San Juan Capistrano Ecology Center Goes In-Depth Into Corn

SAN JUAN CAPISTRANO, CA — We know a few things about corn: it's usually yellow, it's great roasted over a fire and it's hard to digest in its natural form. Well, the Ecology Center in San Juan Capistrano wants to offer community members the chance to know even more about this historically-rich crop.

The Ecology Center rolled out a slew of workshop dates for TASTE: Milpa, giving residents the chance to not only learn more about the variations and history behind corn, but to learn how to grind corn into masa to make fresh tortillas.

According to a statement released by the Ecology Center Thursday, TASTE: Milpa is "dedicated to the many unique and beautiful varieties of corn grown on the farm."

At the workshop, residents will learn how to use the traditional tools and techniques of making fresh, hand-pressed corn tortillas. The corn will be ground into masa, mixed with water and salt, decorated with edible flowers before being pressed and baked into tortillas for everyone to enjoy. They will also learn about milpa, which is the crop-growing system traditional to growing corn.

According to the Ecology Center's website, the story of corn began when human beings first began to farm Californian land.

"These plants do more than provide nourishment to our bodies. They provide a pattern for growing strong cultures and healthy communities," The website said. "By aligning our Village life with the patterns of nature — structure, nourishment, protection — we can sustain our ancestors' legacy to ensure an abundant future for all."

The first TASTE: Milpa date is slotted for Oct. 23, with workshop dates running into November. To claim your spot for the debut workshop, the Ecology Center asks that you sign up through their website.

If you want to get acquainted with milpa beforehand, the Ecology Center suggests following a homemade tortilla recipe written by their James Beard Award-winning Chef-in-Residence Tim Byres.