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Chiapas Diaries: Day 6, Part 1 - The Market in Palenque

by: Jill Richardson

Thu Dec 09, 2010 at 22:58:54 PM PST


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This is the thirteenth diary in a series about my recent trip to Chiapas, Mexico's southernmost state, to meet with and learn about the Zapatistas, an indigenous insurgent movement made up of several ethnic groups, and their food and agriculture. On our sixth day, we went shopping for all of the food we would need for the next several days at the local market. Then we continued on to Roberto Barrios, the Zapatista caracol where we would be staying.

Previous diaries in this series:
Day 1, Part 1: My Yuppified Introduction to Chiapas
Day 1, Part 2: An Introduction to Zapatistas
Day 2, Part 1: Something's Weird in Zapatista Territory
Day 2, Part 2: Our First Day with the Zapatistas
Day 3, Part 1: A Full Day with the Zapatistas in the Highlands
Day 3, Part 2: A Trilingual, Multicultural Corn Experiment
Day 4, Part 1: Zapatista Agriculture and a Shower
Day 4, Part 2: This Corn Ain't Roundup Ready
Day 5, Part 1: Moi's Rant
Day 5, Part 2: The Students' Orchard
Day 5, Part 3: The Students' Ceremony
Day 5, Part 4: From the Highlands to the Jungle

(I went with the group Schools for Chiapas, an organization that works with and provides aid to the Zapatistas. Check out their website if you are interested in either traveling with them to Chiapas yourself, or simply buying some artisanal goods or coffee produced by Zapatistas. Aside from the obvious politics involved in supporting Zapatistas, you are supporting human beings who live in extreme poverty and work their asses off to educate themselves and their children and provide for basic needs like water and health care.)

Jill Richardson :: Chiapas Diaries: Day 6, Part 1 - The Market in Palenque
Day 6 was the beginning of the "home stretch." I was feeling good about it. We'd all had showers at our hotel in Palenque the night before, and we'd be able to bathe in a river once we arrived at Roberto Barrios. Roberto Barrios, a Zapatista caracol, was our last stop before wrapping up our trip. For me, between the heat and the mosquitoes, the jungle is something to "get through." Day 6 started my mental countdown of "days left that the mosquitoes will bite me" and "days until my mosquito bites are healed." Fortunately, the heat was not that bad at all.

We made a list of what we needed ahead of time, before walking to the market. I suggested a tropical fruit salad, and the group put me in charge of it. This is something I completely failed at in the end - the fruit was either eaten individually and not in the form of a salad, or not eaten at all. But it was a nice idea. While I went fruit shopping, the others bought everything else we needed - basically, all of the normal Mexican food ingredients that you can think of.

Taking pictures at markets is always risky, because it's a nice way to get your camera ripped out of your hands by angry people who did not want you to photograph them. The alternative is asking permission before taking a picture, of course, but in my experience the answer is "no" about 2/3 of the time, and "if you pay me" the other 1/3. So far, I've gotten away with taking pictures.


Beans! Look at the biodiversity!


Fresh chicken. I should mention that they also sold already dead, plucked chicken elsewhere at this market. There was also a meat counter I saw but did not check out, since it's not something I eat.


Cookies


Raw milk


Snails


Susan buying us tamales

Susan gave me about $10 and set me loose to look for fruit. I bought a bag full of starfruit, a large papaya, a bag of mandarins, a bunch of tiny bananas, and a pineapple, with $1 to spare.

Everywhere I went, I kept seeing white or yellow balls of SOMETHING in plastic bags. The yellow ones looked like peeled pineapples, but then, what were the white ones? It turns out it was corn masa, the dough used to make tortillas. In the U.S. the masa I buy has been dried and it is like a flour. The wet version sold in the Mexican markets has been freshly made.

We had one last stop before going to Roberto Barrios. We needed ropes to hang our hammocks with. We went across the street from the market to - of all things - a store that sold pesticide and rope. Go figure. I took pictures of the pesticides while Susan bought the rope.


Pesticides


Baby chicks for sale in a store we passed


Boy selling food near the pesticide-and-rope store.

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Wet masa... (4.00 / 2)
Want.

I suggested a tropical fruit salad, and the group put me in charge of it. This is something I completely failed at in the end - the fruit was either eaten individually and not in the form of a salad, or not eaten at all. But it was a nice idea.

I do that all the time, myself.  All these grand ideas pop into my mind at the farmers' market, yet in the end I just end up eating everything separately.

I don't think I've ever even seen a starfruit.

The mosquitoes couldn't resist you this time either, eh?  How are the bites doing?  All healed up yet?


Bites are much better (4.00 / 2)
not entirely gone yet.

I would have made the fruit salad. It's just... I get so paralyzed when faced with the fear that if the fruits, the knife, the cutting surface, etc, aren't clean, I could make myself and everyone else sick, and if I use bleach to sterilize it all, then I could end up eating bleach. I'll take neither, thank you.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman


[ Parent ]
Bleach... (4.00 / 2)
Yecccchhhh!  The smell of it still makes me sick after all these years.  It reminds me of the Red Cross and cleaning up the expressors and the occasional blood spills...

[ Parent ]
You must love Portland water then (4.00 / 1)
they use chlorine (bleach) to sanitize the water.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Yeah... (4.00 / 1)
That's the exact same thing as drinking and smelling straight bleach.

[ Parent ]
That's not what I was talking about (4.00 / 2)
I thought you said you didn't like the smell of bleach. I don't know about you, but I can taste the bleach in the Portland water. I used to like the taste of it, but now that I've been away from it for the past 20 years my palate has changed and I don't think the water in Portland tastes very good any more.

That having been said, Portland's water consistently score very highly in blind taste tests of municipal water across the country.

I just think it's ironic that Jill's hesitant to use water with some bleach in it to kill pathogens while many if not most municipal water supplies contain bleach to kill the pathogens. Jill and all of us have probably been drinking water with bleach in it for most of our lives, unless you're on your own well water. If she knows the proper concentration, it's just as safe to add the bleach yourself to untreated water as it is to drink municipal water treated with bleach.

The problem with bleach can come if it's ingested at too high a level.

Alchohol can also be used to make drinking water safe, however it has to be added at a much higher concentration and takes longer to kill the pathogens than chlorine.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Now, see... (0.00 / 0)
Substantive comments are always better than attempted one-line "gotchas".

;)

As for alcohol vs. bleach, I was always interested in why The Rules at the Red Cross stated that some things (heat sealers) were okay to clean / sterilize with alcohol while others (expressors, work surfaces) required bleach.  Especially when pretty much everything makes contact with blood bags, both whole and before being separated into red cells and plasma.  Why not just go with all bleach when cleaning?  Oh well, I think it had something to do with FDA and / or the Consent Decree(s) but I never asked.


[ Parent ]
"and after"... (0.00 / 0)
this -

Especially when pretty much everything makes contact with blood bags, both whole and before being separated into red cells and plasma.

should read "and after being separated", of course.


[ Parent ]
Interesting questions (4.00 / 1)
perhaps the heat sealers only needed to have a clean, not sterile surface, where as other surfaces may need to be sterilized. Blood contains all sorts of pathogens and potential pathogens.

What were the heat sealers sealing? Boxes of product that were shrink wrapped or vacuum packed?

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Heat sealers cut the bags... (0.00 / 0)
When you donate blood (you may have noticed this if you ever have), all the whole blood from your arm collects straight into the main bag.  There are two other bags attached to the unit, after they send it to we mole people downstairs in the lab we eventually spin it in a centrifuge which separates the plasma from the red cells.  Then it goes into an expressor to squeeze out the plasma into the one empty bag while the red cells stay in the original.  The third bag is the additive for the red cells which is drained into the other bag and mixed with the red cells after the plasma is removed.  

The heat sealer is used to make three close seals on the tubing separating those two bags, the middle seal being where the bags are cut or plucked apart (they separate easy enough).  If anything, I would think the heat sealer would be the more important thing to bleach rather than the expressor since the expressor just touches the outside of the bag while the little snapping mechanism in the heat sealer sometimes could conceivably make contact with either product.


[ Parent ]
Oh, and yeah... (0.00 / 0)
Blood contains all sorts of pathogens and potential pathogens.

You don't need to tell me that.

;)

After all, I was the guy who had to hunt down the units that later tested positive for HIV, Chagas, etc etc...


[ Parent ]
I wonder if the heat sealer (4.00 / 1)
would have sterilized itself by heat. Don't know what temp a unit like that would have been heated to, although I suspect that the temp would have been high enough to sterilize the contact point to kill any bacteria or inactivate viruses.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Possibly the main part... (0.00 / 0)
But in the inside when you took the cover off to get in there and clean it, you'd find little spots of blood here and there (including on the non-moving, non-heated parts) more often than not.  Even those were acceptable to clean with an alcohol-soaked q-tip, although we did have the discretion to use bleach if we determined there was 'too much' blood or whatever else in there...

While on the other end, even work tables that weren't used at all that shift still had to have been cleaned with bleach, documented and reviewed once each shift (3 times a day).


[ Parent ]
I'm thinking that the alchohol (4.00 / 1)
inside the heat sealing machine was to clean proteins, etc. off the parts, not because of sanitary concerns.

The issue with the surfaces of other objects, like work tables, may have been sanitation/sterilization? It's easy to move pathogens from surface to surface even though you might not see something like blood residue.

I remember hearing Dr. Dean Edell talk about a salmonella experiment in which deliberately contaminated eggs were used in a lab to make a cake. Surfaces that weren't obviously contaminated by the salmonella (not visually apparent) were swabbed and tested postivive for the bacteria, even though if one were to look at them, one would not have thought they could have been contaminated.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
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