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MEX03.0248.xf1brw.

The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)

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MEX03_0248_xf1brw.jpg
Copyright
© 2005 Peter Menzel / Hungry Planet: What the World Eats / www.menzelphoto.com
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The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)