Food.Farmer.Earth Newsletter: Corn has become organic farmer Anthony Boutard’s passion, so much so that he wrote a book about it called “Beautiful Corn: America’s Original Grain from Seed to Plate.” Chef and restaurateur Kelly Myers of Xico, in Portland, Oregon, shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking.
Channeling America’s largest growing commodity crop—corn—40% of it to be exact—toward ethanol production for fuel, may be less than a stellar idea.
Earl Blumenauer feels that the 2012 Farm Bill should benefit the majority of hard working farmers— not a small minority as currently exists.
Paul Hawken eloquently explains how the price of food is divorced from its true costs, and what this really means for society.
Brief summary: from the New York Times, July 30, 2010— Even before the recent BP oil spill disaster, the Gulf of Mexico has been America’s dumping grounds for decades dating back to the 1930’s. In part, the dumping of old weapons ordinances, yearly oil spills from nearby land seepage, and refinery operations, along with agricultural […]
Frank Morton, an organic seed breeder, explains the current structure of the global commercial seed industry, as part of our ongoing Seeds of Life series.
January 13, 2010 In a report (A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health) published in the International Journal of Biological Sciences, “researchers found that agricultural giant Monsanto’s GM corn is linked to organ damage in rats.” Monsanto refuted the study, in Monsanto Response: de Vendomois et al. 2009, and […]
Filming a work party at a local CSA farm, one of the volunteers shares a favorite family food story.
Organic farmer Anthony Boutard, of Ayers Creek Farm, shares the history behind the different varieties of corn that he grows and describes their more notable uses.
The toasty corn flavor in these waffles lends them to dinner, as well as breakfast. Try serving them with grilled sausages. This recipe was originally published by Nicole Rees in the Oregonian. Hominy Waffles 2 cups all-purpose flour 1 1/2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 cups buttermilk, at room […]