When: Sat., Sept. 15, 10 a.m.-1 p.m. 2018
Industrial agriculture in the United States and Mexico has laid waste to corn’s reputation; it’s most widely known as a flavorless commodity crop. But it wasn’t always like this—this humble grain is rooted in eons of history and tradition. A new generation of Mexican farmers, bakers, and artisans are working to revive corn as it was once known: as a flavorful, colorful, and nutritious powerhouse. Join businessman, activist, and corn tortilla acolyte Rafael Mier for a celebration of corn. We’ll be talking about corn’s history and biodiversity and learning the nixtamalization process to release corn’s flavor, aroma, and nutritional benefits.