Issue link: https://digital.copcomm.com/i/689634
s p r i n g / s u m m e r 2 0 1 6 | 5 D G THIS BY JESSE HOM-DAWSON MEXICAN CORN CULTIVATOR MASIENDA AIMS TO BRING HERITAGE CORN BACK TO THE PUBLIC CONSCIOUSNESS As the idea of understanding where our food comes from and how it is grown continues to gain traction in the public consciousness, people have become more aware of their food sources, giving birth to the concept of "mindful eat- ing." But while "farm-to-table" is a concept now widely embraced by restaurants and chefs utilizing fresh, local and organic produce, foodstuffs like wheat and other grains have been largely ignored. However, with producers like Anson Mills bringing heritage and heirloom grains into the spotlight and onto the dinner plate, there's an increasing interest in reconnect- ing with other core ingredients, and when it comes to corn—and the cornerstone of Mexican cuisine—Masienda is bring- ing heirloom Mexican corn to the masses. MIND OVER Masa Masa PHOTO COURTESY OF MASIENDA Jorge Gaviria, founder and CEO of Masienda.