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Image may be NSFW.
Clik here to view.
When IDEX’s fundraising advisor and friend, Pilar Gonzalez, was growing up as the child of farmworkers in California, she found energy in what she calls “mighty little discs of corn love,” or folded, hot, corn tortillas. When today people reach for energy drinks, she says these tortillas with salt or peanut butter and jam on them, were an easy, affordable, and tasty boost for her family members.
Wrapped in wax paper for her by her grandmother, Pilar says that the tortillas became “my currency of friendship. I bridged many differences with other kids by taking them to school and trading them for ½ sandwiches or other foods I had never tried.”
As an adult, the tortillas were important to Pilar in another way.
“When I went to the street for protests, I took a couple in my pocket, not knowing if I would get arrested and might not eat for many hours.”
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“The Real Forest Rally” in Durban, South Africa during the U.N.’s World Forestry Congress 2015.
We wonder what was in the pockets of Yeshica Weerasekera and IDEX partners BioWatch, SPP, and SDCEA in September when they participated in a demonstration march that was part of the People’s Alternative to the United Nation’s World Forestry Congress in Durban, South Africa. They were there to protest the drive demand for more biofuels and timber plantations that are displacing people and affecting natural resources the world over. Thousands of people turned up to share their support for in Yeshica’s words,
“We march for justice for forests and peoples! Plantations are not forests!”
Pilar’s Corn Tortillas
1 3/4 cups masa harina
1 1/8 cups hot water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
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