A feature package exploring the revival of heirloom Mexican corn and the renewed appreciation for fresh masa on both sides of the U.S.–Mexico border. My work extended the package beyond the feature story through service journalism, technique-driven guides, and original recipes that made fresh masa more accessible to home cooks. I wrote three companion features, developed two original recipes, edited every recipe in the package, and collaborated with chefs Enrique Olvera and 2023 Food & Wine Best New Chefs Isabel Coss and Emmanuel Chavez.