Margret will be talking about her new ebook project: Frutas y Verduras – an interactive guide to the fresh taste of Mexico, that explores the many unique fruits, vegetables, herbs and spices that can be found in Mexican markets and tianguis.
The importance of Mexican foods cannot be overstated. Mexican cuisine has been designated a UNESCO World Cultural Treasure. A deeper understanding of regional and local food gives us richer connection to a place and its culture, and to those who grow, forage, harvest and sell it. Eating indigenous foods not only helps support the local community behind it, it ultimately preserves the taste of Mexico, its biodiversity and sustainable agricultural practices.
Margret Heffner studied at the Rhode Island School of Design leading to a BFA in Jewelry Design. This I did for about 15 years, but the tools of the kitchen and a love of serving good food (thanks to my Polish dad) always called me. Eventually, afters years in-and-out restaurant kitchens, I turned to cooking for private clients, with a focus on nurturing with food and helping clients improve their health by gently influencing them to eat fresh, local, sustainable… in general, more plant foods, less meat.
In Mexico, my work has been ideal for discovering ingredients I have never tasted or cooked with before. The wealth of regional ingredients, particularly those that are indigenous is staggering. In late 2013 I began work on ‘Frutas y Verduras’, the field guide I’m now funding on KickStarter, an interactive guide to familiarize English-speakers with the abundance of foods that are the heritage and culture of this country.
Every Tuesday at 7pm, The Depanneur invites a local food personality to talk about something that interests them.