On Friday afternoon we departed Oaxaca by bus for the northwest region of the state, known as La Mixteca. We were headed for the municipal capitol of Noxchitlán and once we arrived, we were greeted by Jesús León and Eleazar García and their pickup trucks, which carried us the rest of the way. Twenty minutes later, unloaded on the outskirts of Noxchitlán and shuffled into a small room furnished with only a bookshelf, a table, a circle of chairs and a poster which read “Yes, there are alternatives in the campo. The milpas criollas against globaization.” We had arrived at the offices of the Center for Integral Small Farmer Development in the Mixteca (CEDICAM).
To better understand the message behind this poster, let us first clarify some of the words. First, the term campo is not an entirely foreign concept in the United States, but still seems to defy satisfactory translation. The campo is more than just the “countryside” because it carries a much deeper and much more historical significance in that it is closely tied with the idea of Mexico’s ancient and early history, with agriculture, and with maize. The word campesino, a person who is from and works in the campo, is most commonly translated as “small farmer” or “peasant,” but these translations also lack the important social, historical, and economic context of the word. The term milpa refers to a traditional process of planting that mixes different varieties of corn, beans, squash, and often marigolds on the same plot of land (as opposed to mono-cropping) that has ancient roots in the pre-hispanic culture. The milpa process is one that allows for increased soil fertility (each plant using and depositing different nutrients), increased security (if unforeseen conditions cause one crop to be less successful, other crops with still prosper), and even pest control (marigolds are a natural insect repellent). Lastly, the term criolla indicates a native crop. Maíz criollo, thus, refers to native Mexican (or Oaxacan) corn varieties as opposed to imported U.S. seeds or genetically modified varieties.
Sarah Farr is PhD student in Sociology at the University of Wisconsin-Madison.
The views expressed in this blog and on this website are my own.