What we’ve accomplished

Over the course of the summer we have witnessed and experienced just the beginning of what we mean when we say ‘Returning to the Land with our Ancestral Wealth.’ Our Indigenous communities, known as farmworkers to many, now have secured access to land to heal and connect in a safe, culturally rich space with access to their healthful traditional crops. While this transition has felt like a huge leap, this summer has also been one small step for the many steps to come along our path. To begin establishing our work on the farm, we have primarily operated with canopy tents, porta potties and storage space in an already established barn and garage. While this was appropriate and necessary given our very recent purchase of the farm,  to truly continue our work in a sustainable way, our Phase II fundraising efforts will outline our needs to make Anahuac Farm a longstanding space for many generations to come. 

Phase II Updates!

Honoring ancestral knowledge and today

Our intention is to merge green technology with ancestral knowledge in multiple ways through our infrastructure and equipment. Agriculture and commercial kitchen equipment, such as an electric tractor and nixtamal processing equipment, will ensure our operations can be carried out with our long-term vision of growing milpa (corn, squash and beans) in large quantities to process organic nixtamal masa, beans and seeds to redistribute back into our Indigenous communities. In the spirit of conserving our ancestral cooking practices and preserving our traditional knowledge with the foods we grow, we also envision a traditional outdoor kitchen on the premises. Spiritual health and resiliency are at the core of Anahuac. We envision a traditional temazcal, also known as a sweat lodge, to continue practicing our ceremonies that help us recalibrate our essence and move intentionally from the heart.

What’s next

To be able to continue offering our traditional organic agriculture production and educational programming on the Anahuac Farm, Capaces Leadership Institute in collaboration with BRIC Architecture plans to build a new building that houses a kitchen facility, cold storage, wash and pack areas, produce and product display area, and meeting space with an office and restrooms. The building will be designed with Zapotec architectural inspiration and constructed as a green building with solar panels and energy efficiency. This building will allow us to process our traditional crops throughout the year, offer fresh and processed farm products to our community, an conduct spring, fall and winter educational activities to teach our community about traditional agricultural production, traditional and conventional cooking, herbalism, and food preparation along with other similar activities using the farm’s products.