The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Wednesday, December 11, 2019

Culture Shock - The Good Kind

Just back from the little Wednesday market down the road from me and what a treat it was to be back. All of this wonderful, fresh food: Four tomatoes, four avocados, carrots, cheese, garlic, mushrooms, poblanos, broccoli, peas and some lean pork for stir fry... All for $140 MP or $7.32 US!  After shopping in the US for the last few weeks, I'm sure it would have cost close to $40.  These kinds of shocks are mighty easy to handle.


oaxaca said...

looks like a good stir=fry. For all of the Oaxacan foods that I love, I can not do the peas. I have cooked them for an hour and they are still hard!!!!! I buy cecina often for stirfry or to make an Asian salad.

Christopher Stowens said...

I know what you mean about the peas. I always get a little bag of corn, too, but left it behind today. For each, apart, I just barely moisten them and nuke them for 4 or 5 min... of course, it sometimes take more because of the power variance, but they come out el dente (to taste) and are great with rice and in salads.

Mary Sherlock said...

Too bad about all the plastic bags though. I now ask for my veg to be "sin plastico" and return the bag. If enough of us do this (wherever we are - Mexico, Canada, US) the vendors will get the message that we don't want this stuff any more......

Unknown said...

If you use a pressure cooker, the chicharos (peas) will cook in about 20min. Smart way to use less gas (help saves the planet, methane being 70x worse global warming gas than CO2 and fracking wells leak 8%-15% of the gas they capture and regulation now even more lax under Trump, so much more gas leakage. Due to the leakage, natural gas is as bad for our chances of a livable planet as is burning coal. So sad, considering MX is so ideal for solar and geothermal