From Masa to Mesa with Masienda founder Jorge Gaviria and Alicia Kennedy: MOFAD

Programs Exhibitions Donate Shop FEATURED PROGRAM: From Mesa to Masa with Jorge Gaviria and Alicia Kennedy   Monday, October 17 7:00-8:00pm ET Virtual (zoom)   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. Click on PURCHASE TICKETS for more info. PURCHASE TICKETS UPCOMING PROGRAMS Slow Cooked with Marion Nestle Thursday,  October 6 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.   GET TICKETS The Miracle of Salt Wednesday,  October 12  7:00-8:30pm ET In person at Essex Market 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. GET TICKETS What We're Consuming Get thee to a Medieval Times, says Danny Lavery for Food & Wine.   Modern Farmer detailes a new USDA census of agriculture intended to survey internet access, precision agriculture and more.   New Yorker staff writer Helen Rosner reveals her thoughts on the banal and the beautiful in an interview for Commercial.   Eater takes a look at how grocery co-ops are taking on food justice and equity.    Mushrooms are popping up in our cocktail, reports Thrillist.