By Kary Vannice
In an age when schoolkids think that cheese comes from plants, tomatoes grow underground, and pasta comes from animals, I think it’s safe to say that while what we put in our mouths might be as close as the end of our fork, many of us are far too removed from its origin.
I grew up with blood on my hands, literally. I went hunting and fishing and, on occasion, I helped a friend’s family butcher their chickens before winter. This was a process that involved a large tree stump, two 10 penny nails, and an ax. The nails were set right in the center of the stump separated at the exact width of a chicken’s neck. It was a bloody process, and butchering, plucking and prepping a few dozen chickens took all day. It was exhausting, to say the least. But, whenever I had chicken at the Kuhrys’ house, I knew just where it came from and how it got there. Continue reading The Hidden Cost of Cheap Chicken
By Deborah Van Hoewyk
The 2018 Festival del Sueño (Dream Festival) hosted by The Bacaanda Foundation/El Sueño Zapoteco takes place Saturday, January 27, 2018, from 5 – 10:00 pm in Guelaguetza Park (located beside Marina Park Plaza). This will be the third annual fundraiser for the Foundation, which works on education and health issues in the rural areas surrounding Bahias de Huatulco. Continue reading Fun and Games Again in 2018—All in a Good Cause!
Compiled by Jane Bauer
Chicken Liver Pâté Recipe
-adapted from Jacques Pepin
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion sliced
- 1 small garlic clove
- 1 bay leaf
- 1/4 tsp.thyme
- Kosher salt
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 tsp. cognac or Scotch whisky
- Freshly ground pepper
- Toasted baguette slices, for serving
Continue reading Beyond the Breast- Recipes
Dear The Eye readers,
Last year many friends responded with contributions to our appeal which created a fund that has already made a real difference. With these funds we launched a new Student-Community Outreach pilot project in Oaxaca, Mexico, with the Benito Juárez Autonomous University of Oaxaca (UABJO). Approximately 24 indigenous first-generation college seniors are conducting community betterment projects using our video participation methods for education and awareness raising in five towns in Oaxaca. Their projects are a model to strengthen community identity, motivation, and leadership for positive action. We’re also proud that the documentary video team we trained for the Totontepec, Oaxaca, project (2011-2016) could provide the training with our supervision. Continue reading Speaking Place Letter
By Carole Reedy
Twenty years ago, on the first morning in my new home in classy San Miguel de Allende, I awoke (at 4 am) to what sounded like a barnyard quarrel in my courtyard. The racket actually was coming from the neighboring patio where, besides raising chickens, the owners trained several fierce roosters for cockfighting. It’s important to note that I lived in the heart of the city centro, not on the outskirts. Continue reading Cockfighting in Mexico: Preserving Tradition
By Deborah Van Hoewyk
How Do You Like Your Chicken Crafted?
Chickens haven’t changed the world, even if they’ve changed our diet—as of 2012, Americans ate more chicken than either beef or pork (those McNuggets aren’t necessarily better for you than beef) and KFC (Kentucky Fried Chicken for those of you not up on the Colonel’s latest facelift) is the largest restaurant chain in China. However, according to Jared Diamond, author of Guns, Germs, and Steel (a fascinating assessment of things that have changed history), chickens are just small domestic birds that have proved useful to mankind. Continue reading Chicken Art
By Alvin Starkman, M.A., J.D.
In the last issue of The Eye I wrote an essay supporting the proposition that a major reason we should recognize the importance of mezcal, the Mexican agave-based spirit, is that no two batches are the same. Here we examine another reason why mezcal is a big deal: mezcal production is one of the most sustainable industries in all Mexico.
For the benefit of those who do not read The Eye monthly, let’s first review what I previously wrote regarding the basics of Oaxacan mezcal production. Continue reading What’s the Big Deal About Mezcal in Oaxaca? Second in a Series