The Past and Future of Maiz by Iván Wadgymar

The Depanneur continues its mission of showcasing Toronto’s culinary diversity with a masterclass led by Iván Wadgymar of Maizal Tortilleria. This isn't just a cooking demo; it’s a deep dive into the cultural, political, and nutritional significance of maiz (corn), a crop that has been central to Mesoamerican civilization for millennia.

From Seed to Table Wadgymar is a rare 'triple threat' in the Toronto food scene: a tortillero (tortilla maker), molinero (miller), and sembrador (sower). He will guide participants through the process of nixtamalization—the ancient technology that transforms corn into a nutritional powerhouse—and discuss the importance of protecting heritage varietals against industrial commodity crops.

A Tasting Journey The session includes a comprehensive tasting menu that highlights the versatility of maize. Expect to sample: * **Atole and Tejuino**: Traditional hot and cold maize-based beverages. * **Tamales de frijol**: Steamed dumplings stuffed with heirloom black beans. * **Esquites**: A street-food classic made with whole pozole kernels. * **Panuchos**: A Yucatecan specialty of bean-stuffed tortillas topped with cochinita pibil.

The Setting The event takes place at the Centre for Social Innovation (CSI) Spadina, a hub for community and social enterprise in the Fashion District. It’s a fitting venue for a talk that connects agriculture with cultural preservation. Whether you're a home cook or a food history buff, this is a chance to learn from one of the city's most dedicated artisanal producers. The Spadina and Queen West area offers plenty of inspiration for further exploration of the city's food scene after the workshop.