“There is a communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?” - MFK Fisher

Because garlic as you must have realized by now, is part of our hunger for life. It is garlic alone that opens the doors to all flavors. It knows how to welcome them. That’s what cooking and eating is: a welcome. Lover, friends, children, grandchildren. All of us, without exception, around the table, peeling white or red beans, cutting eggplant and zucchini and green and red and yellow peppers, gutting fish, washing octopus and squid and cuttlefish, cutting up rabbit, marinating red meat… Sea bream in fennel, aïoli, ratatouille, bouillabaisse, vegetable soup, paella, braised artichoke in white wine broth, cod in tomato and red wine sauce… These dishes are born out of friendship, out of the pleasure of being together, unrestrained words and laughter. And the house is filled with a strong odor. A bold, wild odor.  -Jean-Claude Izzo, from Garlic, Mint, & Sweet Basil

Entonces podras rendirte y entrelazar los hilos de propino corazon. (You will then be able to surrender and intertwine the threads of your own heart.) -on the wall at Museo Textil de Oaxaca


This five day residency in collaboration with Joint Venture and writer Anna Dunn (along with Mezcouting, Real Minero Mezcal, Suculenta and other friends) took a closer look at the meal (LA COMIDA) --  breaking down and examining elements of community and land that come together to create a meal, along with the unique connections and intrinsic knowledge accessed through the acts of cooking, eating, and conversation.

Through the lens of food, land, agriculture, balance, materials, tools, healing, ritual, celebration and community the week was spent exploring Oaxaca and its traditions while simultaneously defining our own.   

Day 1 Basics

corn beans squash agave, introductions

Day 2 Balancing

salty sweet bitter sour spicy 

Day 3 Materials & Tools

fire metate 

Day 4 Healing & Ritual

herbs clay fermentation

Day 5 Celebrating

community collaboration beauty


JOINT VENTURE is an alternative approach to serving food by creating unique experiences among the communities we engage with.  jointventurenyc.com

ANNA DUNN is an editor, food and crime fiction writer, and Bartender-at-Large. She is the co-author of Dinner at the Long Table and the Saltie Cookbook as well as the founding editor of Diner Journal, an independent food, art and literature magazine since its inception in 2006.


photos above by, joint venture, jim henkins & mezcouting

photos above by, joint venture, jim henkins & mezcouting