Rachel Laudan

So here’s Nicola Twilley’s transcript of  Fueling Mexico City: A Grain Revolution, the talk I gave at Postopolis 2010 last week in Mexico City.  Do go to her post too because in addition to the transcript, she has great reflections on (and photos of) our afternoon wandering through the shops, supermarkets and small restaurants of [...]

The NY Times today had an article on (finally) a place in New York that is making tortillas from maize not from Maseca. If that sounds like double dutch to you, here’s a two sentence primer. Tortillas made of maize are made by heating the maize with alkali, then wet grinding the result, called nixtamal.  [...]

My comrade-in-culinary-arms, Ken Albala asked for hints on grinding maize for tortillas on a metate. First, for those of you who don’t know what a tortilla is, it is the basic flatbread of Mexico. It is made from maize. I spent a bit of time looking for a good youtube video of grinding and found [...]