Last summer I had the chance to spend some time in Guatemala. During my time there I had the opportunity to venture into small towns and villages that rarely, if ever, see any foreign travelers. On this particular location I stumbled upon a group of women making tortillas. While I was savoring, very easily, one of the best tortillas I’ve ever had, I learned about sustainability and community. Families and neighbors work together on their fields. Their produce is brought back to different houses, where they are processed into different Guatemalan staples, tortillas in this case. The product is then delivered door-to-door and mostly by either foot or bicycle, by another local person. Everything, for the most part, is locally grown and made resulting in a community that is resilient and self sustainable.
San Juan Del Obispo, Guatemala (July, 2018)