About Nurturing Tour
We are enthusiasts engaged in our communities and commited to ourselves and our fellow peers. We come from different backgrounds but love, empathy, and compassion brought us together (aside from working together in the past).
Our Four Principles
Regenerative Tourism
We create ow-impact experiences in small groups that prioritize care for the environment and fair payment to our community partners.
Environmental awareness
We speak openly about the water crisis, waste management, and the effects of mass tourism in the state of Oaxaca, from an educational and localized perspective.
Food as Territory
We explore traditional food systems, the Milpa (a.k.a. Three Sisters), native ingredients, and agroecological practices as living forms of cultural resistance.
Horizontal relationships
We work with producers, cooks, and communities as partners, not as tourist suppliers.
Us
Leiss
I make ferments for a living, spend as much time outdoors as possible, and stay perpetually in awe of the natural world. I believe food is a direct bridge to nature—a practice of resistance, communion, and caring for our bodies through what we choose to gather and consume.
Luiz
Im a photographer, cook, and writer. I’ve dedicated the last ten years of my life to study social implications of tourism, but also the food systems here in Mexico and the US. Cooking is my passion, allow me to share it with you.