Oaxaca-The Year After: How It's Made

The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Friday, November 10, 2017

How It's Made - Quesillo in a ball

Here's Doña Vicki, the woman from whom I buy all my cheese. She has a stall in the market in Etla. Etla is the home of queso and quesillo. All others?... well, they're not Etla. Watch how fast she can ball up a half a kilo of the freshest quesillo. She makes it look so easy. It's not.