Desgranando chicos

IMG_1186Here students are taking the kernels of chicos off of the cob of corn, a process called ‘desgranando chicos.’  After this we will run the loose chicos in front of a fan to get rid of all the residual corn cob dust, called ‘tamo.’  Then the chicos will be clean and ready for sale or for cooking.  We will be selling our chicos for $20 pound given they are local, native, and to support our youth-in-agriculture efforts.  We want to get this process done by Christmas time, as many people are interested in having our chicos for their holiday meals…

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About Miguel

Miguel Santistevan is a researcher, educator, and advocate for traditional agriculture crops and systems.
This entry was posted in Acequia Culture, AIRE, Chrysalis Alternative High School. Bookmark the permalink.

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