Oakland-Based Nonprofit Organizes Tour of Oaxacan Food and Agriculture

With new restaurants like Comal shining a light, Bay Area interest in the cuisine of Oaxaca is perhaps higher than ever. But if you want to try the region’s seven traditional moles, down shots of mezcal (tequila’s smokier, lesser-known sibling), and munch on the fried grasshoppers known as chulapines, why not go to the source?

From December 22 to 30, Food First, an Oakland-based nonprofit food policy think tank, is leading an educational tour of Oaxaca that will allow participants not only to celebrate Christmas in Southern Mexico and eat traditional meals prepared in the homes of local farm families, but also to network with the region’s food justice activists — to hear firsthand about the challenges faced by Oaxaca’s campesinos and its diverse indigenous peoples.

According to Tanya Kerssen, a researcher with Food First, the trip is tailored to appeal to a wide range of interested parties — academics, activists, and all-around food nerds.

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