Shared Knowledge

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As a form of giving back, liquid soap was exchanged for burnt oil with neighboring food business owners.

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Participants adapted collective spaces for growing food, facilitating local residents’ access to public and neighborhood spaces.

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As a form of giving back, the participants produced disinfectant capsules for bathrooms which were distributed to food preparation establishments in the area.

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As a form of giving back, the participants met to create a network for exchanging garden produce. Each participant agreed to give the group germinated seeds, compost, or space in their homes to grow various plants.

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As a form of giving back, the participants organized the distribution of crops in the neighborhood, which consisted of handing out lettuce shoots, which had been germinated, transplanted, and cultivated by participants, in the Alameda park.

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As a form of giving back, the participants agreed to produce 18 liters of sanitizing gel to be distributed free of charge among street food vendors.

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The cooking with neighbors workshops and the conversation and workshop program “Eating Close, Eating Together,” resulted in a group of neighbors who came together to think about a form of giving back. They decided to prepare food for the children of the evening shift of the school Ezequiel A. Chavez. Angélica Palma directed the activity to prepare a recipe for doughless tamales, made up mostly of nopales.

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As a form of giving back, the participants distributed a cookbook with information about ingredients from the cornfield to close neighbors.

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As a form of giving back, parents and children collectively prepared marmalade following one of the recipes created during the course, and they gave it to the Alis community soup kitchen, which serves people from the neighborhood with low economic resources.

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Session 1. Planning and anticipation or food businesses - April 12
Instructor: Iván Icra Salicrú
Participants: 23 food business proprietors

Session 2. Identity and image in a food business - May 3
Instructors: Jorge Lestrade and Rogelio Vázquez
Participants: 21 food business proprietors

Session 3. Menu pricing and standardization - May 17
Instructors: Lula Martín del Campo
Participants: 19 food business proprietors

Session 4. Work habits in food businesses - May 31
Instructors: Ilse and Ezra Aguilar (Bo Pasticería)
Participants: 17 food business proprietors

Session 5. Calculation for the cost of recipes - June 14
Instructor: Iván Icra Salicrú
Participants: 14 food business proprietors

Session 6. The neighborhood food business and culinary heritage - August 30
Instructor: Álvaro Ramos
Participants: 13 food business proprietors

Session 7. Solidarity gastronomy - September 12
Instructor: Alejandro Souza
Participants: 16 food business proprietors

Session 8. Eating like a mule-driver: Selling food without a fixed locale - September 27
Instructors: Mariana Blanco and Jorge Linares
Participants: 16 food business proprietors

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Group 1. Ages 5–8. July 23–27
Group 2. Ages 8–10. July 30–August 3
Group 3. Ages 10–12. August 6–10
Group 4. Mixed ages. August 13–17

Participants: 64 children from neighborhood public schools.

As a form of giving back, the children and their families took care of harvesting the garden, they classified the plants and their nutritional benefits, and they gave them to their neighbors in nearby stores and locales.

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This workshop was held as part of the exhibition Living With Water: Getting to Know the Valley of Mexico River Basin, that took place in the Geology Museum.

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In return, participants produced an anthology that collected comics, essays, photographs, infographics, and illustrated texts that was presented to the group in January 2018.

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As a form of giving back, the children put up informative posters about some of the tree species in the Kiosco Morisco square.

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Due to the high demand, this was turned into an on-going activity within the programming and a larger call was generated both for participants and for young facilitators.

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Participants: 35 neighbors.

Module 1: Introduction to Journalistic Language. Instructor: Raúl Aníbal Sánchez.

Module 2: Heroes and Common Events. Instructor: Carlos Acuña.

Module 3: Graphic Narrative. Instructor: Iván Mayorquín.

Module 4: Cooperative Writing. Instructor: Vivian Abenshushan.

Module 5: Writings and Images. Instructor: Verónica Gerber.

In return, several neighbors published their texts in the community newspaper Ribera/Rivera.

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As a form of giving back, the attendees designed graphic advertising materials for several neighborhood food businesses, working closely with them to define content that would respect the business owners’ sensibilities and identities.

Participants: 9 designers from the neighborhood and 9 local businesses owners.

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As a form of giving back, the attendees made posters to raise awareness about shared problems in the neighborhood.

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As a form of giving back, the attendees made a short documentary about the neighborhood and some of its characters.

Participants: 13 neighbors.

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The course was taught due to the interest expressed by co-participants in the group that worked with Erick Meyenberg, after the process of working with the artist had ended.

Participants: 15 youth between the ages of 15 and 20 years old.

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Rafael Mier “Mexican Corn”.
Dante Aguilar “Harvesting Seeds: Rescuing Mexican Agri-food Diversity”.
Lourdes Cruz Terán “Restoration of Urban Natural Spaces”.
Javier Chapado “Forest schools”.

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Participants: 25 owners of local coffee shops, who each adopted one of the plants cultivated for the co-participation project organized by Edgardo Aragón

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Radio broadcast over the Internet (Digital Culture Center) for Earth Day. With participation from several local agents related to practices of ecological regeneration.