We are a group of women of different ages and professions. We understand that through cooking together we can take care of the territory, relationships and ourselves. We believe that by celebrating diversity and trusting in nature's circles, we can re-think the culture of scarcity. In order to achieve it, we listen to the non-dominant narratives, the narratives of women close to land. Stories that also help us to measure the real cost of climate change and show us the way to move human beings towards the regeneration of the land. We work to make visible the interdependence of language, culture and territory in order to understand food as a network of interrelationships and not as mere merchandise. We are interested in de-hierarchizing knowledge and re-integrating it to our everyday life.
The group was born in 2016 in Mexico City, made up of women from different professions and different places of the country; Veracruz, Oaxaca, State of Mexico and Mexico City. We are a jumble of diverse professions: economics, cooking, literature, fandango dancer, political science, cultural biology as well as seeders. Our work is carried out through different platforms: performances in public spaces, actions / celebrations in galleries, museums and cultural spaces as well as workshops and fandangos.
Workshop: Tamales: Collective cooking with the Guanajuato circle (group of curators, writers and plastic artist) | August del 2015 | CDMX, Mexico.
Performance: Tamalear a tool to look again at us, Obrera Centro | August 2016 | CDMX, México.
Workshop: Communal cooking, during the Social Presencing Theatre, Presencing Institute del MIT | August 2016 | Nueva York, EU.
Workshop: TAE Foundation | August 2017 | CDMX, Mexico
Workshop: From color to food, during the color workshop of CENTRO of design, cinema and television |April 2018 | City of Oaxaca, Mexico.
Celebration: Tamaliza with the fandango veracruzano group | March 2018 | CDMX, Meexico.
Celebration: Colectivo 1050 grados in Oaxaca | August 2019 | CDMX, México.
Action: El maguey: a blurred system, with PTRA and FIT (Fashion Institute of Technology) | Dicember 2019 | CDMX, Mexico.
Action: Encounters, with colectivo Vulva Banda | January 2020 | CDMX, Mexico.
Celebration: Biodiversity is gathered on the streets, brunch in the Museo Tamayo |February 2020 | CDMX, Mexico.
Investigation: Women's networks and food sovereignty in the periphery of Manila | February 2020 |Pasag City, Philippines.
Performance: Nao Naj in collaboration with PRRAS! Kamias Triennal | February 2020 | Manila, Philippines.
Celebration: From those close to the milpa, dinner for OMR Gallerie | February 2020 |CDMX, Mexico.
Action: Cuidados a Domicilio, baskets of biodiversity, Veracruz, Oaxaca and Estado de México |April 2020 | CDMX, Meexico
Collaboration: Everyone's garbage action #3: The transformation of our food. Curatorship of Daniela Perez, TAE foundation | Junio 2020 | Yucatan, Mexico.
Collaboration: Activities for children | Everyone’s garbage: 5 actions from art. Amparo Museum | July 2020 | Digital.
Research: The apachite and its virtues, creation of menu for the Labor gallery | August 2020 | Tlalixcoyan, Veracruz.
Research: Adobe houses: dynamic relationships around a blackened architecture September 2020 | San Bartolo Amanalco, State of Mexico, Mexico.
Consultancy: Restaurant design for the Arafura cultural center | September 2020 | Popotla, Mexico City, Mexico.
Celebration: The concepts we want to inhabit: degrowth, community and autonomy, Picnic at the Tamayo museum | October and November 2020 | Mexico City, Mexico.
Celebration: Exchanges from horizontality, cocktail in the Tamayo | October 2020 | Mexico City, Mexico.
Workshop: conversations with the forest, picnic zacatillo | November 2020 | San Bartolo Amanlco, State of Mexico.
Workshop: De-industrializing the countryside: the rebellion of the quelites, picnic zacatillo | November 2020 | San Bartolo Amanlco, State of Mexico.
Workshop: Sowing biodiversity: building for fungi, bugs and animals, zacatillo picnic | December 2020 | San Bartolo Amanlco, State of Mexico.
Celebration: the petate is our table, picnic by the sea | January 2021 | Aragon Beach, Oaxaca, Mexico.
Comer y conversar sobre temas de actualidad en relación al conocimiento, entendimiento y conservación de la diversidad. Seleccionar los temas en relación a la comida, cocinar, servir comida y moderar la conversación.
Para llevar a cabo nuestro hacer realizamos un trabajo de investigación que nos permite contactarnos con los hacedores de alimentos, sus saberes son claves para la reintegración de todos nosotros a la tierra. Son las micro historias, los discursos no dominantes los que nos nutren para configurar los alimentos que realizamos. Honrarlos es llevar a la práctica y a las mesas todo aquello que producen para replicarlo por todas nosotras. Sabemos que en estas historias hallamos la medición de impacto más fidedigna, aquella que nos informa de los reclamos de la tierra, certezas que nos hablan de cómo un día gracias al riego por goteo dejamos de tener membrillos o de cómo una tarde de los charcos dejaron los charales de brotar.
Cook for celebrations. Articulated by women and their forms of organization: through webs of collaboration in the act of harvesting, cooking and celebrating.
Cook collectively. Create the conditions for the guests to cook together by guiding the practice. Cooking as part of the celebration.
Design and cook as workshops. From the standpoint of a workshop, create links with the practice of conscious and sustainable eating
Design educational workshops by practicing collective cooking. This includes a focus on the act of communal engagement, nutrition and the care for our body in relation to the territory
public spaces performance
We invite reflexion through the production of foods that involves the collectiveness of public space
Create the conditions for spaces of collective knowledge through the act of cooking
In order to move forward with our work, we carry out research that allows a link with the harvesters and the producers. Their knowledge is the key for our reconnection to the earth. We reject dominant discourses of food production, instead we depend on the micro-stories that nourish us and articulate our foods. To honor these stories, we practice the knowledge and bring it to the table, it is then reproduced by all the women involved.
measure of impact
We can affirm that from these stories we can find the most reliable measure of impact. From these stories we learn the needs of the earth. We experience the facts by seeing, for example, how dripping irrigation extinguish membrillos or how the loss of irrigation ponds disappeared charales