Exchanges Around the Kitchen Table

During the week of the 5th to the 11th February, a visiting group of 15 scientists from FOREFRONT- coming from UNAM, WUR and the University of Michigan- became participants in the project in what we called the “Academic Week”. The ecologists, sociologists and biologists in these groups with diverse study approaches, have been active in the area already since 30 years, others have just started with the program. To engage in this process, Cascoland generated a programming of exchange and collaboration between farmers and local producers, organisations, key members of the community and leaders, to join literally around the kitchen table. 

Part of this programming was dedicated to specific community key actors, whom expressed curiosity for the study subjects from FOREFRONT. The academics had the chance to understand diverse perspectives by being exposed to stories in conversations with the producers. Around the kitchen table, they sat and exchanged while tasting dishes created by chefs Daniel Nates and Pau Ballesteros, with ingredients grown by the farmers themselves in organic ways.

FARMER’S TABLES SUBJECT EXCHANGE

February 6th, Ejido Boca de Chajul
Chefs Pau and Daniel

Based on diverse themes, we connected farmers/landowners with scientists around their kitchen tables, with the intention to generate dialogues on subjects of interest to both parties. Thom Kuyper, WUR ecologist with studies on soil composition, sat on the table with Rafael Martinez, landowner who has experimented with different ways to make compost as a way to regenerate soil fertility, for example. The subject tables were: soil fertility, edible forests, organic production, fertilisers and their biological effects. The chefs, who collected ingredients from the farmers parcels that same morning, offered a lunch to compliment the act of sharing around the kitchen tables.

ROUND TABLE: CIRCULAR GARDENS

February 9th, Ejido Reforma Agraria
Chefs Pau Ballesteros and Daniel Nates

Las Guacamayas is an ecoturistic project run by the community of Reforma Agraria that has had much success the last 10 years. In their last project, they decided to make an organic kitchen garden of half a hectare, inside the hotel grounds. With this garden they plan to feed the animals they keep there, but why not also feed their guests? Cascoland planned, alongside the local authorities, the farmer in charge and cooks, a dinner where scientists and community members could exchange ideas on their kitchen garden and circular sustainable systems. Around a set of tables arranged in a circular way, a game was proposed in which the diner exchanged seats every time a dish prepared with fresh products from the kitchen garden, was presented at the table.