afterwards? ana: maybe, it s very intense. anthony: how long have you had this farm? how long have you been doing this? ana: jorge started the farm around 10 years now but the farm was originally part of the area that the navy took. so it s part of the rescues that happened throughout the 80 s 90 s. anthony: farming is difficult work so why? ana: my mom would ask the same question. she was like what are you doing? are you quitting job that in puerto rico it s hard to find a good job but i think that farming is the most practical thing that we can do in the midst of a crisis. xavier: that is something that is going to create work that is going to help the economy. anthony: it s a blunt question but can you make money farming? ana: in puerto rico it s
area restaurants with fruits, vegetables, honey, and medicinal herbs. ana: my name is ana elisa. i live and work in finca conciencia. we run a productive and educational, agroecological project, we farm. we have the land and the resources to produce food that is economically viable, that is self sustaining without a lot of investment. it s liberating. anthony: jorge cooks lunch. mero, or grouper, stuffed with lobster and white eggplant. wrapped in banana leaves and grilled over mesquite. mangu is mashed plantains with sofrito. anthony: alright that looks good. and what s this here? ana: and that s pitorro. anthony: oh i know what this is, i ll have a shot of that. ana: actually we call it lagrima de monte, teardrop of the mountain. anthony: will i be crying
countryside. they don t need anybody to say hey you can do it. they just make the click. anthony: so there is hope? pedro: yeah humbly i can say me and my family are an example of what you can do with the tools you ve got. anthony: well said man. these are delicious. pedro: you can squeeze the palito like that . anthony: yeah no yeah believe me that used to be my job. i used to have to squeeze all the lobster legs with the rolling pin. anthony: puerto rico is still inarguably rich in one thing: natural splendor. beautiful views, unspoiled coastline. but that too, is in peril. pocho: my name is pocho. i m born and raised in
120 villas, a mini mall, the biggest casino in the caribbean that s how they sell it. and two parking lots four stories high. we are talking like you know, it s not sustainable. anthony: if they roll the bulldozers right now with a bunch of police what do you do? pocho: oh no we go, civil disobedience we go stop in front of the machines and we will give the time to the lawyers to do their case in the courts and what not. anthony: oh you got some lawyers here. pocho: oh [ bleep ] yeah we ve got all the lawyers. anthony: lawyers go to the beach? pocho: yeah, hey! anthony: the chef is making sancocho. a stew of beef, veals, and sausages. and there s some fresh caught grouper and red snapper. anthony: there aren t many places left like this. that s the point, that s worth something. the tourism business in the caribbean is going through a lot of changes. in the short term developers and
this tradition probably goes all the way back. as old school, and as awesome as it gets. a timeless classic, something that has been good forever. xavier: baby s in the house! anthony: pretty. xavier: beautiful, huh? anthony: a great idea that will never be anything less than great. put a pig on a stick and turn him slowly, slowly, over a low fire. xavier: you want some of the skin? anthony: oh hell yeah. xavier: cheers on that. anthony: twenty-five minutes up into the hills from san juan, an institution that celebrates pork.