Latest / New Worlder / Episode #110: Maru Molina

Transcript

Episode #110: Maru Molina · New Worlder

• 0:00
  This is the New Order Podcast,
• 0:02
  and I am one of your hosts,
• 0:03
  Nicholas Gill.
• 0:05
  SPEAKER_02: Her host, Juliana Duque, will be joining shortly.
• 0:08
  SPEAKER_02: Today, we are speaking with Maru Molina.
• 0:11
  SPEAKER_02: Maru lives in El Salvador, living somewhat of a nomadic lifestyle.
• 0:17
  SPEAKER_02: She has a weekly pop-up event called Cocina de Jardin,
• 0:21
  where the events are held in both wild and urban settings
• 0:24
  around the country.
• 0:25
  Maro's work on the project for the past five years has been
• 0:29
  extremely impactful.
• 0:31
  SPEAKER_02: I believe it's having a really big impact.
• 0:34
  SPEAKER_02: She has been holding weekly events that connect consumers with healthy,
• 0:38
  SPEAKER_02: nutritious food grown by local producers,
• 0:41
  SPEAKER_02: often right on the farms.
• 0:43
  The consumers are physically seeing,
• 0:46
  tasting,
• 0:47
  and understanding where their food comes from.
• 0:50
  SPEAKER_02: She recently expanded the concept with Finca Silvestris,
• 0:55
  an experimental farm on the slopes between two volcanoes just
• 1:00
  outside of San Salvador.
• 1:01
  SPEAKER_02: Aside of giving her new altitude ingredients to work with,
• 1:05
  SPEAKER_02: she also has a formal space for Cocina de Jardin events,
• 1:09
  SPEAKER_02: which occur there twice a month.
• 1:11
  SPEAKER_02: It's given her this entire new understanding of her work.
• 1:15
  SPEAKER_02: It's this very pivotal moment in the history of El Salvador.
• 1:18
  Even though there are serious concerns in the way the
• 1:21
  government has behaved itself,
• 1:23
  SPEAKER_02: the country has opened up wildly and people are genuinely optimistic.
• 1:29
  SPEAKER_02: I saw it the last time I was there.
• 1:31
  SPEAKER_02: I felt it.
• 1:32
  SPEAKER_02: It was as if a heavy burden had been lifted.
• 1:35
  SPEAKER_02: As Maru and I discuss in Juliana,
• 1:37
  this moment is an opportunity to build something better and
• 1:42
  lasting because it
• 1:43
  SPEAKER_02: might not come again.
• 1:45
  SPEAKER_02: If you haven't subscribed to my newsletter,
• 1:46
  SPEAKER_02: just go to newworlder.com or search for New Worlder on Substack.
• 1:50
  It's free to subscribe,
• 1:52
  though paid subscribers get access to all kinds of other stuff.
• 1:55
  SPEAKER_02: Again, that's newworlder.com.
• 1:57
  Also look for my books,
• 1:59
  such as the Latin American Cookbook at small bookstores everywhere.
• 2:03
  SPEAKER_02: Also check out the New Worlder YouTube channel.
• 2:06
  SPEAKER_02: We have full video episodes there,
• 2:08
  SPEAKER_02: including this one,
• 2:09
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• 2:12
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• 2:14
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• 2:18
  SPEAKER_02: It helps.
• 2:19
  SPEAKER_02: It really does.
• 2:20
  SPEAKER_02: Enjoy the show.
• 3:05
  SPEAKER_02: Hey, Maru, how are you?
• 3:06
  SPEAKER_00: Hi, good, good, good, good morning.
• 3:09
  SPEAKER_00: Great.
• 3:10
  SPEAKER_01: Hi, Maru, how are you?
• 3:12
  SPEAKER_00: Very, very good.
• 3:13
  SPEAKER_00: How are you guys?
• 3:14
  SPEAKER_02: Good.
• 3:15
  SPEAKER_02: So where are you right now?
• 3:17
  SPEAKER_00: El Salvador.
• 3:18
  SPEAKER_02: Yeah, I knew that.
• 3:22
  SPEAKER_00: This is my home.
• 3:24
  SPEAKER_00: Beautiful day today.
• 3:25
  SPEAKER_00: It's a forest back there.
• 3:29
  SPEAKER_00: This is my backyard.
• 3:30
  SPEAKER_02: Okay.
• 3:31
  SPEAKER_02: Yeah, I hear like the birds tweeting and everything.
• 3:33
  SPEAKER_02: I see the sunlight coming in the morning sunlight.
• 3:37
  SPEAKER_02: So do you still live on the beach or now do you live at the finca?
• 3:42
  SPEAKER_02: Yeah.
• 3:42
  SPEAKER_00: Neither.
• 3:43
  SPEAKER_00: I live in the city.
• 3:44
  SPEAKER_00: Well, I'm going around a lot.
• 3:47
  SPEAKER_00: Like the beach, obviously, it's more of a weekend getaway place.
• 3:55
  SPEAKER_00: But the finca is where I'm working most of the time now.
• 3:59
  SPEAKER_00: And it's only like 15, 20 minutes away.
• 4:01
  SPEAKER_00: So it's super close.
• 4:02
  SPEAKER_00: So I'm between the city and the finca now.
• 4:05
  SPEAKER_00: Yeah.
• 4:06
  SPEAKER_02: So you're in San Salvador,
• 4:07
  SPEAKER_02: this chaotic capital of El Salvador right now,
• 4:10
  SPEAKER_02: and those birds are tweeting like it's goddamn Amazon.
• 4:14
  SPEAKER_00: I know, I know.
• 4:15
  SPEAKER_00: It's insane.
• 4:16
  SPEAKER_00: There's still... I mean, San Salvador has that beauty.
• 4:19
  SPEAKER_00: It still has spots that are super close to the insanity of,
• 4:23
  SPEAKER_00: like,
• 4:23
  SPEAKER_00: the centro,
• 4:24
  SPEAKER_00: and it's still gorgeous like that.
• 4:25
  SPEAKER_00: Like, yeah.
• 4:26
  SPEAKER_02: So are you, like, up in the hills a little bit?
• 4:29
  SPEAKER_00: No, no.
• 4:30
  SPEAKER_00: I'm, like, close to all the restaurants you've been to.
• 4:32
  SPEAKER_02: Wow.
• 4:33
  SPEAKER_00: Close to that area.
• 4:34
  SPEAKER_00: But, like...
• 4:36
  close well the this back part of is um el espino is actually in
• 4:41
  a park called el
• 4:43
  espino and we are like right on the border of that so maybe
• 4:46
  that's why okay yeah
• 4:48
  it's like i couldn't i can't even hear a distant car horn or
• 4:52
  anything i just hear
• 4:53
  like birds tweeting and it's it's like amazing i know i know it
• 4:58
  is amazing
• 4:59
  SPEAKER_02: So now you have a Finca, right?
• 5:01
  SPEAKER_00: Oh my God, yes, I do.
• 5:02
  SPEAKER_00: It's insane, yeah.
• 5:05
  SPEAKER_02: It's called Finca Silvestris.
• 5:08
  SPEAKER_00: Silvestris, yes.
• 5:09
  SPEAKER_00: And it's on the San Salvador volcano.
• 5:15
  SPEAKER_00: It's on an area,
• 5:17
  SPEAKER_00: a very beautiful area,
• 5:18
  SPEAKER_00: because it's between both of the craters,
• 5:22
  SPEAKER_00: the old craters.
• 5:23
  SPEAKER_00: So the volcano has a very steep point, which is one of the craters.
• 5:28
  And then there's the other one called El Boquerón,
• 5:30
  which is the most recent one.
• 5:32
  SPEAKER_00: They're both ancient, but that's the most recent one.
• 5:34
  SPEAKER_00: And my finca is right in between those two.
• 5:37
  SPEAKER_00: So it has...
• 5:39
  This amazing microclimate,
• 5:41
  which is that area is already very green and very humid.
• 5:45
  But where the Finca is located is insanely green and fertile
• 5:51
  and just beautiful.
• 5:52
  SPEAKER_00: And it's really,
• 5:53
  SPEAKER_00: yeah,
• 5:54
  SPEAKER_00: and it's like a thousand,
• 5:56
  SPEAKER_00: almost a thousand six hundred meters above sea level.
• 5:59
  SPEAKER_00: So it's like almost 800 meters higher than San Salvador, which is great.
• 6:05
  SPEAKER_00: I mean, very cool.
• 6:06
  SPEAKER_02: And it's only 20 minutes away.
• 6:08
  SPEAKER_00: Yes, I know.
• 6:09
  SPEAKER_00: It's a very steep road up, but you're there.
• 6:12
  SPEAKER_00: And if you don't have any traffic, you're there in 20 minutes.
• 6:15
  SPEAKER_02: Wow.
• 6:16
  SPEAKER_02: And these volcanoes are not active.
• 6:19
  SPEAKER_00: No, no.
• 6:20
  SPEAKER_02: OK, like they haven't erupted in what?
• 6:22
  SPEAKER_02: Thousands of years.
• 6:23
  SPEAKER_00: Thousands of years.
• 6:24
  SPEAKER_00: Yeah.
• 6:24
  SPEAKER_00: Yeah.
• 6:25
  SPEAKER_00: Yeah.
• 6:25
  SPEAKER_00: So yeah, there's, there's a lot of people living there.
• 6:28
  SPEAKER_00: There's really old coffee farms.
• 6:30
  SPEAKER_00: They're really old, like, and actually very good coffee growing there.
• 6:33
  SPEAKER_00: Uh, and that whole area, especially the backside of El Boquerón.
• 6:38
  SPEAKER_00: Uh, it's beautiful.
• 6:39
  And I was just driving there last weekend and it's like,
• 6:42
  you can't believe it's El Salvador.
• 6:44
  SPEAKER_00: It's gorgeous.
• 6:45
  SPEAKER_00: And it's really good coffee because it's, it's high, it's altitude.
• 6:48
  SPEAKER_00: Like it's already high.
• 6:49
  SPEAKER_00: That's the one you use in a,
• 6:51
  SPEAKER_00: Yes, I do.
• 6:52
  SPEAKER_00: But my finca was abandoned for 15 years.
• 6:56
  SPEAKER_00: So our coffee plants are actually trees that are super tall.
• 7:02
  And that's like my next project is I need to bring somebody in
• 7:06
  to see what we can
• 7:07
  SPEAKER_00: do with that coffee,
• 7:08
  SPEAKER_00: because I have been harvesting coffee.
• 7:10
  SPEAKER_00: It's the second year we actually get coffee from those really old plants.
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  SPEAKER_00: And it's really delicious.
• 7:16
  SPEAKER_00: Coffee that we think is bourbon, but we're not sure.
• 7:20
  SPEAKER_00: But there's a lot to do to those plants for them to be,
• 7:24
  SPEAKER_00: like,
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  SPEAKER_00: you know,
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  SPEAKER_00: properly...
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  SPEAKER_00: Like,
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  SPEAKER_00: productive and,
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  SPEAKER_02: like,
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  SPEAKER_02: reach their potential.
• 7:30
  SPEAKER_02: Like, what does...
• 7:32
  SPEAKER_02: Because normally coffee trees are kept quite small, right?
• 7:35
  SPEAKER_00: Yeah, quite small, so you can harvest them.
• 7:37
  SPEAKER_02: Like bushes, yeah.
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  But these are tall,
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  like,
• 7:39
  I don't know,
• 7:41
  like five meters high,
• 7:42
  four or five meters high.
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  SPEAKER_00: They're very tall.
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  SPEAKER_00: They were abandoned.
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  SPEAKER_00: They were never, you know.
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  But the beauty of the fact that they were abandoned is that the
• 7:50
  whole area,
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  SPEAKER_00: the whole land there is organic,
• 7:54
  SPEAKER_00: as organic as you can get.
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  SPEAKER_00: Super wild in many ways.
• 8:00
  SPEAKER_00: There's a lot of, like...
• 8:02
  SPEAKER_00: local forests and plants growing there that are magical.
• 8:06
  SPEAKER_00: We just found some granadillas the other day,
• 8:09
  wild granadillas that I had heard about for like a year and I
• 8:13
  hadn't seen them grow.
• 8:15
  SPEAKER_00: And now it's very interesting and very wild.
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  SPEAKER_02: So what are you doing now?
• 8:22
  SPEAKER_02: So first of all, how did you find this place between two volcanoes?
• 8:27
  SPEAKER_00: Well, I was looking for a small space.
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  SPEAKER_00: I wanted two things,
• 8:33
  SPEAKER_00: a little cabin for my family,
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  but I was also looking for a space for Cocina de Jardim to have
• 8:39
  our own little
• 8:41
  SPEAKER_00: production area,
• 8:43
  SPEAKER_00: production kitchen,
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  SPEAKER_00: to have a little land,
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  SPEAKER_00: to grow our own things.
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  SPEAKER_00: But I was thinking of something small and I wanted it to be like,
• 8:52
  SPEAKER_00: I wasn't looking for something built,
• 8:54
  SPEAKER_00: but there's actually not a lot.
• 8:57
  SPEAKER_00: being sold up there.
• 8:58
  So I found this place and it was a very old wood cabin that was
• 9:05
  of prefab that they
• 9:07
  SPEAKER_00: brought from Chile that they wanted to like,
• 9:10
  SPEAKER_00: I don't know,
• 9:11
  SPEAKER_00: sell so people would buy and they would put them on their piece of land.
• 9:16
  I guess that didn't work out and it was just abandoned for many,
• 9:19
  many years.
• 9:20
  SPEAKER_00: But the cabin is gorgeous and the cabin is actually sitting on...
• 9:25
  SPEAKER_00: a rock foundation, which is like a hole, like a cave.
• 9:30
  And that's where I imagined I could create this kitchen for
• 9:35
  Cocina de Jardim.
• 9:36
  SPEAKER_00: And then it's sitting on a little hill.
• 9:39
  SPEAKER_00: It's actually only one acre...
• 9:42
  It's not big,
• 9:42
  but since it's a hill,
• 9:44
  it feels like you can get lost there.
• 9:46
  SPEAKER_00: It's so beautiful.
• 9:48
  SPEAKER_00: And then it has all the coffee forest.
• 9:51
  SPEAKER_00: I want to call it a forest because there are trees.
• 9:54
  SPEAKER_00: And then there's one little space that was barren.
• 9:58
  SPEAKER_00: And I thought, OK, so this would be perfect for our edible garden.
• 10:01
  SPEAKER_00: And this was a year and a half ago.
• 10:03
  SPEAKER_00: And we started working on that.
• 10:06
  since then and now we're finally almost done I mean the
• 10:09
  kitchen's done we've been
• 10:12
  doing it's our fifth event there we've been cooking there for
• 10:16
  we've been doing five
• 10:17
  events already but there's still things that we need to work on
• 10:21
  the edible garden
• 10:22
  is still like an experiment to say the least because I'm not a
• 10:28
  gardener and I'm
• 10:28
  learning but it's going and we've actually fed a lot of people
• 10:32
  from our garden
• 10:33
  SPEAKER_00: already like a lot
• 10:36
  SPEAKER_02: What are you growing?
• 10:37
  SPEAKER_00: Okay, so we just finished our pea harvest.
• 10:42
  SPEAKER_00: We've had green beans.
• 10:44
  SPEAKER_00: We have this really amazing bean called frijol gandul,
• 10:48
  SPEAKER_00: which is super amazing because it's actually a tree bean.
• 10:51
  SPEAKER_00: It's not like a... It's not like a...
• 10:56
  SPEAKER_02: Like a pole bean or whatever.
• 10:58
  SPEAKER_00: Exactly.
• 10:59
  It grows on a tree and it's usually used to fix nitrate back
• 11:08
  into the soil.
• 11:09
  SPEAKER_00: To really like tired soils,
• 11:13
  SPEAKER_00: they plant these beans there,
• 11:15
  but they're actually delicious and so nutritious and they grow
• 11:18
  amazingly here.
• 11:19
  SPEAKER_00: They're very small and black and
• 11:21
  SPEAKER_00: The taste is almost like chocolate.
• 11:23
  SPEAKER_00: It's so intense.
• 11:24
  SPEAKER_00: And wow, they're amazing.
• 11:26
  SPEAKER_00: So we have that, a lot of that.
• 11:28
  We have quelite,
• 11:30
  which is almost like a,
• 11:32
  it's a spinach,
• 11:33
  a very nutritious green.
• 11:36
  SPEAKER_00: We have lemongrass.
• 11:37
  SPEAKER_00: We have a bunch of flowers.
• 11:38
  SPEAKER_00: We have all types of herbs.
• 11:42
  SPEAKER_00: And then we have a bunch of avocado trees that were already there.
• 11:46
  SPEAKER_00: Very small, like flowers.
• 11:49
  SPEAKER_00: Like Creole, like old, old.
• 11:52
  SPEAKER_00: Very, very delicious.
• 11:53
  SPEAKER_02: Like with the soft skin or?
• 11:55
  SPEAKER_00: No, no.
• 11:56
  SPEAKER_00: Oh, wow.
• 11:57
  SPEAKER_00: I wish.
• 11:57
  SPEAKER_00: I wish.
• 11:57
  SPEAKER_00: I love those.
• 11:58
  SPEAKER_00: They're so Annecy.
• 11:59
  SPEAKER_00: No,
• 12:00
  SPEAKER_00: these are actually very small,
• 12:01
  SPEAKER_00: round,
• 12:02
  SPEAKER_00: and they don't have a lot of flesh,
• 12:03
  SPEAKER_00: but the flesh is so buttery.
• 12:06
  SPEAKER_00: You couldn't believe it.
• 12:07
  SPEAKER_00: They're delicious.
• 12:09
  And then now I'm experimenting with eggplant and with tomatoes,
• 12:13
  cucumbers,
• 12:13
  squash,
• 12:15
  garlic.
• 12:15
  SPEAKER_00: Yeah.
• 12:17
  SPEAKER_00: Anything that grows and the land is so fertile that, I mean, wow.
• 12:22
  SPEAKER_00: It's, yeah, it's really, it's so fertile that everything grows.
• 12:25
  SPEAKER_00: Yeah, right.
• 12:26
  No,
• 12:26
  I imagine like with that volcanic soil,
• 12:29
  like whatever you plant is going to grow.
• 12:31
  SPEAKER_00: It's going to grow.
• 12:31
  SPEAKER_02: As long as it can survive, you know.
• 12:33
  SPEAKER_00: Yeah.
• 12:34
  SPEAKER_02: I mean, it doesn't get cold, right?
• 12:37
  SPEAKER_00: It does get cold.
• 12:38
  I mean,
• 12:39
  it can go down to like 12,
• 12:41
  13 degrees,
• 12:41
  which is pretty chilly for El Salvador.
• 12:44
  SPEAKER_00: And it gets really humid every night.
• 12:47
  SPEAKER_00: So for example, my tomatoes have not been very happy.
• 12:50
  So I'm thinking of maybe moving them into like an enclosed part
• 12:54
  because they're not
• 12:55
  SPEAKER_00: very happy yet.
• 12:56
  SPEAKER_00: It can get pretty cold.
• 12:57
  I've been the coldest day I've been there was in August,
• 13:01
  which is our one of our hottest months.
• 13:04
  It's weird because it's just condensation is every afternoon at
• 13:08
  five like you're inside a cloud.
• 13:11
  SPEAKER_00: It's a microclimate.
• 13:12
  SPEAKER_00: It's very, very beautiful, very weird.
• 13:15
  SPEAKER_01: What about aromatic herbs?
• 13:17
  SPEAKER_00: Yes, we do.
• 13:18
  SPEAKER_00: We have dill.
• 13:20
  SPEAKER_00: We have fennel.
• 13:20
  SPEAKER_00: We have basils.
• 13:21
  SPEAKER_00: We have all kinds of mints.
• 13:24
  SPEAKER_00: We have parsley.
• 13:25
  SPEAKER_00: We have sage.
• 13:28
  SPEAKER_00: A lot of things.
• 13:29
  SPEAKER_00: Everything we've planted is growing.
• 13:31
  SPEAKER_00: We have strawberries.
• 13:34
  SPEAKER_00: We have wild peaches, which are very small wild peaches.
• 13:38
  SPEAKER_00: So it's it's been amazing because this was really not a plan.
• 13:43
  SPEAKER_00: I mean,
• 13:43
  SPEAKER_00: like it ended up being like the best idea ever because because I mean,
• 13:48
  Cocina de Jardim has always been this project that really wants
• 13:54
  to promote.
• 13:56
  SPEAKER_00: like caring for our earth and for our nature.
• 13:59
  And that's like,
• 14:00
  I want to,
• 14:01
  the reason why it exists is because of that,
• 14:04
  you know?
• 14:05
  SPEAKER_00: So when this happened,
• 14:06
  SPEAKER_00: it was like,
• 14:07
  SPEAKER_00: oh my God,
• 14:07
  SPEAKER_00: like this makes so much sense because the base of Cocina Jardim now,
• 14:11
  SPEAKER_00: I can actually take care of it too,
• 14:13
  SPEAKER_00: you know?
• 14:15
  SPEAKER_00: So it's been a little bit...
• 14:18
  on the flip side of creating things because now we're creating
• 14:21
  the base of it.
• 14:22
  SPEAKER_00: But it's been really magical.
• 14:24
  SPEAKER_02: But you're still,
• 14:25
  SPEAKER_02: you know,
• 14:25
  SPEAKER_02: supporting local farms and,
• 14:28
  SPEAKER_00: you know,
• 14:28
  SPEAKER_02: artists and fishermen and all of these things.
• 14:31
  SPEAKER_02: It's just now you have this core...
• 14:34
  to build around them that's the most magical part of it uh
• 14:38
  since the beginning when
• 14:39
  i understood the the land that we were buying i was like this
• 14:43
  is kind of perfect
• 14:44
  SPEAKER_00: because the the producers that i work with are at a different altitude uh
• 14:50
  SPEAKER_00: you know, elevation than we are.
• 14:51
  SPEAKER_00: So they grow very different things.
• 14:54
  So we've been I've been working with them,
• 14:55
  actually,
• 14:56
  like they know what I'm doing.
• 14:57
  They've come to our lands like we're working together to to
• 15:01
  grow things that they don't grow.
• 15:02
  SPEAKER_00: And I've actually told them,
• 15:04
  SPEAKER_00: like,
• 15:04
  SPEAKER_00: if you guys ever want to experiment in my piece of land,
• 15:07
  SPEAKER_00: like and I think we're going to do really cool things.
• 15:09
  SPEAKER_00: They're all really experimental as well.
• 15:12
  SPEAKER_00: Very young, very.
• 15:16
  SPEAKER_00: They have really open minds about what we can
• 15:19
  SPEAKER_00: grow in this country,
• 15:20
  SPEAKER_00: which is,
• 15:20
  SPEAKER_00: yeah,
• 15:21
  we love all the things that we were used to growing here that
• 15:24
  we know grow really well.
• 15:25
  But there's so many things that are new that grow really well
• 15:30
  that can really add
• 15:32
  SPEAKER_00: to our nutritional value to the country,
• 15:35
  SPEAKER_00: you know.
• 15:35
  SPEAKER_00: So it's exciting.
• 15:37
  SPEAKER_00: Yeah.
• 15:40
  SPEAKER_02: What I think of El Salvador and just my experience with it,
• 15:43
  SPEAKER_02: it's just like,
• 15:44
  SPEAKER_02: it's such a small country.
• 15:45
  SPEAKER_02: Like, you know, that's obvious.
• 15:47
  SPEAKER_02: It's pretty tiny.
• 15:49
  You know,
• 15:49
  you can kind of drive anywhere within like an hour from San Salvador.
• 15:54
  SPEAKER_02: But it has so many microclimates within that space.
• 15:57
  SPEAKER_02: And plus it has, you know, this like fairly long Pacific coastline.
• 16:01
  SPEAKER_02: It has mountain lakes.
• 16:03
  SPEAKER_02: Were you exposed to this kind of biodiversity growing up?
• 16:07
  SPEAKER_00: Yeah, all the time.
• 16:08
  SPEAKER_00: I mean,
• 16:09
  SPEAKER_00: here,
• 16:10
  SPEAKER_00: even during the Civil War,
• 16:11
  SPEAKER_00: I mean,
• 16:12
  SPEAKER_00: like we would go down to the ocean,
• 16:14
  SPEAKER_00: to the lake,
• 16:15
  SPEAKER_00: to everywhere.
• 16:15
  SPEAKER_00: I mean, and I think that's what's funny about Salvadorians is that we.
• 16:21
  SPEAKER_00: We live here and we've enjoyed our country in every situation,
• 16:26
  SPEAKER_00: even during like the worst storm or the earthquakes or the civil war.
• 16:30
  SPEAKER_00: I mean, we people do go around.
• 16:32
  SPEAKER_00: It's so small that it's so close by.
• 16:34
  SPEAKER_00: I mean, it's only an hour away.
• 16:36
  So ever since I was little,
• 16:38
  like I've been going to all of these places,
• 16:41
  really not.
• 16:41
  SPEAKER_00: I don't think.
• 16:42
  I appreciated so much like all that we have and you're always
• 16:47
  looking outside of
• 16:48
  your country you know always especially if you have the
• 16:53
  privilege of being able to
• 16:54
  SPEAKER_00: travel but every time I travel
• 16:59
  SPEAKER_00: I'm always thinking like, Oh my God, we are so rich.
• 17:01
  SPEAKER_00: We are so rich.
• 17:03
  I mean,
• 17:04
  I was in Denmark two years ago and we were,
• 17:07
  there was so much there happening there.
• 17:09
  SPEAKER_00: They're so creative because they don't have so much,
• 17:11
  SPEAKER_00: you know,
• 17:11
  SPEAKER_00: they're always growing different things the whole time.
• 17:13
  SPEAKER_00: I'm like,
• 17:15
  SPEAKER_00: I have five types of mangoes growing in my backyard and they,
• 17:18
  SPEAKER_00: you know,
• 17:18
  SPEAKER_00: they're there,
• 17:18
  SPEAKER_00: they're just there and avocados and plantains and wow,
• 17:22
  SPEAKER_00: we're so rich,
• 17:23
  SPEAKER_00: you know,
• 17:23
  SPEAKER_00: we are.
• 17:25
  SPEAKER_02: Yeah.
• 17:26
  SPEAKER_02: What about like through food was,
• 17:28
  SPEAKER_02: this kind of diversity taken advantage of, like growing up?
• 17:32
  SPEAKER_00: No, no, I don't think so.
• 17:33
  SPEAKER_00: I mean,
• 17:35
  SPEAKER_00: I think when you're on survival mode,
• 17:37
  SPEAKER_00: and I think this country was on survival mode for so many years,
• 17:42
  SPEAKER_00: food was just survival,
• 17:44
  SPEAKER_00: you know?
• 17:45
  So,
• 17:45
  and I think that's the reason why El Salvador doesn't have such
• 17:49
  a big...
• 17:52
  SPEAKER_00: Up to now,
• 17:52
  it hasn't had such a big like food scene because before it was
• 17:57
  just we just need to
• 17:58
  SPEAKER_00: eat like people were not thinking of like,
• 18:00
  SPEAKER_00: let's make this super delicious and super fancy and and like,
• 18:04
  SPEAKER_00: let's make this a pleasure.
• 18:05
  SPEAKER_00: It was more of a survival part of your day, you know.
• 18:09
  So I think that's the reason why,
• 18:10
  yeah,
• 18:11
  we didn't take so much advantage of it.
• 18:13
  SPEAKER_00: However, there is a lot of knowledge of plants.
• 18:17
  SPEAKER_00: I mean,
• 18:17
  SPEAKER_00: people do like in the country,
• 18:19
  SPEAKER_00: the countryside,
• 18:20
  SPEAKER_00: people do know like all the roots that you can eat,
• 18:22
  SPEAKER_00: all the stems,
• 18:23
  SPEAKER_00: all the flowers like.
• 18:25
  because it because that's all they had for so many years uh
• 18:29
  that they they do know
• 18:31
  you know um in the city i don't think we we explored that that
• 18:34
  much and that's what
• 18:35
  i'm so excited about like that's what i'm doing every day is
• 18:39
  like not even just old
• 18:41
  SPEAKER_00: knowledge but just my instinct of saying okay
• 18:44
  We can eat so many parts of all the plants and reduce waste and
• 18:50
  up nutrition.
• 18:51
  SPEAKER_00: And,
• 18:51
  SPEAKER_00: you know,
• 18:52
  but I do think that's that's something that people like out in
• 18:56
  the countryside do
• 18:56
  SPEAKER_00: know about.
• 18:57
  SPEAKER_00: And every time I talk to,
• 18:58
  SPEAKER_00: for example,
• 18:59
  SPEAKER_00: the guy that lives on my finca and when I bought the land,
• 19:04
  SPEAKER_00: I asked him to stay with us and he is sick.
• 19:07
  SPEAKER_00: 74, he is so knowledgeable.
• 19:10
  SPEAKER_00: And he knows so much about plants and seeds and flowers.
• 19:13
  SPEAKER_00: And for him, it's normal.
• 19:16
  SPEAKER_00: You know, it's like he lives off the land.
• 19:18
  SPEAKER_00: He knows everything.
• 19:19
  SPEAKER_00: Yeah.
• 19:20
  SPEAKER_00: Very cool.
• 19:23
  SPEAKER_02: Was food very meat heavy when I was growing up?
• 19:27
  SPEAKER_00: Yeah.
• 19:27
  SPEAKER_00: In my case,
• 19:29
  SPEAKER_00: I'm Salvadoran,
• 19:31
  SPEAKER_00: but my mom is Cuban and my dad is Salvadoran,
• 19:33
  SPEAKER_00: but he grew up in Peru.
• 19:35
  SPEAKER_00: And they actually met in Peru, my mom and dad, which is so weird.
• 19:39
  SPEAKER_00: Yeah.
• 19:39
  SPEAKER_03: How did that happen?
• 19:41
  SPEAKER_00: Because my because both of my grandparents,
• 19:44
  SPEAKER_00: my mom left Cuba,
• 19:46
  SPEAKER_00: went to Miami in 59 and then they transferred my grandfather to Lima.
• 19:52
  SPEAKER_00: And then my my dad's dad was working there in Lima.
• 19:56
  SPEAKER_00: So they met there.
• 19:57
  SPEAKER_00: My parents met there.
• 19:58
  SPEAKER_00: They lived there for many, many years, all of their young adult life.
• 20:02
  and then they got married and came to el salvador so they
• 20:06
  learned how to cook in
• 20:08
  peru and my mom knew cuban food you know so i grew up with a
• 20:13
  combination of
• 20:14
  peruvian cuban food which is very strange and very magical but
• 20:20
  with a lot of
• 20:20
  SPEAKER_00: salvadoran ingredients
• 20:22
  uh but i did not grow with tortillas in my house i did not grow
• 20:26
  with like your
• 20:27
  regular beans i mean i i we used to have cuban beans which are
• 20:31
  dark sweet uh
• 20:34
  garlicky super different with cumin you know um and yeah it was
• 20:39
  very meat heavy and
• 20:41
  SPEAKER_00: that's the reason why i became a vegetarian very young because i was like
• 20:48
  SPEAKER_00: My house was actually maybe like a block and a half away from El Rastro,
• 20:53
  SPEAKER_00: which is the place where cows...
• 20:55
  get slaughtered for okay slaughterhouse yeah and i would hear
• 21:00
  them every morning
• 21:01
  when i was taking a shower before going to school and i was
• 21:04
  like what is this i was
• 21:05
  like i can't believe it um and i i found out what i was and
• 21:10
  then i was like i can't
• 21:11
  SPEAKER_00: i'm an animal lover i can't and i started cooking for myself at 16.
• 21:16
  SPEAKER_00: um and yeah my house was basically meats potatoes
• 21:20
  rice and bread i mean that was like not a lot of vegetables uh
• 21:26
  and i started buying
• 21:27
  vegetables and introducing them into my house and my parents
• 21:29
  were like why why this
• 21:32
  is delicious and i was like well i like vegetables a lot more
• 21:36
  um and it's so
• 21:38
  SPEAKER_02: complex yeah how old were you when you were 16.
• 21:41
  SPEAKER_02: okay
• 21:43
  So I was making my own lunchboxes and I remember going to
• 21:46
  school and all my friends
• 21:48
  SPEAKER_00: were like,
• 21:49
  SPEAKER_00: I want to try your lunchbox.
• 21:50
  SPEAKER_00: That looks delicious.
• 21:51
  SPEAKER_00: Yeah.
• 21:55
  SPEAKER_02: So that was how you learned to cook.
• 21:56
  SPEAKER_02: You just you wanted to become a vegetarian.
• 21:58
  SPEAKER_02: You had no basis for it and you just started cooking.
• 22:02
  yeah vegetables yeah yeah yeah and my mom is actually a very
• 22:06
  good cook in her very
• 22:08
  cuban peruvian way um but i think that that sazon comes from
• 22:13
  her i mean because i
• 22:14
  remember cooking with her all the time her kind of food and um
• 22:18
  and it's still in me
• 22:19
  SPEAKER_00: like
• 22:20
  that Peru is the most magical combination of flavors and Cuba
• 22:25
  is very hardy very
• 22:27
  hardy very simple but very hardy food so I think that's where I
• 22:31
  got like my taste
• 22:32
  from and then I combined that with vegetables which is so weird
• 22:36
  but that's what I
• 22:37
  SPEAKER_00: cook
• 22:40
  SPEAKER_02: But how did that progress?
• 22:42
  SPEAKER_02: Because you were a psychologist for a long time, right?
• 22:45
  SPEAKER_00: Yes, yes, yes.
• 22:46
  I actually studied psychology and I owned an indoor playground
• 22:51
  slash like a
• 22:52
  SPEAKER_00: wellness center for kids for 10 years.
• 22:56
  SPEAKER_02: So that was what you did.
• 22:57
  SPEAKER_02: You had an indoor playground,
• 22:59
  SPEAKER_02: wellness center,
• 23:00
  SPEAKER_02: and it was kids playing,
• 23:02
  but you're also thinking of their health and things like that
• 23:05
  because you were
• 23:06
  SPEAKER_02: feeding them.
• 23:07
  SPEAKER_00: Yeah, I was feeding them.
• 23:08
  SPEAKER_00: And it was more of a wellness center,
• 23:11
  SPEAKER_00: I want to call it,
• 23:12
  SPEAKER_00: because we worked with parents,
• 23:13
  SPEAKER_00: we worked with the kids,
• 23:15
  SPEAKER_00: but it was a very holistic little tiny place.
• 23:18
  SPEAKER_00: where we served our own food.
• 23:20
  SPEAKER_00: We cooked everything.
• 23:21
  SPEAKER_00: Everything was organic.
• 23:22
  SPEAKER_00: Everything was super healthy.
• 23:25
  SPEAKER_00: We had yoga classes.
• 23:26
  SPEAKER_00: We had cooking classes, art.
• 23:28
  SPEAKER_00: We had reading.
• 23:30
  SPEAKER_00: And it was all based on Montessori and Positive Discipline.
• 23:34
  So it was very I mean,
• 23:37
  I wanted to share with other people the way I was raising my kids.
• 23:41
  SPEAKER_00: That's really the reason why I opened that space,
• 23:43
  SPEAKER_00: because I was like every time I was around my kids and other kids,
• 23:47
  SPEAKER_00: I was like,
• 23:48
  SPEAKER_00: this is so simple.
• 23:49
  Like kids don't need anything more than just wood toys and like nature,
• 23:54
  really.
• 23:54
  SPEAKER_00: So that's what I opened.
• 23:55
  SPEAKER_00: That's really what I did.
• 23:57
  SPEAKER_00: And I had that for 10 years and it was amazing.
• 23:59
  SPEAKER_00: It was really all around wellness for parents, for kids.
• 24:04
  SPEAKER_00: And we were cooking a lot.
• 24:05
  We were cooking every week and it was magical to cook with kids
• 24:09
  and to let them
• 24:10
  SPEAKER_00: know we were growing things in the garden as well.
• 24:13
  SPEAKER_00: And that was great.
• 24:14
  But then the pandemic hit and I was closed for a year and I had
• 24:20
  already been
• 24:21
  invited to cook at many different places for different reasons
• 24:26
  for like three years
• 24:27
  SPEAKER_00: before I
• 24:28
  that the 2020 um restaurant i mean this country nicholas you
• 24:33
  know how small it is
• 24:34
  so everybody knows everybody and i had always been such a
• 24:37
  foodie and such a cook
• 24:39
  the people found out like restaurant owners found out and they
• 24:43
  were like maru like
• 24:44
  we're interested in your point of view like would you come and
• 24:47
  like help us like
• 24:50
  SPEAKER_00: And I was like, OK, of course, I would love to share that, you know.
• 24:53
  SPEAKER_00: And so that was parallel to the end of the wellness center.
• 24:59
  SPEAKER_00: So when we closed,
• 25:02
  SPEAKER_00: that was the first time I thought,
• 25:04
  SPEAKER_00: like,
• 25:04
  SPEAKER_00: maybe now that I have time,
• 25:06
  SPEAKER_00: let's see what happens if I...
• 25:10
  like started pop-up you know just like let's make one event
• 25:14
  like create one event
• 25:15
  and let's see what happens and that first event was with my
• 25:19
  favorite food like the
• 25:20
  SPEAKER_00: most simple delicious um
• 25:23
  SPEAKER_00: food I could think of that I would love.
• 25:25
  SPEAKER_00: Uh, and we served it family style, like the way we still do.
• 25:29
  SPEAKER_00: We served it family style,
• 25:30
  SPEAKER_00: 30 people,
• 25:31
  SPEAKER_00: everything in the middle,
• 25:33
  SPEAKER_00: strangers sitting around a table,
• 25:36
  SPEAKER_00: um,
• 25:36
  SPEAKER_00: and just enjoying like vegetables and really,
• 25:39
  SPEAKER_00: and,
• 25:39
  SPEAKER_00: and food that I could tell them exactly where it was coming from.
• 25:43
  SPEAKER_00: They were like, I can't like, we did serve fish that day.
• 25:47
  SPEAKER_00: Um, and I work with this really cool, um, open-minded, um,
• 25:53
  guy that goes down to La Libertad and he's actually been
• 25:57
  molding the the the people
• 25:59
  SPEAKER_00: who are fishing to to understand how sustainability is so important.
• 26:04
  SPEAKER_00: And, you know, so it was all made sense.
• 26:07
  I was like,
• 26:07
  I have all the elements I need to be able to share my mind with
• 26:12
  a lot of people.
• 26:14
  SPEAKER_00: And so that first event was such such a success.
• 26:18
  SPEAKER_00: People were like,
• 26:20
  SPEAKER_00: So happy.
• 26:21
  SPEAKER_00: The music was like it was such a mindful,
• 26:25
  SPEAKER_00: beautiful,
• 26:26
  SPEAKER_00: positive moment that I was like,
• 26:29
  SPEAKER_00: we can do this like every week.
• 26:31
  SPEAKER_00: Let's see what happens.
• 26:32
  SPEAKER_00: And we haven't stopped ever since.
• 26:35
  SPEAKER_02: It's just been event after event.
• 26:37
  has it been mostly like catering or is it more like you just
• 26:41
  holding pop-ups like
• 26:43
  yeah well we actually don't cater we actually don't uh we the
• 26:47
  whole point of cocina
• 26:49
  de jardin is for people to be really involved in everything we
• 26:52
  are doing so we're
• 26:53
  cooking there live you know so it's not like there's a lot of
• 26:57
  prep that we do for
• 26:58
  two days before going there definitely but then we go there we
• 27:01
  take our kitchens
• 27:02
  SPEAKER_00: like our camping kitchens or a grill and we set up a whole kitchen
• 27:08
  SPEAKER_00: and a whole family-style table.
• 27:10
  SPEAKER_00: And we are cooking there live.
• 27:11
  SPEAKER_00: I mean, we're not bringing things that are cooked already.
• 27:13
  SPEAKER_00: You know, we are assembling everything there.
• 27:15
  SPEAKER_00: And people come up to us.
• 27:17
  SPEAKER_00: They ask us many times.
• 27:20
  I mean,
• 27:21
  what we love to do the most is to bring these events to the
• 27:24
  land of our producers.
• 27:27
  SPEAKER_00: And that's the most beautiful part.
• 27:28
  I mean,
• 27:29
  all of our clients come to where they're growing the most
• 27:34
  beautiful produce.
• 27:35
  SPEAKER_00: And we have the...
• 27:38
  The producers,
• 27:39
  they're sitting at the table,
• 27:40
  speaking and talking about what they do.
• 27:43
  SPEAKER_00: And it's like closing that beautiful circle between like the land,
• 27:48
  SPEAKER_00: the producers,
• 27:49
  SPEAKER_00: the kitchen and the client and the consumer.
• 27:52
  SPEAKER_02: Yeah, yeah, yeah.
• 27:53
  SPEAKER_02: So.
• 27:55
  SPEAKER_02: So there's always been this educational aspect of it.
• 27:58
  SPEAKER_02: That's always been important.
• 27:59
  SPEAKER_00: That's my psychology part.
• 28:01
  SPEAKER_00: I think coming into play.
• 28:03
  SPEAKER_00: Yeah.
• 28:04
  Because I think,
• 28:08
  I think it's,
• 28:09
  it's a very important part of cocina jardin.
• 28:12
  SPEAKER_00: And as you can tell,
• 28:14
  SPEAKER_00: cocina jardin has been growing organically in a very fast pace,
• 28:18
  SPEAKER_00: but it had never a plan.
• 28:21
  SPEAKER_00: But, but now that I look back, I'm like, okay,
• 28:25
  SPEAKER_00: I understand what I'm doing.
• 28:27
  And every time I'm getting more educated,
• 28:29
  I really want to send this message.
• 28:35
  SPEAKER_00: I do.
• 28:37
  SPEAKER_00: It used to be more of a, ah, my vibe.
• 28:40
  SPEAKER_00: I want people to feel my vibe.
• 28:41
  SPEAKER_00: But now it's like,
• 28:42
  SPEAKER_00: no,
• 28:42
  I want people to really understand where everything comes from
• 28:46
  and how much,
• 28:47
  SPEAKER_00: if they love this,
• 28:48
  SPEAKER_00: we need to take care of it.
• 28:49
  SPEAKER_00: And we need to support these growers.
• 28:51
  SPEAKER_00: And if it's a bit more expensive,
• 28:53
  It's because of all of this that they're doing,
• 28:55
  you know,
• 28:56
  and et cetera,
• 28:58
  et cetera.
• 28:58
  SPEAKER_00: Yeah.
• 28:59
  SPEAKER_00: Yeah,
• 29:00
  SPEAKER_02: I mean,
• 29:00
  SPEAKER_02: but it's pretty amazing that you're,
• 29:03
  SPEAKER_02: like,
• 29:03
  SPEAKER_02: physically connecting people with where their food comes from.
• 29:07
  SPEAKER_00: Yeah, yeah.
• 29:07
  SPEAKER_02: And each of these events.
• 29:09
  SPEAKER_00: Yeah, and you have no idea the response.
• 29:12
  I mean,
• 29:12
  every time we do it,
• 29:13
  I'm like,
• 29:14
  this is the reason why we're doing it.
• 29:16
  SPEAKER_00: I totally understand.
• 29:17
  SPEAKER_00: Like, people need to know, and they respond so well.
• 29:21
  SPEAKER_00: Like...
• 29:22
  SPEAKER_00: You have no idea.
• 29:22
  SPEAKER_00: I mean, and they they understand, you know, how much this matters.
• 29:27
  And what's been happening is that these producers are actually
• 29:31
  getting a lot of
• 29:32
  response from our clients like now they want to buy these
• 29:35
  products products,
• 29:36
  SPEAKER_00: you know,
• 29:37
  SPEAKER_00: and that's making them
• 29:39
  uh be better at farming and be better at what they do uh of
• 29:43
  course you know people
• 29:44
  so so it's it's i think that for five years now we've been sort
• 29:48
  of uh growing this
• 29:49
  little community of people who really understand what it is to
• 29:54
  live a slower pace
• 29:55
  of life because we're intentionally wanting to be present and
• 29:59
  to be careful of what
• 30:02
  SPEAKER_00: we do on this earth you know um and
• 30:06
  SPEAKER_00: That's kind of amazing.
• 30:08
  SPEAKER_01: But it's an interesting combination because,
• 30:12
  SPEAKER_01: yes,
• 30:14
  there is this ethical statement and a lot of thought put on
• 30:20
  your cooking and the
• 30:21
  SPEAKER_01: food and how is it growth.
• 30:24
  SPEAKER_01: And you have been more intentional about it.
• 30:27
  SPEAKER_01: You yourself have rationalized it.
• 30:30
  SPEAKER_01: But at the same time, I think in the end, it's so effective.
• 30:34
  because it comes with this natural connection you seem to have
• 30:38
  since very early on
• 30:39
  SPEAKER_01: and also the joy of it.
• 30:41
  SPEAKER_01: It has to be delicious.
• 30:43
  And,
• 30:43
  you know,
• 30:44
  it's just this aura and energy in the end that I think it
• 30:47
  captures
• 30:49
  it's just a great recipe yeah these two things together that
• 30:54
  are always not the
• 30:55
  case maybe it's you know some people are more like heavy on the
• 30:58
  message and a lot
• 30:59
  of thought but maybe there is that energy lacking you know the
• 31:03
  charm and then you
• 31:05
  cannot just have the charm all over the place without okay
• 31:09
  there is a point here
• 31:11
  SPEAKER_01: right so
• 31:12
  SPEAKER_01: It seems to be working.
• 31:14
  SPEAKER_00: I love that you point that out because it's true.
• 31:16
  SPEAKER_00: I mean, I enjoy this so much.
• 31:20
  SPEAKER_00: It's insane.
• 31:21
  And I feel that when you're really enjoying yourself and when
• 31:25
  you really truly feel
• 31:27
  SPEAKER_00: it in every cell of your body.
• 31:28
  SPEAKER_00: It's effective.
• 31:30
  SPEAKER_00: It's effective.
• 31:30
  SPEAKER_00: Yeah.
• 31:31
  SPEAKER_00: And doing both things.
• 31:33
  I mean,
• 31:33
  sending a message that can be that powerful and enjoying it
• 31:37
  while you do it.
• 31:37
  SPEAKER_00: It's kind of magical.
• 31:39
  SPEAKER_00: It is.
• 31:40
  SPEAKER_00: And I am so grateful.
• 31:41
  SPEAKER_00: Believe me, every morning I wake up, I'm like, I understand.
• 31:45
  SPEAKER_00: Like, I understand what's happening and I'm very grateful and grateful.
• 31:49
  Yeah,
• 31:49
  and in relation with that,
• 31:51
  I was seeing one of the videos you mentioned.
• 31:55
  My dishes and my way of presenting and cooking and the energy
• 32:01
  is very feminine.
• 32:02
  SPEAKER_01: And some people have pointed that out that I myself identify with that.
• 32:07
  SPEAKER_01: And I have seen,
• 32:09
  SPEAKER_01: well,
• 32:10
  SPEAKER_01: in that interview you say men,
• 32:13
  SPEAKER_01: but I'm guessing it happens too with other people.
• 32:17
  SPEAKER_01: Mm-hmm.
• 32:19
  they they are not intimidated but there is so beautiful that
• 32:23
  they are like how do i
• 32:26
  eat this you know it's not this piece of me that i'm supposed
• 32:28
  to attack and just
• 32:30
  consume and they are almost like wow this is yeah i'm not
• 32:35
  delicate enough or i'm
• 32:36
  not you know and and your response to that or like just do it
• 32:42
  and you know enjoy i
• 32:44
  SPEAKER_01: found that very interesting
• 32:46
  SPEAKER_00: And it's the truth.
• 32:47
  SPEAKER_00: And I have to admit that there was a moment where I was like,
• 32:51
  SPEAKER_00: maybe I should make my food more masculine.
• 32:54
  SPEAKER_00: Like I really it made me it made me doubt because I was like,
• 32:58
  SPEAKER_00: and then I was like,
• 32:58
  SPEAKER_00: you know what?
• 32:59
  SPEAKER_00: No, I like this is me.
• 33:02
  SPEAKER_00: And I know that when they try it, they're going to be like,
• 33:06
  wow,
• 33:06
  like it blows your mind because it is so beautiful,
• 33:09
  but nature is so beautiful.
• 33:11
  SPEAKER_00: And I think it's complete.
• 33:14
  SPEAKER_00: Yeah, it's exactly.
• 33:15
  SPEAKER_00: And I think,
• 33:16
  SPEAKER_00: I mean,
• 33:17
  SPEAKER_00: the reason why I think my food is so not the reason,
• 33:19
  SPEAKER_00: but the beauty of feminine food,
• 33:22
  SPEAKER_00: I think,
• 33:23
  SPEAKER_00: is that it's a nurturing thing.
• 33:25
  SPEAKER_00: It's a nurturing moment.
• 33:27
  SPEAKER_00: And for me, when you eat, that's what we're doing.
• 33:31
  Like,
• 33:31
  you know,
• 33:32
  and that's,
• 33:33
  I don't know,
• 33:33
  in my mind,
• 33:34
  that's very feminine.
• 33:35
  SPEAKER_00: That instinct, you know, to mother and to, uh-huh.
• 33:40
  SPEAKER_00: Yeah.
• 33:43
  SPEAKER_02: What is masculine food then?
• 33:44
  SPEAKER_02: It's like just lots of meat or?
• 33:47
  SPEAKER_00: No, no, I don't know.
• 33:49
  SPEAKER_00: I don't know meat,
• 33:49
  SPEAKER_00: but I think that it's my food is very sensitive in the sense that,
• 33:56
  SPEAKER_00: for example,
• 33:57
  SPEAKER_00: people are always asking me,
• 33:58
  SPEAKER_00: like,
• 33:58
  SPEAKER_00: how do you create your menus?
• 34:00
  SPEAKER_00: And I'm like,
• 34:01
  SPEAKER_00: first I ask what's fresh and I get like really fresh ingredients,
• 34:05
  SPEAKER_00: what we have this week,
• 34:06
  SPEAKER_00: producers and everything.
• 34:07
  SPEAKER_00: And then I get this like,
• 34:09
  i get in touch with the place and the moment where we're going
• 34:12
  to be cooking and
• 34:13
  that's how i create my menu so it's really sensitive instinct
• 34:18
  like wait okay wait a
• 34:20
  minute let's slow that down there's a lot there a lot to unpack
• 34:23
  there so how do you
• 34:25
  get in touch with the place like like step by step like
• 34:28
  literally like walk us
• 34:29
  SPEAKER_02: through it because i think that's that's fascinating and really important
• 34:33
  SPEAKER_00: Well,
• 34:35
  I'm always getting in touch with places where I want to cook
• 34:38
  because I want people
• 34:40
  SPEAKER_00: to see those places.
• 34:41
  SPEAKER_00: Most of the time it's like,
• 34:42
  SPEAKER_00: okay,
• 34:43
  SPEAKER_00: for example,
• 34:44
  SPEAKER_00: Jardín Botánico,
• 34:45
  SPEAKER_00: which is a public botanical garden here in the city.
• 34:50
  SPEAKER_00: We cooked there last year.
• 34:51
  SPEAKER_00: And I was like,
• 34:52
  it would be so cool to cook there because people don't ever go
• 34:55
  there and it's so
• 34:56
  SPEAKER_00: green and it's so beautiful.
• 34:58
  SPEAKER_00: Okay.
• 34:59
  SPEAKER_00: So we went there and I asked and they're like, OK, you can cook here.
• 35:01
  You can't actually bring fire,
• 35:04
  but you can cook and you can set up a table and everything.
• 35:07
  So I went there and I walked through the place and I was like
• 35:10
  getting the feel of like,
• 35:11
  SPEAKER_00: how are we going to do this?
• 35:13
  You know,
• 35:13
  like how are we really going to get people connected to this place?
• 35:17
  And that that menu was so much fun because it was one of the
• 35:21
  most playful ones we've had.
• 35:22
  SPEAKER_00: We actually deconstructed a lot of our our dishes.
• 35:26
  SPEAKER_00: I mean,
• 35:27
  so people would actually assemble them themselves on the plate
• 35:30
  because we wanted it
• 35:32
  SPEAKER_00: to be even slower than usual.
• 35:34
  SPEAKER_00: I mean,
• 35:34
  SPEAKER_00: our food is slow,
• 35:35
  SPEAKER_00: but this was even slower because they had to sit down,
• 35:38
  SPEAKER_00: look at the elements and then build their own.
• 35:41
  SPEAKER_00: You know,
• 35:42
  SPEAKER_00: and the whole idea was for them to actually look around,
• 35:45
  SPEAKER_00: you know,
• 35:46
  SPEAKER_00: look around,
• 35:47
  SPEAKER_00: understand where things were coming from.
• 35:50
  And so the playful part of it came from that very educational,
• 35:56
  natural space.
• 35:57
  SPEAKER_00: I don't know if you understand sort of my train of thought.
• 36:00
  SPEAKER_00: Yeah.
• 36:01
  SPEAKER_00: So that's how that menu ended up being, you know.
• 36:04
  SPEAKER_02: What about like,
• 36:05
  SPEAKER_02: you know,
• 36:05
  SPEAKER_02: in a more wild space,
• 36:06
  SPEAKER_02: like producers,
• 36:08
  SPEAKER_02: you know,
• 36:09
  SPEAKER_02: on a farm or something?
• 36:10
  SPEAKER_00: Yeah, on a farm.
• 36:10
  SPEAKER_00: OK, for example, Tatlan.
• 36:12
  SPEAKER_00: which is one of the wilder places we cook at.
• 36:15
  SPEAKER_00: We cook there many times.
• 36:16
  SPEAKER_00: We love it.
• 36:17
  SPEAKER_00: And it's very fertile soil.
• 36:20
  SPEAKER_00: So they are always changing what they have.
• 36:22
  SPEAKER_00: Like they never have the same things.
• 36:24
  There are other places where we cook that I know what we're
• 36:27
  going to cook with
• 36:27
  SPEAKER_00: because they only grow a couple of things.
• 36:30
  SPEAKER_00: But this guy, he grows things, different things all the time.
• 36:35
  SPEAKER_00: So the whole menu is disjointed in such a,
• 36:41
  SPEAKER_00: a harmonious way.
• 36:43
  I don't know how to explain it because I tried to showcase
• 36:47
  everything he's growing
• 36:49
  SPEAKER_00: in a way that people actually try it and we actually walk down,
• 36:53
  SPEAKER_00: we go down,
• 36:54
  SPEAKER_00: they harvest a lot of the things that he's growing.
• 36:56
  SPEAKER_00: We walk down the hills and everything and then they come back and
• 37:01
  That place really inspired us to start creating these really
• 37:06
  dynamic menus where we
• 37:09
  SPEAKER_00: would serve like five dishes at one time.
• 37:13
  SPEAKER_00: Five dishes that are super different, but that if you...
• 37:18
  SPEAKER_00: put them on your plate, they'll go deliciously together.
• 37:21
  But if I would serve them one by one by one by one,
• 37:25
  they wouldn't really make such a statement.
• 37:28
  SPEAKER_00: But when we serve them all together, five of them really complex dishes.
• 37:32
  SPEAKER_00: I mean, they work really well.
• 37:34
  SPEAKER_00: And that that vibe came from that place.
• 37:38
  I mean,
• 37:38
  because I was like,
• 37:40
  I need to put all of this on the table like it can't be just
• 37:43
  five
• 37:45
  steps of like five courses where people are going to eat one
• 37:48
  and forget what they just had.
• 37:50
  SPEAKER_00: No, they have to eat it together, you know.
• 37:52
  And so in that format,
• 37:55
  we are actually serving three courses,
• 37:58
  a very small,
• 37:58
  light course.
• 38:00
  SPEAKER_00: Then the second course has maybe like five dishes and then dessert.
• 38:04
  SPEAKER_00: But it's a very long, slow meal, but in a very different format.
• 38:08
  SPEAKER_00: And that came from that place.
• 38:10
  SPEAKER_00: I mean, because it was inspired by that.
• 38:13
  SPEAKER_02: So there's a lot happening like the day of.
• 38:17
  so much the two days i mean we we cook for two days well three
• 38:22
  one day we harvest
• 38:23
  then we start the prepping and then the day of we're cooking
• 38:27
  all day and then
• 38:28
  improvising always at the end there's always something changing
• 38:33
  that day we're like
• 38:34
  no this herb we didn't see that we have to add it now you know
• 38:38
  so yeah it's it's
• 38:39
  SPEAKER_00: it's been very crazy and um
• 38:43
  SPEAKER_00: Now that I think about your question,
• 38:45
  SPEAKER_00: it's been interesting because in Finca Silvestris,
• 38:48
  SPEAKER_00: since that is a more controlled environment for myself,
• 38:51
  SPEAKER_00: we've been actually re-cooking the same menu
• 38:56
  for we uh-huh and that was actually super interesting too i
• 39:00
  mean because people
• 39:01
  were like i want to try that finca silvestris menu and i was
• 39:04
  like we've never
• 39:05
  repeated a menu but let's see what happens you know and then we
• 39:09
  repeated it for us
• 39:10
  one time like a second time and it was more delicious and then
• 39:14
  we repeated it the
• 39:14
  week the week after and it was more delicious and and we did
• 39:18
  that for four for four
• 39:19
  SPEAKER_00: events and i was like
• 39:21
  i like this too like this is very fun you know but now we
• 39:25
  stopped and now we
• 39:26
  started a new menu that we're going to repeat for four events
• 39:30
  and see what happens
• 39:31
  i mean in the events are how often like once a week twice no
• 39:36
  yeah once a week
• 39:37
  definitely but at the finca we're trying to cook there twice a
• 39:41
  month so we also can
• 39:43
  cook everywhere else the rest of the month all right so but but
• 39:48
  the finca is now
• 39:49
  SPEAKER_02: the
• 39:49
  kind of permanent home like it's it's almost a restaurant in
• 39:53
  some sense yeah i mean
• 39:55
  the yeah definitely if you go there you'll be like why aren't
• 39:59
  you open every week
• 40:00
  you should be here every week um and a lot of people ask us
• 40:04
  that but i love to be
• 40:06
  SPEAKER_00: nomadic i love to explore i we love that thrill of going places to
• 40:10
  and taking taking places taking people to other places like we
• 40:16
  get that thrill as
• 40:18
  much as the people get it you know um so yeah the finca is
• 40:22
  amazing and i we love it
• 40:24
  SPEAKER_00: but we also love to be out and about all the time
• 40:29
  SPEAKER_00: This Thursday,
• 40:30
  SPEAKER_00: for example,
• 40:31
  SPEAKER_00: we're going to be cooking here in the city at a bar,
• 40:35
  SPEAKER_00: a very urban bar.
• 40:37
  SPEAKER_00: But we bring our whole natural experience and we recreate our events.
• 40:42
  in the city so we are going to be cooking outside with our own
• 40:47
  tables like family
• 40:49
  style we bring all kinds of plants and we decorate with
• 40:52
  everything as if you were
• 40:54
  at la finca or utatlan or anywhere else but you're in the city
• 40:58
  we also love to do
• 40:59
  SPEAKER_00: that
• 41:01
  SPEAKER_01: And who makes part of your team?
• 41:03
  SPEAKER_01: How do you complement each other?
• 41:04
  SPEAKER_00: Okay, so we are, yeah, we're three cooks.
• 41:08
  SPEAKER_00: We're three girls, Laura and Adri.
• 41:12
  SPEAKER_00: And we're the,
• 41:13
  SPEAKER_00: I mean,
• 41:13
  SPEAKER_00: we're the ones that are prepping everything,
• 41:15
  SPEAKER_00: cooking everything for breakfast.
• 41:17
  the whole time and then we have two or three waiters we have
• 41:21
  two like constant
• 41:22
  waiters and then we have a third one that we need we'll call
• 41:26
  and then we have this
• 41:27
  lady uh that um washes the dishes and we bring everybody every
• 41:32
  time wherever we go
• 41:33
  we're all going you know uh and we're already so in sync and
• 41:38
  they they have other
• 41:39
  SPEAKER_00: jobs i mean but they love what they do with us um you know so yeah
• 41:46
  that's basically it's very cool very cool well about the the
• 41:52
  feminine masculine
• 41:54
  thing i like to say it's not that men cook masculine food and
• 41:59
  no women you know i
• 42:00
  think it's i mean it's an open conversation but i was thinking
• 42:04
  it has to do with
• 42:05
  SPEAKER_01: the range of
• 42:07
  SPEAKER_01: delicacy flavors,
• 42:08
  SPEAKER_01: colors,
• 42:09
  SPEAKER_01: the complexity of it,
• 42:10
  SPEAKER_01: maybe you can cook,
• 42:11
  SPEAKER_01: you know,
• 42:12
  you can approach the same vegetable in a simpler way with an
• 42:16
  amazing technique,
• 42:17
  SPEAKER_01: but maybe not as much as complexity.
• 42:19
  SPEAKER_01: And then if you combine all those vegetables with others,
• 42:23
  SPEAKER_01: and then this spectrum of aesthetic,
• 42:26
  SPEAKER_01: I think it has to do with that too,
• 42:29
  SPEAKER_01: and how that it's representing what happens in nature,
• 42:33
  SPEAKER_01: because of course a piece of meat is nourishing,
• 42:36
  SPEAKER_01: But it's in a different way.
• 42:38
  SPEAKER_01: The message comes to you in a different way.
• 42:44
  SPEAKER_02: When I think of masculine food, I just think of heavy food.
• 42:48
  SPEAKER_02: I don't know.
• 42:49
  SPEAKER_02: Maybe that's just me.
• 42:51
  SPEAKER_02: I think of meat and potatoes.
• 42:52
  SPEAKER_02: I think of things with a lot of calories,
• 42:57
  SPEAKER_02: but not necessarily a lot of nutrients or anything like that.
• 43:01
  SPEAKER_02: Just heaviness.
• 43:02
  SPEAKER_03: And men want...
• 43:05
  SPEAKER_02: To be filled,
• 43:06
  SPEAKER_02: it seems like I always see,
• 43:08
  SPEAKER_02: like with tasting menus,
• 43:10
  I've always heard so many like people that are just not so into
• 43:15
  food that,
• 43:16
  SPEAKER_02: you know,
• 43:16
  SPEAKER_02: they just want...
• 43:18
  SPEAKER_02: they complain that it's just like little bites or something like that.
• 43:21
  SPEAKER_02: It doesn't matter like how many,
• 43:23
  SPEAKER_02: how beautiful this,
• 43:24
  SPEAKER_02: like,
• 43:24
  SPEAKER_02: you know,
• 43:24
  these leaves and vegetables are and how like rich they are and
• 43:29
  so many different
• 43:30
  SPEAKER_02: things that your body needs.
• 43:31
  It's just,
• 43:31
  they want to be filled and like,
• 43:34
  and feel like after,
• 43:35
  like in the worst possible way.
• 43:37
  SPEAKER_00: Yeah.
• 43:38
  SPEAKER_00: And you know what?
• 43:38
  I feel the reason why I said that has nothing to do with like
• 43:44
  machismo or feminism or anything.
• 43:47
  SPEAKER_00: Zero, zero.
• 43:47
  SPEAKER_00: Like, I don't think like that.
• 43:49
  SPEAKER_00: But I do think that society plays a very big role in the way we eat.
• 43:53
  SPEAKER_00: And men, I mean, have been taught to work.
• 43:57
  eat and work you know it's so they they don't stop so much like
• 44:03
  to really enjoy and
• 44:04
  that and that that's maybe where my comment comes from in the
• 44:07
  in the sense that
• 44:08
  i've had men come to like okay i just want to sit eat and go
• 44:12
  and i'm like wait what
• 44:13
  SPEAKER_00: Wait, wait, wait, wait.
• 44:14
  SPEAKER_00: Look at this.
• 44:15
  SPEAKER_00: Look at it.
• 44:15
  SPEAKER_00: It's so beautiful.
• 44:16
  SPEAKER_00: Like, please.
• 44:17
  SPEAKER_00: And it's OK if it's feminine.
• 44:19
  SPEAKER_00: You can mess it up and eat it and it's fine, you know.
• 44:22
  SPEAKER_00: But I think it's it comes from that.
• 44:25
  SPEAKER_00: I feel sadly for men.
• 44:27
  I feel like I and that's the whole point of of inviting men to
• 44:32
  really enjoy like my
• 44:33
  SPEAKER_00: type of food,
• 44:34
  SPEAKER_00: for example,
• 44:34
  SPEAKER_00: is that slow down,
• 44:36
  SPEAKER_00: like it's OK to like enjoy your food.
• 44:39
  SPEAKER_00: You don't just have to eat, you know?
• 44:40
  SPEAKER_00: Yeah.
• 44:42
  SPEAKER_02: No, I totally think men feel that way.
• 44:44
  SPEAKER_01: They're not girly or anything.
• 44:45
  That's like when I love to see a guy walking by eating an ice cream,
• 44:51
  a cone by himself.
• 44:52
  SPEAKER_01: It's good for you.
• 44:53
  SPEAKER_01: That's not girly, you know?
• 44:57
  SPEAKER_02: Why would that be girly, though?
• 44:59
  SPEAKER_02: Ice cream cone?
• 45:00
  You know,
• 45:01
  many guys feel that that's like,
• 45:02
  even dessert,
• 45:03
  they feel that it's like girly.
• 45:06
  SPEAKER_01: A girly thing.
• 45:07
  SPEAKER_01: Many.
• 45:07
  SPEAKER_01: I mean, you... This has to be a Colombian thing.
• 45:13
  SPEAKER_01: No, you wouldn't believe.
• 45:14
  SPEAKER_01: You wouldn't.
• 45:15
  SPEAKER_03: Okay.
• 45:16
  SPEAKER_01: There are many.
• 45:17
  SPEAKER_01: It's like, oh, no, I don't do that, you know.
• 45:19
  SPEAKER_01: That's too girly for me.
• 45:22
  SPEAKER_01: They don't say it that way, but...
• 45:24
  SPEAKER_01: Yeah.
• 45:25
  SPEAKER_00: No.
• 45:26
  SPEAKER_00: And also, I think the industry is, I mean, very men oriented.
• 45:32
  SPEAKER_00: I mean,
• 45:32
  I've worked and met with many people in like professional
• 45:37
  restaurants and they're
• 45:38
  SPEAKER_00: all men.
• 45:39
  I mean,
• 45:39
  they're all men and they're amazing,
• 45:41
  super talented,
• 45:42
  super hardworking,
• 45:43
  super creative.
• 45:44
  SPEAKER_00: But it's just the way it's been.
• 45:46
  SPEAKER_00: I mean,
• 45:47
  SPEAKER_00: and I also think that women,
• 45:49
  SPEAKER_00: I mean,
• 45:50
  SPEAKER_00: with the women that I've worked with,
• 45:52
  SPEAKER_00: with chefs,
• 45:53
  SPEAKER_00: girls,
• 45:54
  SPEAKER_00: It's such a different experience, such a different experience.
• 45:57
  SPEAKER_00: I mean,
• 45:58
  SPEAKER_00: they're as hardworking,
• 45:59
  SPEAKER_00: as creative as I mean,
• 46:00
  SPEAKER_00: you know,
• 46:01
  SPEAKER_00: but there's a little something that is just that comes from here,
• 46:06
  SPEAKER_00: which is different,
• 46:08
  SPEAKER_00: you know,
• 46:09
  SPEAKER_00: and it's just feels that way.
• 46:11
  And I love the fact that people are embracing women in kitchens
• 46:17
  a lot more because I
• 46:20
  SPEAKER_00: I mean, we bring something different.
• 46:23
  SPEAKER_01: I mean, yeah, I don't want to be let me show you my way.
• 46:26
  SPEAKER_01: And there are different ways, many ways, many ways.
• 46:32
  SPEAKER_01: Yeah.
• 46:34
  SPEAKER_02: No,
• 46:35
  SPEAKER_02: I think we need we need that femininity and in in the world,
• 46:40
  SPEAKER_02: you know,
• 46:40
  SPEAKER_02: it's it's so masculine,
• 46:41
  SPEAKER_02: like right now,
• 46:42
  SPEAKER_02: everything political going on,
• 46:44
  SPEAKER_02: it's just so so violent all the time.
• 46:47
  SPEAKER_03: And like, it's
• 46:50
  SPEAKER_02: I don't know.
• 46:51
  I don't even want to get into it all,
• 46:53
  but it's just like,
• 46:56
  Jesus,
• 46:56
  slow down,
• 46:57
  everyone.
• 46:58
  SPEAKER_00: Yeah.
• 46:59
  SPEAKER_02: Chill out.
• 47:00
  SPEAKER_00: Yeah.
• 47:00
  SPEAKER_00: No, I agree.
• 47:01
  SPEAKER_02: I agree.
• 47:02
  SPEAKER_02: Yeah.
• 47:03
  SPEAKER_02: I'm sure...
• 47:06
  SPEAKER_02: Like you should have politicians and things at your events.
• 47:08
  Like I think you would,
• 47:10
  you could heal the world if you would just sit down and eat.
• 47:13
  SPEAKER_00: Yeah.
• 47:14
  SPEAKER_00: And slow down and enjoy.
• 47:15
  SPEAKER_00: Yeah.
• 47:16
  SPEAKER_00: It's crazy because you know how our food,
• 47:20
  SPEAKER_00: like Cocina Jardim,
• 47:21
  SPEAKER_00: the project,
• 47:22
  SPEAKER_00: attracts a lot of artists,
• 47:24
  SPEAKER_00: a lot of artists.
• 47:25
  SPEAKER_00: And that, and not politicians, sadly.
• 47:29
  SPEAKER_00: But a lot of artists.
• 47:30
  And it's like something,
• 47:31
  I don't know,
• 47:31
  I guess it has something to do with the way we eat.
• 47:35
  SPEAKER_00: I don't know, but it does attract a lot of artists.
• 47:38
  And it's been amazing because we've created these bonds with
• 47:43
  artists and Cocina
• 47:45
  SPEAKER_00: Jardin and art in El Salvador is super related.
• 47:48
  SPEAKER_00: I mean,
• 47:48
  SPEAKER_00: we've been invited to so many expos to cook for a lot of artists,
• 47:54
  SPEAKER_00: to cook for La Fabrica,
• 47:57
  SPEAKER_00: which is a hub for artists.
• 48:00
  SPEAKER_00: It's been weird how,
• 48:02
  SPEAKER_00: I mean,
• 48:02
  and there's always at least three or four artists at our table
• 48:07
  all the time,
• 48:08
  SPEAKER_00: men or women.
• 48:09
  SPEAKER_00: I mean, that's, you know, and it's weird.
• 48:11
  I mean,
• 48:11
  something I was thinking about,
• 48:13
  yeah,
• 48:13
  not politicians,
• 48:14
  but artists,
• 48:14
  definitely.
• 48:16
  SPEAKER_00: Very cool.
• 48:17
  SPEAKER_00: I love when our food combines with art, the art world.
• 48:22
  SPEAKER_00: I love it.
• 48:24
  SPEAKER_01: Very cool.
• 48:25
  SPEAKER_01: Yeah.
• 48:26
  SPEAKER_01: It's a long way to get there.
• 48:29
  SPEAKER_01: Yeah.
• 48:30
  SPEAKER_03: Yeah, it is.
• 48:33
  SPEAKER_02: I think it's a super interesting moment for El Salvador.
• 48:38
  SPEAKER_00: So.
• 48:40
  SPEAKER_02: Just because, like, the security situation, just from, when was I there?
• 48:46
  SPEAKER_02: Last year, maybe?
• 48:47
  SPEAKER_02: Or the year before?
• 48:47
  SPEAKER_02: I don't know.
• 48:48
  SPEAKER_02: But it's totally changed.
• 48:52
  SPEAKER_02: Like, drastically changed in a very apparent way.
• 48:59
  SPEAKER_02: You know, how that was done is, you know, obviously lots of questions.
• 49:06
  SPEAKER_02: But how has that security situation changed life in the country?
• 49:11
  SPEAKER_00: You have no idea.
• 49:12
  SPEAKER_00: I mean, speaking of how we grew up with...
• 49:16
  SPEAKER_00: eating as just a process of like survival.
• 49:20
  SPEAKER_00: Now, finally, we are entering that time of like pleasure, pleasure.
• 49:26
  SPEAKER_00: Like El Salvador has never had that,
• 49:27
  SPEAKER_00: you know,
• 49:28
  SPEAKER_00: even in terms of service,
• 49:30
  SPEAKER_00: people are really in terms of service,
• 49:33
  SPEAKER_00: food,
• 49:33
  SPEAKER_00: tourism.
• 49:35
  SPEAKER_00: I mean, it used to be more like, you know, let's just live.
• 49:40
  But now it's it's I mean,
• 49:42
  we're flourishing in such a beautiful,
• 49:45
  like pleasurable way.
• 49:46
  SPEAKER_00: I mean, pleasure now is a thing that we're all talking about.
• 49:49
  And we're we're actually asking for like,
• 49:52
  I want this experience to be more.
• 49:54
  SPEAKER_00: I want this to be more, you know, like.
• 49:57
  SPEAKER_00: And that, I think, elevates service, gastronomy, tourism.
• 50:02
  SPEAKER_00: It elevates existence,
• 50:04
  SPEAKER_00: really,
• 50:04
  SPEAKER_00: because,
• 50:04
  SPEAKER_00: I mean,
• 50:05
  SPEAKER_00: if we have our safety covered and our food covered,
• 50:10
  SPEAKER_00: then let's explore pleasure,
• 50:12
  SPEAKER_00: you know.
• 50:13
  SPEAKER_00: And I think it's the first time we've ever experienced that.
• 50:16
  SPEAKER_00: And it's wow.
• 50:18
  SPEAKER_00: It's amazing.
• 50:18
  SPEAKER_00: I mean, every time I talk to somebody,
• 50:21
  SPEAKER_00: The way people are vibing is just a very creative vibe,
• 50:27
  SPEAKER_00: you know,
• 50:28
  because now we're being able to be just creative for the fun of
• 50:31
  being creative.
• 50:33
  SPEAKER_00: We used to be creative because we had to survive.
• 50:35
  SPEAKER_00: Now it's like we want to be a better restaurant.
• 50:39
  SPEAKER_00: We want to be a better restaurant.
• 50:41
  SPEAKER_00: I don't know, like creative.
• 50:42
  SPEAKER_00: I want to be a better designer.
• 50:44
  SPEAKER_00: I want to be just because we can.
• 50:46
  SPEAKER_00: We have the time.
• 50:46
  SPEAKER_00: We have the tranquility.
• 50:48
  SPEAKER_00: You know,
• 50:48
  we have the peace inside to be able to go to that other level
• 50:53
  of existence,
• 50:54
  SPEAKER_00: which is very weird and very beautiful.
• 50:57
  SPEAKER_00: And I hope it lasts.
• 50:58
  And I do think that people are really taking advantage of this
• 51:02
  moment in such a big way.
• 51:03
  SPEAKER_00: So very beautiful things are coming, I think.
• 51:07
  SPEAKER_00: Mm hmm.
• 51:08
  SPEAKER_02: I feel that.
• 51:08
  SPEAKER_02: Like the last time I was there, I definitely felt that.
• 51:11
  And I don't think it was just,
• 51:14
  you know,
• 51:14
  just wealthy people either or anything.
• 51:16
  SPEAKER_02: It was like every, it was widespread everywhere, all walks of life.
• 51:20
  SPEAKER_03: Yeah.
• 51:21
  Getting out of,
• 51:21
  you know,
• 51:22
  this fear that people have lived with for so long.
• 51:27
  SPEAKER_02: And like, you sense that in the intermingling, you know?
• 51:31
  SPEAKER_02: Yeah.
• 51:33
  SPEAKER_02: Yeah, it was it's quite cool to see.
• 51:35
  SPEAKER_02: And,
• 51:36
  SPEAKER_02: you know,
• 51:36
  SPEAKER_02: like,
• 51:37
  SPEAKER_02: I don't know,
• 51:37
  I think I've experienced this in different ways over the last
• 51:41
  20 years in other places,
• 51:43
  SPEAKER_02: too,
• 51:43
  SPEAKER_02: like in Peru and Colombia as well,
• 51:46
  SPEAKER_02: where,
• 51:47
  SPEAKER_02: you know,
• 51:47
  SPEAKER_02: security situations have changed,
• 51:50
  SPEAKER_02: economies developed pretty rapidly.
• 51:54
  And I think it means a lot of things and like a lot of things
• 51:57
  are happening in the
• 51:57
  SPEAKER_02: background that not everyone even realizes.
• 52:01
  SPEAKER_02: And I think both good and bad things too.
• 52:05
  SPEAKER_02: And I think that's, that's what also needs to be considered.
• 52:10
  SPEAKER_02: Like there's all this land being bought and sold.
• 52:13
  SPEAKER_02: There's all this infrastructure being developed.
• 52:15
  SPEAKER_00: And there's so many like, uh, empty,
• 52:20
  SPEAKER_00: empty projects being sold to,
• 52:22
  SPEAKER_00: you know,
• 52:23
  so I think this is really a big opportunity for people like me
• 52:27
  who really care and
• 52:28
  SPEAKER_00: understand to to sell
• 52:32
  SPEAKER_00: things that are valuable,
• 52:33
  SPEAKER_00: that are educating,
• 52:35
  SPEAKER_00: that are more,
• 52:36
  SPEAKER_00: because right now people are buying everything.
• 52:38
  SPEAKER_00: Like anything you give them, any experience, people will go to.
• 52:41
  SPEAKER_00: Every restaurant is full.
• 52:43
  SPEAKER_00: Every, I mean, you have no idea.
• 52:45
  Like I've never seen,
• 52:46
  everything's happening,
• 52:47
  everything,
• 52:48
  which is amazing.
• 52:49
  SPEAKER_00: But let's be conscious of what we're delivering.
• 52:53
  You know,
• 52:53
  let's please,
• 52:54
  you know,
• 52:54
  let's not give them empty things because
• 52:57
  they'll take it they'll take everything right now no no totally
• 53:01
  like yeah it's like
• 53:02
  more important than ever to like use that voice to build
• 53:05
  amazing things i think we
• 53:07
  lost julie somehow i don't know what happened but uh she'll
• 53:10
  come back in all right
• 53:12
  so is do you what about like food systems in el salvador do you
• 53:15
  think it's going
• 53:16
  SPEAKER_02: moving in a positive direction like just why i bring that up is
• 53:23
  SPEAKER_02: from my experience,
• 53:24
  SPEAKER_02: like Peru,
• 53:24
  SPEAKER_02: Colombia,
• 53:25
  SPEAKER_02: South American countries that have kind of been in that similar moment,
• 53:30
  SPEAKER_02: even though there was all this awareness about biodiversity and,
• 53:34
  SPEAKER_02: you know,
• 53:35
  SPEAKER_02: agricultural diversity and all these things,
• 53:38
  it was also the moment when supermarkets expanded like wildly
• 53:42
  and it shifted the
• 53:44
  SPEAKER_02: way people ate and like consolidated the ingredients,
• 53:48
  SPEAKER_02: even as there was this,
• 53:50
  SPEAKER_02: you know,
• 53:50
  SPEAKER_02: contrasting idea of how much we had.
• 53:53
  SPEAKER_02: I don't know.
• 53:54
  SPEAKER_02: El Salvador is super distinct,
• 53:56
  SPEAKER_02: though,
• 53:56
  SPEAKER_02: because you have lived through things that have been disrupted so much.
• 54:03
  SPEAKER_00: So much.
• 54:03
  SPEAKER_00: And we've already already.
• 54:05
  SPEAKER_00: Already.
• 54:05
  SPEAKER_00: Yeah.
• 54:06
  SPEAKER_00: And we already went through that like big supermarket kind of thing.
• 54:11
  It's weird because I always think about this and I'm always
• 54:14
  like super like
• 54:16
  SPEAKER_00: conflicted because,
• 54:17
  SPEAKER_00: for example,
• 54:18
  SPEAKER_00: a lot of our vegetables come from Guatemala.
• 54:20
  SPEAKER_00: Most of our vegetables come from Guatemala.
• 54:23
  SPEAKER_00: And so one part of me is like, oh, my God, it's not Salvadorian.
• 54:27
  SPEAKER_00: It's from Guatemala, you know.
• 54:28
  SPEAKER_00: But then I think we're so tiny.
• 54:30
  SPEAKER_00: I mean, Central America is tiny.
• 54:33
  SPEAKER_00: If it comes from Guatemala, it's still local.
• 54:35
  SPEAKER_00: It's still local.
• 54:36
  SPEAKER_00: I mean, it's not.
• 54:37
  SPEAKER_00: And I mean,
• 54:39
  SPEAKER_00: it's it's really cheap,
• 54:41
  SPEAKER_00: really good,
• 54:42
  cheap vegetables that come from Guatemala and they have the infrastructure,
• 54:47
  SPEAKER_00: they have the knowledge to grow them.
• 54:49
  SPEAKER_00: We we've I mean, we've never had a lot of vegetables.
• 54:53
  SPEAKER_00: way back when we used to have,
• 54:56
  SPEAKER_00: um,
• 54:57
  SPEAKER_00: maybe in the higher parts of the mountain of tomatoes and lettuces,
• 55:01
  SPEAKER_00: but not that much.
• 55:02
  SPEAKER_00: And then we've always had coffee.
• 55:04
  SPEAKER_00: We've had sugar cane.
• 55:06
  SPEAKER_00: We've had obviously corn,
• 55:08
  SPEAKER_00: you know,
• 55:09
  SPEAKER_00: and beans,
• 55:09
  SPEAKER_00: but I mean,
• 55:10
  SPEAKER_00: like special,
• 55:12
  SPEAKER_00: like special,
• 55:13
  SPEAKER_02: it's been more industrial products,
• 55:15
  SPEAKER_02: you know?
• 55:17
  SPEAKER_00: So, and I think like, and I was thinking about this exact, um,
• 55:22
  like thing the other day and i was thinking like even if it's
• 55:25
  from guatemala i mean
• 55:27
  let's let's ask for really good stuff but i mean guatemala is
• 55:31
  still local i mean
• 55:33
  we're it's you know it's central america even costa rica
• 55:37
  honduras nicaragua i mean
• 55:38
  we're so close we're so tiny you know it should it should be
• 55:42
  okay to feel okay to
• 55:44
  be buying stuff from you know because it's really they have the
• 55:47
  land we don't
• 55:49
  SPEAKER_00: really i mean have
• 55:50
  SPEAKER_00: that extension and that,
• 55:51
  SPEAKER_00: you know,
• 55:53
  SPEAKER_00: but I do coming back to my small growers,
• 55:56
  SPEAKER_00: for example,
• 55:57
  SPEAKER_00: I do think that they are super conscious of this moment.
• 56:02
  SPEAKER_00: And I do think that people are really conscious of this moment.
• 56:05
  I mean,
• 56:05
  there's a lot of like small farmers markets happening that did
• 56:09
  not used to be happening.
• 56:12
  There's a lot people are really like a lot of really small producers,
• 56:15
  like getting hip,
• 56:17
  SPEAKER_00: And getting, like, into, like, they have to.
• 56:19
  SPEAKER_00: It's the only way they'll sell, you know.
• 56:22
  SPEAKER_00: And I do think it's happening, obviously, to a very small scale.
• 56:25
  SPEAKER_00: But our scale is tiny anyways, you know.
• 56:28
  SPEAKER_02: Yeah, but I mean, it's why you can have a big impact.
• 56:34
  SPEAKER_02: Just, you know, how many people have been to your dinners?
• 56:39
  SPEAKER_02: What do you mean?
• 56:40
  Like,
• 56:41
  do you have any idea of how many people have come to Cocina de Jardim?
• 56:43
  SPEAKER_02: Well, can you imagine?
• 56:45
  SPEAKER_00: Well, we've been, okay, let's do the math.
• 56:47
  SPEAKER_00: I mean, we work with between 24 and 30 people every event.
• 56:53
  SPEAKER_00: And we've been,
• 56:53
  SPEAKER_00: I mean,
• 56:54
  SPEAKER_00: almost every week for the past five years,
• 56:58
  SPEAKER_00: you know,
• 56:58
  SPEAKER_00: so a lot of people,
• 57:00
  SPEAKER_00: a lot of people.
• 57:02
  SPEAKER_00: I'll do the math.
• 57:04
  SPEAKER_02: Tens of thousands, maybe.
• 57:05
  SPEAKER_00: Yeah.
• 57:06
  SPEAKER_02: I don't know.
• 57:07
  SPEAKER_02: Like, that's the math in my head right now.
• 57:09
  SPEAKER_02: But yeah, that's, but that's a big impact.
• 57:12
  SPEAKER_00: And you know what?
• 57:14
  SPEAKER_00: And now I'm really feeling it right now.
• 57:16
  SPEAKER_00: Lately,
• 57:16
  SPEAKER_00: I mean,
• 57:17
  there's a lot of people like from the media getting in contact
• 57:21
  with Cocina Jardin
• 57:22
  SPEAKER_00: and that's so new.
• 57:23
  Like Canal 10,
• 57:27
  I don't know if you've seen it,
• 57:28
  Fernaldia has this program about like local food.
• 57:32
  SPEAKER_00: I'm going to send it to you.
• 57:33
  SPEAKER_00: It's actually beautiful.
• 57:35
  beautifully made yeah so we're on that um the this um local
• 57:42
  paper also wrote about
• 57:44
  us i mean people are super interested i'm like this is so cool
• 57:48
  i mean i'm like i
• 57:49
  want to people to know what we're doing i do that's the reason
• 57:53
  why i take the time
• 57:54
  every dinner to explain every ingredient but if we can do this
• 57:58
  and and and
• 58:00
  SPEAKER_00: have more people know about what we do.
• 58:02
  SPEAKER_00: And let this be so contagious, that'll be like a thing.
• 58:07
  SPEAKER_00: I think I love that.
• 58:09
  SPEAKER_00: Like, I want that to happen.
• 58:11
  SPEAKER_00: You know,
• 58:11
  it's because it's not that hard to live the way we are living
• 58:16
  and to cook the way
• 58:17
  SPEAKER_00: we are cooking.
• 58:18
  SPEAKER_00: I mean, hi.
• 58:20
  SPEAKER_00: Sorry.
• 58:24
  the internet is off and i had to connect to a hot spot but it
• 58:29
  took yeah i mean okay
• 58:30
  forever sorry you're fine sorry to interrupt no no no no no no
• 58:37
  we're just talking
• 58:37
  about how um how much this kind of um food or or this scene is
• 58:43
  being more promoted
• 58:45
  SPEAKER_00: and more well known in the country and i think it's it is it is i mean
• 58:50
  SPEAKER_00: Media is a big thing.
• 58:53
  SPEAKER_00: And we only work with Instagram, for example.
• 58:56
  SPEAKER_00: We only promote Cocina Jardin on Instagram because it works.
• 59:02
  SPEAKER_00: And that's how it's been building up.
• 59:05
  SPEAKER_00: And it's worked.
• 59:06
  SPEAKER_00: But now there's...
• 59:09
  SPEAKER_00: things happening.
• 59:11
  SPEAKER_00: I'll send you the program, the TV program.
• 59:13
  SPEAKER_00: It's very beautiful, actually.
• 59:15
  SPEAKER_00: It's like, it's proudly made here.
• 59:17
  SPEAKER_00: Amazing.
• 59:18
  SPEAKER_00: The people that we worked with,
• 59:20
  SPEAKER_00: they came to a whole,
• 59:22
  SPEAKER_00: like we,
• 59:23
  SPEAKER_00: they captured the whole event,
• 59:24
  SPEAKER_00: the whole prep,
• 59:25
  SPEAKER_00: the whole essence of Cocina Having in such a beautiful way.
• 59:28
  SPEAKER_00: I'm like super honored.
• 59:31
  SPEAKER_01: Yeah, I was thinking when you guys were talking, even the way in which we
• 59:37
  live experience of physical space in the middle of war and not
• 59:43
  feeling safe is so different.
• 59:45
  And it determines the ways in which we relate to each other,
• 59:48
  we mingle or not.
• 59:50
  SPEAKER_01: I mean, with the pandemic, that happened too.
• 59:52
  SPEAKER_01: So the moment that feeling of,
• 59:56
  SPEAKER_01: or the feeling of unsafeness is not there,
• 59:59
  SPEAKER_01: is not the main thing,
• 1:00:00
  SPEAKER_01: then you can,
• 1:00:01
  SPEAKER_01: you start to see other things and you start to,
• 1:00:04
  SPEAKER_01: you know,
• 1:00:05
  SPEAKER_01: it's,
• 1:00:06
  SPEAKER_01: It's a moment to breathe in a different way.
• 1:00:09
  SPEAKER_00: I see it even in,
• 1:00:11
  SPEAKER_00: for example,
• 1:00:12
  SPEAKER_00: our waiters,
• 1:00:13
  SPEAKER_00: that they live in very dangerous,
• 1:00:16
  SPEAKER_00: well,
• 1:00:17
  SPEAKER_00: places that used to be very dangerous.
• 1:00:19
  SPEAKER_00: Their demeanor when they come to work is different.
• 1:00:22
  SPEAKER_00: Their vibe when they're serving.
• 1:00:24
  SPEAKER_00: They don't have to leave fast because they're afraid.
• 1:00:28
  SPEAKER_00: They can stay.
• 1:00:30
  SPEAKER_00: They can enjoy, you know.
• 1:00:32
  And that's,
• 1:00:32
  I'm just talking about three people,
• 1:00:34
  but I'm sure that's the way it like.
• 1:00:37
  SPEAKER_00: Yeah, that's just an example of.
• 1:00:39
  SPEAKER_00: It's an example of.
• 1:00:42
  Not that long ago,
• 1:00:43
  everywhere you went in San Salvador,
• 1:00:45
  you would have to let somebody know.
• 1:00:47
  SPEAKER_02: Yeah.
• 1:00:48
  That you were like leaving,
• 1:00:49
  that you were going out into the street to go to somewhere else.
• 1:00:52
  SPEAKER_02: Like just imagine the stress of that being lifted off of you.
• 1:00:57
  SPEAKER_03: Yeah.
• 1:00:58
  SPEAKER_02: Like that changes so much.
• 1:01:00
  SPEAKER_02: in the way people, you know, just their day-to-day lives.
• 1:01:04
  SPEAKER_00: Yeah.
• 1:01:05
  SPEAKER_00: I know.
• 1:01:05
  SPEAKER_00: It's kind of surreal.
• 1:01:07
  SPEAKER_00: It's surreal.
• 1:01:08
  SPEAKER_00: I've never felt this safe.
• 1:01:11
  SPEAKER_00: And I, I, I'm suspicious of this feeling that I have of feeling safe.
• 1:01:17
  SPEAKER_00: I'm like, should I really feel like it's weird, but I do now.
• 1:01:20
  SPEAKER_00: I walk, I walk in the everywhere.
• 1:01:23
  SPEAKER_00: Like it's crazy.
• 1:01:25
  SPEAKER_00: Like, and you actually do feel safe.
• 1:01:28
  SPEAKER_00: Yeah.
• 1:01:29
  SPEAKER_00: Yeah.
• 1:01:30
  SPEAKER_00: Humanity is that amazing.
• 1:01:33
  SPEAKER_00: We're so forgiving.
• 1:01:34
  SPEAKER_00: I mean, we're so forgiving.
• 1:01:35
  SPEAKER_00: We'll flourish so fast if we are given the chance, you know.
• 1:01:40
  SPEAKER_00: And Salvadorians especially are so resilient and so positive.
• 1:01:44
  SPEAKER_00: I mean, we are so positive, so happy.
• 1:01:46
  Like,
• 1:01:46
  we're always happy and positive that this changed so drastically,
• 1:01:53
  the vibe in the country.
• 1:01:54
  SPEAKER_01: Yeah, just give us a chance.
• 1:01:57
  SPEAKER_01: Give us a chance to...
• 1:02:00
  I just want to reiterate for people listening that this is in
• 1:02:03
  no way an endorsement
• 1:02:05
  SPEAKER_02: of the government and how the security situation was changed.
• 1:02:13
  SPEAKER_02: We're just talking purely about people's daily lives.
• 1:02:18
  SPEAKER_00: I'm glad you mentioned that because I agree too.
• 1:02:22
  That's the reason why I'm telling you we're all a little
• 1:02:24
  suspicious because
• 1:02:25
  we're we're I mean we're we love what's happening but uh we're
• 1:02:30
  like you know it
• 1:02:33
  feel I don't know we feel a little weird about it you know it's
• 1:02:36
  that's the truth I
• 1:02:37
  mean it's it's the truth but on the other hand we're
• 1:02:41
  flourishing and that is
• 1:02:42
  something that you know it's just like how people behave when
• 1:02:45
  there is a basic
• 1:02:46
  SPEAKER_01: sense of safeness and safeness exactly exactly and also um yeah
• 1:02:55
  SPEAKER_02: Yeah.
• 1:02:55
  SPEAKER_00: Yeah.
• 1:02:56
  SPEAKER_00: Yeah.
• 1:02:57
  SPEAKER_00: Thank you for, for, yeah.
• 1:02:58
  I just wanted to point that out because I know there's somebody
• 1:03:00
  out there listening like,
• 1:03:01
  SPEAKER_02: Hey,
• 1:03:02
  SPEAKER_00: yeah.
• 1:03:02
  SPEAKER_00: No, even I feel like we all feel, you know, torn in a way.
• 1:03:07
  SPEAKER_00: Uh, but I mean, there's the reality of things too, you know?
• 1:03:12
  SPEAKER_00: Yeah.
• 1:03:12
  SPEAKER_00: Yeah.
• 1:03:14
  SPEAKER_02: All right.
• 1:03:15
  SPEAKER_02: Um, what else, what else is going on in El Salvador?
• 1:03:18
  SPEAKER_02: What new restaurants?
• 1:03:19
  SPEAKER_02: Is it anyone else opened up?
• 1:03:21
  SPEAKER_00: Well, um,
• 1:03:23
  SPEAKER_00: I don't know if you heard, but El Cholo is opening up a little bar.
• 1:03:27
  SPEAKER_00: No, I didn't know that.
• 1:03:29
  SPEAKER_00: I haven't talked to them.
• 1:03:30
  SPEAKER_00: Yes, yes, yes.
• 1:03:31
  They're opening up a bar,
• 1:03:32
  like a wine bar,
• 1:03:33
  I understood,
• 1:03:35
  called Gracia,
• 1:03:37
  like Gracia.
• 1:03:39
  And it's going to be like their kind of food,
• 1:03:41
  but more of a tapas place with good wine and...
• 1:03:45
  a very cool space that they're opening up it's a little like
• 1:03:48
  strip mall sort of uh
• 1:03:50
  but super close uh-huh they're opening up that space and then
• 1:03:53
  nomad pizza is also
• 1:03:55
  opening another uh restaurant i understood like not only pizzas
• 1:04:01
  but like a
• 1:04:02
  restaurant restaurant which is super fun too because they're so
• 1:04:06
  talented as well
• 1:04:07
  yeah i went there the last time i was in town it was great
• 1:04:10
  great pizzas yeah
• 1:04:12
  then let me think there's this other place that opened called
• 1:04:15
  uh hermano de leche
• 1:04:17
  they used to be a pop-up like ourselves uh and they only
• 1:04:21
  they're really inspired by
• 1:04:23
  peruvian ceviches basically so they're super fun experimental
• 1:04:28
  crazy fun and
• 1:04:30
  talented guys and they opened up this tiny tiny space super
• 1:04:34
  funky and super like
• 1:04:36
  SPEAKER_00: urban uh with really good ceviches very good um and they're actually
• 1:04:41
  SPEAKER_00: I mean,
• 1:04:41
  I think they're going to be doing a lot of things very soon
• 1:04:44
  because they're very talented.
• 1:04:47
  SPEAKER_00: What else?
• 1:04:47
  SPEAKER_00: And then at the beach, that's booming.
• 1:04:51
  SPEAKER_02: I mean, that is... But has it spread beyond like...
• 1:04:55
  SPEAKER_02: The El Tunco bubble, or is it still kind of there?
• 1:04:59
  SPEAKER_00: El Tunco and El Sonte are,
• 1:05:01
  SPEAKER_00: yeah,
• 1:05:01
  SPEAKER_00: it's still sort of a bubble,
• 1:05:03
  SPEAKER_00: but it's just getting more professional,
• 1:05:08
  SPEAKER_00: I think.
• 1:05:08
  SPEAKER_00: I mean,
• 1:05:08
  SPEAKER_00: because El Tunco,
• 1:05:09
  SPEAKER_00: it's always been fun and great,
• 1:05:11
  SPEAKER_00: but it's been a little crazy,
• 1:05:12
  SPEAKER_00: you know?
• 1:05:13
  SPEAKER_00: And I think, I think, and I hope it's just getting, like, more...
• 1:05:19
  SPEAKER_00: you know,
• 1:05:19
  SPEAKER_00: manicured because,
• 1:05:22
  SPEAKER_00: I mean,
• 1:05:22
  SPEAKER_00: it's still a tiny,
• 1:05:24
  SPEAKER_00: it's a tiny space,
• 1:05:25
  but La Libertad is definitely where everything's happening
• 1:05:28
  right now because it's
• 1:05:29
  SPEAKER_00: our biggest tourism spot,
• 1:05:32
  SPEAKER_00: you know?
• 1:05:33
  SPEAKER_00: So there's a lot of things happening there for better or worse.
• 1:05:37
  SPEAKER_00: Yeah.
• 1:05:37
  SPEAKER_00: But there's a lot happening there.
• 1:05:39
  SPEAKER_00: Yeah.
• 1:05:40
  SPEAKER_02: All right.
• 1:05:42
  SPEAKER_00: So, yeah, I know I'm excited.
• 1:05:44
  SPEAKER_00: And I wanted to tell you something else.
• 1:05:46
  I don't know if I ever told you,
• 1:05:49
  but I was at the MAD Academy like two years ago.
• 1:05:52
  SPEAKER_00: Do you remember?
• 1:05:53
  SPEAKER_02: I think I remember, yeah.
• 1:05:55
  SPEAKER_00: And I'm going to the symposium in two weeks.
• 1:05:59
  SPEAKER_00: Oh, nice.
• 1:06:00
  SPEAKER_00: So I'm super excited.
• 1:06:01
  SPEAKER_00: And it's crazy because when I went to the MAD Academy,
• 1:06:04
  SPEAKER_00: I went for the sustainability and sustainability.
• 1:06:10
  course and that's and i had just bought this finca silvestris i
• 1:06:15
  had just bought it
• 1:06:16
  um and i went there with this whole idea of okay so this is
• 1:06:19
  going to be the
• 1:06:20
  beginning of finca silvestris now that we're open and we're
• 1:06:23
  like up and running i'm
• 1:06:24
  going back and i'm so excited because are you going to share
• 1:06:28
  your experience of
• 1:06:29
  SPEAKER_01: these two years sir
• 1:06:30
  SPEAKER_00: Well, I hope so.
• 1:06:31
  SPEAKER_00: I have actually.
• 1:06:32
  SPEAKER_00: We do have like an alumni group and we're always, always sharing.
• 1:06:38
  SPEAKER_00: And a bunch of my friends are going to be there.
• 1:06:43
  SPEAKER_00: But there's so much happening there.
• 1:06:45
  I'm so excited,
• 1:06:46
  so excited to go back and to learn and to bring back so much.
• 1:06:50
  SPEAKER_00: I mean, that for me was a pivot point.
• 1:06:53
  SPEAKER_00: I mean, Finca Silvestris and what we're doing now,
• 1:06:56
  in terms of sustainability and ecology in the finca is is from
• 1:07:02
  that course i mean
• 1:07:04
  SPEAKER_00: yeah i mean everything at la finca is as
• 1:07:08
  SPEAKER_00: sustainable and ecological as possible.
• 1:07:10
  I mean,
• 1:07:10
  we're like solar panels,
• 1:07:13
  the way we gather rainwater for our water system,
• 1:07:17
  composting.
• 1:07:18
  SPEAKER_00: I mean, it's truly a nerdy ecological project.
• 1:07:24
  SPEAKER_00: It is.
• 1:07:24
  SPEAKER_00: And I'm so proud and so excited.
• 1:07:28
  And I'm so excited to go back and to keep learning because
• 1:07:31
  there's obviously so
• 1:07:32
  SPEAKER_00: much more to be learned.
• 1:07:34
  SPEAKER_00: And to bring back to the country.
• 1:07:36
  SPEAKER_00: I mean,
• 1:07:37
  SPEAKER_00: there's I shared a lot with my colleagues when I came back about like
• 1:07:42
  SPEAKER_00: sustainability in the restaurants because it's such a big,
• 1:07:46
  SPEAKER_00: you know,
• 1:07:47
  SPEAKER_00: so it's a it's a sort.
• 1:07:48
  SPEAKER_00: I mean, it's a big deal.
• 1:07:50
  SPEAKER_00: I mean, restaurants are really, truly have a very negative impact in our.
• 1:07:56
  yeah totally of course they can yeah so changing that up is
• 1:08:00
  very exciting so I'm so
• 1:08:02
  excited to go back yeah I'll let you know what happens there
• 1:08:07
  hear how it goes and
• 1:08:08
  if you have any more recommendations I'm always asking you of
• 1:08:11
  like restaurants and
• 1:08:12
  everything I haven't been there in a while to be honest like
• 1:08:16
  you probably have a
• 1:08:16
  better idea than I do okay I'll give you recommendations then
• 1:08:20
  oh yeah I was in
• 1:08:21
  SPEAKER_00: Prague like a week ago
• 1:08:25
  SPEAKER_00: Oh, wow.
• 1:08:26
  SPEAKER_00: No, I'm only going there for like six days.
• 1:08:29
  SPEAKER_00: The conference at the back, yeah.
• 1:08:30
  SPEAKER_00: Yeah, at the back, yeah.
• 1:08:32
  All right,
• 1:08:33
  Mario,
• 1:08:34
  it's a pleasure hearing about all your new things in your life.
• 1:08:40
  SPEAKER_00: I would love to have you guys.
• 1:08:41
  SPEAKER_00: You guys have to come down and live it.
• 1:08:45
  SPEAKER_02: Yeah, at some point I'll be down.
• 1:08:47
  SPEAKER_02: I want to check it out.
• 1:08:49
  SPEAKER_00: You have to.
• 1:08:49
  SPEAKER_00: I think it's a very cool moment to be here.
• 1:08:53
  SPEAKER_00: It is.
• 1:08:54
  SPEAKER_00: Thank you so much.
• 1:08:55
  SPEAKER_01: This was very beautiful.
• 1:08:57
  SPEAKER_01: Thank you.
• 1:08:58
  SPEAKER_01: Thank you for sharing all this, really.
• 1:09:00
  SPEAKER_02: Thank you, everyone, for listening.
• 1:09:02
  I hope you enjoyed that interview with Maru Molina of Cocina de
• 1:09:07
  Jardin in El Salvador.
• 1:09:10
  SPEAKER_02: Check her out if you're ever there.
• 1:09:12
  SPEAKER_02: Check out El Salvador.
• 1:09:13
  SPEAKER_02: It's pretty great.
• 1:09:15
  SPEAKER_02: Despite what you may have heard in the news,
• 1:09:17
  SPEAKER_02: it's a pretty wonderful country,
• 1:09:21
  SPEAKER_02: and it's a lot of positive energy right now.
• 1:09:24
  SPEAKER_02: Again, despite what you've heard in the news and all that.
• 1:09:30
  SPEAKER_02: If you haven't subscribed to the newsletter,
• 1:09:32
  SPEAKER_02: just go to newworlder.com or search for New Worlder on Substack.
• 1:09:37
  SPEAKER_02: And that's it.
• 1:09:38
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• 1:09:46
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• 1:09:54
  SPEAKER_02: That's it.
• 1:09:55
  SPEAKER_02: Thank you to my friend Pat Buzzard for providing the music to the show.
• 1:09:58
  SPEAKER_02: See everyone next time.