Why ancient farming practices have resurged in a storied part of Mexico City
| Mexico City
Lucio Usobiaga has childhood memories of going to Xochimilco, a network of ancient, man-made canals and floating islands in southern Mexico City. When he thinks back, he can hear the blasting mariachi music, smell the grilled corn, and see the garbage floating in the waterways.
Today, the area is still known for its crowds of tourists and brightly painted party boats, but Mr. Usobiaga鈥檚 associations with Xochimilco have changed. Sitting on the bench of a green wooden boat, known as a trajinera, he鈥檚 surrounded on a recent morning by calm glassy waters, white egrets soaring into flight, and the resurgence of ancient farming practices.
鈥淔arming organically is the best way to preserve the chinampas,鈥� Usobiaga says of the islands created in the Valley of Mexico that were incorporated into a larger network of waterways by the Aztecs and later the Spanish.
Why We Wrote This
Lucio Usobiaga's efforts show how an area that has evolved from its beginnings can make a return 鈥� and do so in an innovative way that benefits a range of people.
Usobiaga co-founded a nongovernmental organization, Yolcan, in 2011 to preserve and spread these farming practices in Xochimilco. In doing so, he also aims to improve the livelihoods of smallholders and bring organic, local produce to those living in Mexico City 鈥� one of the biggest metropolises in the world.
鈥淭he idea from the beginning was to make [Yolcan] about ecology, economy, and connecting peasant farmers with consumers鈥� in a megacity, Usobiaga says.
This morning the trajinera pulls up to one of the floating islands, and Usobiaga hops off. He鈥檚 giving the owner of a cafe and a handful of other visitors a tour, showing them how the food that Yolcan provides to some of the top chefs in the city is grown. The food is also distributed via weekly farm boxes to more than 150 individuals, families, and schools.
The group carefully crosses a short bridge. Usobiaga points to the gravel and bamboo in the water below 鈥� a natural filtration system that Yolcan worked on with university students from a local engineering school. It allows farmers to purify the polluted water and use it for irrigation.
Yolcan, which means 鈥渓and of origin鈥� in Nahuatl, has introduced new vegetables and varieties to the chinampas in an effort to keep the soil healthy and producing year-round. Mostly young men have partnered with Yolcan, pulling up orange and pink beets, piling up leaves of chard, and cutting off heads of purple cauliflower.
The area was named a UNESCO World Heritage site in 1987, protecting it from development. But in recent decades, it鈥檚 become more common to find the islands rented out for soccer matches or birthday parties than tilled by chinamperos, as farmers here are known.
Getting farmers on board
Persuading local farmers to get on board with Yolcan鈥檚 vision was a challenge initially.
鈥淎t the beginning they weren鈥檛 interested because they didn鈥檛 trust that what we were doing was going to work,鈥� Usobiaga says. The way most farmers had learned to survive was to produce one crop in bulk in order to sell it to the largest wholesale market in Latin America, Central de Abastos. Usobiaga and his partner, Antonio Murad, who focuses largely on bookkeeping, encouraged people to move away from monoculture and stop using chemicals. They also decided they could set an example.
鈥淲e changed our strategy and said, 鈥榃e鈥檒l do it ourselves and hope they鈥檒l start coming,鈥� 鈥� Usobiaga recalls.
Key to this was finding a local partner who bought into the idea of making small but important changes. Noe Coquis Zaldivar and his father served as that bridge for Yolcan. Mr. Coquis was working at a nearby park when Usobiaga approached him.
At first he turned Usobiaga down, as he was busy with farming his own land and working at the park. But then he started thinking about the goal of helping locals reclaim the chinampero tradition and making a decent living in the process.
鈥淚t鈥檚 sad people here don鈥檛 want to dedicate themselves to the land,鈥� he says. 鈥淭hey go to the city to find work, and their priority is to leave the fields.鈥�
Since Yolcan arrived, Coquis says he鈥檚 noted changes in the community. 鈥淏efore we were using agrochemicals,鈥� he says. 鈥淚t was a challenge to see if we could grow new things.... There are more people expressing interest in joining the network of producers; there鈥檚 curiosity around what鈥檚 happening here.鈥�
Five families in Xochimilco are working full time with Yolcan, out of roughly 30 farming here. Some will never join the project simply because they are able to make more through the agrochemical approach.
Yolcan buys what the project鈥檚 farmers produce. The price Yolcan pays depends on what is grown as well as on the season and market price, Usobiaga says.
鈥淭he farmers have the commitment to produce the food organically and sell what they鈥檝e committed to only to us,鈥� he says. 鈥淚n exchange, we give them all the advice, workshops, technical assistance, seeds, ingredients for fertilizers, and we follow through on our commitment to buy everything we鈥檝e agreed to.鈥�
A different life before farming
Usobiaga didn鈥檛 grow up farming; in fact, he grew up in a very different environment. 鈥淲here I come from, the social background is private schools and you have your road already paved out for you,鈥� he says. 鈥淎griculture is never on the table. Never. Neither is philosophy,鈥� he says of the subject he studied in university.
He sees a direct link between his studies and agriculture, though. 鈥淲orking with farmers and the land has given me a way to put some of those [philosophy] ideas into place,鈥� he says. 鈥淔or example, Aristotle says 鈥榖eing鈥� is said or thought about in many ways. That has taught me to see agriculture in its many different meanings and as a tool for ecology, health, food, and social justice.鈥�
It鈥檚 not just farmers reaping the benefits of Yolcan鈥檚 work. Nearly three days a week one of Mexico鈥檚 top chefs, Eduardo Garc铆a, wakes up before dawn to take a trajinera out to the chinampas and pick out the produce he鈥檒l serve in his restaurants.
Having access to locally grown, organic food 鈥渃hanges everything for me as a chef,鈥� says Mr. Garc铆a, who sources from a handful of organic suppliers. When he opened the restaurant Maximo Bistrot in 2011, he estimates that 80 percent of his produce came from the city鈥檚 wholesale market. Today, thanks in large part to Yolcan, it鈥檚 closer to 80 percent organic.
鈥淔or my restaurants, it鈥檚 important because I feel that it helps me in a way to do less work, because [the food] is already pure. It tastes like it should taste,鈥� he says.
Farm boxes with daikon radishes
Yolcan is also trying to connect farmers and consumers. 鈥淚n Mexico, only the rich people and the farmers can eat right,鈥� Usobiaga says. 鈥淲hat happens to all these people in between?鈥� he asks.
The farm boxes are a recent development. Although they鈥檙e getting 鈥渆asier and easier鈥� to sell, they鈥檙e sometimes met with confusion and complaints.
鈥淭he boxes are full of things people aren鈥檛 familiar with,鈥� he says, noting daikon radishes and rutabaga. 鈥淲e need to work on delivery, making lettuce arrive crisper, not having any insects or bugs in the vegetables,鈥� he acknowledges.
Mexico 鈥渋s still in that phase where it鈥檚 cool to say that you eat organic or you support local farmers, but it鈥檚 not really true yet,鈥� he says. 鈥淏ut we鈥檙e closing the link between farmers and consumers, and that can make all the difference.鈥�
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