food

On a sunny morning in Guadalupe Victoria, near the Guatemalan border in the state of Chiapas, Mexico, Hilda Pastor is washing corn in her backyard sink to make tortillas. It's a daily ritual that starts the night before.

"I mix dried kernels, water and a spoonful of cal" — that's calcium hydroxide or slaked lime, "and it soaks overnight," says Pastor, a 48-year-old mother of three.

Chamoy Is Mexico's Flavor Fiesta Condiment, Courtesy Of China

Jan 17, 2017

The first time I tasted chamoy was in the Mexican border town of Eagle Pass, Texas. At a street cart vendor, chamoy apples sat alongside elotes and tamales. The tart Granny Smith was rolled in a thick paste that was sweet, salty, spicy and sour all at once.

As I took the first bite, I thought: "There is no way this is gonna work." But it did, and after that, the mere thought of chamoy made me salivate like a Pavlovian dog. I had to learn more about it.

Erica Abad glides down the ancient canals of Xochimilco, a borough of Mexico City, on her gondola-like boat. Her cousin, Efren Lopez, steers their boat — called a chalupa — by pushing against the canal floor with a long wooden pole, while Abad flips a sizzling quesadilla on a steel griddle fitted into the boat. When a group of people on a nearby barge signal to them to order some quesadillas, Lopez navigates the boat toward them. And Abad places a few more quesadillas on the griddle for their customers.

Sarah Lohman has made everything from colonial-era cocktails to cakes with black pepper to stewed moose face. She is a historical gastronomist, which means she re-creates historical recipes to connect with the past.

PUBLIC DOMAIN / PIXABAY

​On any level of education, hunger is a powerful but often unseen factor in student performance.

For college students, the rising costs of earning a degree could force cut backs to the essentials, including healthy food. The city's community colleges are targeting this need by starting food pantries at Palo Alto and San Antonio Colleges.

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