Kernel to Tortilla Maize Workshop
Wednesday, December 12th
Maize has been a staple food in the diet and worldviews of Indigenous civilizations throughout the Americas. In addition to being an important source of fibre, iron, magnesium and other essential vitamins, maize has great spiritual and religious significance. Looking at the creation story of the Haudenosaunee of Turtle Island to the Mayan Popol Vuh, the creation of the beautiful right walking humans is deeply connected to maizel. Maize can be prepared into a flour, a dough (masa), or left as a kernel, with countless ways of preparing dishes. ChocoSol sources organic blue corn of a variety we selected that is grown organically in Chatham-Kent, allowing us to build relationships with communities and people of the land we are working and living on, just as we do with those in Mexico. The blue corn is the base for all of our Mexican inspired dishes which we top with seasonal, local ingredients.
Come participate in an 1.5 hour long workshop covering the entire tortilla process:, the nixtamal cooking of corn, stone grinding, kneading masa, and eating fresh-cooked tortillas and tamales. You will get to try both savory and sweet corn dishes!
Bean-to-Bar Workshop Package: $200 + HST per person
Single ticket: $60 + HST per person