mexican cooking

It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition. 

Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.

Further Reading:

Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces.

"Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a Banquet

Blowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On Tour

Cooking with Flowers | Cooking in Mexican From A to Z

Cover Crops for Improved Soil and Water | No Farms No Future

Fasting and Feasting in Quarantine ｜Meat and Three

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week’s guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you’re going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.

For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills.

But I f there’s anything I would like you to get out of this episode, it’s that making tortillas at home is so easy. If you love tacos and Mexican food you should order a bag of Masienda masa harina right now.

MASIENDA AND JORGE GAVIRIA
Buy the book Masa
Masienda Website
Masienda Instagram
Maienda YouTube Channel
Buy Masa Harina and Much More Here

CHEFS WITHOUT RESTAURANTS

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Sponsor- The United States Personal Chef Association
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Pati Jinich is the star of Pati’s Mexican Table, her PBS television series that has aired for 9 seasons and gets nearly 30 million views in the United States. The show has received three James Beard Awards for Best Culinary Television Program and Pati has also won the award for Outstanding Personality/TV Host. The show has also received three Daytime Emmy nominations and is streamed in 80 countries worldwide. Pati is also a celebrated cookbook author and the mother of three sons. She and Julia discuss how she left being a political analysts to start work in food media, only to find her way back to politics through food. They talk about the lack of ego in her work, the intention and stamina she puts into her show, how she fills her well, and what’s not willing to negotiate.

Helpful follow-up links:

• For more about Pati and her show and books, head here.
• For more about Julia's new book Simply Julia, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Readers and listeners beware! We can NOT be held responsible for the hunger that will arise after consuming Molé Mama’s content. In this episode, Adam Torres and Diana Silva, Founder at Molé Mama, explore mexican cooking at it’s finest.

Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule.

Apply to be interviewed by Adam on our podcast:
https://www.moneymatterstoptips.com/podcastguest

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