Last spring I was in Dallas for a conference. I went on a group tour of local food businesses: a cheesemaker, a greenhouse that grows hydroponic lettuces and herbs, a company that smokes fish and processes local caviar, an ice-pop company, a tortilla factory. In all cases, the love for and pride in what they were doing was stupendous (and justified). But there was one standout: Now, I've had freshly made tortillas before. But I've never tasted tortillas that carried such a clear connection to corn, to the earth it grew in, to the people who made the tortillas, and to their ancestors who had been making them for hundreds if not thousands of years, as that time.
