2026 Milpa Kitchen Series: Summer Sopa de Milpa

Rooted in the ancestral milpa — the traditional Mesoamerican agricultural system where corn grows in relationship with beans, squash, and other companion plants — this seasonal series of workshops follows corn through its full life cycle from seed, to growth, to harvest. Each class blends garden work, hands-on cooking, and cultural storytelling. Sign up for one workshop or join us for all three! In the second class of the series, experience the vibrant flavors of the milpa at its peak of summer growth as we harvest tender Mexican squash, squash blossoms, green beans, young corn, and other seasonal vegetables straight from our gardens to prepare a traditional seasonal soup and a bright green salsa featuring quelites, Mexico's treasured edible greens—all while exploring the cultural traditions behind these time-honored foods through a hands-on cooking experience and shared meal. Perfect for gardeners, food lovers, and anyone curious about traditional Mexican cuisine and sustainable food systems—no cooking experience necessary. About our instructor: Wendy is dedicated to educating people on how to prepare pre-Columbian/pre-Hispanic cuisine from the Americas, using fresh ingredients that are delicious, nutritionally balanced, and affordable. Her business, Prime Corn , offers gourmet meals that will change the way you think about Mexican food. When August 21, 2026 from 5:30 PM to 8:30 PM Location 629 East 800 South, WCG Campus Education Cottage (Blue Building) Salt Lake City, UT 84102