Knowledge Description
When we think of mole we usually think of a rich dark sauce with a lot of ingredients, join Abuelita Technology as they introduce you to a plant based recipe of Cauliflower Pipián Verde. We will be getting to know different chiles de Mexico, evolutionary history of the capiscum genre, medicinal and energetic properties of chiles, chile in Maya food, the chile diaspora, chile verde and the Mexica calendar, spicy chiles and mild chiles, most common chiles and their flavor profiles, Mexicano culture and their love for chiles. In this knowledge share you will learn about the sacred chili, feel more confident integrating dried chiles in your cooking and growing them, especially those chilis that are near extinction and need our support in conscious seed keeping.
Knowledge Share Includes
History of capiscum genre
Medicinal and energetic properties of chilies
Chile diaspora and varities
Chile seed saving and reverence
Planting and caring for chili plants
Step-by-step demo on how to make mole of pipian verde served with cauliflower steaks.
Exchange
$35
$75 reparations+ ( If you have financial abundance, this is our pay-it-forward option to fund our scholarships and work redistributing resources to Black and Indigenous Land Projects) Includes resource package and knowledge share.
For scholarships please email herbancura@gmail.com with subject Chiles
Access
*ASR Captioning provided
*Spanish interpretation available (Si requiere interpretacion por favor mande un email a herbancura@gmail.com)
Virtual Gathering
Zoom link will be sent out via email 1-2 days before knowledge share
11-2pm EST
Knowledge share will be recorded and available for 30 days
Facilitator
Born in Mexico City on Revolution Day in 1982, into a mestizo family lineage, Sofia Florencia’s bloodlines come from the Mexica people of Xochimilko, the Maya people of Campeche, Southern Veracruz, Italy and Basque peoples. Sofia has been on a mission of self-discovery through experiential education since day one. Raised throughout Europe, Turtle Island, Anahuac and Abya Yala.
The alchemy of food is her superpower, Corn and Cacao being some of her oldest ancestors. Aside from her formal hospitality and culinary studies, she has worked in the food industry most of her life working at Millenium, Delfina, Cotogna, Boot and Shoe, etc.; she was also director and teacher at the Matthew Kenney Culinary School in Miami.
Sofia operates the slow-food business Abuelita Technology @abuelitatechnology on the island of Maui offering Organic and Heirloom maize tortillas, along with other delectable morsels to heal hungry souls; she also offers services as a private chef, wellness mentor, massage therapist, and postpartum care provider.
Now living in the Telluride, CO area with her husband, they are raising their son and walking the Red Road as a family.