The Veria Network's Under The Sun series: Review of the Oaxaca episodes

Alvin Starkman, M.A., LL.B.

An international documentary film production company was drawn to the central valleys of the State of Oaxaca while investigating regions of the world where sustainable living still plays a major role in the way people live. After a preliminary visit to the state capital to scope out the feasibility of story lines, its production team ultimately shot two, five-segment episodes in the heart of Oaxaca.

The mandate of The Veria Network’s cable TV series Under the Sun is to capture a broad diversity of locales, organizations and individuals involved in healthy, harmonious, holistic, and environmentally friendly living and business enterprises. Each episode features British born Nathan LeRoy, a self-proclaimed adventurer, investigating how age-old means of production persist into the 21st century, and examining sustainable systems and products. This is done with a not-so-subtle underscore: maintaining and promoting unity with the natural world provides humankind the best opportunity to survive and thrive for generations to come.

Episode One

LeRoy accompanies internationally acclaimed native Oaxacan chef Pilar Cabrera Arroyo (Bon Appetit, The New York Times, Toronto Iron Chef judge & competitor) to Oaxaca’s Pochote Organic Market. An interesting discussion ensues as to the certification process in respect to organic products. LeRoy propounds that forcing growers to leap through hoops in attempting to obtain certification is actually inconsistent with supporting small- scale local production. He then accompanies Chef Pilar to her Casa de los Sabores (House of Flavors) Cooking School for a lesson in preparing three dishes – an organic salad with a honey mustard garlic dressing; world famous mole negro, the most labor intensive of the many moles, traditionally made with approximately 35 ingredients; and a delightfully fresh and uniquely flavorful organic rose petal sorbet.

Our adventurer then meets up with a family of San Martín Tilcajete wood carvers and painters, headed by Jacobo Ángeles and María Mendoza. His goal is to learn about the town’s longstanding Zapotec woodcarving tradition. While trekking through the countryside he and Jacobo discuss the properties and uses of the copal tree from which most figures – known as alebrijes – are carved. Leroy then explores the use of natural pigments for coloring the pieces; María deftly uses her hands as palettes as she variously mixes tree sap and bark, honey, pomegranate, corn fungus, berries and other natural substances to create a veritable rainbow of paint colors.

Next he receives a lesson from a triumvirate of absolutely charming apron-clad abuelitas (little grandmothers) on how to make three refreshing drinks, each of which is typical to the region and commonly found in both urban and rural Oaxacan markets: agua de Jamaica (juice or water of hibiscus flower), agua de limón (a natural limeade made with the outer peel), and the uniquely indigenous pre-Hispanic drink, tejate. Making tejate is a true art, and highly ritualistic. If a step in the process goes awry, the end result simply won’t cut it. Being the Drink of the Gods in pre-Hispanic times, process must be perfect.

Leroy then gets out into the fields just after dawn one morning, with a woman whose family has been making the naturally fermented drink known as pulque, for generations. Pulque is perhaps the single least understood drink in Mexico, at times mistakenly noted as the first stage in the production of mezcal and tequila. The plant, one of several pulquero varieties of agave or maguey, must mature in the field for 15 – 18 years before it yields aguamiel or honey water. At sunrise and sunset the liquid is religiously harvested from a deep well in the center of the plant. Natural fermentation of the aguamiel occurs over the course of just a few hours. Be it myth or science-based, the indigenous guide counsels as to pulque’s curative and life-prolonging properties.

In the final segment of the episode LeRoy learns about cochineal ( cochinilla ), the minute insect which feeds off of the nopal cactus. Cochineal has been commercially cultivated, harvested and exported since early colonial times because of its unique property – it yields a strong, natural red dye which to this day is used in the production of such diverse products as Campari, Knorr and Campbell soups, lipsticks and make-ups, Danone yoghurt, hot dogs and cookies. Manuel, the engineer / manager of the museum and educational facility known as Tlapanochestli, explains the historical importance of the cochineal industry while going through the lifecycle of the insect and production technique currently employed. Experimentation into the use of other natural dyes and fibers continues at the research station.

Episode Two

LeRoy heads out to the rug weaving village of Teotitlán del Valle, where sheep have been sheered, and their wool spun, dyed and woven into rugs in basically the same manner, since the mid – 1500s. He watches a villager sheer a sheep using nothing but a simple scissors and rope to tie it down; then takes a fascinating tour with Mariano Sosa, the head of a sixteen family co-op, to witness all the subsequent steps such as washing the wool without detergents, then drying and spinning it into yarn, followed by using plants from an experimental site to create natural dyes – with the process’ uncontaminated water returning to the earth; and finally weaving the most intricate of both traditional Zapotec and more innovative designs into tapestries and rugs.

For the next segment our host remains in the rug village, awakening well before sunrise to accompany Rocio and Malena of the extended family known as Casa Santiago to a mill to have corn ground into masa – in preparation for a lesson back at their homestead. Together with Gloria, the matriarch of the family, they prepare amarillo, the mole used in making a very special and typical festive dish unique to their town, tamales de amarillo con pollo. Breakfast includes hot chocolate also made from scratch, enjoyed in the traditional fashion – with a small loaf of pan de yema or egg bread, for dipping. The quaintness and welcoming nature of each and every family member is both striking and memorable.

Leroy then travels back in time to 16th century Toledo, Spain. The ancient and well-chronicled Old World knife-making technique is still practiced in the town of Ocotlán, by Apolinar Águilar. The master craftsman fashions knives, machetes, swords and much more, using only recycled materials. He demonstrates the use of his wood and skin bellows, stone and mud hearth, and a series of hammers, chisels, and other forging tools he himself makes to his exacting specifications. His products range from letter openers, to hunting and butchers’ knives, to turkey carving and cutlery sets, to martial arts weapons, and custom collector pieces. Even the fine finishes of the blades and handles are creating naturally, without the use of chrome or nickel, varnish or lacquer.

Our adventurer next arrives in Santiago Matatlán, the self-anointed world capital of mezcal (also referred to as mescal), for a visit with Enrique Jiménez, a spirits producer with a pedigree dating to his ancestors’ 1870 arrival in the tiny village. Enrique walks LeRoy through all stages of production of mezcal from the harvesting of agave in the fields, to baking it in a pit over flaming logs and river rocks, then mashing it with the use of a horse dragging a multi-ton stone, to fermenting in pine vats, and finally distilling in a brick and mortar firewood-fueled oven. The sampling of the finished product includes a two-year-old añejo aged in oak barrels, a much younger mezcal, and of course one “with the worm.”

LeRoy concludes his visit to the State of Oaxaca with a much needed relaxing and rejuvenating temazcal and massage. He arrives at the home of Doña Emilia, a retired nurse of Zapotec heritage. After decades of tutelage from her grandmother she has become an expert in the ancient art and science of temazcal. One of the hallmarks of temazcal is the environment in which the ritual is enacted – an adobe hut with water and lava rocks used to create and control steam. It’s akin to a sweat lodge where chanting together with aromatic and curative herbs and branches cleanse the body and soul.

Watching the two episodes of Under the Sun gives the viewer a glimpse into some of the present-day manifestations of sustainable living in the central valleys of Oaxaca – and can just as easily be a precursor to the experiences of those contemplating a visit to the city. Virtually every individual and institution highlighted is accessible by tourists within the context of a couple of well-planned tours to the towns and villages surrounding the state capital.

Alvin Starkman has a Masters in Anthropology and a law degree from Osgoode Hall Law School. Alvin began traveling to Oaxaca in 1991, taking up permanent residence in 2004. He has written over 90 articles about life and culture in Oaxaca for several Mexico travel publications. Alvin consuls to documentary film production companies working in the region, and leads personalized tours for couples and families to the craft villages, market towns, ruins and more off-the-beaten-track locations rarely visited by tourists. He and his wife Arlene operate Casa Machaya Oaxaca Bed & Breakfast (http://www.oaxacadream.com), a bed and breakfast experience combining comfort of a downtown Oaxaca hotel, with the personal touch of country inn accommodations.

Seat belt, cell phone and speed limit laws enforced against drivers in Oaxaca

Alvin Starkman, M.A., LL.B.

Driving in Oaxaca became a little more difficult in September / October, 2009. That’s when federal, state and municipal governments actually began enforcing the law, at least in the City of Oaxaca and in parts of the central valleys. Until then rules of the road for driving in Oaxaca were on the books, but not enforced; or if enforced at all it was on a very sporadic basis.

As of autumn, 2009, the authorities have been out in full force in a concerted campaign to stop those suspected of driving without seat belts in use, using a cellular phone, and speeding. It’s not as though enforcement is a bad thing, only that as a driver you have virtually no recourse in terms of disputing the alleged infraction.

Oaxaca still has a Napoleonic, inquisitorial penal system, and while change is in progress in terms of oral trials for the most serious of criminal offences, it’s unlikely that drivers will ever be given the right to dispute highway traffic offences through the courts – at least not in this writer’s lifetime.

The range in penalties so far seen is from being given a ticket, to having your plates removed, to having your vehicle towed. No doubt those with more serious infractions uncovered are being whisked off to jail. And since there’s no such thing as “probable cause,” the police can pop the truck and the glove box, as they wish, and try to uncover all manner of illegal material. So just watch out if you’re inclined to smoke up and take along your grass, pot, boo, mota, hierba or weed with you.

The enforcement of seat belt and cell phone laws is indeed admirable, regardless of whether or not a bribe can be paid. But it’s the use of radar guns to determine whether or not you’re speeding, which is troubling, for two reasons:

1) The speed limit signs are simply absurd. For example, en route to the Sunday market town of Tlacolula, there are signs randomly indicating 40, 30 and then 60 – and not miles per hour. We’re talking kilometers per hour. This is a major highway leading from the City of Oaxaca to the coast. And naturally one of the speed traps recently seen is just outside of Tlacolula along this stretch of roadway. Leaving the city and descending the Cerro del Fortín just beyond the Auditorio Guelaguetza, there are newly erected signs indicating 40 kph. At least here the limit is consistently displayed, unreasonably low as it is. And yes, the speed traps are there from time to time, with up to nine police officers awaiting you.

If you ask a Oaxacan what the speed limit is, he will on balance have no idea, for two reasons: the signage, as indicated, in many cases makes no sense; and perhaps key to the analysis, is the fact that drivers are now licensed without a requirement of passing a written or on-road test, since such testing does not exist. So there is no way that drivers will reasonably, of their own accord, go out and try to ascertain the limit.

2) In the US and in Canada, there are a couple of pretty good radar defences to which those facing conviction can avail themselves. Since in Oaxaca one does
not have the right to dispute an alleged infraction in court before a judge, with evidence in chief, cross-examination, submissions and the rest, those defences are
not available. You cannot question the officer using the radar gun regarding his training regarding competence to use the equipment, whether or not the equipment has been tested before his shift to determine its reliability, or based on
any other doubt you may have or wish to pursue.

The best advice is buckle up, don’t use the cell phone while driving, try to find some speed limit signs, and drive accordingly – no matter how much those behind you are honking. And if you are in fact stopped, try to direct the officer’s attention to the motorcycles whizzing by you, drivers without helmets, and on the phone and smoking – at the same time.

Alvin Starkman has a Masters in anthropology and law degree from Osgoode Hall Law School. Now a resident of Oaxaca, Alvin writes, takes tours to the sights, and owns Casa Machaya Oaxaca Bed & Breakfast ( http://www.oaxacadream.com/ ), a unique Oaxaca bed and breakfast experience, providing Oaxaca accommodations which combine the comfort and service of Oaxaca hotels with the personal touch of quaint country inn style lodging.

The epic journey of a Oaxacan chef

Alvin Starkman, M.A., LL.B.

Pilar Cabrera’s world had changed – how she taught her cooking classes, how she ran her restaurant, her vision of her gastronomic future – and she had only been back from her month-long visit to Toronto for 10 days. But outside influences have always played an integral part in the history of Oaxaca’s rich culinary heritage, dating back at least five centuries to the melding of native Zapotec traditions with the import of Old World ingredients during the Spanish Conquest.

In a similar fashion, throughout the course of Chef Pilar’s sojourn to Southern Ontario, she impacted the way many Canadians view Mexican cuisine – now as more than tacos and enchiladas. And at the same time Pilar provided those who already had a palate for pozole, pescado Istmeño and pay de requesón with Oaxacan chocolate, with fulfillment of yearnings they had secretly held since their last visit to Oaxaca.

Pilar’s Canadian excursion provides an example of how Oaxacans can make their mark upon other countries, with no financial support from their own state government. But more importantly, it is yet another illustration of the positive impact which can result from one native woman’s willingness to take a risk, and with the encouragement of family and friends to move outside of her comfort zone. In the case of Pilar there was more: the aid of receptive Toronto restaurants and culinary academies, an enthusiastic public including food experts and aficionados of diverse gastronomic traditions, a keen media, and the unwavering assistance of a food researcher, writer and consultant.


Introduction

It all began during the winter of 2008 / 09, in Oaxaca, with the chance meeting of Torontonian Mary Luz Mejia, partner with husband Mario in Sizzling Communications
( http://www.sizzlingcommunications.com ), and this writer, a Oaxacan resident and former Torontonian – yours truly lamenting how all too often US and Canadian media gravitate towards showcasing all that is American, even when it comes to promoting aspects of foreign cultures – cooking and cuisine a case in point.

“Look at Pilar Cabrera,” I exclaimed, “a native Zapotec chef who learned to cook from her mother and grandmother, and then supplemented that knowledge with a university degree in food sciences and nutrition. Can you find a better pedrigree, or ambassador of Oaxacan gastronomy? And she has a restaurant and a cooking school to boot. She even mentors the likes of Mexican food guru Rick Bayless, an American who brings his staff to Oaxaca on almost an annual basis to learn from Pilar. And here you are, in Oaxaca to film still a different American chef, because according to your production company, that’s what Canadian viewers want.”

Then sometime in April, that first email arrived from Mary Luz:

“I would love to have Pilar in Toronto and to arrange a few events for her here. I can see her cooking at Nella Cucina [culinary school] as I know the culinary director there (does she speak English? If not, I can be with her to translate), at George Brown College [its Institute of Culinary Arts] where I know the head of the college, and a few other places.”

Over the next three months that “few other” turned into 11, including participating in Iron Chef events.

Pilar had always shunned traveling outside of Mexico to work her magic, despite offers to teach in the US. And the thought of making mole negro or tamales de amarillo in thirty minutes before an audience and on camera both frightened and intimidated her; it was hardly what a believer in “slow food” would welcome.

Upon completing her university education Pilar began working for the research and development division of food giant Herdez, McCormick. After three years she left Mexico City to return to her home in Oaxaca. She subsequently opened her restaurant in the centro histórico, La Olla, and then her cooking school, Casa de los Sabores. Despite critical international acclaim in print media such as Bon Appetit and The New York Times, Pilar remained modest, with an almost exaggerated humility – until that April opportunity arose.

After discussion with husband Luis, only the closest of family, and this writer and wife Arlene, she agreed to travel to Toronto to promote Oaxacan cuisine – during September, a time when the tourist trade in Oaxaca is traditionally very slow and everyone in the business can use a little help to pay the bills. But the initial plan of a two week trip quickly turned into three, as more restaurants than anticipated wanted to promote their establishments with the honored presence of a foreign guest chef. Then Mary Luz herself, as well as a foodie friend, invited Pilar to grace their homes to prepare special menus for private dinner parties; and Nella Cucina wanted a commitment for two evenings instead of one. And of course, given the time of year, what an opportunity for a Catholic from Oaxaca to have the opportunity to spend the first night of Rosh Hashanah dining with a Jewish family, my family.

Dates, times and provisional menus fell into place during June, July and August. Accommodations were generously offered by friends, two Toronto couples who had previously visited me and my wife in Oaxaca; Pilar would spend the first half of the trip with one couple, and the second with another. As recent empty-nesters, each now had bedroom space available.

The efforts of Mary Luz resulted in time slots being allocated for media appearances. Blog activity began in early August:
http://www.suite101.com/blog/cookbook/chef_pilar_cabrera_arroyo_to_cook_in_toronto
I began my email campaign about the same time.



Then one day in mid-August, as our September 10th departure date loomed near, Pilar received a call from the Liaison Officer of Community Affairs, Consulado General de México.

Toronto Harbourfront Centre International Hot & Spicy Food Festival

The call came from the Consulate’s Adriana Becerra – Serrano, to invite Pilar to participate in the Iron Chef competition of the annual Toronto Harbourfront Centre International Hot & Spicy Food Festival, September 5 – 7.

A few days later, after recognizing that this would mean a much grander opportunity to showcase Oaxacan culture and cuisine, before both a live audience and on screen, the fear and trepidation appeared to moderately dissipate in favor of guarded anticipation:

“But you have to come with me for that extra week as well, Alvin, or else I won’t do it; and what do we do about the plane tickets for the 10th; and where would I stay, since I don’t want to impose upon your friends’ already generous hospitality for any extra nights?”

Between Pilar, the Consulado General de México, and management of Harbourfront Centre, changes in plane reservations were arranged, hotel reservations from the 3rd until the 8th were looked after at downtown Toronto’s Westin Harbour Castle, and the paperwork was signed confirming the extra week in Toronto – including Pilar’s obligation to compete in an Iron Chef Competition, initiallly against a chef from Louisiana.

Harbourfront Centre’s Mitch Smolkin then requested that Pilar be one of four judges at an emerging chef event, on the 5th, the day before her own competition on the 6th. And then yet a further request to appear on Canadian National television the 4th, the day after our arrival, with five plates of Oaxacan food to be prepared for the cameras, in advance, all in order to promote the Festival.

“How can we get off the plane Thursday evening, source ingredients the next morning in some downtown market I don’t know, cook five dishes in your friend’s kitchen uptown, and then be downtown again at a TV studio for 5 pm Friday? I don’t even know if I’ll be able to find what I need in the market, or if your friend’s kitchen will have the equipment I require.”

Mexican media previewed Pilar’s tour, on August 27th in Oaxaca’s El Imparcial (http://imparcialenlinea.com/?mod=leer&id=94996&sec=estilo&titulo=Una_Iron_Chef_oaxaqueña), and nationally in El Financiero on August 31st, in both cases highlighting the Iron Chef competition. The Government of Oaxaca finally took notice after the publication of the El Imparcial piece, hand-delivering a congratulatory note of support. And of course Pilar’s visit was accorded its deserved ceremony and spectacle in the Consulate’s September newsletter: http://www.consulmex.com/esp/descargar.asp?b=../data/esp/pages/boletines/061/&f=Consultando%20Septiembre.pdf.

As has now become customary and accepted practice, the Oaxaca division of the primary federal teachers’ union announced three days of disruption in the state capital and further abroad, scheduled to begin September 1st, with road closures, striking in front of all government offices so as to prevent their opening, and the September 3rd blockading all highways. Back in 2006, this meant a reasonable likelihood of an airport shutdown. A frantic email to the Consulate, requesting that a helicopter be made available and kept in the wings in the event of a highway blockade necessitating that we be airlifted to Mexico City, was met with an equally concerned response, and the provision of Ms. Becera-Serrano’s personal cell phone number for our use 24 hours a day.

As it turned out, and as anticipated, the teachers did not blockade at 6 am (by which time we had to be at the airport), since the teachers don’t much care to awaken that early and as a result tend to man the blockades about 8 or 9 am. In any event, overland bumpy treks to the airport pretty well always work.

Pilar indeed descended the plane at Toronto on the evening of the third, and settled into her hotel room with a spectacular view of Lake Ontario, moored boats and the greenery of the Toronto Islands. She could not have planned a more pleasant route for her early morning runs, along Toronto’s attractive waterfront.

Meeting later that first night with her sous chef, actually Chef Jose Hadad, owner of Frida Restaurant, provided Pilar with much needed encouragement and calm, since Pepe would be her “rock” during the lead-up to the competition. And that first morning of shopping for produce, chiles, chicken, and spices and herbs in Kensington Market and Chinatown, provided additional stress-reduction, since Pilar now realized that the markets of Toronto have virtually every ingredient a Oaxacan chef would need to prepare the most traditional and flavorful of all that is Oaxaca’s gastronomic greatness.

The SUN TV segment that first afternoon went smoothly, albeit not without nerve-racking rushing throughout morning and afternoon in preparation for the cameras. A well-deserved relaxing walk through Toronto’s fashionable Yorkville district that evening, and dinner on a terrace overlooking the street provided all that the doctor would have ordered … especially since the next two days would be met with the unknown – the competitions.

The 5th and 6th were divided between meeting with Pepe to discuss and prepare ingredients for the Iron Chef , taking in parts of other Hot & Spicy events whenever breaks so permitted, and meeting the organizers of the Festival, fellow judges, emerging chefs and of course the Louisiana chef pitted against Pilar.

Pilar judged the entire day of the 5th (two semi-finals and the final), competed the 6th, and then participated in an open forum with chefs and the event’s moderator, fielding questions from the public.

The Lousiana chef ended up winning it all on the 7th. His dishes were very good. But a cloud hung over the competition for this writer. For Pilar, the experience was absolutely wonderful, with no regrets and only heartfelt thanks for being given the opportunity to participate. In judging she knew that she would be saddled with the responsibility of perhaps impacting the futures of several young chef hopefuls from a number of different culinary colleges. In competing, working under pressure and representing one’s state and country cannot be taken lightly either; learning the ropes in terms of strategies, what ingredients to use when under a 30 minute gun, working closely with a colleague met only two days previously and in a less than natural kitchen environment, and using that “secret ingredient” presented to competitors five minutes before the cooking begins.

Ingredient options are predetermined and listed. You can ask in advance if a specific ingredient is permitted. The Louisiana chef asked about cajun and blackening pre-mixtures. To our surprise they were permitted. We accordingly asked about being able to use two mole pastes prepared by Pilar, and a powdered third. Once again allowed. Then, the day prior to Pilar’s competition, Harbourfront’s festival head honcho advised that there had been a change – no such prepared mixtures would be permitted, a reasonable about-face, to this writer’s thinking.

Why then did the Louisiana chef use his prepared mixes in the face of the clearest dictate against so doing? Two of the four judges were critical of how he incorporated one of the secret ingredients, garlic. None of the four judges was critical of anything regarding Pilar’s dishes, at least not when questioned in front of the audience. Before the judges had made their decision, while they were tasting and deliberating, the Louisiana chef explained to them the dish he had prepared, and why he had used chicken thighs – because they are more flavorful and moist. More flavorful and moist than what? Chicken breast was the only permitted protein, yet not only did the Louisiana chef use the prohibited chicken thigh, he flaunted his decision to ignore the rules, directing his response to those very judges who ought to have known and enforced the rules – one would think. And he won it all, against Pilar, and in the final round. The State of Louisiana was one of the sponsors of this year’s Hot & Spicy Festival, with booths set up promoting all that is cajun and southern.

Now Pilar is the consummate professional, too classy to allow me to voice my thoughts to the organizers. And besides, she accomplished what she had set out to do – experience a highly competitive fishbowl type of culinary environment with the public and media watching her every stir and taste, showcase Oaxaca, and enjoy.

As a former litigator, I’m perhaps overly sensitive to rules being followed, impropriety, and the appearance of bias. The competition was tainted, at least for those of us who knew the rules and that they had been broken. For the public and perhaps most media, Louisiana won fair and square. It’s the public whose interests are most important from the perspective, I would suggest, of the organizers of the Harbourfront events. But people came out to see Mexico do well, and Pilar did not disappoint. She drew the crowd. There were almost twice as many in the audience for Pilar’s semi-final (some had to watch on a monitor from outside the main event hall), than for the Louisiana chef’s final the following day. Organizers should take note. The Mexican Consul and at least one staff member were in attendance at Pilar’s performance, as were other Mexicans, including chefs eager to show their support. It’s unfortunate they may never know what was very conceivably, an uncomfortable truth.


Lead-up to the events

With a chef like Pilar, availability of ingredients is not the end of the story. Are they the quality she requires; will they be available and fresh when she needs them; are they organic; have the tortillas been frozen, and can they be purchased in blue and red as well; fresh masa; does dried hierba santa take too much away from a recipe calling for fresh or frozen? Several attendances at Chinatown and Kensington Market, and a visit to the upscale St. Lawrence Market, were not negotiable. And of course this meant that the provisional menus to some extent remained as such until only a couple of days before each event.

The Toronto Star invited Pilar to its test kitchen to prepare mole amarillo and verde. The Star will not publish a recipe unless each and every ingredient is locally available. Pilar’s concern was securing the green leafy herbs for the verde, but as it turned out, the dry hierba santa did do the trick, and everything else was available fresh. A page-long spread on September 16th, stands as testament of ingredient availability: http://www.thestar.com/living/food/article/696159.

Repeated phone calls, emails, and attendances to and with the chefs and administration of each establishment were ongoing right up until Pilar’s final performance the evening of September 29th, at The Chef’s House, the restaurant and hands-on teaching facility of George Brown College’s Institute of Culinary Arts.

Arrangements had previously been made for longtime friend, Enrique Jiménez of Mezcal del Amigo notoriety, to give Pilar as many bottles of each type of mezcal – blanco, reposado and añejo – as she wanted. Then Ontario’s Woolwich Diary, known for its goat and feta cheeses, offered to provide each venue with unlimited product. The range of recipes in Pilar’s arsenal increased. And the generosity of these two enhanced the ability of each restaurant and culinary institute to bolster its bottom line.

The events, and more of the media

It’s beyond the scope of this essay to review each dinner prepared at the diversity of venues. However, the range included: teaching at the two Nella Cucina events, and working with Chef Li and his team of chefs and students of the hospitality industry at George Brown College; Frank Restaurant, the 120 seat high end dining room of the Art Gallery of Ontario (featuring guest artist Gabriela Campos while lives in Ontario and spends part of each year in Oaxaca); Veritas Local Fare; working alongside fellow Mexicans Luis Valenzuela at Torito Tapas Bar and Pepe at Frida; and finally, Pilar’s solo efforts at private dinner parties in the kitchens of Mary Luz, and of Lee Baker of Oakville, Ontario.

To this writer the dinner at Frank gets the highest grade, echoed by the critique on September 22nd, in the Women’s Post by Cathy Riches of the Toronto Tourism Board:

“Starting with one of the best margaritas I’ve ever had (sorry Mexico!), the six-course meal unfolded delightfully, moving from botanas (Mexico’s version of tapas) of silken scallop ceviche, incredibly fresh salsa de mango and guacamole, to kebabs of grilled shrimp the size of a baby’s fist, sublime salad, creamy corn soup, and chicken breast stuffed with mushrooms and poblano chiles. As with any fine meal, it’s the details and subtle touches that raise it above the mundane. So, a scattering of tart pomegranate seeds contrasted beautifully with the sweet richness of the corn soup and delicate, crispy fried tortilla threads and chile pasilla added crunch and fire to the salad. The artful blend of typical Mexican ingredients with local ones like Woolwich Dairy goat cheese was also a welcome touch.”

But it was the review of Sheryl Kirby of TasteTO.com, after her experience at Frida on September 16th, which set the tone for the tour and was likely instrumental in ensuring that each and every evening event was completely sold out:

“the sheer brilliance of Cabrera’s 30-ingredient authentic Oaxacan mole will likely remain one of the highlights of my food writing career.”

As a result of the careful and skilled orchestration of Sizzling Communications, media were either at each public event, or attempting to ply Pilar away from her engagements so as to obtain interviews for radio, television, newspaper and magazine, and blogs. Newspaper coverage included the Toronto Sun noting Pilar’s tour ahead of Bill Clinton’s much-touted talk to Torontonians; The Toronto Star giving her more press than George Clooney’s participation in the Toronto International Film Festival; and an article about her tour in City Bites, a magazine insert of The Globe and Mail.

While at Nella, Pilar was interview by Sarah Elton for a radio piece about huitlacoche, a delicacy derived from corn mold, which aired on CBC Radio’s Here and Now on September 23rd, and by Food Network Canada’s Erin Jackson, who recounted her exhilarating experience in taking a class from “the master herself:” http://www.foodtv.ca/blog/blogs/food_for_thought/archive/2009/9/30/holy-mole-chef-pilar-s-oaxacan-cuisine-class-nella-cucina.aspx.

Pilar was also interviewed over bagels and cream cheese for breakfast at Jewish style restaurant favorite United Dairies, by Good Food Revelation’s Malcolm Jolley (http://www.goodfoodrev.com/0111/pilar.htm). Additional coverage was provided through Slow Food Toronto, Ontario Culinary Tourism Alliance, and on websites such as Tripadvisor, Mexico My-Space and Mexconnect.




Dining, leisure, and being a tourist

When it came to Pilar’s own diversity of Toronto culinary experiences, she did it all – well almost: whole Sechwan duck to go; snails in black bean sauce and ginger lobster at this writer’s favorite Sechwan seafood haunt on Spadina Avenue; a selection of Greek fare on Danforth Avenue; Ethiopian; Thai; Indian; Hot Wings and jazz at a couple of bistros; healthy selections at the gentrified Beaches neighborhood; Italian at The Monkey Bar on Toronto’s famous Yonge Street; and the crowning glory, French with a Quebecois touch at Auberge du Pommier.

She also strolled along streets in Toronto’s Korean, Italian and Polish neighborhoods, and of course did her share of shopping in the malls of the city and suburbs, and in Orillia, on Lake Simcoe in cottage country.

Toronto sights included the mandatory CN Tower (still the largest freestanding structure in the world) and museums: the Gardiner Museum of Ceramics; the Royal Ontario Museum; the Bata Shoe Museum; and the Art Gallery of Ontario.

More out of the ordinary, Pilar spent an entire day at the Christie Classic Antique Show, the largest exhibition and sale in the country, with in excess of 300 dealers in a splendid, outdoor rural setting; paid a visit to the dentist for a complimentary teeth cleaning; attended OVO, one of the 15 Cirque de Soleil spectaculars; and even witnessed a Family Court motions hearing at the Superior Court of Ontario, providing an interesting comparison to Mexican judicial process.

“My two priorities for my visit to Toronto are to get to a number of restaurant and kitchen supply outlets, and to see Niagara Falls,” Pilar had resolved well in advance of her trip. Not only did she get her fill of opportunities to buy all manner of equipment, tool and utensil for her own establishments, but she was able to enter the kitchens of restaurants and cooking schools ranging from those similar to her own, to the state-of-the-art facility at Auberge du Pommier and the elaborate and spacious kitchens at the Art Gallery’s Frank Restaurant, and everything in between. And even while walking along the streets of downtown Toronto, Pilar was welcomed into the kitchens of restauranteurs who were complete strangers to her, Sean Baille’s Kultura on King Street a case in point: “I’m amazed at how open and friendly the owners and chefs are, letting me come into their kitchens to look, ask questions and even take photographs. The openness and willingness to talk and exchange ideas is something to which we, as Oaxacans in the hospitality industry, should aspire.”

The two-day visit to the Niagara Peninsula provided much more than a chance to see The Falls, ride The Maid of The Mist, shop at souvenir and fudge shops, and experience the schlocky wax museums and horror shows.

The wonderfully manicured fairy-tale town of Niagara-On-The-Lake was both awe-inspiring and relaxing, strolling its quaint, flower-adorned main avenue lined with all nature of shops and galleries; and of course visiting the Price of Wales Hotel to experience its pomp and imagine its glory years, while miring its $400-a-night suites, roll-playing as if of greater means, or even royalty.

No chef would dare miss out on touring Niagara’s wineries and sampling some of the finest wines of The New World. Hence, a day was spent along the Niagara Wine Route. Pilar was afforded the opportunity to speak with winemakers; walk their orchards and wine-making facilities while discussing the suitability of certain grapes grown in the region, organic farming, and harvesting; and of course taste. The recommendations of Mary Luz as well as Karen Lavigne of Niagara College were key to enabling Pilar to visit a broad diversity of production facilities in terms of size, level of sophistication, and more generally ambiance ranging from the most architecturally modern tasting rooms and retail outlets, to the smallest family run operations reminiscent of the quaint, family-run mezcal palenques back in Oaxaca.

Epilogue

Pilar will be back in Ontario advancing her mission, in some of the same and in other venues, if not in 2010 then within a couple of years. Invitations have already been extended, locales ranging from Ottawa, back down to Niagara. Other chefs in Oaxaca have already taken notice, some extending congratulatory notes, and in at least one case active pursuit of the Canadian market has already begun. But Pilar will likely leave the competitions to those who follow in her footsteps, with pleasure.

Oaxacans before her have been invited to Toronto, craftspeople as part of Latin American and Mexican festivals. In fact recently one of the Navarro sisters of Santo Tomás Jalieza (cotton textiles) and Carlomagno Pedro Martínez of San Bartolo Coyotepec (barro negro) spent three weeks in Toronto, invitees of the Gardiner Museum. But none has created such media stir and evoked such widespread public interest, as Chef Pilar Cabrera.

For Pilar’s part, a self-described metamorphosis has transformed the once all too modest chef. Now back in Oaxaca, the “little firecracker,” as Food Network Canada’s Erin Jackson described her, maintains humility yet with childlike exuberance, eyes clearly fixed on change after such an inspirational journey. A day after her return to Oaxaca she was off to a restaurant supply show in Mexico City to order new equipment; at her cooking school she immediately instituted new procedures to enhance the conduct of classes; and at La Olla, providing better value added service to patrons was at the top of the list, the first order of business to teach her waiters about the differences in chiles. Who would have thought!

Alvin Starkman has a Masters in Social Anthropology and an LL.B. from Osgoode Hall Law School. A Toronto litigator until 2004, Alvin now resides in Oaxaca where he writes, leads personalized tours to the villages, markets, ruins and other sights, is a documentary film consultant, and operates Casa Machaya Oaxaca Bed & Breakfast
( http://www.oaxacadream.com ), combining the comfort and service of a downtown Oaxaca hotel with the lodging style of a quaint country inn .

Am I paying my staff too much? (Improving profits and peace of mind: a case study from Oaxaca

Improving profits and peace of mind: a case study from Oaxaca, Mexico

Am I paying my staff too much?

Alvin Starkman, M.A., LL.B.

It’s now two months before Day of The Dead in Oaxaca, and Juanita’s hotel still has rooms available for one of the busiest times of the year. The City of Oaxaca, a UNESCO World Heritage Site in Southern Mexico, relies on tourism for its very existence. Juanita is trying to figure out where she went wrong, realizing that Día de Los Muertos should top up her bank balance, just like the Christmas season, the summertime festival weeks known as Guelaguetza, and Easter.

Time and again Juanita asks herself, “Am I paying my staff too much?” Merely asking the question reveals why her bottom line is so low.

Oaxacan business owners with non-unionized staff who either think they’re overpaying, or provide a level of remuneration only because they believe they can’t get away with paying any less, will never maximize their profit potential. Attitude towards employees, and failing to recognize the importance and potential value of each and every staff position, affects how business fares.

Here in Oaxaca it’s a well-known fact that non-Mexicans (extranjeros) pay their help more (i.e. “too much”) money relative to Oaxacan employers. Until recently I had assumed that the reason was simply that Americans and Europeans resident in Oaxaca come from wealthy societies in which entrepreneurs can afford to pay large salaries, and although now living and working here in Oaxaca they still think and operate in American Dollars --- not understanding or accepting Oaxacan economics. But now, armed with data concerning the salaries customarily paid to employees in diverse positions of trust, authority and responsibility, and having conducted a rudimentary analysis of comparative levels of success between foreign and domestically owned businesses, it’s clear that the differences are rather simple, and relate to three fundamentals: 1) business acumen; 2) attitudes towards leisure time and piece of mind, and; 3) willingness to acknowledge that “you get what you pay for.” Each is integrally related to the other.

Juanita (names have been changed) pays her receptionists 115 pesos (roughly $9 USD) per day, and her chambermaids 100. Mary, an American who owns a bed and breakfast, never pays staff less than 150 pesos per day. The American travels outside of the country to promote and conduct business, and to vacation, on a regular basis. The Oaxacan rarely leaves the city or takes a vacation of longer than three days, and does so only when there are virtually no guests in the hotel. The Amercan says that she knows she pays her staff too much relative to Oaxacan salaries, but when she stops to think about what “overpaying” enables her to do, and how her business fares, acknowledges that perhaps she is not being unreasonably generous with her staff.

Why is Mary’s B & B one of the top-ranked tourist accommodations on a major international travel website, while Juanita’s is in the doldrums? Juanita says she’s paying her staff double minimum wage, and could pay even less if she really wanted to. Mary has had the same staff for several years, and even acknowledges their birthdays. Juanita has high employee turnover.

Juanita’s financial outlay is significant. She spends an inordinate amount of effort making her hotel look pretty, and money promoting it. Her hotel is in a high rent district in the downtown sector of the city. It should be packed day in and day out given its location and the expenditure to maintain it. Yet two months prior to Day of The Dead, she is one of only two lodgings in her association with rooms still available for the high season. Funds are earmarked for the wrong places; prioritization is skewed.

Juanita’s retort strikes a familiar chord, and at first instance might seem rational: “It wouldn’t matter if I paid my receptionist 30, 40, or even 50% more,” she laments. “She wouldn’t work any harder or be more dedicated, because more money doesn’t motivate them; that’s just the way they are. And besides, I can’t afford any more, with all my other expenses, and business generally down.”

Juanita’s response can be summarized as twofold: paying more won’t yield results, and; she can’t afford it anyway. Dealing with the first, Juanita has to step out of the box, out of the colonial way of thinking. She sees “the culture of poverty,” insofar as it relates to native workers from small towns and villages, not allowing employees to break from a fatalistic pre-determined mold, because that’s just the way they are. More money won’t make a difference to their lot in life and therefore won’t motivate.

It does not behoove me to tell Juanita she’s wrong, and it is beyond the scope of this essay to even try to illustrate that she is, which may or may not be the case. But there’s another solution to Juanita’s dilemma which does not threaten or test her ingrained beliefs. She can seek out prospective employees whose expectations are higher to begin with; those who have perhaps had a taste of higher earnings and what they can provide, or have achieved advanced education, if only a high school diploma which has lead them to a career path (una carrera). Juanita then begins with the knowledge or at least an expectation that the change in hiring will bear fruit. But that might entail going as far as paying her receptionists 200 pesos a day.

Can Juanita afford to pay her daytime and evening receptionists, Alma and Rosita, almost double? And why would she? After all, reception is a non-management position. This leads us to the second prong of the equation, that is, affordability and making a difference. We must look at the question in terms of higher profit potential, and peace of mind and its natural consequences. What then would be the implications for Juanita’s after-tax income, and more generally the quality of her life?

Juanita has eight rooms in her hotel. She would be increasing the pay of only two of three receptionists, on the basis that the all-night position might not yield results with a higher level of pay. It would therefore cost an additional 170 pesos per day to raise each of the two shifts to 200 pesos, plus other sundry expenses, so call it 200 pesos more per day. Juanita could make it up by raising room costs by 25 pesos, or roughly 4%. Or she could absorb the extra cost and see if it makes a difference. Let’s assume, although I’m not certain we should, that vacationing couples would resist paying 625 instead of 600 pesos per night, or 12.5 pesos more per person.

How would Alma react to having a 200 peso per day job, rather than working for 115? Her sense of self-worth would receive a shot in the arm; her name would be on her uniform; she would be more likely to stay at work after her shift has ended, without resentment, if for example Rosita arrived late on occasion; she would less likely be constantly looking for a job paying 10 pesos more a day; and she would feel that her education has paid off. Juanita might even give her the responsibility of making bank deposits if she proved completely trustworthy and loyal. Without a doubt she would be more likely to provide hotel patrons with “value-added service” … and with a smile, literally.

Alma and Rosita would remember patrons returning the next year, and the guests would surely recall them, because of their friendly faces and the service they provided. There’s nothing like returning to a hotel and seeing familiar faces. It breeds comfort … more so than a soft duvet. Both Mexican nationals and foreigners tend to be family oriented. They would perceive the hotel and its staff as a family, again leading to familiarity and comfort. They will be more likely than not return to the same establishment next year, and recommend it to friends.

Over time the nature of and expenditure for advertising can be adjusted, from paying out higher costs every year for the same and new promotional techniques, to the more economical promotion of emailing those on the client list from time to time to keep the hotel’s name in their minds. The hotel will be able to use the written testimonials of its guests, which will undoubtedly be received, instead of pay its marketing specialist to come up with catchy slogans of questionable value (at least that’s the Oaxacan norm).

Staff staying with Juanita for longer stretches of time means Juanita spends less time interviewing and hiring and firing, and less money advertising for positions. Juanita can spend more time with her family, or find more productive ways to keep business growing, instead of constantly being on the defensive by having to staff, yet again. She will no longer have to constantly be looking over the shoulders of Alma and Rosita, since she’ll know that they’re doing their jobs, because they’re happy to be doing them; Alma and Rosita will have begun to appreciate the monetary and non-monetary rewards resulting from meeting and exceeding expectations of management. It takes time and energy to always be watching over the work that staff is doing to ensure that it’s being done competently. If paying higher wages relieves Juanita of that responsibility, she will then have more opportunities to perform other tasks more directly relating to marketing and making money.

Once the level of trust has been established, Juanita can take the odd day off, knowing that Rosita will be able to resolve small problems on her own such as calling the plumber, the electrician, the water delivery man and the municipality. She’ll have the confidence and the sense to call Juanita when she cannot resolve problems, not feeling as though she’s been a failure for not dealing with issues on her own. Juanita won’t be constantly calling the hotel to make sure everything is running well.

Rosita will sense her value to Juanita, and anticipate regular raises, which will keep her content. And Juanita will hopefully have the sense to not wait until Rosita takes the bold step of asking.

Juanita will be able to take off not only the odd day, but actual vacations.

Reception is the most important staff position a hotel can have. It provides the first impression that a prospective patron will receive about Juanita’s hotel, whether the inquiry is by phone, or in person. Unless Juanita wants to be the one answering the phone and selling her hotel to off-the-street tourists, she’d better begin paying Alma and Rosita the value of their positions … or they’ll be gone, and Juanita will in fact be working 24/7.

Once her staff is patterned to provide value-added service, Juanita can raise her prices. No one will begrudge that extra 25, or better yet 125 pesos per night. After all, Alma and Rosita will be doing the selling for her.

Next adjustment? Think of the level of responsibility entrusted to chambermaids, and how much they are being paid. They ensure patrons’ valuables do not disappear, and the cleanliness of surroundings and level of comfort for a full one-third of the time travelers are on vacation!

Alvin Starkman has a Masters in Social Anthropology from Toronto’s York University, and a law degree from Osgoode Hall Law School. Alvin ceased practicing law in 2004, when he and his wife Arlene began living permanently in Oaxaca. Since that time, Alvin has written over 90 articles about life and cultural traditions in and around Oaxaca and its central valleys, for newspapers, magazines, and websites promoting tourism in Mexico and abroad. Alvin and Arlene operate Casa Machaya Oaxaca Bed & Breakfast (http://www.oaxacadream.com).

Oaxacan chef inadvertently sets City of Toronto ablaze

Steals limelight from Clinton, Clooney …

Oaxacan chef inadvertently sets City of Toronto ablaze

Alvin Starkman, M.A., LL.B.

All Pilar Cabrera really wanted was to do a little promotion for Oaxaca, and make a few Canadian dollars during one of the slowest months of the year for tourism. But by the end of Chef Pilar’s four-week September visit to Toronto, she had set both local and national media on fire – so much so that coverage of her trip resulted in every restaurant in which she was scheduled to cook being sold out; she had to turn down last minute requests to work her culinary magic at additional private dinner parties and cooking schools.

The stellar reviews throughout the trip kept chatter alive; Sheryl Kirby of TasteTo.com described her cena at Frida, a highly praised Mexican restaurant, as “one of the best meals of my life,” then continued to note “the sheer brilliance of Cabrera’s 30-ingredient authentic Oaxacan mole.”

Like many Oaxacan women, Pilar learned to cook from her mother and grandmother. But when the time came to think in earnest of her future, her path diverged from that of others. While living in Mexico City she earned a degree in food sciences and nutrition, and thereafter worked in research and development for food giant Herdez, McCormick. She then returned to Oaxaca to open Restaurante La Olla, and Casa de los Sabores Cooking School.

Pilar has been featured in publications such as Bon Appetit and The New York Times, and lauded by the likes of acclaimed restauranteur Rick Bayless who regularly brings his staff to Oaxaca where they take her classes. Over the years she had been offered and then rejected opportunities to teach and cook outside of Mexico. It was not until Spring, 2009, at the encouragement of this writer, and with the invaluable media and culinary industry contacts of Toronto food researcher and writer Mary Luz Mejia of Sizzling Communications, that the Toronto tour became a reality.

A planned two week tour rapidly turned into three, as eateries and a prominent cooking school expressed immediate interest. The trip was extended to four weeks when the Mexican Consulate to Canada learned of Pilar’s trip and asked her to represent Mexico at the Toronto Harbourfront Centre International Hot & Spicy Food Festival – Pilar was a judge at the Emerging Chefs competition, and was pitted against Louisiana in the Iron Chef main event.

Throughout September, the diversity of plates Pilar prepared was matched only by the broad range of restaurants and teaching venues in which she plied her trade – as honored guest chef, and as instructor. At the high end was Frank, the 120-seat dining room of the Art Gallery of Ontario, with a menu which included tiger shrimp al mezcal skewered with mango, fresh Ontario sweet corn bisque garnished with pomegranate, and chicken breast stuffed with mushrooms and poblano chile atop a bed of tomatillo salsa. Pilar’s opportunity to showcase Oaxacan botanas came near the end of the trip at Torito Tapas Bar where a packed house munched on tostaditas with habanera-marinated red snapper and with octopus a la hierba santa, red mole tacos, mushroom and epazote quesadillas, bacon and cheese memelitas, with pastel de tres leches at the finish.

Pilar spent two days at Nella Cucina Culinary School. Managing Director Joanne Lusted lauded Pilar and Ms. Mejia for somehow managing to sell out sessions totaling 80 students, where prominent Canadian chefs had failed to attract such numbers. And at The Chef’s House, the restaurant and hands-on teaching facility of George Brown College School of Culinary Arts, Pilar taught both chefs and students, ultimately providing totally enthralled foodies with the likes of potato and chorizo molotitos, sopa Tehuana, pescado Istmeño, flan de vainilla with seasonal berry coulis, and café de olla.

Media activity began prior to Pilar’s arrival, with The Toronto Sun, in an events column noting Pilar’s tour ahead of President Bill Clinton’s much-touted talk to Torontonians. The day after her arrival she was live on National TV, showcasing five dishes she had prepared that morning, as well as Herencia del Mezcalero mezcal. September 11th she was in the test kitchen of The Toronto Star preparing moles – verde and amarillo.

“I was nervous about being able to source the ingredients I would need, in Toronto, especially for dishes like verde,” Pilar admits. “I knew the newspaper would not publish a recipe unless all ingredients could be purchased locally. I was amazed at how many of our herbs, chiles and other foodstuffs are found in Kensington Market.” And so was The Star; on the 16th it ran almost a full page about Pilar in its Entertainment & Living section. While the photograph of George Clooney promoting the Toronto International Film Festival was a bit larger than that of Pilar, Jennifer Bain, The Star’s food editor, was allotted much more space to write about our own Oaxacan star.

Other media coverage included several food blog entries, articles in magazines such as City Bites, and a wonderful little piece about Pilar’s take on huitlacoche, aired nationwide on Canadian Broadcasting Corporation’s Here and Now.

All told, Pilar judged, competed, cooked and instructed 11 full days and evenings, in addition to at least an equal number preparing – sourcing ingredients and meeting with administrators and chefs.

The epic journey did allow a few days for visits to several museums; Niagara Falls, Niagara-on-the-Lake and tastings at wineries; a cottage on Lake Simcoe for relaxation; and even Casino Rama (“not for me, but it was interesting to see Las Vegas – style gambling”). And there was an opportunity to sample ethnic eateries including Thai, Sechwan, Ethiopian, Indian, Jewish and Greek; as well as indulge at restaurants ranging from the finest of French (Auberge du Pommier) to neighborhood jazz and wings bistros.

“The warmth with which I was welcomed into the kitchens of other chefs to ask and learn, and the appreciation shown for the little I was able to impart to Torontonians about Oaxaca, was truly remarkable. There is so much the people of Toronto and Oaxaca can learn from each other, relating to gastronomy and other aspects of culture and tourism.”

Indeed. The tour has ignited interest in future tours by Pilar as well as other Oaxacans. With the continued support of the Consulado General de México, and the willingness of the Mexico and Toronto Tourism boards to jump on the bandwagon, perhaps the State of Oaxaca will see the benefit in providing more support and encouragement for its own to travel abroad, for the benefit of all Oaxacans.

Alvin Starkman has a Masters in Social Anthropology from Toronto’s York University, and a law degree from Osgoode Hall Law School. Alvin ceased practicing law in 2004, when he and his wife Arlene began living permanently in Oaxaca. Since that time, Alvin has written over 90 articles about life and cultural traditions in and around Oaxaca and its central valleys, for newspapers, magazines, and websites promoting tourism in Mexico and abroad. Alvin and Arlene operate Casa Machaya Oaxaca Bed & Breakfast (http://www.oaxacadream.com/).

FESTIVAL INTERNACIONAL DEL ORGANO HISTORICO DE OAXACA

CONCIERTOS EN LA BASILICA DE LA SOLEDAD PARA ESTE 2009.

LA ACADEMIA MEXICANA DE MUSICA ANTIGUA PARA ORGANOPRESENTA LA AGENDA DE LOS CONCIERTOS PARA ESTE 2009, EN LA BASILICA DE NUESTRA SEÑORA DE LA SOLEDAD, EN EL MARCO DEL FESTIVAL INTERNACIONAL DEL ORGANO HISTORICO DE OAXACA.

El Festival Internacional del Órgano Histórico de Oaxaca que año con año realiza la AMMAO, es el pionero en su tipo en México, inicio en febrero del 2001, con conciertos en la Basílica de la Soledad presentándose todos los sábados primeros de cada mes. Desde esta fecha la AMMAO ha presentando numerosos conciertos ininterrumpidamente.En este sentido el Festival es un foro donde organistas internacionales, nacionales y locales ofrecen un repertorio que va de la música gótica a la contemporánea, es un espacio para todos y todas, en pro de la recuperación de la cultura del órgano en Oaxaca. Por ello el Festival se ha caracterizado por el nivel de excelencia que siempre se ha intentado mantener, así como la gratuidad que se ofrece en los conciertos.En este marco se presenta la agenda del Festival Internacional del Órgano Histórico de Oaxaca para este año ofreciendo un extraordinario programa, que inicia este sábado 3 de enero a las 17:00 horas, en la basílica de Nuestra Señora de la Soledad.

Estos conciertos se realizan con el apoyo de la autoridades eclesiásticas de la Basílica de Nuestra Señora de la Soledad, así como el de diversas instituciones como: el Instituto Nacional de Desarrollo Social (INDESOL), el Centro Nacional de las Artes (CENART), la Escuela Nacional de Música (ENEM-UNAM), Consejo Nacional para la Cultura y las Artes (CONACULTA), la Embajada de Portugal, Embajada de Polonia en México y Fomento Musical.

PROXIMOS CONCIERTOS:

Sábado 7 de marzo, 17:00 horas

Ana Laura Cerón y Tonatiuh Gonzáles (ENM-UNAM)

Sábado 4 de abril, 17:00 horas

Javier Estrella y Eric Omar (ENEM-UNAM)

Sábado 2 de mayo, 17:00 horas

José Manuel Tapia (Michoacán)

Sábado 6 de junio, 17:00 horas

Soledad Hernández, Ricardo Vargas e Hildeberto Jiménez (Oaxaca)

Sábado 4 de julio, 17:00 horas

Angélica Guerrero y Hernán Cortes (Michoacán)

Sábado 1 de agosto, 17:00 horas

Gustavo Delgado Parra y Ofelia Gómez Castellanos.

http://www.festivaloaxaca.blogspot.com/

Inicia encuentro internacional de escritores en Oaxaca

El Primer Encuentro Internacional de Escritores (EIE) Oaxaca 2007, que comenzó el día 17 de marzo con la participación de creadores de cinco países, está dedicado al pintor, promotor cultural, filántropo y activista social Francisco Toledo y al escritor, traductor y diplomático Sergio Pitol.
Durante sus actividades, los homenajeados recibirán el Doctorado Honoris Causa de la Universidad Autónoma Benito Juárez de Oaxaca "(UABJO), el primero que entrega la institución en toda su historia.
"Reconocer la obra literaria de Pitol y la creación artística de Toledo, representa para los universitarios un honor", afirmó el rector Francisco Martínez Neri.
Pero, observó que no sólo por su genio en las letras y en la pintura se hacen merecedores de esta distinción, "sino también por su tenaz compromiso con las causas culturales y sociales aún pendientes".
El EIE tendrá 100 actividades en las que participarán 50 escritores de Cuba, Guatemala, El Salvador, España y México, y tendrán como sede principal la Facultad de Derecho de la UABJO, además del Centro de las Artes de San Agustín (CaSa) y el Teatro Macedonio Alcalá.
Algunos de los escritores invitados son José Manuel Prieto, de Cuba; Horacio Castellanos, de El Salvador; Rodrigo Rey Rosa, de Guatemala y Ramón Caride Ogando, de España, entre otros.
El homenaje, también incluye una muestra itinerante de la obra pictórica de Francisco Toledo en todas las escuelas y facultades de la máxima casa de estudios de la entidad.
Guillermo Quijas, uno de los organizadores del EIE, dijo que el acto, además de fomentar la lectura en Oaxaca, tiene el claro propósito de rendir un merecido homenaje Toledo y Pitol, por sus grandes aportaciones al arte en sus respectivos rubros y por su gran calidad humana, además de reconocer su labor como luchadores sociales en la conservación del patrimonio cultural e histórico de sus ciudades.
Los homenajeados
Toledo ha financiado instituciones de reconocimiento cultural a nivel internacional como la Biblioteca para Invidentes Jorge Luis Borges, el Centro Fotográfico Manuel Alvarez Bravo, el Museo de Arte Contemporáneo, el Cine Club El Pochote, el Jardín Etnobotánico, la Fonoteca Eduardo Mata, la Biblioteca Francisco