Mariza Epicentro grows many crops organically and following permaculture practices for both animal and human consumption. These include corn (the primary crop), cassava, cacti, cashew, mango, pumpkin, herbs and vegetables.
Every day a cook prepared hot breakfasts and lunches in addition to a light morning tea. There was no formal evening meal although leftovers from lunch were often available.
Lunch: salad, pumpkin, meat, beans and rice
A chilli plant shining in the late afternoon glow
The kitchen sink piping leads to the mango tree and immature banana and coconut palms, eliminating the need to use precious water specifically for these relatively thirsty plants
Lunch on another day including polenta (coarsely ground corn; bottom right of main plate) made from corn grown and ground on the farm
Removing corn from the cob
Plantain, cassava, rice, lettuce, pork offal and beans
Luis Carlos straining coconut as part of the process to make coconut oil. The coconuts are harvested from the ground at another property in the district
The corn huskers and graders: myself, Luis Carlos, Kamyla and Marcio