Mi padre es tu padre
Para una versión en inglés haga clic aquí
Una de las cosas que nos conecta a todos en esta vida es la muerte, la comida es otra. Desde que mi padre falleció hace unos años, me di cuenta que me conecto con ciertas personas de manera más auténtica, especialmente aquellas cuyos padres, a quienes también estaban cerca, hayan muerto. Para muchos de nosotros el sentimiento de “vacío” que ahora llevamos dentro de nosotros nos conecta…de alguna manera nos magnetiza. La pérdida en general nos conecta, lo que tiende a recordarme que la vida debería.
Mi padre es tu padre, celebrate life
Click HERE for a version of the post in Spanish
One of the things that connects us all in this life is food and certainly thats a big one for me, death is another obvious connector. I noticed since my father passed a few years back that I connect with certain people more authentically, especially with those whose fathers, to whom they too were close, have passed. For many of us the feeling of “lack” that we now carry inside us, connects us…magnetizes us. Loss in general connects us, which tends to somehow trigger and remind me that to celebrate life.
I think the ancient and traditional Day of the Dead (“Día de Muertos”) ceremonies, beliefs and celebrations practiced throughout Mexico – and many parts of the world where Mexican populations live and work – are a wonderful example of just that. Day of the Dead customs or traditions seem totally undervalued in Western culture, and as I have been contemplating my own aging and my own sense of belonging (especially after my father passed shortly before a serious breakup), I feel a yearning for more ritual, more tradition and more community in my own life. When I look at so many of the traditions of the world that date back thousands of years, I see so many of them still thriving today in connecting people. I see the Mexican population today, not so as much “religious” but as extremely spiritual people, moving, and evolving through this life as best they can with their family, loved ones, and communities front and center to it all…and I think that’s beautiful. Continue Reading…
Mango Holding Area, Empaque Don Jorge, El Rosario, Sinaloa Mexico
Boasting the most efficient and modern mango pack house around
Disclaimer: This is a boastful and prideful post about a packing house that I truly believe in. I’m one of a few globally well-traveled industry folks with an extremely diverse make up of commodities, markets, cultures and systems. I have seen a lot of packing houses and “sheds” in my travels and this one is my personal favorite- which is why I’ work with them. Boasting this facility and the Crespo’s is the natural outcome of my true beliefs.
We don’t talk enough about packing houses in our business yet this is the one place that usually solves and/or causes most problems in terms of product quality and food safety. Most fruits and vegetables are harvested and then brought to a packing house or shed where they are then packed into various bulk or retail packaging. These large and small sorting/packing hubs serve as the distribution outlet for the farm and/or the farmers. These facilities can be modern, elaborate, high tech, clean and simple, dirty and even bare bones covered (shaded) tables where things like fresh herbs are packed right out of the field.
Bay Area Consumers and Buyers Co-Mingle with Farm to Table Mangoes
“The experience of being alongside consumers in this format was so rewarding. It wasn’t about selling or being sold to, so it was natural and easy. Everyone was there to enjoy food (heavily featuring mangoes in all different ways, some obvious and some creative.) I found the conversation was comfortable because everyone has the common experience of great food, drinks and company. Loved the evening and the excitement it created. The “party favor”, a case of Crespo Organic Mangoes was the perfect send-off to keep the evening fresh in mind.” Maroka Kawamura, Produce/Floral Program and Category Manager New Leaf Community Market
…and neither does the Ataulfo Mango
I can’t tell you how many times I have been called Lisa, Melissa, Alissa, and, even, Carissa when various adults have had to read my name, Nissa, aloud. The very existence of the name Nissa (pronounced Niss like kiss with the soft “a” pronounced like uh = Niss–uh) baffles most Americans. Most people pronounce it like Lisa, fearing the mallet of mispronunciation, but I never mind when people mess up my name. In fact, half the world calls me Nee-sa because it’s easier for many of the world’s tongues. Many cultures struggle with the pronunciation of the sharp “i”. What I do mind is when, in order to avoid saying it wrong, they refuse to try. I imagine it’s all fear-based—fear of sounding stupid, fear of making a mistake. Whatever the case may be, it’s time for all of us to get to know each other’s names along with the accents and cultures they come from. To sound silly is a worthwhile sacrifice to make when learning new words—to try is to connect in all of our humanness. As Americans, we need rise to the challenge and embrace diversity in all its forms. To embrace, and celebrate, diversity is to be on the right side of history. We can start as simply as confronting our fear of mispronunciation, getting to know names we deem too ethnic and too unusual.
Saucy & Sweet
Mangoes are one of the biggest agricultural products from Sinaloa, Mexico. In the U.S., mango consumption peaks in the summertime, which coincides with the peak production of mangoes in the Sinaloa region. America’s massive mango demand makes them one of the most important products in Mexico. Empaque Don Jorge, the packinghouse for El Grupo Crespo and home of Crespo Organic Mangoes, is located in Rosario, also an important habanero production zone. Habaneros were one of the first crops and exports for El Grupo Crespo, originally a chili pepper business started in 1960 for the local market.
Chilies are one of Mexico’s heritage crops and habaneros are the chili of choice in Sinaloa. Brought over for agricultural production from the Yucatan area, habaneros were discovered to grow very well in and around Rosario, producing a good amount of heat (but not as much as in other production zones ), registering between 200,000-300,000 on the Scoville scale, on average and having a specific almost tropical taste. The great yields, coupled with the exquisite flavor profile that resulted from the area, led way to Rosario’s booming habanero industry.