Long Live the Corn
Now here’s an interesting little documentary. King Corn follows the journey of Yale buddies Ian Cheney (no relation to that other guy) and Curt Ellis, who return to their ancestral home of Iowa to raise one acre of corn. Our intrepid grads then follow their tiny crop’s progress as it makes its way through the nation’s distribution system, filming and interviewing all the while. The results are sometimes funny (trying to cook up their own batch of High-Fructose Corn Syrup nearly destroys their house), sometimes horrifying (Cows “overdosing” on corn), and look quite intriguing. Plus, who doesn’t want to powerslide down a gigantic hill made of corn?
I haven’t seen it yet, but I’ll damn sure check it out when I’m able. We need more people to pay attention to the current state of the United States corn market–corn and its assorted products saturate more of our food chain than many are aware. Is that a bad thing?
Well, kind of. I find it downright creepy that so much high-fructose corn syrup is in our drinks, snacks, and elsewhere. I find it creepy that corn saturates our cows to the point where grass-fed beef tasted “wrong” to me. I find it especially creepy and that tons upon tons of weird, Mad-science-engineered MegaMutantDoomCorn grow (often to be wasted!) every year. Still, it’s not all bad; the structure of our market allows for a constant supply of cheap feed for animals and cheap corn for humans, makes it easier to convert to corn-based fuel ethanol, and does result in some pret-ty tasty cows…
I think I’m gonna do some more reading on the subject. For now, I’ll be eyeing that sweet corn on my plate a little more cautiously.
Assuming I wasn’t, though, I’d definitely be making one of these recipes:
Spinach, Black Bean, and Corn Quesadillas with Pico de Gallo
Corn Chips (with Guacamole, natch)
I was actually considering making those quesadillas sometime soon. And I know the party I’m attending Friday night will have chips and guac. And I do love cornbread…
-Jim wonders how this would make the house smell