This cooking demo, cultural meal, and interactive presentation is facilitated by Veggie Mijas Education Director, Rebeca Cintrón-Loáisiga. The discussion will center on the importance of honoring cultural foods, how recipes change over time, and how ancestral knowledge shapes diasporic experiences.

The recipes Asopao de Gandules (Pigeon Pea Rice Stew) and Agua de Jamaica (Iced Hibiscus Tea) are based on Caribbean, African, and American Indigenous cultural foodways.

Reserve by January 23 to ensure appropriate samples will be available for all attendees.