La Cosecha De Maíz Criollo (The Heirloom Corn Harvest) скачать в хорошем качестве

La Cosecha De Maíz Criollo (The Heirloom Corn Harvest)

January in Nopala, Oaxaca means harvest season. Everything is done by hand since the region is too mountainous to allow for tractors or horse-drawn equipment. The Olotillo Blanco varietal of corn is left to dry on its stalks before breaking it off, removing the individual kernels and sorting; a process that farmer Enedina Cruz Salinas learned from her grandmother and father who farmed before her. NEW MASIENDA FOLLOWER DISCOUNT **Click subscribe AND sign up for our newsletter at https://bit.ly/47iBZd3 for 10% off your first purchase.** Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at https://bit.ly/3TJ99zD Masienda supplies: Heirloom Corn Masa Harina: https://bit.ly/3TGkNv4 Tortilla Presses: https://bit.ly/3TP4TyE Chef-Grade Cal (calcium hydroxide): https://bit.ly/3H84DDk Heirloom Corn: https://bit.ly/3NL3Wna Comal: https://bit.ly/3TSUUIF Molinito: https://bit.ly/4aD0IMl 🔴 SUBSCRIBE: https://bit.ly/3kBWqKw THINGS TO KNOW =============================== 🎓 - Learn more: https://bit.ly/3NMb7LN 📝 - Blog: https://bit.ly/3tHrdiW 📸 - Instagram: https://bit.ly/3TSV7LX 🛒 - Shop: https://bit.ly/3tGDoMU