LEARN: about Seed Sovereignty is the right of a farmer to save, use, exchange, and sell their own seeds. When farmers save seeds, the seeds become strong, resilient, and able flourish in challenging environments. The blue corn flour that we will be using is a result of generations saving precious seeds!
THE RECIPE: No matter you’re skill level, you’ll learn how to make a creamy & smooth porridge (or polenta) with the blue corn flour, butter, and salt. Then we’ll make calabacitas, a classic New Mexican dish, of sautéed mixture of squash, corn, onions, and we’ll add a some red chile for some spice.
MEET THE FARMER: You’ll hear from Lorenzo Candelaria, a 7th generation farmer in Albuquerque, New Mexico. Lorenzo has collected blue corn seeds from different Indigenous pueblos around New Mexico and planted them in his South Valley farm, creating a drought-resistant crop that thrives in our increasingly dry desert environment. Every season Lorenzo completes the lengthy process of hulling, roasting, and grinding his blue corn into flour. His unique blue corn seeds carry the history & stories of the people who have shared their seeds with him.
Every participant will receive:
