Growing local food businesses in the Midwest is at the heart of a new grant program

Partners and collaborators will provide mentorship and technical assistance to local food producers and farmers in six states with an eye to tackling food scarcity.
Kneeling in the loamy Nebraska soil, Maya women from the Q’anjob’al community plant rows of corn. Once it is harvested, they dry and mill the corn into a fine meal for pupusas — a Central American comfort food common in El Salvador and Guatemala. Once the corn griddle cakes are cooked and paired with a filling, maybe chicharrón and quesillo, the women sell the pupusas to her neighbors.