A flight of beers at Mulegé Brewing Co. costs less than $5. (Image: Kathryn Reed)
Pizza for breakfast—it’s not just for college students.
Dinner the night before was at the Mulegé Brewing Co. where I imbibed in a flight of four beers and made a small dent in a medium vegetarian pizza. Thank goodness for leftovers. If only I had some beer for later.
The Mulegé Brewing Co. celebrated its one-year anniversary this month. With how delicious food and adult beverages were, this is likely to be one of many anniversaries.
Mulege Brewing Co. opened in November 2019. (Image: Kathryn Reed)
“I love craft beer. It attracts good people,” owner Brian Attard said. He moved to Mulegé, which sits along the Santa Rosalia River near the Sea of Cortez, in May 2019 and on Nov. 2 that year he opened the brewery. While his accent can’t hide the fact he grew up in New York, his laid back attitude oozes his last domicile—San Diego—and his current home—Baja California Sur.
Early on he met Enrique, a home brewer who didn’t know what to do with the small batches he was creating. In stepped Attard and thus began the Mulegé Brewing Co. Even during these uncertain times of a global pandemic the businessman is eyeing expansion. He would like to have the beer making process next door to the restaurant.
The location is perfect—right on Highway 1 on the left when heading south. It’s just as people would turn into the heart of Mulegé.
For my flight I had six beers to choose from. I picked the pale ale from the Transpeninsular Brewery in Ensenada, stout from Border Cycle in Tijuana, and Mulegé’s Hefeweizen and amber. It was hard to choose a favorite, but the Hefeweizen and stout slighted edged out the other two. Most of the other handles are usually from northern Baja.
An incredible treat was when Zuelma, one of the employees, brought out a bowl of popcorn. The rosemary oil on it was outstanding. I could easily have had several bowls and called it a meal. With pizza coming, I limited myself to one bowl of popcorn. Good decision because the pizza was another mouthwatering sensation.
Six kinds of pizzas are available in three sizes at the brewery. (Image: Kathryn Reed)
“It’s all wood-fire pizza with all local, fresh ingredients,” Attard said. “We take pride in our food. If it’s not good, we don’t serve it.”
Attard said it’s been hard in this economy. Fewer people are traveling through Baja this season because of COVID-19. Canadians can’t drive across the U.S. border, thus keeping them home. Locals are having a hard time finding work. It is local Mexicans, though, who are working at the brewery.
To help out his adopted hometown, Attard has done fundraisers at the brewery for a variety of charities. He has also coached a girls’ softball team. “A little goes a long way,” Attard said in reference to giving back.
The flight of beers was 100 pesos ($4.80), and the pizza was 250 pesos ($12.25). Other food sold at the brewery includes burgers, wings, tacos, salads and more. Other beverages are also for sale.
COVID-19 is taking its toll on the international coffee market. With cafes and restaurants closing or not operating at full capacity, less coffee is being sold. The trickle down effect means growers are struggling even more.
This is particularly bad for farmers in Mexico. According to the U.S. Department of Agriculture, “Eighty-five percent of coffee producers in Mexico are from indigenous populations, with 95 percent of them considered small producers, with less than 3 hectares.”
Coffee markets across the world are being hit by the pandemic becasue people are not dining out as often. (Image: Kathryn Reed)
Mexico is the 10th largest coffee producer in the world, with 3.7 million 60-kilogram bags a year. While coffee is grown in 15 states in Mexico, most of the production comes from Chiapas (41 percent), Veracruz (24 percent) and Puebla (15 percent). Predominately its shade-grown Arabica coffee that is in the ground, with Robusta accounting for about 15 percent of the crop, according to the USDA.
In 2018, the value of exported roasted coffee from Mexico was valued $31.1 million (U.S.). The country is one of the largest exporters of organic-certified coffee in the world. Coffee is one of Mexico’s most valuable exported crops, with most of it going north to the United States.
However, the International Coffee Organization (ICO) said shipments from Central America and Mexico declined by 4.9 percent to 8.77 million bags from October 2019 to April 2020. For the most part, this was prepandemic, so numbers are likely to only get worse.
“World coffee consumption is expected to decrease by 0.5 percent to 167.81 million bags as the COVID-19 pandemic continues to put pressure on the global economy and greatly limits out-of-home coffee consumption. As a result, coffee year 2019-20 is seen ending in a surplus of 1.54 million bags,” according to the ICO.
The U.S. Department of Agriculture also has a dim forecast for coffee producing nations because of the current health crisis.
“COVID-19 effects are expected to stunt consumption growth, as restaurants and cafes around the country are closed, stymying government and specialty producer efforts to increase consumption of high-value Mexican coffee that has been gaining increasing popularity in urban cafes,” the USDA said.
Coffee has been a part of Mexican culture since it was first brought to the country in the 1700s by Europeans.
Even in Mexico, Starbucks is the king of the coffee shop market. There are 10 locations in Baja California Sur. In 2019, Starbucks had 50 percent of the market, followed by Café Punta de Cielo (11.6 percent) and Italian Coffee (10.6 percent).
Do you remember what you last ate? Do you know when you will eat again? Is it easy to satiate hunger pangs?
Be lucky if you answered yes to those questions because 1 in 10 people in the United States do not have enough food to eat. That is more than 35 million people. COVID-19 has only exacerbated the problem as people struggle to work and students are not at school to receive a free or reduced meals. With unemployment benefits running out, those numbers are likely to increase. It hasn’t helped that food prices have risen dramatically during the pandemic.
Food insecurity is a growing problem in the U.S. (Image: Kathryn Reed)
The Census Bureau conducted a study in August with results released in mid-September that show food insecurity for children was at 16.8 percent in mid-June and rose to 19.9 percent a month later.
The U.S. Department of Agriculture defines food insecurity as “a household-level economic and social condition of limited or uncertain access to adequate food.” Hunger by U.S. government definition is “an individual-level physiological condition that may result from food insecurity.” In simple terms, food insecurity can mean you don’t know where your next meal is coming from.
The Washington Post on Sept. 15 sponsored a webinar about food insecurity. Soledad O’Brien, producer of the movie “Hungry to Learn,” and Sara Goldrick-Rab, a professor at Temple University who is in the film, talked about what is going on at college campuses in the United states. The documentary is based on Goldrick-Rab’s study about food insecurity among college students. Results of the fifth study that she has conducted were released pre-COVID.
It was revealed that 45 percent of college students experience hunger at some point. “These numbers can only be this large if there is a systemic problem,” Goldrick-Rab said.
Some students had free or reduced breakfasts and/or lunches in K-12. The federal government does not have an equivalent program at the college level. Those with needs are from diverse backgrounds, it’s not just the poor. It could be that mom and dad are not helping out even though the student came from a middle or upper middle class family. It could be that even in middle class homes money was too scarce to save for college. Many students have jobs that help them put food in their mouths. Most of those jobs evaporated when the pandemic hit, thus creating an even larger problem. So many jobs do not come with a livable wage. The federal minimum wage is $7.25 an hour; this took effect in July 2009.
Food on college campuses is big business. The movie says, “The college food service industry made an estimated $18 billion in 2018.” Not everyone, though, can afford to dine on campus.
Food pantries exist at more than 650 colleges, including Lake Tahoe Community College. Students in South Lake Tahoe may visit the pantry twice a month and must meet income eligibility guidelines. Most of the food comes from grants and donations.
“It’s really hard to get students focused on studying when they don’t have enough to eat,” Goldrick-Rab said. They are having to choose between going to college and eating.
Supporters include the American Association of Community Colleges, American Student Association of Community Colleges, Association of Community College Trustees, Center for Law and Social Policy, Hispanic Association of Colleges and Universities, Hope Center for College, Community, and Justice, MAZON: A Jewish Response to Hunger, National Alliance to End Homelessness, NASPA – Student Affairs Administrators in Higher Education, Thurgood Marshall College Fund, California Community Colleges, University of California, and the University of California Student Association.
The bill, according to a press release from Harris, would provide “legislation to ensure that college students—particularly those receiving Pell Grants or attending a community college or minority-serving institution—are able to afford basic, day-to-day necessities.” The release goes on to say the act would:
Establish a $500 million competitive grant program to help institutions of higher education identify and meet the basic needs of students, including food, housing, transportation, child care, health care, and technology.
Require at least 25 percent of grants to go to community colleges. Grant priority will also go to institutions with 25 percent or higher Pell enrollment, HBCUs, and other minority-serving institutions.
Requires the Department of Education to coordinate with the Departments of Agriculture, Housing & Urban Development, and Health & Human Services to develop and implement an agreement to:
Securely share data to identify current students who may be eligible for federal means-tested programs, including SNAP, SSI, TANF, WIC, Medicaid, and federal housing assistance; and
Coordinate efforts to help institutions of higher education enroll eligible students in these programs.
The bill has not gone anywhere since it was introduced.
O’Brien and Goldrick-Rab are encouraged more people are talking about the issue, that educators are recognizing the problem, and that at least one presidential candidate and his vice presidential nominee are raising the alarm bell on the campaign trail.
Green houses are common in the northern state of Baja. (Image: Kathryn Reed)
Based on how much of the produce found in California grocery stores in the winter says “Product of Mexico” one would think agriculture would be a substantive part of Mexico’s economy. Not so. In 2019 it represented 3.47 percent of the gross domestic product.
For government purposes agriculture not only includes cultivation of crops and livestock production, but forestry, hunting and fishing as well.
According to the U.S. Department of Agriculture, “In 2018, Mexico’s agricultural exports [to all countries] totaled about $31.5 billion [applying USDA’s definition of agricultural trade to the Mexican Government’s trade statistics]. Mexico’s agricultural imports [from all countries] in 2018 totaled about $28.6 billion. The United States is Mexico’s largest agricultural trading partner, buying 78 percent of Mexican exports and supplying 69 percent of the country’s imports in this category.”
Bananas are a popular export from Mexico. (Image: Kathryn Reed)
With the passage of the North American Free Trade Agreement in 1994, ag imports/exports between the two countries started to increase substantially.
Mexico’s primary crops are corn, sugar cane, sorghum, wheat, tomatoes, bananas, chili peppers, oranges, lemons, limes, mangoes and other tropical fruits, beans, barley, avocados, blue agave and coffee.
Agave plants on the mainland will be turned into tequila. (Image: Kathryn Reed)
While most of Mexico’s ag land is on the mainland, crops are found throughout Baja. Mexico has nearly 200 million hectares. Of those, 15 percent are used for ag; most of which—58 percent—is for raising livestock.
One thing that sets the Mexico agriculture industry apart from its neighbor to the north is the amount of crops not being grown out in the open. Mexico leads the world in protected agricultural. These structures protect the product from excessive sun and rain. They include high-tech greenhouses, metal hoops covered with plastic, and open-sided shade houses. Mostly it’s tomatoes, bell peppers and cucumbers that are protected. This is why there are tomatoes in U.S. stores year-round. In Baja the northern state has a number of greenhouses, while in the south crops are usually not covered.
Employees at California Star in Todos Santos make tortillas. (Image: Kathryn Reed)
Harina was one of the first words I learned when I moved to Todos Santos. Then I became a bit of an addict. I’ve always liked flour tortillas, but it was moving to Mexico that made me realize I had a problem.
I think I could live off flour tortillas. Not the ones you get in stores in the United States, but the ones that are freshly made at tortillerias in Mexico. They are so light. Right out of the fridge, heated over a gas flame, nuked in the microwave—all good options. Plain, with a little hot sauce, melted butter, of course cheese—more good choices. They could be a snack or filled with something more substantive for a meal. They can be eaten at all times of the day, after all a breakfast burrito is a great way to start the morning.
Most restaurants in Baja offer maíz (corn) and harina (flour) tortillas with various meals. They come in a stack in a warmer; sometimes for the individual, sometimes for the table to share. I would eat them plain, or wrap whatever my main meal was in them, or dip them in the beans. Seldom would any be uneaten. When taking food home, I was sure to put any leftover tortillas in the to-go container.
What makes tortillas so much better in Mexico is how few ingredients are used and how fresh they are. No preservatives are added, which means they need to be consumed rather quickly. Not a problem.
Balls of dough ready to be flattened into the shape of a tortilla. (Image: Kathryn Reed)
I’ve always been a fan of flour tortillas, though I’ll eat corn if that’s all there is. My favorite place for flour tortillas in Todos Santos is California Star. It’s a non-descript tiny market that had my sister not introduced me to I’m not sure how long it would have taken me to pop in there. It’s a must stop for her when she first gets to town. The roof has rebar coming out in case they ever want to add another story. A dog often paces up there, barking at those below. I’m always amazed it doesn’t jump down because there is no barrier to keep it from doing so.
The tortillas are made behind the counter, with the operation going on during business hours. The balls, which look like a perfect ice cream scoop, are placed on a flattening device that makes impeccable 6-inch circles. From there the worker tosses them onto a hot griddle, where another employee flips them over before placing them onto a cooling table. They are sealed in plastic bags and sold for 30 pesos ($1.38) for 10.
Plenty of stores in Baja sell tortillas. But if you can, buy them from a tortillerias for the real deal.
In Baja California Sur, people don’t say pick me up some sparkling water. They name it. Bring Topo Chico.
Besides drinking it straight, many use is as a mixer. Locals and gringos are regularly seen buying Topo Chico it in Todos Santos. It seems to be a staple in most people’s diets.
Topo Chico started business in 1895. (Image: Kathryn Reed)
This marks the 125th year the company has been in business. While its roots are in Mexico, the beverage is a cult favorite in the United States as well. The water flows naturally from a limestone spring in Monterrey, Mexico, on the mainland. The name comes from the nearby mountain, Cerro del Topo Chico.
According to the Topo Chico website, the water “can be used for quenching thirst, assisting in the digestive process, and it’s a great hangover remedy.” Although it is naturally carbonated, more carbonation is added to restore any that had been lost in the bottling process.
The sparkling water sector is big business, with it expected to be a $5.5 billion industry in 2020. The Coca-Cola Company in 2017 decided to tap into that market by purchasing Topo Chico for $220 million. The negative of this acquisition is the price went up, at least in the United States. The positive is that the water is now more widely available. It can be ordered online through Amazon and WalMart.
Coca-Cola is expanding Topo Chico’s reach to be an alcoholic drink. A hard seltzer will be available in some parts of Latin America later this year, and in the United States in 2021. Coke’s first venture into the alcohol market was in Japan in 2018. The non-alcoholic beverage also comes in lime and grapefruit flavors.
Vanilla ice cream, chocolate sauce, Kahlúa—then blend. My favorite milkshake, my favorite way to drink that coffee liqueur.
While Kahlúa was first created in Mexico in 1936, it isn’t that popular in Baja California Sur. Sure, all the bars are stocked with it, but beer and margaritas seemed to be the adult beverages of choice. Maybe it has to do with the price or it could be because it doesn’t seem like a thirst quencher, plus not everyone likes the flavor of coffee.
But clearly someone is drinking it. According to statista.com, “The coffee liqueur, which is manufactured by Pernod Ricard, recorded volume sales of 1.6 million 9 liter cases worldwide in 2019.” Kahlúa became the No. 1 selling coffee liqueur in the world in 1980 and still has that honor today. It was first imported to the United States in 1940, and can be found in most countries now.
The company has grown from its humble beginnings. Pernod Ricard USA, according the kahlua.com, “is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA., the world’s second-largest spirits and wine company.” The creation came about when three guys in Veracruz, Mexico, decided to blend their interests. Two were growing Arabica coffee and the other was a chemist.
The price probably has something to do with it taking seven years to get the brown liquid into a bottle. This has to do with it taking six years at times to get the best coffee bean. Then there is the creation of rum. The coffee is roasted, blended with the rum and that then sits for four weeks before bottling.
While at first Kahlúa was drank straight—neat or on the rocks, and still is—it is now common to mix it with other liquids. It was in Brussels that the Black Russian—Kahlúa and vodka—was created. In 1955 the White Russian (Kahlúa, vodka, cream) was first made in Oakland, California. Calgary, Canada, is credited with the birthplace of the B-52 in 1977—Kahlúa, Irish Cream and Triple Sec. There are countless other ways to mix Kahlúa.
The sweetness of that soft, almost velvety flesh is something to wait for each season. For those in the United States, it can be a bit expensive. For those where mangoes are grown, they can be as routine and abundant as backyard tomato and zucchini plants.
Such are the hazards of the world. Often it’s an overabundance of some crop in one location and a dearth in another. Thank goodness for the import/export markets.
While mangoes can be found this time of year in stores in the United States, many are littering the ground in Todos Santos. One social media post from this enclave in Mexico was looking for people to give the fruit to. It’s that prolific. Trees can be so full of these orbs that people sometimes leave what have fallen to the neighborhood critters.
It can be hard on the wallet buying mangoes in the United States. (Image: Kathryn Reed)
Todos Santos in 2007 started celebrating the mango with an annual festival in late July. COVID-19 is canceling so much fun throughout the world. The main season for the fruit in Mexico is July-September.
Mangoes are a such a versatile fruit in addition to being super healthy. Peeling them and then eating them straight is a great start. Making them part of a fruit salad is a good option. I’ve had them with yogurt, frozen them for smoothies, and made frothy margaritas. My friend, Jill, in Baja shared some of her jam with me. I used it on ice cream, too. Street vendors often have slices for sale.
Most countries that grow mangoes are in tropical areas, which makes Todos Santos a natural location. Based on where they are grown it makes since Asians eat the most mangoes at 29 percent, then Hispanics at 28 percent, Blacks at 16 percent, whites at 12 percent, other is 7 percent. The first documented cultivation of mangoes was in India about 2000 BC.
In metric tons the top mango producing areas are:
While Mexico doesn’t grow as many mangoes as some countries, it is exporting the most, according to mexicanmangoes.com. About 21 percent of the product is shipped out of the country. Dehydrated mangoes are growing in popularity, too.
Antioxidants in mangoes are a good deterrent against breast cancer, leukemia, prostate, and colon cancer. Eat an entire mango to get 25 percent of the daily vitamin A and beta-carotene requirements. They help lower cholesterol and manage insulin levels because of the low glycemic index.
People in the United States are beginning to consume more mangoes. In 2000, the average person ingested 1.75 pounds of fresh mangoes, while in 2018 that ballooned to 3.17 pounds. It represents a fraction of the more than 115 pounds of fruit consumed per person in the U.S. per year. People in the Western states are eating the most mangoes.
According to thepacker.com, “Mexican mango shipments to the U.S. have increased from just 277,000 metric tons in 2015 to 368,000 metric tons in 2019. Mexican mango shipments to the U.S. in 2019 were nearly 5 percent higher than 2018 shipments, according to the U.S. Department of Agriculture.”
Throughout the world there are more than 500 mango varieties.The more popular ones in Baja California Sur are Kent, Ataulfo (aka Manila), Manzano, Criollo, Machete, Papayo and Tempranero de Mayo.
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