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“Science Behind” Series – Kernels of Traditionally Prepared Heirloom Corn for the Late Summer and Fall, with Elizabeth Voth
September 19 @ 7:00 pm - 8:00 pm
In our new “Science Behind” Series, Elizabeth Voth will teach us how early Meso and North Americans relied upon properly prepared corn as a staple of deep nutrition in the context of other end-of-summer fruits containing vitamin C, of heirloom squash and of dry-farmed legumes.
Over a discussion of how the process of nixtamalization removes the anti-nutrient phytic acid while enhancing bio-available nutrients, participants will be served chilled cultured heirloom tomato gazpacho featuring historic Henry Moore yellow hominy corn and anthocyanin-rich blue corn from Glen Robert’s organic fields of Anson Mills in South Carolina.
In addition to whole kernels to take home, participants will be able to grind corn and press the dough for fresh tortillas, or blend masa to take home for tamales!
If you, or someone you know has made tamales, bring your stories of how to make the multi-step process into an interactive, community-building event!
CC101 Members Free!