Corn, also known as maize, is one of the biggest crops in America. It is eaten raw, boiled, steamed, popped, broiled, ground up into flour and even used for fuel. It is a key staple in many diets. It is also a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. In the book, Beautiful Corn, Anthony Boutard takes a closer look at the history of corn, the botanical composition and the culinary elements which make corn so loved! “Corn is remarkable among the grains because it is used as food from the emergence of the flower buds to the time the kernels are mature. Even among the dry, mature kernels, there is a range of colors, textures, and flavors. No other grain provides such culinary elasticity!” Tune in to this segment of The Organic View Radio Show, as host, June Stoyer talks to Anthony Boutard about the history, cultivation of corn and the culinary uses for corn. Stay tuned!
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