bill: chef carlos salgato is our masa warrior. he's taken it upon himself to be the leader and at whatever cost to bring in heirloom corn into mican cuisine in the united states. he was one of the first guys to work with masienda, which is bringing in heirloom corn from mexico. jorge gaviria: every chef that we work with has their own particul reasons and affinities to masienda and why they want to work with, you know, the material that we're sourcing. carlos is definitely masienda's, like, intellectual spirit chef, you know? he got it immediately. i mean, we work within, you know, the canon of there's 59 pure breeds, but there's tens of thousands, you know, and each year we may be sourcing, for example, oloteo from oaxaca. but it's got so many different expressions within that one, sort of, that one breed. masienda's goal is to make sure folks know that corn is not just corn, getting to some type of consciousness around the realm of possibility for flavor through educating consumers, and then finally positively impacting farmers