Urban Milpa
We practice the indigenous Mesoamerican milpa planting technique known as the “Three Sisters” in an urban setting. In milpa, corn, beans, and squash grow synergistically when planted together. The interplanting improves soil quality, reduces erosion, and increases productivity. In the milpa project, students get hands-on experiences in building the facilities, growing the foods, and conducting instrumental analysis.
Edible Insects
We documented the practices and customs of entomophagy in Oaxaca, demonstrating that insect consumption remains a part of typical and traditional Oaxacan cuisine even as other sources of protein now exist. Insect consumption is deeply rooted in the quest for flavor and texture in the cuisine of the region as well as an important protein and dietary resource. The preference for insects is deeply rooted in Oaxacan identity and now serves as an economic resource as well as a nutritional resource.
Hydroponics
