{"product_id":"cooking-class-dia-de-muertos-tamales-by-ivan-wadgymar-nov1","title":"COOKING CLASS: Dia de Muertos Tamales by Iván Wadgymar","description":"\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003eAccording to ancient traditions in Mexico, at the beginning of November the barrier between the living and the dead worlds become blurry, and the souls of the dead have the chance to come back, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars, providing an opportunity for families to bond around the shared memories of those that are no longer with us.\u003c\/p\u003e\n\u003cp\u003eAlthough most strongly identified with Mexico, \u003cem\u003eDia de los Muertos\u003c\/em\u003e is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Although trick-or-treating has become more common on Dia de los Muertos, the holiday actually has nothing to do with Halloween, which is a Northern European tradition.\u003c\/p\u003e\n\u003cp\u003eImagery of \u003cem\u003ecalacas\u003c\/em\u003e (skeletons), \u003cem\u003ecalaveras\u003c\/em\u003e (skulls) and \u003cem\u003eCatrinas\u003c\/em\u003e (a specific type of calavera: well-dressed, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets, such as \u003cem\u003epan de muertos\u003c\/em\u003e (bread of the dead) and spun-sugar candies like the famous \u003cem\u003ecalaveras de azucar\u003c\/em\u003e (sugar skulls), are eaten or left for the dead in \u003cem\u003eofrendas\u003c\/em\u003e(small, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness, so festivities honor them with laughter and joy.\u003c\/p\u003e\n\u003cp\u003eJoin \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e of \u003ca href=\"https:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e for a fun, hands-on exploration of quintessential Dia de los Muertos foods: savoury meat and vegetarian \u003cem\u003etamales, \u003c\/em\u003ehomemade \u003cem\u003esalsas, \u003c\/em\u003eand sweet \u003cem\u003epan de muertos. \u003c\/em\u003eAs a local grower, miller and processor of artisanal Mexican corn, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e has some unfamiliar job titles for a Torontonian: \u003cem\u003etortillero\u003c\/em\u003e, \u003cem\u003emolinero\u003c\/em\u003e, and \u003cem\u003esembrador\u003c\/em\u003e, each one taking him deeper into the heart of an ancient culinary tradition. As a \u003cem\u003etortillero\u003c\/em\u003e, he runs \u003ca href=\"http:\/\/maizal.ca\/\"\u003eMaizal Tortilleria\u003c\/a\u003e making artisanal Mexican \u003cem\u003etortillas\u003c\/em\u003e and \u003cem\u003etotopos\u003c\/em\u003e (aka tortilla chips) using locally grown organic corn. As a \u003cem\u003emolinero\u003c\/em\u003e he processes raw corn using the traditional \u003cem\u003enixtamal\u003c\/em\u003e method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking, making it more digestible and nutritious in the process. As a \u003cem\u003esembrador\u003c\/em\u003e (sower), he grows his own heirloom varietals of corn and other vegetables, herbs and spices in the sustainable permaculture tradition of the small \u003cem\u003emilpa\u003c\/em\u003e farms of Mexico. Together, he connects land, seed, process and product in a way that is a celebration of both our local terroir and his hispanic heritage, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. \u003ca href=\"https:\/\/www.instagram.com\/maizalto\/\"\u003e@maizalto\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003ca href=\"http:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":67572841873656,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/mexican-tamales-small-15b.jpg?v=1759164511","url":"https:\/\/thedepanneur.ca\/products\/cooking-class-dia-de-muertos-tamales-by-ivan-wadgymar-nov1","provider":"The Depanneur","version":"1.0","type":"link"}