Photographs by Victor Llorente At about midnight each weekday, a group of five men and women arrives at the darkened restaurant doors of Sobre Masa in Brooklyn and performs a sacred art of transformation. Heirloom corn—hundreds of pounds in shades of blue, yellow, red—is boiled and steeped for hours in an alkaline... read full story
"Our goal is really to elevate and bring more awareness to the ingredients that people don't necessarily see,"
