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Emmanuel Galvan didn't set out to become San Francisco’s “masa guy.” But after starting to experiment with nixtamalization, he felt an obligation to share what he was learning with others. Now his company Bolita Masa is introducing Bay Area customers to the wonders of fresh masa, connecting him with his culinary heritage and creating a community of maiz geeks. | Unlimited Chronicle access: sfchronicle.com/pod
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By San Francisco Chronicle4.1
225225 ratings
Emmanuel Galvan didn't set out to become San Francisco’s “masa guy.” But after starting to experiment with nixtamalization, he felt an obligation to share what he was learning with others. Now his company Bolita Masa is introducing Bay Area customers to the wonders of fresh masa, connecting him with his culinary heritage and creating a community of maiz geeks. | Unlimited Chronicle access: sfchronicle.com/pod
Learn more about your ad choices. Visit megaphone.fm/adchoices

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