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VERSION:2.0
PRODID:-//FeralSkills//Event//EN
CALSCALE:GREGORIAN
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UID:event-6198@feralskills.com
DTSTAMP:20260919T191411Z
DTSTART:20261031T140000Z
DTEND:20261031T220000Z
SUMMARY:Tortillas\, Polenta\, and More: Traditional Corn Processing
URL:https://feralskills.com/events/tortillas-polenta-and-more-traditional-c
 orn-processing-2026-10-31
STATUS:CONFIRMED
DESCRIPTION:This class focuses on home techniques for transforming raw corn
 \, similar to that grown in backyards\, into delicious staple foods. From 
 its domestication in southwest Mexico\, corn\, also known as maize\, trave
 led up and down the Americas and then around the world. Along the way\, it
  became an important food for billions of people\, who process and prepare
  it in an amazing variety of ways. In this class\, we will explore some of
  those traditions. We will discuss the categories (sweet\, flint\, dent) a
 nd many varieties of corn\, before nixtamalizing\, dehulling\, grinding\, 
 kneading\, steaming\, and pressing it into tasty gluten-free creations suc
 h as polenta\, hominy\, tortillas\, tamales\, and arepas\, as time allows.
  The science and history of this remarkable grain will be discussed. This 
 course is open to students ages 16+. Youth ages 12-15 are welcome to regis
 ter with an adult. Adult/child pairs will complete two projects and pay tw
 o materials fees. A 25% tuition discount applies to the youth registrant w
 hen registering with a full-paying adult\; call to register.
LOCATION:North House Folk School\, Grand Marais\, MN
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