About the Program
Take a trip around the world and back in time through the history and culture of grains. This three-session class features demonstrations, discussion, hands-on activities, and tastings.
Savor all three of these mouthwatering sessions:
January 18: Corn, Nixtamal, and Masa—Paola Briseño is the executive director of the Taste of Mexico Association. Her recipes have appeared in Cooking Light and VICE’s Munchies, and she recently launched the dinner series Mexico Feeds Me. Featured foods are tortillas and champurrado.
February 1: Sonora Wheat and Red Fife—Los Angeles native Roxana Jullapat, a pastry chef and former co-owner of Cooks County, has held tenures at Campanile, Bastide, Lucques, AOC, and Clarklewis. The Tehachapi Heritage Grain Project preserves and grows naturally drought-tolerant and low-in-gluten heritage organic grains. Featured foods are biscuits and jam.
February 15: Rice—Sonoko Sakai, a food writer, culinary consultant, producer, and cooking teacher, recently published the cookbook Rice Craft. Her stories and recipes have also appeared in the Los Angeles Times, New York Times, Chicago Tribune, and San Francisco Chronicle. Featured food is onigiri.
Speakers subject to change.
Facilitator: Lara Rabinovitch, PhD, is a specialist in food culture and history. She recently served as the consulting producer for City of Gold, the documentary about food writer Jonathan Gold. She has also written for the Los Angeles Times, VICE, Lucky Peach, and other outlets. She co-edited the book Choosing Yiddish: New Frontiers of Language and Culture and is teaching Jewish history at Occidental College.