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| A cooking demonstration in Ramira drew avid onlookers. Martin, a native Quechua speaker and Apus Peru trek chef, introduces dishes that provide more diversity in diets as well as basic flavor enhancing practices like sauteeing onions and garlic. Native ingredients include wheat, quinoa and pumpkin. In this village there is access to a variety of vegetables, but affording them is the problem. Most of the husbands are porters for treks, the sole source of income (other than the women's weaving, which is in beginning stages of providing additional income). One possibility is organizing a food coop where quantity puchases could benefit individual families. |