Preserving History, Culture, and Livelihoods with Slow Food International

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An article in the San Francisco Chronicle highlights how Slow Food International is working to preserve traditional cooking practices in Yucatán, Mexico.  Before the introduction of livestock and dairy by the Spanish in the early 1500’s, Mayans were able to get calcium from other sources, such as the indigenous and now relatively unknown vegetable, chaya—a leafy green similar to spinach. By helping farmers learn to grow indigenous vegetables organically and find local markets for their produce—and by providing nutritional education and outreach for school children—Slow Food International is improving livelihoods and diets.  The organization is also providing tourists with the unique opportunity to enjoy traditions and tastes that can’t be found anywhere else in the world.

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