ONLINE EVENT

Join food writer Alicia Kennedy in conversation with Jorge Gaviria, founder of Masienda and author of the new book MASA: Techniques, Recipes, and Reflections on a Timeless Staple, for a virtual discussion about masa — the dough made of stone-ground nixtamalized corn that is the foundation of Mesoamerican cuisine. The conversation will touch on masa's ability to transcend borders and connect cultures, and also explore notions of who certain foods or cuisines are for, and who gets to cook, eat, and express opinions around them.

JORGE GAVIRIA

Jorge Gaviria is the founder of Masienda, a chef-trusted resource and supplier of high-quality masa products. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine. His upcoming cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple will be published by Chronicle Books in Spring 2022. He lives in Los Angeles with his wife, daughter, and dog, Reuben.

ALICIA KENNEDY

Alicia Kennedy is a writer from Long Island based in San Juan, Puerto Rico. She has a weekly newsletter on food culture, media, and politics called “From the Desk of Alicia Kennedy,” and her book Meatless will be out from Beacon Press in summer 2023.

MASIENDA

At Masienda, we proudly partner with hundreds of traditional farmers to grow and source not only heirloom corn, but also single origin ingredients like chiles and spices, beans and coffee. We work with craftspeople to design and produce indispensable tools like molcajetes, Molinitos, comales and tortilla presses, as well as beautiful and lasting home goods like baskets, glassware and ceramics. We work with restaurants and tortillerias who are part of the movement we call Third Wave Masa. At Masienda, we’re on a mission to connect more people to the culinary and cultural richness of the Mexican kitchen. Bienvenidos.