From Mesa to Masa with Jorge Gaviria and Alicia Kennedy
Monday, October 17
Join food writer Alicia Kennedy in conversation with Jorge Gaviria, founder of Masienda and author of the new book MASA: Techniques, Recipes, and Reflections on a Timeless Staple, for a virtual discussion about masa — the dough made of stone-ground nixtamalized corn that is the foundation of Mesoamerican cuisine. The conversation will touch on masa's ability to transcend borders and connect cultures, and also explore notions of who certain foods or cuisines are for, and who gets to cook, eat, and express opinions around them.
MASA: Techniques, Recipes and Refelections of a Timeless Staple by Jorge Gaviria and other items such as Masienda Heirloom Corn Masa Harina and the Masienda tortilla starter kit are availbale with tickets purcased by October 7.
7:00-8:15pm ET In person at The Greene Space with virtual option
In celebration of her new memoir, Slow Cooked: An Unexpected Life in Food Politics, join nutrition and food studies pioneer Dr. Marion Nestle in conversation with journalist and author Laura Shapiro, as she reflects on her late-in-life career as a world-renowned food politics expert, public health advocate, and a founder of the field of food studies after facing decades of low expectations.
With her latest cookbook, James Beard Award-Winning cookbook author Naomi Duguid provides a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming foods.
Joined in conversation by food writer and beloved home cook, Bettina Makalintal, Duguid share age-old techniques for using salt in foods around the world, as well as providing cultural and historical context.
Tickets include a drink and a tasting of Miso Cookies with Dark Chocolate Chips.