Who else is already excited for corn season? ✋ No matter which way you enjoy the versatile crop, you have Mexico to thank. Dozens of heirloom corn varieties have been carefully cultivated and preserved by families and communities in Mexico for thousands of years — all of which make up most, if not all, of the corn we use today. Masienda, a small-batch masa company, works with over 2,000 farmers across Mexico to bring heirloom corn to kitchens and restaurants around the world. Founder Jorge Gavir

Masienda works with over 2,000 farmers across Mexico to bring heirloom corn to kitchens and restaurants around the world. By teaming up with farmers like Juan Velasco Meza, the supplier has helped preserve both the heirloom seeds and the traditional process of nixtamalizing corn, which enhances its flavor and nutritional value. Masienda distributes to world-renowned restaurants like Cosme in NYC, where the corn is transformed into fresh, house-made tortillas, memelas, and more. | Eater

Lunar New Year is just around the corner. To celebrate the Year of the Dragon, chef Musashi Osaki and Jasmine Stoy transform their tiny one-bedroom apartment in NYC into a dumpling-making party for over 20 guests. This year, they’re making three different kinds of dumplings: a traditional pork recipe, a vegetarian style featuring mushrooms, cilantro, and toasted cashews, and an experimental dumpling (made with shrimp, corn, and mozzarella cheese) to spark conversation. Presented by Adobe Photosh