We're all ears about this insanely tasty heirloom corn being revived7 hrs ago
Warning: This story may make you hungry. A chef at a fancy upstate New York restaurant is helping to revive an heirloom corn variety nearly lost to history. Dan Barber of the Hudson River Valley's Blue Hill at Stone Barns began growing and cooking New England Eight Row Flint corn with the help of a local farmer after receiving two ears and a note via FedEx from a grain enthusiast about eight years ago. Turns out the corn, a Native American favorite hundreds of years ago, had fallen out of favor with growers because it's a low-yield crop and therefore less profitable than other varieties
stillsearchingtoo reacted to WMJ77 in ever hear of this?