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In this class, we go from milpa to table! After weeks of tending our urban milpa, participants will explore the diverse harvest waiting for us in our garden. We will learn proper harvesting techniques as we gather various plants and look for nutritious edible weeds that thrive in this ecosystem. After our harvest, we will cook up and transform our findings into a delicious meal. Beyond just cooking, we will also delve into other culturally rich recipes sourced from the milpa, discussing their unique flavors and health benefits. This hands-on experience promises not only to enhance our culinary skills but also to deepen our appreciation for the bounty of the land. Join us for a day of learning, harvesting, and cooking as we celebrate the richness of the urban milpa! Special guest, Marlene Aguilar of Irekuarhikua.Marlene Aguilar
A Xicana and of P’urhepecha descent, born and raised in Tongva territory (in what is now known as East Los Angeles, CA) with roots in the inter-mountain valley region of Michoacán, Mexico. As a community-based cocinera, she draws inspiration from her campesin@ family but has also been shaped by her work in different food equity programs, specifically CSAs (community supported agriculture). She is founder of the food project, IREKUARHIKUA, which aims to offer seasonally inspired affordable plant-based meals while highlighting the resilience of indigenous foods. Her project is currently offering a meal prep service like comida corrida from fondas or cocinas económicas found throughout Mexico.
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Event Venue & Nearby Stays
555 N Spring St, Los Angeles, CA 90012-4654, United States
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