Chef Maria Parra Cano

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IXALA MILLI. Existe una manera de sembrar como lo practicaban nuestros antepasados y cuentan nuestros abuelos, que entre cada surco y milpa forman la famosa cruz de quetzalcoatl, en tlaxcala le llaman encoatar o encuatar, pero pláticando y aprovechando mis clases de náhuatl con el temachtiani Genaro Emiliano Medina Ramos le explique la manera de como mi tío abue aquí en Huexotzinco a mi me enseñó y de como puedo expresar de manera metafórica esta enseñanza; encontramos las palabras ixala + milli= entre la milpa hay lo infinito lo abundante, es decir en medio de lo que sembramos.

Entre cada milpa nosotros dejamos una distancia de 50cm y 50 cm entre surco y surco, si sumamos los 4 lados de espacio entre milpa y milpa nos dan 200. En las matemáticas mesoamericanas el cero representaba a la luna y la mazorca para los pueblos del altiplano central, entonces si lo interpretamos que, esos dos ceros son dos mazorcas: dos cuates; son los dos cuates que crearon el mundo sobre el cipactli: fue el origen de la vida, y que se puede observar en el campo.

Además que entre cada espacio de los surcos se puede sembrar calabaza y frijol.

El mahzehual en épocas prehispánicas no era un ignorante, ni tampoco "pobre" más allá del sistema, porque también sabían de matemáticas y del tiempo, muchos creen que se perdió y desapareció nuestra cosmovisión e interpretación, si les digo que en el campo están más que vivas que nunca.

Nimotlazohcamati nanmonahuahtzinco

Texto Manuel Diaz

THIS WEEKEND WITH The Food Forest Cooperative!!

The summer heat is upon us!! We would greatly appreciate your help this Saturday morning - we are spreading mulch at the Food Forest to suppress w**d growth and support the growing trees.

If you plan to join us, please register using this link: https://docs.google.com/forms/d/e/1FAIpQLSdWwn2mLjTzQASlJKcyxSQw-rezQaZvAW8kdRftg2FvGYl6OA/viewform?usp=sf_link

We look forward to seeing some of you soon!! Many many thanks!

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Are you interested in learning about what you can do to support a more resilient local food system while building skills that can help you start a values based business?

In partnership with the we are offering our 10-week Sustainable Cooperative Food Business Training Program this summer!

In the program you will work with your program peers to develop your food business ideas into sustainable, cooperatively built business plans, pitches and budgets!

Applications are now open for all Phoenix residents. Visit our website to apply to participate in the program free of charge!

May 11th @ 11 am The Sagrado in South Phoenix... register at https://forms.gle/CzCFPvykhpYBet9Q6

Join us next week for a plática with on Regenerative Healing. We’ll be working with plants and herbs in a couple of garden beds to learn about healing plants and how to use them to heal our lands and our bodies after enduring trauma and destruction. This platica will be in person but will be live-streamed for those who cannot attend in person. Please make sure you register for both in person and virtual participation. Tlazocamati! 🙏🏽✨

https://forms.gle/CzCFPvykhpYBet9Q6

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The power team for the day!! Thank you all for your energy and foodie vibes!!
Thanks for the pics .j.cano and Ali!! 🌱❤️✊🏾

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Extremely thankful for all the local growers, vendors and energy put into our long day in the kitchen! Our power team consisted of community members from the and the !! Special thanks to community growers who contributed to meal service at the AZ Food Summit while uplifting Indigenous foods! Tlazocamati for the pinolli contribution and for your continuing support!! Many thanks to those in attendance who shared pictures and videos. More pictures to come!

Yellowstone National Park is hiring for two six-month internships for American Indian students to work alongside National Park staff in caring, handling, and testing bison held within the park facility!

✔️ Apply HERE https://bit.ly/3h1dJEG!

Posted • 🌟 DECEMBER EVENTS 🌟
As always, events and classes are FREE to attend! Use the Events link n bio to register.

ECOQUESTIONS with SANA SANA FOODS
Wednesday, Dec. 15 | 3 p.m. MST
In this EcoQuestions session we will hear from Chef Maria Parra Cano () of Sana Sana Foods (). Maria is a Xicana Indigena born in Phoenix, Arizona with her lineages stemming from the Mexica People from Texcoco, Mexico & Raramuri People from Cuauhtemoc, Chihuahua. Maria's work is a restorative movement aimed at healing Indigenous communities, assisting relatives in reversing diseases like diabetes & hypertension, healing our bodies from birth, using food as medicine, and paying tribute to her mami all while being in the kitchen with Sana Sana Foods & supporting the community.

This session coordinates with the December EcoQuest for the Metro Phoenix EcoFlora. This month, we're taking the time to slow down and observe plants that we connect with, and we're sharing those stories all month long.