Tlaolli (maize)

Thousands of years ago, indigenous peoples of what is know today as Mexico, transformed a wild grass known as teocintle into the most widely used cereal in the world: maize.

This took centuries of observation, wisdom and deep understanding of nature that was passed down from generation to generation and would eventually result in maize.

The foundation and origin of many cultures in Anahuak, a sacred plant with a very close relationship with humans in which one depends on one another to persist.

2020 harvest. Grown in Musqueam territory at UBC Farm

Native Mexican maize plant at UBC Farm. 2021

Trading and migration spread maize to every corner of Anahuak and Tahuantinsuyo (America) where indigenous peoples domesticated and adapted the plant to a very wide variety of climates, creating different sizes, textures, flavors and colors.

This rich genetic diversity is at risk today due to the greed of big corporations, capitalism and the destructive practices of industrial agriculture.

Lies about “saving the world from hunger” have led to maize being artificially modified in a laboratory by corporations, engineered to withstand chemicals that are toxic to all living beings to control the market and our stomachs.

The spread of these patented GMO seeds and toxic agricultural practices put our heritage and food sovereignty at risk.

 

Lets consume native maize!

The consumption of native maize supports small farmers and their families, promotes bio-diversity, is produced with sustainable practices that don’t harm the earth, is nutritious and delicious!

On the other hand, industrialized tortillas or other “corn” products made with processed flours (like Maseca)
support big corporations, detrimental agricultural practices, contribute to the loss of corn diversity and lack nutrients, calcium, fiber, natural oils and flavor.

Try some of my creations made only with organic native corn