Theobroma cacao: food of the gods
Knowledge Share Description
What we know today as chocolate is a product of colonization and global capitalism. This plant as many other cash crops has experienced profound distortion and exploitation. This knowledge share aims to re-member and honor the origins of the plant and the socio-political, cultural and medicinal stories they carry. We will learn to prepare cacao traditionally, from the fermentation of beans, toasting of seeds, grinding into a paste and lastly preparing this sacred food into a bitter drink.
Knowledge Share Includes
Cacao origin and botany
Cacao Nutrition and Medicinal Qualities/Compounds
Cacao and the Mokaya-Olmeca-Maya-Azteca people
Cacao and Colonization
Cultural appropriation and Cacao Ceremonies
Tzutujil Maya in Guatemaya
Song sharing
Cacao Rematriation / Cacao Sourcing
Traditional Cacao prep
Homemade cacao paste demo
Cocoa - chocolate - cacao - ceremonial cacao differences
Ceremonial Cacao drinking
Resource package available
1oz of ceremonial cacao from Guatemaya prepared by Maya Tzutujil Elder Nana Marina and her community. This cacao is indigenous owned and made from heirloom Cacao trees that are care taken with so much love.
The intention of the resource package is for all of us to share a cup of ceremonial Cacao to begin the share with.
*However, anyone can join with any sort of Cacao they might have at home
Exchange
$35 Knowledge Share
$55 Knowledge share + Resource package
Proceeds will be shared with the Tzutujil Community.
For scholarships please email herbancura@gmail.com with subject CACAO (scholarships do not include resource package)
Virtual Gathering
4pm - 7pm EST
You will receive the zoom invitation a day or two before the knowledge share
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.