Cooking up the good life

The College of Food, Agriculture and Natural Sciences at the University of Minnesota has an assortment of creative thinkers.  People who are passionate about rethinking our food and agricultural system, and about doing so in unique ways.  Before leaving Minnesota, I heard about Paul Porter, an Agronomy and plant genetics professor who was preparing to take students on a three month bicycle tour from Buenos Aires, Argentina to Lima Peru.  The goal of the trip was to see firsthand the range of agricultural practices, systems and operations in South America while also experiencing the landscape and the people by bicycle.  He and 4 students joined a group of about 15 other through Tour d’Afrique a supported, guided bike touring company whom Paul had previously joined on a tour of Africa.  (www.tourd’afrique.com)

The eat, bike, grow team (click here for a link to their blog)  is together examining questions of agriculture and human culture through the lens of sustainability while also challenging themselves both physically and emotionally as they ride great distances through difficult and varied terrain.  Paul is also co-teaching a class back at the St Paul campus and they are interacting directly through the team’s blog. Through a series of networks at the U of M,  and amazing technology, the team and I were able to find one another as they traveled close to where I am living in Mendoza.  Yesterday I took the bus two hours west into the Andes where the team was preparing to cross the border into Chile.

I arrived to a groovy camp scene-bikes and tents spread throughout the municipal campground which was surrounded by the rust and golden Andes in the late afternoon sun.  Music was playing, there was plenty of wine (local) and beer and a jovial, friendly atmosphere as the riders anticipated their much needed dinner.  I found the Minnesota contingent and we jumped right into our conversation.

I applaud Paul for having the vision to combine his love of adventure travel with an educational opportunity, and I applaud the students, Evelyn, Wes and Grace, and their resident Spanish speaker Linda, for recognizing the unique experience this would be and the fact that, no matter what they are studying, what they learn from this will contribute to their life in innumerable ways.

Paul and Grace relaxing next to the support truck

Wes and Evelyn on dish duty

I also met James, the chef.  Let me tell you folks, if you are looking for a way to see the world and enjoy food and cooking, this is it!  James has traveled with many tours, experienced much of the world and figured out how to find both the local fare as well as things like miso, peanut butter and brown sugar in unlikely places.  Through him, the riders know that they will be well nourished not to mention eating delicious and creative food.  The tours are so well organized that everything is taken care of.  James, along with a crew that includes a mechanic, trip director and assistant director,   travels in a metal truck (much like bank security trucks I’ve seen) that carries the food, the mobile kitchen, the riders clothes and supplies and is available for anyone who needs a day off.

James making pre-sunrise breakfast

Ultimately the Minnesota team are getting a view of the agricultural systems and the food and farming in this part of the world that they would not otherwise get.  Combined with the knowledge and enthusiasm that Paul brings, the Eat Bike Grow team will have much to offer to the world of food, sustainability, technology and culture.

I asked each of the students to offer a sound bite about something related to these things that they had each learned.  Evelyn expressed that it has pretty much led her to re examine everything in her life and she will probably re think many of the things that she has taken for granted in the past.  Wes said that he is starting to look at almost everything now through the lens of sustainability and that this is really changing the way he is understanding many systems in the world and community around him, and Grace shared an evolving relationship with food particularly as a woman, and that working so hard has helped her see that nourishment and calories are crucial to survival and can even be fun!

Linda and Grace

Wes and Evelyn

Paul at the rear

I am really glad that I was able to meet up with everyone and get a taste of what they are doing and seeing.  I think it is so important that as educators and people who care about the food system, whether local, regional, national or global, we do our best to understand the context, the history and culture behind this system and build relationships with the land and people with whom we share our earth.