Milpa! Ancient Ingredients for a Sustainable Future

By Pamela Hamilton / Photography By Judith Cooper Haden | February 15, 2016
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New Mexico author Deborah Madison recommended the book Milpa! to me at a food writers’ conference in November, and the bilingual tome honoring the agricultural collectives near Oaxaca swiftly became my go-to holiday gift for all of my food-loving friends. The photos are evocative, the story is inspiring and the recipes remind you how simple, exquisite ingredients can make the dish.

Madison says, “Milpa! is also remarkable because, like the community of families that tends the milpa fields, this book is the product of cooperation among some very extraordinary people—two activists, a chef and a photographer—who all found a way to bring to light a story of hope with great wisdom and beauty with the cooperation of the Mixtec community who live the life this book allows us to witness. I am so grateful for this book. It is a treasure.”


Milpa: From Seed to Salsa by Phil Dahl Bredine, Jesús León Santos, Judith Cooper Haden, Susana Trilling (printed by Global Interprint, 2015). Orders at MilpaFromSeedToSalsa.com.

Article from Edible Phoenix at http://ediblephoenix.ediblecommunities.com/food-thought/milpa-ancient-ingredients-sustainable-future
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