Isla del Encanto: Part 4

Photo Essay: Scenes From Puerto Rico’s Foodways

Every step toward agricultural independence and sustainable industry is a push toward a self-realized future

Alicia Kennedy

1 min read

A house and a hammock strung between two stumps
One of the guest houses at El Pretexto, a bed and breakfast with a garden. | Una de las casas de huéspedes en El Pretexto, un hotel con una jardín.
Isla del Encanto logo featuring green leaves and yellow flowers

Read the previous installment: “The Future of Food, As Seen From Puerto Rico” | Lea la parte anterior: “El Futuro de la Comida desde una Perspectiva Puertorriqueña”

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Puerto Rico has to be seen to be believed–and, to some extent, to be truly understood. Photographer Mariángel Catalina Gonzales has the perfect eye for her home: a way of capturing both its truth and its veil of surreality. Rows of herbs planted in a hydroponic system seem to go on for miles; goats take on human personalities; light off mountains gives grass a golden feel; rum barrels come alive. You’ll find her photos throughout the series, but we’ve gathered more of them here, capturing the essence of the isla del encanto.

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Rows of seedlings, cut into bricks
Rows of seedlings at Frutos del Guacabo. | Hileras de plántulas están listos en Frutos del Guacabo.
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A person milking a goat
Milking goats at Frutos del Guacabo. | Se ordeña una cabra en Frutos del Guacabo.
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Three goats
The goats at Frutos del Guacabo. | Los cabras en Frutos del Guacabo.
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A house on a hill
One of the guest houses at El Pretexto. | Una de las casas de huéspedes en El Pretexto.
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Crystal Díaz and her dog seated at a wooden table
Crystal Díaz and her dog as she discusses the work she is doing. | Crystal Díaz y su perro mientras ella habla sobre su trabajo.
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A dog on a porch
A dog on a porch at El Pretexto. | El perro en el porche en El Pretexto.
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Sebastián Sagardia putting a bag of wood chips in a large metal drum
Sebastián Sagardia with bags of wood chips and coffee grounds at Huerto Rico. | Sebastián Sagardia con las bolsas llenan de astillas de madera y granos de café.
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Mushrooms sprouting in a misty room
Oyster mushrooms sprouting. | Los hongos ostra están brotando.
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Sebastián Sagardia filling a bag of substrate
Sebastián Sagardia fills bags with substrate. | Sebastián Sagardia llena las bolsas con sustrato.
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Industrial space
An area for repairing barrels at Destileria Serralles. | Una area para reparar los barriles en Destileria Serralles.
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Stacked barrels
Barrels filled with rum at Destileria Serralles. | Los barriles llenan de ron en Destileria Serralles.
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Pipes at a rum distillery
Destileria Serralles.
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Diego San Miguel holding a brush over two loaves of bread
Diego San Miguel gets brioche ready for the oven. | Diego San Miguel prepara la pan de brioche para el horno.
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Bread and knives on a cutting board
Sourdough bread made at Panoteca San Miguel. | La pan de masa fermentada de Panoteca San Miguel.
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Diego San Miguel eating bread
Diego San Miguel enjoys one of his breads. | Diego San Miguel disfruta una de sus panes.
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Read the previous installment: “The Future of Food, As Seen From Puerto Rico” | Lea la parte anterior: “El Futuro de la Comida desde una Perspectiva Puertorriqueña”

Isla del Encanto logo featuring green leaves and yellow flowers

How We Get To Next was a magazine that explored the future of science, technology, and culture from 2014 to 2019. Isla del Encanto is a four-part series in both English and Spanish about the future of food in Puerto Rico. From gardens to labs, bakers to distillers, Puerto Ricans are seeking agricultural sustainability and sovereignty.

Alicia Kennedy
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»

El Futuro de la Comida desde una Perspectiva Puertorriqueña

Alicia Kennedy
Apr 16, 2019 10 min read

The Future of Food, As Seen From Puerto Rico

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Apr 16, 2019 8 min read

Cómo Alimentar Una Isla

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