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Preview of Susana's culinary biography for "At the Table with..."
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This show will air this fall '09 in
Canada. It was shot on location with Susana in Oaxaca, Mexico and
NYC. It was produced by Firvalley Productions out of Toronto,
directed/written and researched by Mary Luz Mejia and shot by cameraman Danny Cook for the Food Network Canada.  See the preview... |
Cooking Class & Market Tour
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An Introduction to the rich Oaxacan Culinary Culture
Learn
while having fun in our hands-on cooking classes which are offered
throughout the year. $75.00 US includes transportation from Oaxaca to
the market, the market tour with a late breakfast, the class and the
wonderful dinner. Families with children are always welcome! 
Sign up now for our 'Cooking Class + Market Tour' package.
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Inside Mexico
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A newsletter for the expat community. Click here for the interview with Susana. |
| Spotlight on Our Staff |
 Guy Hamaekers is our amazing computer man who answers all our questions with good cheer, keeps us up to date and makes our internet dreams a reality. He has the magical quality of being available in cyberspace as well as in the physical world. This photo was taken in the Montreal neighborhood of Outremont where Peg and Guy found they were both staying for one day. Guy was there in 5 minutes to get the mail program up and running in yet another country. Que buena causalidad! How we will miss him when he returns soon to his native Netherlands and goes on his odyssey. Gracias por todo, Guy! |
Sneak Preview of our New Website !
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 Have a look at our new website, still under construction, and let us know what you think...
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Aurora Exports
Food Products from Oaxaca
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Molinillos, Mole Pastes, Sea Salt, Mexican Chocolate and more...
Look here.
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| Salbutes |
Write to us for the recipe of this wonderful appetizer from the Yucatan.
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Seasons of My Heart Cooking School
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Seasons of My Heart News
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May 2009 |
Saludos from sunny Oaxaca!
 We are all well and are happy to say that we are continuing with all our summer plans. It's been an interesting time here in Oaxaca.
The flu scare highlighted the connectedness of all human beings as well
as our relationships with our world. There are no real borders. We may try to
be organic farmers, but an industrial farm may still affect our lives. There are many questions that need to be
answered about the American farm in Mexico where it is suspected the
illness originated. Are the farming
practices humane and healthy? What is
the real cost of the industrialization of food products to the world?
Though human history is better than science fiction,
the history of the Americas
and especially Mexico
is nothing if not mythic. New
scholarship has shed light on the story including the devastating role of
disease and the invention of farming and food cultivation on culture. I think you might enjoy "1491 - New Revelations of the Americas Before Columbus" by Charles C. Mann, which my Uncle Neil Trilling from Wisconsin sent me a few years ago. I find the historical perspective so important in understanding the present situation.
While all of the drama was swirling around us, life went on in
the most exciting fashion! I had the honor and pleasure to work with the folks from Citizen Pictures filming "Extreme Cuisine" with Jeff Corwin for his new series
on the Food Network USA. With them I traveled far and wide to the hidden
corners of Oaxaca and beyond in search of
ancient and obscure dishes. I'll let you know when this will be aired so you
can enjoy this adventure as much as we did. On the way home, we stopped at the
beautiful church on the mountain top in Cholula, Puebla
for the festival of the Virgen de los Remedios. It seemed an appropriate place to end the trip, and needless to say, it seems the Virgin has her work cut out for her. I hope you are well and enjoying the beauty of spring.
Un abrazo caloroso,
Susana
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Summer Adventure
Come visit us during our green season and celebrate the most Oaxacan holiday.
Guelaguetza
July 16th to July 22nd
Celebrate with us....5 days and 6 nights of the cuisine and culture of the seven regions of Oaxaca. Read more about this course on our website or write to us for more information.
Read more about the festival of Guelaguetza on wikipedia.
Sign up now and receive a free cookbook!
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Fall Courses and a Tour
We offer two different week-long courses at our home base in Oaxaca and an unforgettable tour off the beaten track...
Chefs Intensive
October 1 to October 8
Hard core study and party with renown chefs Susana Trilling, Alejandro Ruiz of Oaxaca and Silvio
Campos from the heart of the Yucatan. Learn the secrets of Oaxacan, Pre-Hispanic, Yucatecan and Gourmet Mexican cuisine. Visit markets, bakeries and farms. Forage in the forest for mushrooms and enjoy intensive hands-on classes in our beautiful kitchen.
This intensive is for chefs and advanced students only.
Dia de Muertos Course
October 26 to November 3
Seven days of learning about this wonderful traditional holiday that is
literally a feast for the eyes as well as a gastronomical experience.
We do
hands-on classes in traditional chocolate, bread and mole making, plus
build an altar. Trips to a few small village homes, graveyards and a
lot of
dancing with the "muerteros" to allow you to participate fully in this mystical and
magical fiesta.
CHILE LOVER'S TOUR!
La Caņada, Chile Chilhuacle Harvest and the Mixteca
November 11th to November 18th
This tour celebrates the fall harvest of the chilhuacle chiles, the
esteemed chiles grown in the Caņada region and dried for use in the
revered Negro and Chichilo moles. We travel off the tourist track to three different micro climates in the state of Oaxaca to study ancient dishes made with unusual chilies.
This is the tour featured in Gourmet's May 2008 issue.
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Rainy Season Special - Mushroom Foraging
Do you like to explore the forest or are you a mushroom
aficionado? Join us for a day long mushroom foray to find the rich
treasure of the beautiful Sierra Juarez of Oaxaca. Susana and a local guide
will take you where fabulous mushrooms have newly erupted in the recent rains.
The mushrooms are cooked up by local cooks demonstrating the many wonders of the
Oaxacan kitchen. A late breakfast, lunch,
transportation and guide are included in the price of
$65.00 per person.
 Susana and Joaquin Jimenez found this giant Boletus last August and donated it to the village of Cuajimoloyas for their annual mushroom festival. |
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