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Karina Ocampo is a Buenos Aires-based journalist and the author of La Ruta Del Maíz, a book documenting her journey, and the journey of corn, through Argentina, Bolivia, Peru and Mexico. She joins Dylan Heuer to unpack the juxtaposition at the center of her recent work: in the Americas corn...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chad Robertson and Jennifer Latham, co-authors of the recently published Bread Book: Ideas and Innovations from the Future of Grain, Flour and Fermentation. They discuss Tartine’s bread baking philosophy, how collaborations with farmers led to even better flour and making...

On this week's episode Aarón and Zarela are thrilled to welcome Rafael Mier, the Founder and Director of Fundación Tortilla, to guide us through a deep dive on Corn. Rafael's mission is to preserve and popularize the many, wonderful heirloom varietals of corn that can be found all over Mexico...

On this week's show Aarón and Zarela are thrilled to welcome Pati Jinich. Pati is a chef, author, and TV personality, and she joins Aarón and Zarela to discuss the traditions of The Day of the Dead. They start with the origins of Día de los Muertos as a 3...

On today's show Zarela Aarón are thrilled to welcome James Oseland. James recently released his book World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode they've decided to...

On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 years ago. Bricia believes that Oaxaca's most unique asset is its diversity of chiles, spices and herbs, so...

On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history...

[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2015/10/Culinary-Legitimize-Your-Taco-with-Real-Tortillas.mp3"][/audio] Founder and CEO of Hot Bread Kitchen, Jessamyn Waldman Rodriguez, dishes on the real pleasure of corn tortillas on Episode 255 of The Food Seen, with host Michael Harlan Turkell. HBK’s traditional nixtamal corn tortillas, made from freshly ground masa, are a signature bread of this innovative multi-ethnic...

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York's Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food...