difficulties fair trade producers face for their certifications.


On Thursday, the students from the Global Health track went to Teotitlan to visit the women weaving cooperative, Vida Nueva. There, we discussed the change in diet women have experienced and the increasing prevalence of diabetes in the community. Pastora, one of the founders of the cooperative, had introduced us to Dona Isabel, Zenaida, Petrona, and Teresa, members of the cooperative. As a group, they explained to us how they have been able to sustain a healthy diet. According to Pastora, the quality of food in village is fresh and natural. Everyone visits the market daily to buy their fruits and vegetables for the day. The majority of houses still use comales to make their own tortillas and someone is always in the kitchen cooking. Unlike in the city, Teotitlan still values "slow food"-the concept of growing ones own food from their milpa or jardin, preparing each meal, and sharing it as a community.

Despite there being a presence of traditional diet, people in the village are confronting issues with chronic diseases. Petrona and Zenaida, two sisters of the cooperative, both have diabetes. Zenaida, completely blind, had explained how the two had to change their diet to better their health. They eliminated lard, meat, sweet breads, and dulces, and added fruits and vegetables to their diet. It was interesting to hear about people's opinion of Diabetes in the village. People believed that the root cause of diabetes was from fright, and with that, one's defense system was weakened. And only until today has diabetes been a issue. When Pastora was growing up, diabetes did not exist- the reason being, "people were eating the good and strong foods their body needed".

We also had the opportunity to visit Centro de Salud de Servicios Ampliados, the health clinic in Teotitlan where people come to receive a variety of health services by dentists, nutritionists, psychologists, nurses, pediatricians, and social workers. While talking with Jonas, one of the doctors at the clinic, we had learned that the majority of doctor visits is for treating diabetes, hypertension, and malnutrition. To treat these conditions, much effort has gone into promoting exercise and nutrition. Patients work with the nutritionists, but when they are not there, the doctors use booklets, calendars, and food diaries to counsel patients.


This week wrapped up our classes before our small break. Next we all split up for our village stays and more adventures!

Adios!

Rose, Cara, and Charlotte