This virtual session is inspired and curated by Chef in Residence Jorge Vallejo, owner of the world-renowned Quintonil in Mexico City. Featuring discussions and a cooking demonstration by Chef Jorge, this program will focus on milpa, a sustainable agricultural system used throughout Mesoamerica in which the farmer, the land and the crop are equally important. Based on the ancient agricultural methods of Maya and other Mesoamerican peoples, milpa agriculture produces maize, beans, and squash.
ELEMENTS: MILPA; An Indigenous Stewardship System
11:00am – 1:00pm
Cooking with Jorge Vallejo
Resident chef Jorge Vallejo and Stone Barns Center cooks will demonstrate how they have been preparing and serving Jorge’s recipes throughout his residency at Stone Barns. Deeply passionate about local and regional foodways and farming, Jorge will apply Mexican traditions and techniques to the early summer bounty of Stone Barns and the greater Hudson Valley.
11:00am – 11:45am
Discussion: How do milpa systems shape ecosystems and cultures? Join us for a discussion on the role and meaning of milpa, an Indigenous Stewardship System used throughout mesoamerica.
12:00pm – 1:00pm
Jorge Vallejo, Quintonil
Carolina Saavedra, Stone Barns Center
Rafael Mier, Fundación Tortilla
Arianna Esquivel, occentlalli
Spanish to English interpretation provided
All registrants will receive recordings of the sessions.
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