Supporting Seed Sovereignty | Blue Corn Polenta & Calabacitas

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Supporting Seed Sovereignty | Blue Corn Polenta & Calabacitas

March 9 @ 6:00 pm - 7:30 pm MST

$70.00 – $110.00

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A Virtual Cooking Class Like We’ve Never Hosted Before!

For this cooking class, you’ll have the opportunity to cook with some very special New Mexican blue corn flour, from local farmer, Lorenzo Candelaria’s Fall 2021 harvest! Lorenzo is a 7th generation Native farmer in the South Valley, and a steward of seed saving. He has collected blue corn seeds from different Indigenous pueblos around New Mexico and planted them in his South Valley farm, to create a drought-resistant crop that thrives in our dry, high-desert environment. His unique blue corn seeds also carry the history & stories of the people who have shared their seeds with him. Read an interview with Lorenzo here.

Seed Sovereignty is the right of a farmer to save, use, exchange, and sell their own seeds. When farmers save seeds, they can plant them next season or share them with other growers. These seeds become strong, resilient, and flourish in challenging environments – which is increasingly more important as climate change becomes more of threat. Large agricultural companies have begun to claim ownership over seeds, which threatens Indigenous communities’ from saving seeds that have been around for centuries.

Blue corn has been grown in the South West for 100s of years and continues to be a meaningful cultural food. Every season Lorenzo completes the lengthy process of hulling, roasting, and grinding his blue corn into flour. The end result is a creamy, soft flour that smells enticingly sweet and roasty.

By participating in this class, you are support the movement to protect Indigenous seeds and culture. And you can get this experience no matter where you live! See details below.

This will be our only virtual cooking class of the winter season!

 

What will we be cooking

Your virtual class host, Fallon, will lead you through making:

  • A creamy & smooth porridge (or polenta) with the blue corn flour, butter (or oil) and salt.
  • Calabacitas, a classic New Mexican dish, of sautéed mixture of squash, corn, onions, and we’ll add a some red chile for some spice.

You will be shipped a package of Lorenzo’s blue corn flour and New Mexico red chile.

  • You’ll receive 2 cups of blue corn flour – which is enough to use for this class and an additional recipe. We’ll include an electronic Mini Blue Corn Cookbook, which includes recipes for atole (a thicker, usually sweeter beverage with Mexican origins), blue corn pancakes or waffle, and blue corn cornbread.

 

Shipping Details

Shipping Cutoff Date: You must submit your order by February 22nd to ensure it is delivered in time.

Sustainable Shipping: The blue corn & red chile will be sent in biodegradable packaging.

Shipping Cost: The cost is included in your ticket price (no additional cost).

 

Pricing Details

Sliding Scale Pricing: Many steps are involved for this special cooking class. We are offering a few payment options ($80, $100, $120), and ask you pay what you can. Not only are you supporting our small business, but you are supporting Lorenzo Candelaria’s knowledge and farming dedication (plus we pay him way over market price for his blue corn). You only need to buy one ticket per household.

Free Tickets: And if all of those are out of your budget, we have free class tickets set aside, no questions asked, just send an email to Fallon@thesproutingkitchen.org.

 

Class Details

Recording Available: If you can’t make the live class, the recording will be sent to all registered. There will be no ability to cancel a virtual cooking class.

What To Expect: Once you sign up for a class, you will get the recipe emailed you. You will receive your package, gather your other ingredients, meet us on zoom, and we’ll cook the recipe together.

Details

Date:
March 9
Time:
6:00 pm - 7:30 pm MST
Cost:
$70.00 – $110.00