Part 1; You can almost hear the voice of Gomer Pyle: “Surprise,” “Surprise,” “Surprise”! Of course, the big surprise may be on all of us. The documentary “King Corn” reveals the often unseen, and unreflected world of industrial food manufacturing, in this case, as it relates to the use and production of corn. The surprise [...]
Continuing the conversation, Curt Ellis shares his story about the pervasiveness of corn in our daily foods. We learn that for the first time in human history, the problem of obesity is associated with poverty, not affluence. The processed ingredients that saturate the market with cheap food products is the chief culprit. Related: Cooking Up [...]
Yesterday evening on NPR’s ALL Things Considered, I listened to a report summarizing a recent series of scientific studies that concluded High Fructose Corn Syrup, and table sugar are indistinguishable in effect when it comes to their association with the development of obesity: “…earlier this month, several scientific papers concluded that high-fructose corn syrup isn’t [...]
Farming today is not what we may imagine it to be. It’s become largely an industrial process, and corn epitomizes this shift in production methods. In Part 3, ‘King Corn’ filmmaker Curt Ellis shares his experience growing an acre of corn in Iowa, and what it was like for him and his partner. Surprisingly, the [...]
I know that all the recent news about corn has been grim. We Americans consume an enormous amount of corn in the sneaky and unhealthy form of high-fructose corn syrup. Monocultures. Bt corn and genetic engineering. Ethanol and farm subsidies. These are complex and real issues that require study and reflection. But…I’ll just confess right [...]
Many of the city’s premier chefs soon heard about the quality and unusual variety of Ayers Creek’s produce, especially the chicories, tomatoes, garlic and the polenta that Anthony grinds from heirloom flint corn.
Coming next, Kelly Meyers of Xico demonstrates how to make a quick variation of enchiladas, and Anthony Boutard takes us into his world as he shares his knowledge and passion about corn.
Organic farmer, and former forester, Anthony Boutard, speaks about the meaning for him of his cornfield. Not just during the more active periods of the growing seasons, but over the dormancy of winter, his cornfields serve as a sanctuary for insects, birds, and other wildlife, helping preserve a vibrant ecosystem that extends beyond just the idea of producing yields of edible corn.