This workshop explores corn from its earliest origins to its modern role in organic food systems, with a focus on how intentional growing (especially organic & heritage varieties) supports better food, markets, and long-term resilience in regional grain systems.
Dr. Dusty Dowse will begin the session with an overview of corn’s archaeological history and traditional practices like nixtamalization. Following this, Rafael Mier (Fundación Tortilla) will lead a masa & tortilla-making demonstration.
This event is made possible with support from the USDA Transition to Organic Partnership Program.