Redesigning Food Systems

Tortilleria Arevalo’s secret to a healthier tortilla is Peruvian mesquite flour

Esperanza Arevalo wakes up at 3 a.m. every day to make tortillas. She sometimes receives help from her husband and sister-in-law, but for the most part, she’s a one-woman show.

Tortilleria Arevalo started with Esperanza’s father, Javier Arevalo, shortly after 9/11. At the time, Esperanza had just been laid off from her job, so she began helping her father. Years later, when Javier was diagnosed with cancer, Esperanza stepped up and took over the business.

Tucson’s seed library fosters food sovereignty in a desert

In front of the Joel D. Valdez Main Library in Tucson, patrons can claim round concrete landscaping beds for free and create their own gardens with seeds from the library’s seed collection. Some of the three-foot-wide planters are festooned with exuberant jungles of squash, flowers and trellised bean plants, while others look more Zen garden than vegetable garden.

A Future in the Ancestral

Tacos, tostadas, burritos, sopes, menudos, cazuelas, enchiladas, licuados—the typical foods of modern Mexico that are familiar in the borderlands—are but one set of spinoffs of an ancient Mesoamerican diet.

Since the mid-20th century, two kinds of Mexican diet have been diverging from one another. One is deeply traditional—think tamales, atoles, pinoles, moles, tepaches, caldos, and nopalitos—while the other is industrially processed and globalized, high in saturated fats, fiber-free flours, and sugars, and low in protein.