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.
roy's calais flint
Organic farmer Anthony Boutard, talks his cornfield.
A farmer and his corn, it’s a love story. Can someone love corn and the rich varieties that are possible—yes!