Fronteras: Indigenous Foods, ‘Everybody's Indigenous To Somewhere’; Diana Kennedy Collection At UTSA
The concept of “living off the land” is somewhat unthinkable now with pre-packaged foods readily available, but native populations did this for centuries. Rebel Mariposa and Beto De León discuss the farm-to-table movement and how popular Texas cuisines have deep indigenous ties. (00:41)
Then, a collection of papers from Diana Kennedy makes its way to San Antonio. (15:27)
'There's A Lot Of Tradition And Culture In The Land'
The farm-to-table movement embraces locally-grown food sources, like seasonal fruits and vegetables, or even livestock or poultry butchered by the grower. Mariposa, chef and owner of La Botánica, delivers food that is respectful of the planet. She also seeks opportunities to educate the community on how to cook with these local seasonal foods.
La Botánica is a local vegan restaurant that embodies indigenous traditions from the Gulf Coast, Mexico, and New Mexico, and Mariposa’s cuisine expertise will be featured as part of a five-course meal at this year’s Cactus Blossom Gala.
De León, environmental justice coordinator for the Southwest Workers Union, is Apache and Xicano, and he specializes in indigenous herbal practices. Through his work with the Southwest Workers Union, De León seeks to achieve food justice, education, and sustainability for low-income individuals.
Diana Kennedy has spent over five decades traveling throughout Mexico exploring the country’s unique cuisines and preserving them for posterity. Texas Public Radio’s Norma Martinez speaks with Kennedy and her recent donation of 19th century cookbooks, personal papers and photos to the University of Texas at San Antonio Libraries Special Collections.