It started with corn and with family…

Jesse, Lea, and other family members live with celiac disease, so food has always been personal. Finding gluten-free options that are truly nourishing, not overly processed, felt rare, especially in a food system where corn is often stripped of its nutrition and meaning.

Traditional masa, made through nixtamalization, is naturally gluten-free, high in fiber and B3 (niacin), which is essential for converting food into energy, and deeply nourishing. By working with heirloom Mexican corn, studying regenerative farming practices, and stone-grinding fresh masa, they chose to make food their family and community could trust.

Today, they create masa, sauces, and farm-to-table gatherings across Michigan that honor land, culture, and people.

Food rooted in family, grown with care, shared with intention.