indigenous women are reviving ancient techniques to preserve water12 July 2024ShareSaveStephania Corpi ArnaudShareSaveStephania Corpi ArnaudSofia Aguilar in the Xixovo community on 5 December 2023 (Credit: Stephania Corpi Arnaud)As water scarcity threatens their livelihoods indigenous women in Mexico are relearning how to grow their ancestral foods she was well aware of the type of life that awaited her: a lack of drinking water and a life sustained solely through agriculture Like many other Oaxacans, Ortiz and her husband went to the US in search of better opportunities so they could send money back home "You can't have a life unless someone sends money from abroad," Ortiz says The mountains of Oaxaca are harsh and unforgiving The Zapotec indigenous community of Xixovo is located around 2,000m (6,500ft) above sea level and a two hour drive away from the state's capital dusty slopes and yellowed crops decorate the landscape The scattered fields of agave are a reminder that even in the most challenging conditions it was a shock to see that the big trees she had grown up with had died and medicinal plants like chicalote – Mexican prickly poppies – were nowhere to be found The first few years back home in Xixovo were a nightmare for Ortiz She had to hike to the river two or three times a day carrying buckets of water with only the help of her donkey along with other mothers from the parent's committee Ortiz started a vegetable patch at her children's school to ensure they were eating nutritious food They sell any leftover produce at the market and use the money to make school improvements Despite their success, the women knew this project was vulnerable to climate impacts. They were right; when the drought came in 2019, their crops began to fail That same year they started working with the non-profit Group to Promote Education and Sustainable Development (Grupedsac) which was founded 30 years ago in Mexico City The non-profit aims to teach women how to manage water and their land using ancestral ways of irrigation and growing endemic medicinal plants that are drought-resilient "We learned very quickly that women were the ones using these technologies but weren't the decision makers of their households Our mission became to teach them their value in their communities," says Joaquin Carrillo director of Grupedsac's centre in Oaxaca Grupedsac started by building a 20,000 litre (5,283 gallon) ferro-cement tank an inexpensive water tank made from cement that needs little maintenance The entire community helped build the water tank – an indigenous practice known as tequios where every person has a civic duty to assist their community "We meet them halfway by providing all the materials; but we asked the community to provide the workforce That's also a way for them to learn and get engaged," says Carrillo The tank has a built-in filter that purifies the water to remove bacteria, pathogens and other harmful particles. This prevents gastrointestinal diseases and damage to teeth caused by excessive fluorine which is usually found in higher concentrations in the mountains When Carillo saw the mothers' commitment to growing their own crops he decided to invite them to Grupedsac's training groups Ortiz and five other women from Xixovo started attending the workshops To date more than 1,500 women have been part of the programme with around 280 women from 13 communities currently enrolled The women were offered a similar water tank to the one built at the school to have at their homes But they would have to commit to a four-year programme at Grupsedac's training centre in Ejutla de Crespo located about an hour from Santa Maria Velato The workshops equip and train the women how to make the best use of the available water but also teach them how to build composting waterless toilets and use biofilters to treat water The women have just finished their training and Ortiz already has her own 20,000-litre (5,283 gallons) tank installed on her land Our mission became to teach them their value in their communities – Joaquin CarrilloOrtiz relies heavily on the water tank and says it has greatly improved her farming livelihood and the health of her family "It literally changed my life," she says while gesturing towards a huge white structure connected to hoses During the rainy season it helps her collect rainwater through tubes strategically positioned on the metal roof of her house and it also stores water which she pumps from the river from washing the dishes or taking a shower This water goes through a second natural filtration system which is made of stone This article in the Climate Guardians series was supported by funding from the European Journalism Centre through the Solutions Journalism Accelerator This fund is supported by the Bill & Melinda Gates Foundation Now Ortiz grows her own vegetables including bananas which are sustained with the greywater once it has passed through the filtration system "I can shower at home now; I used to go to my neighbour's house and it was very uncomfortable," she says "I can also water my plants constantly and make some money with what I sell." Families who own land spanning more than 2.5 acres (1 hectare) can also install infiltration drains that help refill the deep wells which run dry every year due to the lack of rain Sanitation systems in Oaxaca are both ineffective and costly to maintain such as focusing on treating sewage at the source using technologies like biodigesters (systems that break down organic material such as human waste and food) and bio-filters or avoiding the use of water with composting toilets offer "practical solutions with affordable materials" Carrillo says that the region surrounding Santa Maria Velato receives just 350mm (13.8in) of rainfall per year which has taught the community to farm in a sustainable and self-sufficient way The programme also aims to address root causes of gender disparity in these indigenous communities the women are encouraged to set up an annual savings fund but we also need to understand that the word empowerment means different things in our societies," Carrillo says Having access to water to grow crops plays a key role in building gender equality Enabling women's participation in farming activities makes them financially active and resilient to climate change The realisation of these benefits depends on addressing norms and structural inequalities through training The emissions from travel it took to report this story were 180kg CO2. The digital emissions from this story are an estimated 1.2g to 3.6g CO2 per page view. Find out more about how we calculated this figure here. "Water is very precious," says Aurora Perez They are always eager to attend the training sessions "Breeding animals makes me independent and has helped me survive." A study in Oaxaca between 2016 and 2022 found that the gender gap exacerbates women's vulnerability to climate change high illiteracy rates and restricted access to resources hinders their adaptation to extreme weather burdening women with childcare and domestic duties further constrain their mobility and ability to respond to disasters by selling vegetables or animals at the market "In a respectful and understanding way we are teaching them that they can also have a say in the use of that money," he says Women who have gone through Grupedsac's programme are now questioning if that's beneficial for them and their families adding that the knowledge they receive gives them some leverage to change family responsibilities The training has taught Perez that men and women are equal – a lesson which she has shared with her children "I now know my boys need to learn to cook Many of the women in the community have suffered violence; physical which is helping women talk about their problems providing the women with a safe space and a support network • The Himalyan village forced to relocate • The all-female patrol guarding Ecuador's Amazon • A Caribbean island's quest to become the world's first climate-resilient nation when one participant first arrived for her training she had bruises and a black eye – she had been beaten by a male family member Grupedsac provided her with funding to help her build a mud brick house to live in with her children Living away from her wider family allowed her to escape daily violence and turn her life around The non-profit has also given her animals which provides her with a stable income "If I didn't have my chickens and cows our story would've been different," she says The woman's children have now had a good education "I told my daughter she can't get pushed over Although the programme has transformed the women's lives in a social context, challenges remain – primarily around water security. Oaxaca is facing continued, exacerbated drought. By 2039, annual rainfall will fall by 6% according to the Oaxaca State Climate Change Programme "The seed has been planted through these women," he says adding the Zapotec women will be better equipped than many for what's coming "I miss the big trees from my childhood and the shadows the provided," says Ortiz "I know we don't have enough rain to make them grow again but at least we are now conscious of the plants we'll need to survive." For more science, technology, environment and health stories from the BBC, follow us on Facebook and X. Seven images that transformed our world viewWatch how the maps and images of our planet from above have changed over the last two millennia. Ten striking images of an Earth scarred by humansFrom a shipwrecking yard in Bangladesh to a river of iron dioxide in Canada, a deep dive in Ed Burtynsky's work. 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A highway in Oaxaca that will slash travel times between Oaxaca city and southern state’s Pacific coast is nearing completion after 20 years of delays and failed attempts Governor Alejandro Murat said the 102.4 kilometer Oaxaca-Barranca Larga-Ventanilla highway was 80.2% finished and that work was continuing between Barranca Larga and Ventanilla the highway is set to link the state capital to the popular tourist destination of Puerto Escondido cutting travel times from six to 2 1/2 hours The two lane highway will have a hard shoulder Murat, who was supervising construction, said that four sections were still being worked on: one section is at 94.6% completion and another is at 87.7%. However, Murat added two other sections remain further from completion, at 67.8% and 64.6%. In April 2021, Murat predicted the highway would be completed on March 21 of this year Murat said that work and conciliation groups would be set up with communities negatively impacted by the construction to “search for a solution to their social and infrastructural demands.” Land disputes have marred progress on the highway: there have been deadly flare ups between the communities of Sola de Vega and San Vicente Coatlán over a long running dispute which the newspaper Reforma previously reported has taken more than 50 lives over about 60 years The highway crosses the municipalities of Ejutla de Crespo San Sebastián Coatlán and Santa María Colotepec Murat supervised construction of a bridge in Colotepec and the San Sebastián tunnel The government will be looking forward to the once unlikely completion of the highway The 20-year-old project has seen presidents come and go: Vicente Fox Felipe Calderón and Enrique Peña Nieto all failed to fulfill their promises to complete it With reports from El Universal ADVERTISE WITH MND COMMUNITY GUIDELINES Subscription FAQ's Privacy Policy Mexico News Daily - Property of Tavana LLC Ancestral mezcal producer Paquera has released two limited edition expressions the liquid must be made entirely by traditional methods without the use of modern equipment or stainless steel The brand’s Ancestral Mezcal with Wagyu uses open-range Tajima Wagyu from Arrington Ranch in Twin Bridges the brand said the Wagyu was ‘twice wrapped in twine and suspended within the clay pots during the first part of the distillation process’ the meat’s flavours drip slowly into the claypot as the mezcal is produced creating an ‘amazing buttery finish’ The other new expression Paquera has created is Mezcal Artesanal with Mango this makes use of two different types of mangoes from Amatengo Ejutla Described as pairing the ‘spirit of Oaxaca with rich and bright notes of mango’ Ancestral Mezcal with Wagyu (48% ABV) retails for US$230 while Mezcal Artesanal with Mango (46% ABV) can be purchased for US$109 Both are available from Paquera’s website the brand makes small-batch mezcal in cooperation with a network of maestro mezcaleros in the district of Ejutla de Crespo It has a mission of supporting the region’s mezcal-producing families and communities Recently, Chicago-based Hoste cocktails used Paquera’s mezcal as the base of its Mezcal Negroni We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Spotlight on good friend and Colibri winner Pedro Martinez in Oaxaca City, Mexico Key Linksbicicletaspedromartinez.com facebook.com/Bicicletaspedromartinez Pedro ToursSalinas (One day) Google Mapsgoo.gl/maps/26T2pcVZVDWvn91k8 Elsewhere on the WebFlickr Album Official (Translated) Spin:Our Mission is to help our local and foreign clients enjoy the natural attractions learn about the culture and gastronomy that this wonderful state of Oaxaca has in a very different ways Our Vision “Bicicletas Pedro Martínez” is a project that has no limits we continue to grow not neglecting the values that distinguish us every time we have modern equipment such as bicycles and vehicles appropriate for each route that allows us to continue providing safety comfort and therefore satisfaction to our clients Our goal is to become a 100% profitable company that ensures our future Pedro Martinez wins the 2009 Colibri Ecotourism Award Born in El Cabrito la Hermita Ejutla de Crespo Pedro was raised in the Oaxacan countryside He was a member of the national road cycling team from 1985 to 1988 In 1991 he participated in the Duatlón World Championship in California Pedro opened his business in 1988 and after three years of running a cycling store began operating tours in 1991 “Visitors would come to Oaxaca and want to rent a bicycle and they’d look for me,” Pedro recalls “Then a tour operator friend from Ottawa suggested that I offer tours This idea sparked my interest and helped developed the confidence needed to develop tours.” Pedro credits a number of international contacts for the help needed in making his operation a success These include Austin – Lehman Adventures (USA) Solana Tours (Mexico) and Joker Tours (Belgium) Inclusion in the Lonely Planet Guidebook has also been important “Being featured in Lonely Planet has been an honor,” Martinez added “Foreigners coming to Oaxaca trust this book and feel a sense of security with the operations listed I am very grateful to the publisher for a book that truly understands how to assist travelers to understand Mexico.” Pedro also has been an active participant in the tourism fairs hosted by Planeta.com in Oaxaca since 2001 By giving Pedro the award in 2009, the Colibri Ecotourism Award draws attention to rich natural and cultural diversity in Mexico. Pedro works with weavers in Teotitlan del Valle (where last year’s Colibri Ecotourism winner Gerhard Buttner taught English classes) – and integrates cultural elements on his bike rides This ‘out of the box’ thinking still defies the traditional silo thinking as it does not fit with interior organization chart Pedro added that he had ideas on how to make all of this work better and he’s been doing just that By working the artisans off the beaten track he’s been able to bring in much needed income to rural villages It’s this type of leadership that the Colibri Ecotourism Award recognizes An interesting note is how Pedro has worked with his nephews in developing Web 2.0 channels including Flickr — http://flickr.com/photos/bicicletaspedro — and YouTube — http://www.youtube.com/user/PedroMartinezBikes Pedro even started his own Flickr Group called Si Más Bicicletas to which cycling fans are cordially invited to share pictureshttp://www.flickr.com/groups/simasbicicletas We have been working with Pedro Martinez for several years and he always does an excellent job involving the local communities. His company is well prepared and it’s a lot of fun traveling with them. Pedro provides a unique program and very good equipment and service.– Claudia Schurr, Tierraventura Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" This site uses Akismet to reduce spam. Learn how your comment data is processed. Δdocument.getElementById( "ak_js_2" ).setAttribute( "value" Theme: NewsUp by Themeansar find a Spanish translator and have them call up Soledad Ramirez Heras who gives day-long classes out of her home in Oaxaca You won't find Soledad Ramírez Heras in any travel guidebook And the fact that this gem of Oaxacan gastronomy is a semi-secret only makes her private cooking classes more appealing Señora Soledad can make any of the dishes that give this southern Mexican state a place among the world's great cuisines -- tamales and the chili-rich sauces that have earned Oaxaca the name "Land of the Seven Moles." But her specialty is the granddaddy of them all a smoky-sweet chili-chocolate sauce the color of compost on a redwood forest floor: mole negro Amidst stacks of dishes and the dozens of ingredients that make up the russet-red dish, Soledad bustles around her blue-tiled kitchen with the certainty of a master carpenter finishing a cabinet. She is 71, a grandmother of eight, and only as tall as my shoulder. I found her by chance and Google, on the One Fork, One Spoon blog I had to email blogger Grace Meng for her phone number Soledad started cooking at age nine in Ejutla de Crespo her remote hometown in the mountains south of Oaxaca city as a job to help her widowed mother support the family As an adult she managed to run her own small restaurant for several years in the city center until her husband insisted she stay home with the children Through twists of fate she later spent two decades teaching her craft to foreign travelers and chefs at the language school Instituto Cultural de Oaxaca she offers private lessons in her home -- perched on a steep hillside overlooking the capital city -- to those travelers who can find her you call her to set a date and time (no later than 9 a.m and she meets you on the steps of the cathedral in the zócalo You ride a rattling bus with her to the western outskirts of town and steeply up; Soledad and her husband and granddaughter live on the slopes below Monte Albán the hilltop ruins where the ancient Zapotecs worshipped their gods and sacrificed their enemies more than 1,000 years ago The lesson begins with perhaps the most perfect cup of hot chocolate ever brewed Every Oaxacan homemaker worth her salt has her own recipe a precise combination of roasted cacao beans She spreads the mole negro ingredients out on the glass table: four kinds of dried chilies Her recipe includes elements so precise that they can't even be measured in teaspoons: seven whole peppercorns with very good cooks as teachers," she says Oaxacans traditionally serve this centuries-old dish on special occasions the November day when tradition holds that the spirits of dead loved ones return to visit the living Soledad herself made mole negro for 80 guests at her own wedding celebration The preparation starts with boiling chicken for broth You sauté the vegetables and toast the herbs You fry bread and plantains to give the sauce substance and what makes the dish essentially Oaxacan The land here produces the peppers in copious quantities coastal state has so many microclimates that certain species grow only in a single town Mole negro gets its smoky flavor from the squat but the special chilies make it "more complex." but she finds ways to make her students feel involved -- chopping tomatoes as she momentarily leaves the stove to rustle up another ingredient Soledad represents the true lineage of Oaxacan cuisine the way it existed for centuries before there were Spanish conquistadors or celebrity chefs or Fodor's-rated restaurants in the tourist zone The dishes were traditions passed down from woman to girl in country kitchens equipped with grinding stones and wood fires if there are more than about three students in her class Soledad moves the lesson to her more spacious outdoor kitchen she works on a wide griddle called a comal and a metate or grinding stone (hers is a flat rock that her father reputedly fished out of a river and carved for her mother) Flowering vines climb the nearby garden walls "Our ancestors didn't have gas," she says while stirring a giant pot with a hand-carved wooden spoon All the modern things take away some authenticity." Soledad is at once disarmingly warm and decisive She admonishes you that everything in life must be done "con mucho amor," and she credits God for all good things it is like planting a seed in the Earth," she says In 20 years you will still be doing what we're doing For me it's something very big," because as busy modern people increasingly buy their salsas and mole pastes at the store Speaking Spanish is not necessary for taking Soledad's classes -- she knows all the necessary English words for cooking tools and ingredients -- but if you go with a Spanish speaker who can translate you'll also receive some unsolicited words of wisdom on cooking and life scraping chili paste from a bucket with her bare fingers a journalist: "You have to have passion for what you do it doesn't come out the same." Soledad utters these teachings as if they were unassailable truths of nature: Fruit grows on trees and wooden cooking utensils preserve the food's flavor She leads you through the seven-hour process of making mole negro with not a hint of hurry The dramatic peak -- a flash of extreme cooking in this otherwise tranquil kitchen -- comes when you toast two tablespoons of chili seeds and toasting them vaporizes all that picante power into the air runs for the door and doubles over on the patio Once the ingredients are all properly fried or toasted Now everything goes in her Osterizer blender and she admits she has her eye on a fancier one (that particular trapping of modernity The cooking journey could be its own reward A good mole should be a true blend of flavors with no single ingredient that dominates the others Each Oaxacan mother and grandmother has her own formulation Soledad pours the thick sauce over pieces of chicken and she and I sit down together to taste our creation Far from her early years of slaving away in wealthier people's kitchens she now claims her deserved seat at the table We start with a toast of locally-distilled mescal The smokiness of the chilies and the sweetness of the chocolate blend in intoxicating harmony The complexity of the flavor commands you to set all distractions aside to think of nothing else but the kaleidoscope in your mouth but I can't distinguish them in this delicious mix -- success "I'm transmitting to the student a part of what's ours We want to hear what you think about this article. 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