04.26.17 // Tortilla Feast from the Ground Up with Zev Friedman // 6:30-9:30pm

Learn the old process for alkali-cooking, rinsing and wet-grinding homegrown heirloom dent and flint corns into masa for tortillas, tamales or other delicious foods. We'll also make a fresh roasted salsa verde in a molcajete-a volcanic stone mortar and pestle. We'll go into seed sources and varieties, and where to get these foods when you can't grow them. While we make these delicious traditional foods we'll talk about an adaptive Appalachian milpa agriculture for growing these foods as part of an integrated permaculture gardening or farming system. It will all culminate in a potluck taco and tequila feast.

$25-35 per person, sliding scale

Zev is a milpa farmer, permaculture eduator and consultant, and researcher living at Earthaven Ecovillage. After growing up in a patch of kudzu in western North Carolina, he now specializes in hands-on, in-depth education in permaculture and earth-skills, and seeks to grow community and multi-generational village culture through his consulting work and land projects. See Living Systems Design and School of Integrated Living for more information.

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