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| The garden entryway where I'm staying |
The classes are very much on campesino time, so we are up early and late. But I never feel bad because they're up earlier and later.
We're in "lecture" for three hours and then we have a pozol break for an hour, and then we have three hours of reading and study time with our own personal Votan (read: person strongly affiliated with the social movement). We then have a two hour break for lunch and then back to class for question and answer for two more hours. I had some fabulous plan for working on my dissertation since I was going to be staying in the city. Hah!
2 comments:
Does the pozol taste like a sour mash? Any similarities to Bourbon or adjunct lager?
You're thinking of pozol agrio, which is the sour mash of masa. I think they ferment it for 3 or so days...it's pink. I don't think there's much of an alcohol content because the communities don't allow alcohol...
This pozol is fresh masa mixed with hot or cold water (and sometimes sugar).
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