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Harvesting potatoes in the Urubamba Valley. There is an extraordinary diversity of potato varieties in the Andes, adapted to different soils, weather conditions, altitudes and tastes. Here a family from Maras, in the Urubamba Valley, was having lunch of potatoes and peas cooked in an improvised oven made of dirt clods, and washing it down with fermented chicha. All four generations took part in the harvest and cooking, with donkeys standing by to take the load back to town. The great grandmother and grandmother both wore the traditional white stovepipe hats, which the younger generations refuse to wear.

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STNMTZ_20190505_1490.tif
Copyright
©2019 George Steinmetz
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8688x5792 / 144.0MB
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Feed the Planet
Harvesting potatoes in the Urubamba Valley. There is an extraordinary diversity of potato varieties in the Andes, adapted to different soils, weather conditions, altitudes and tastes. Here a family from Maras, in the Urubamba Valley, was having lunch of potatoes and peas cooked in an improvised oven made of dirt clods, and washing it down with fermented chicha. All four generations took part in the harvest and cooking, with donkeys standing by to take the load back to town. The great grandmother and grandmother both wore the traditional white stovepipe hats, which the younger generations refuse to wear.

All images ©George Steinmetz. Please contact us for usage.