Honoring Ancestral Foodways Cooking Demo

This cooking demo, cultural meal, and interactive presentation is facilitated by Veggie Mijas Education Director, Rebeca Cintron Olivencia-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 March 19th to ensure appropriate samples will be available for all attendees.