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Valley Bounty: Mi Tierra Tortillas
Jorge Sosa was running Mi Tierra Restaurant and experimenting with making his own corn tortillas when he met Michael Docter, who was farming in Hadley. Sosa was not satisfied with the available masa flours on the market.
He says, “Corn tortillas are better when made from real, whole corn. Michael and I started talking about my idea. I asked a cousin in Mexico to send me some corn seed to try to grow here in Hadley.”
After a lot of trial and error, the two landed on corn varieties that grow well in our region and launched Mi Tierra Tortillas, which has a production facility in Springfield.
Read the rest of their story!
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