After an action-packed week of hosting cookbook author Diana Kennedy as she taught classes at Kitchen Conservatory, here are some of the things we learned from the grande dame of Mexican cuisine:

• A plastic bag (any plastic bag) should be reused and reused and reused.
• Constantly compost.
• Superior Mexican cheese is sold at El Morelia Super Mercado on St. Charles Rock Road.
• Not only is Mexican oregano different from Greek oregano, but cassia cinnamon cannot be substituted for Mexican canela cinnamon.
• In the kitchen, the hair must be pulled back. (“Who do you think you are, Rachel Ray?”)
• All questions must be addressed to the chef; there are 364 other days to chatter among yourselves.
• Boneless, skinless chicken breasts are an abomination; chicken backs are the best part of the bird.
• Always salt-cure beef tongue before cooking, then add an extra half-cup of salt at the end.
• If fresh lard is not available, use duck fat.
• Add pork ribs when making chicken stock for fuller flavor.
• Never, ever use canola oil because it is overprocessed. Also never use corn oil. Sunflower oil is acceptable.
• Capresso coffee grinders are superior at grinding spices.
• Toast sesame seeds, but do not toast pumpkin seeds when making a green mole.
• When using any dessert recipe, double the butter and halve the sugar.
• Spirited discussion and debate over breakfast is the best way to start the day; the earthquake on Friday was quite minor in comparison.