We welcomed the Oyameyo Cooperative, a project that produces everyday products based on the principles of herbalism and promotes its health benefits. They make tinctures, ointments, syrups, herbal pillows, and aromatherapy oils.

In June, we welcomed Rancho Agroecológico El Arco, who brought various animal products from Tlalpan: dairy, rabbit meat, beef, and derivatives. They also brought products from their garden: fruits and jams, herbs and seasonings. All of these are raised, cultivated, and processed with an agroecological approach.

In July, we welcomed Azul Verde, a family project composed of Clara, Alexa, and Larissa, whose objective is to offer artisanal and organic alternatives in cosmetic products for body and home care and cleaning. Located in Xochimilco, they work in collaboration with chinampero producers, guaranteeing the quality and origin of the inputs they use, helping to activate the local economy.

In August, we welcomed the farm La Bolchevitta, a family project led by Cipactli Suárez, located in the town of Santa Rosa Xochiac, Cuajimalpa. They brought various types of artisan goat cheese, turkey eggs, fruits, and jams from their farm.

In this second edition of the Milpa Food workshop program, the neighbors explored dry and cold season recipes, cooking tejocote atole, corn bread, and beans with masa. In addition to preparing this menu, the conversation focused on utilizing what the milpa provides during its period of maize harvest cessation.