Best of Proof: Nixtamalization and Indigenous Science
Listen now
Description
What is nixtamalization, and why is it so important when preparing corn-based dishes like tortillas and pupusas? Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process.
More Episodes
Can saliva change the way our food tastes? Does it affect our cooking? Reporter Jacklyn Kim digs into the unexpected ingredient that we end up adding to every meal.
Published 05/02/24
Published 05/02/24
In 1951, the Explorers Club in New York had a 250,000-year-old woolly mammoth on their menu at their annual banquet. Follow reporter Doug Mack as he excavates what exactly went on at this perplexing prehistoric dinner.
Published 04/25/24