Today we are speaking with Mariana Poo, the commercial director of Traspatio Maya and its counterpart Taller Maya, and Luciely Cahum Mejía, a beekeeper, vegetable producer and promoter from the Mayan community of Granada, Maxcanú, who also works with Traspatio Maya.

Traspatio Maya, which is part of the larger Haciendas del Mundo Maya Foundation, is an organization based in Mexico’s Yucatán that works with 32 rural indigenous communities and is dedicated to supporting the production of sustainable culinary products harvested in artisanal ways under fair conditions while rescuing ancestral Mayan techniques and improving global production practices. It’s an incredible group that has really changed the gastronomic conversation in the Yucatán and you can see how these women are now driving the conversation around food in the region.I first heard of Traspatio Maya while I was in Merida last year. There was a panel that Mariana was a part of during the regional food festival Sabores de Yucatan, which was partnering with the Best Chef Awards. Everyone else on the panel was a chef, fairly famous ones, that were talking about their stories of working with rural and indigenous producers. At one point, Ferran Adrià, the famous chef of El Bulli and one of the most influential culinary figures in the world without question, who happened to be in the audience, asked to speak and was given the microphone. For the next 20 minutes he rambled on about technology and the future of the global food supply, mostly dismissing the work everyone on the stage was doing. The chefs on the stage just nodded, not wanting to debate this iconic figure, but Mariana pushed back. I was moved by it. In my mind it was like the statue of the Fearless Girl standing in front of the statue of the Charging Bull on Wall Street (note: I’m just referring to this instance. I’ve met Ferran Adrià prior to this and he seems like a decent guy). She stood up for herself and the women she works with, and she did it with love and respect. It was such a perfect example how to move a conversation forward. It’s something I need to remind myself sometimes. You’ll hear Mariana’s response to what she was thinking during this, and also why what she was saying was important.

Mariana also tells us about how important working with the restaurant community has been. She explains how Noma Mexico, Noma’s 2017 pop-up in Tulum, allowed them to broaden their focus and how sending surplus produce to restaurants has been an important source of revenue.This is the first bilingual podcast we have had. Traspatio Maya always tries to include the women they work with in everything they do. I saw Luciely on stage with Jordi Roca at the Best Chef Awards, which you will hear about. In the interview you will hear some Spanish, though it is followed by an English translation so please be patient.

Read more at New Worlder.