Members of the Case Western Reserve University community are invited to join the University Farm Food Program team to learn about how they process their gem corn through the art of nixtamalization.
This ancient technique makes the corn harvest more nutritious, flavorful and even enhances the color. A workshop titled “Transforming Your Corn Harvest” will be held Friday, Nov. 17, from 6 to 7 p.m. in the teaching kitchen on campus in the Robbins Building.
The workshop will include an overview of the process of nixtamalization and include a demonstration for how to make pozole, a traditional Mexican stew. Each participant will be sent home with their own bag of gem corn to put their new skills to use.