Exchanges in the Chinampas of Xochimilco  

Xochimilco is an emblematic town of Mexico City recognized for its beautiful biocultural waterscape which constitutes a centennial agri-food system. From pre-Hispanic times the Xochimilcas developed a network of artificial islets to plant cornfields on the wetland, using the “ahuejotes” (willow trees) and lake sediments as structure, and applying a deep knowledge about the water cycle, which resulted in a highly productive system. The collaborative work in the Chinampas guaranteed the maintenance of water quality and food production to support and provide for a large part of the great city of Tenochtitlán.

Xochimilco is made up of eleven neighborhoods, one of them is San Gregorio Atlapulco, which borders the wetland declared a protected natural area (ANP) and is part of the conservation land of Mexico City. The dramatic environmental and social decline of Xochimilco coincides with the tubing of its surface waters and the over-exploitation of the water table to supply Mexico City. Until the 1930s, the integrity and functionality of the region was maintained, to a great extent, thanks to the fact that all of its production was consumed, which was transferred to the city through interurban water channels.

However, currently the socio-ecosystem is in a critical state: the population has increased enormously, territorial planning is deficient, surface waters are highly polluted, while the local population suffers from serious shortages. The agricultural production is no longer profitable, which has led to the gradual abandonment of these activities.

Vox Populi Xochimilco
January 11, Cuemanco, Chinampas in Xochimilco and  Xochimilco Market
Radio Cocina Colaboratorio

A day of daily life in Xochimilco, from work on the plot at lunchtime, to the return home on local transport. The mobile radio investigates, through the existing movements of the area, three central sites and themes of the Colaboratory Kitchen project: The plot, the kitchen and the community. Participating in the daily rhythm of the inhabitants of Xochimilco, the radio seeks to create a Vox Populi, a common vision made of individual quotes from various actors with different ages, genders and socioeconomic situations, which allows us to have a first impression of the interactions in Xochimilco. Simple and open questions give the respondent freedom to interpret their own vision on the subject. This Vox Populi is wrapped in a soundscape that places it within its physical and environmental context.

Kitchen exchange with Colective Amapola del Sabor
March 7, Canal Trancatitla, Neighbourhood “El Infiernito”
Chefs Amapola del Sabor

 

“Our story is simpler than it seems, the Amapola del Sabor Collective was born from countless nights around the tlecuitl (wood stove) with the family”

 

Colectivo Amapola del Sabor is a group of women from Xochimilco who live in a chinampa located within the protected natural area, that maintain a close relationship with the production and preparation of local food. This culinary exchange we prepared daily dishes from their family tradition, in conjunction with a family from the area. During the exchange we learned about the culinary practice in the area and related stories of food. Cooking and eating together in this natural space and informal setting allowed us to spontaneously address other issues like health, education, employment in relation to the local way of life (housing infrastructure, garden management, chickens and turkeys).

Food Stories
March 12, San Gregorio Atlapulco, Xochimilco

 

Older adults are a valuable source of knowledge and stories that interweave the local culture. Listening to their memories and perceptions is a very enriching way to connect with the context. In the office of Dr. Angélica Álvarez, mother of Ximena García, a member of the Colaboratory Kitchen team, Estela Nieto, Ana María Serralde, Gloria Castañeda and Florencio Martínez, elders of the community, accompanied us around the table for dinner. The guests came promptly with the typical mole that is served with chicken and rice, as well as with bean tamales. While we ate, we talked about their own life stories and the differences with those of their parents and children. An active listening and drawing workshop established a dynamic of emotional exchange. The stories that were shared, full of contrasts, were expressed through materials such as sand and drawing, simulating the flow of water in Xochimilco interweaved with memories.

Ecological Chinamperos
March 14, Paraje la Huerta, San Gregorio Atlapulco
Chinampa from Zabadiel

During the pilot, the team connected with chinamperos (farmers) who seek to produce food without agrochemicals and work collectively, fairly and respectfully with other producers. Gabriela Morales has been working for more than six years in training, awareness and marketing with producers who are interested in generating a change in the way of production and relationship with their environment. Few producers are interested in working the Chinampa, not to say in an ecological way. Zabdiel is a young chinampero conscious and proud of innovating and experimenting, who seeks to train and educate himself and his peers, concerned about the loss of biodiversity and native seeds. He taught us that there is a group that despite being a minority, has a lot of transformation potential in the area.

Water Reflection
March 16, Humedalia, Xochimilco
workshop on voice and biomaterials 

We embarked on a canoe in the canals where observation, deep listening and different interventions on the landscape were triggered by Laura Estrada, a student at the Faculty of Arts and Design (FAD), with a focus on sound experimentation. During the tour Armando Tovar, collaborator of the Humedalia organization project, told us about the work that Humedalia does towards the conservation of the biodiversity of Xochimilco. Leonardo Guerra, a FAD student, presented his project about the water lily, an invasive plant native to Brazil, with which he is producing biomaterials with. Dr. Silvia Pajares from the Institute of Marine Sciences of the UNAM, who has studied the quality of the water in contrasting points of the wetland using the presence of microorganisms as biological indicators, told us about her findings regarding the presence of bacteria resistant to antibiotics sparking an intense discussion.

In this floating forum, topics such as: the causes of water eutrophication and its consequences, the presence of bacteria harmful to humans, the presence of heavy metals and the risk of consuming vegetables watered with water from the canals were discussed. Based on this exchange, strategies were proposed to follow, in the development of projects that connect these complex issues.

Collaborators

Producers and Community

Selene Lara
Karina Olmo
Alejandra de la Cruz Santiago
Leslie y Dylan Díaz de la Cruz
Aurora Mendoza
Enrique Bennetts
Ma. Francisca Moreno
Angélica Álvarez
Estela Nieto
Ana María serralde
Gloria Castañda
Florencio Martínez
Zabdiel
Sra. Imelda 

Creatives

Laura Estrada, FAD, UNAM
Leonardo Guerra, FAD, UNAM
Valeria González, FAD, UNAM
Mildred Balderas, FAD, UNAM
Ximena García, FAD, UNAM
Pedro Ortíz Antoranz, FAD, UNAM

Chefs

Colectivo Amapola del Sabor

Elvira Valle Santana
Laura Valle Santana
Paola Valle Santana
Familiares (en especial a: Zenaida y Guadalupe)

Gastronomy Anthropologists

José A. Vázquez, Universidad del Claustro de Sor Juana
Ximena Vázquez Universidad del Claustro de Sor Juana

Researchers

Biology

Tanya González, Facultad de Ciencias, UNAM
Lucía Almeida, Facultad de Ciencias, UNAM
Julieta Rosell, Instituto de Ecología, UNAM
Nuria Flores Abreu, Coordinación Transversal y de Xochimilco

Social Work

Monserrat González Montaño, Facultad de Trabajo Social, UNAM
Karen Molina, Facultad de Trabajo Social, UNAM

Sustainability

Ayari Pasquier, COUS, UNAM
Juliana Merçon, Universidad Veracruzana
Nadia X. Briseño, Universidad de Guadalajara
Mónica Jaimes, UAM Xochimilco
Irving Hernández, CIBAC

Economics

Dania López, CLASCO
Boris Marañon, , Instituto de Investigaciones Económicas

Social Sciences

Rafael Calderón, UAM Cuajimalpa
Teresa Gómez, UAM Cuajimalpa

Eco-tecnologies

Montserrat Serrano, IIIES, UNAM
Omar Massera, IIIES, UNAM

Science Communication

Clementina Equihua, Instituto de Ecología, UNAM
Mario Zavala, Facultad de Ciencias, UNAM
Armando Martínez, Facultad de Ciencias, UNAM
Iván Fuentes, Facultad de Ciencias, UNAM

Local Organisations

Gabriela A. Morales, Bióloga de la Facultad de Ciencias, UNAM / Mano Vuelta / Cafetería el Ahuehuete
Maya Rubio, Instituto de Biología, UNAM/ Humedalia AC
Armando Tovar, Instituto de Biología, UNAM/ Humedalia, AC