Eat Well & Prosper

Red Wing, MN. ~ Corn has been cultivated for so many centuries that it cannot be traced back to its wild roots. Originally an an- nual herb of the grass family, de- scendents of this wild corn had been developed, over thousands of years, by the Peruvians. Te sturdy crop was domesticated in Mexico,


at least 7,000 years ago. Corn, or maize, is possibly the

most important food stuff to sprout from Native American soil. Te large size of both the plant and its fruit make growing corn rela- tively easy. Tis

preferred food plant of many early American cultures. It was the solid

crop became the

ground on which the Inca, Az- tec and Mayan civilizations were based. In this country, the old Missis-

sippi mound builders, and es- pecially the early Southwestern tribes, championed the corn crop. It is a sacred food among the pue- blos near Santa Fe and Taos in New Mexico. A giant turkey in the sky dropped blue corn from under its wings in Navajo legend. Native people of the region believed a corn goddess bestowed the vital grain on the tribes. Squash, beans and corn

make up the culinary triad of new world food. Called the “three sisters” these crops supported the early populations of our Southwest. When eaten together they provide the perfect nutrition of protein. Te six dif- ferent colors of corn (red, white, blue, black, yellow and variegated) represented the east, west, north south and up down directions. Te Hopi roasted the yellow to eat on the cob, ground the white for corn- meal, saving the red and blue for making piki bread and for celebra-



by Executive Chef Ron Skaar of Redwing, Mn. ~

tions. Te golden cobs were brought

back to the old world by Colum- bus. Half a century earlier, a Scan- dinavian explorer, Torvald Er- icson, described seeing “wooden cribs for wintering corn” while visiting “Vinland”. Within a gener- ation of Columbus’ return, the new c r o p was being grown all over southern Europe and before long, in Asia. Now corn is the

third largest food crop in the world (behind wheat and rice) and is the pri- mary nourishment for people in Latin America, Africa and Asia.


and the United States turn most of their corn into “dent” or live- stock feed. Some is used to create corn starch, corn oil, corn syrup, cough drops,

chewing gum, toothpaste, hotdogs, whisky and ethanol, to name a few! Less than one percent of the corn

crop ends up being consumed by us. We eat about 3 pounds of shucked corn per person each year. Verses the 14 gallons of popped

corn each man, woman, and child can eat annually. Current flavors of super-sweet hybrids contain twenty to twenty-five percent more sugar than their old counterparts. Corn “must be cooked fresh oth- erwise the sweetness converts to starch and all the fresh juicy light- ness is destroyed!” bellowed James Beard. Juicy lightness is what I’d call the

corn my niece Karrie and her hus- band Joe prepared on a recent visit. Shucked white corn was brushed with butter, wrapped in foil and baked on the “cool” side of the grill for 20 minutes. I had to have sec- onds. Te traditional way on the grill

would be to pull back the husks, remove the silk and soak ears in cold water for 30 minutes. Drain the ears and pat the kernels dry. Mix together soſtened sweet butter, chili powder and a dash of cayenne pepper. Spread over corn kernels. Return husks to cover the corn, se- cure top with metal twist-tie. Grill corn over a medium-hot fire turn- ing several times, for 20 to 25 min- utes. Serve hot with salt to taste.

Success is not the key to happiness.

Happiness is the key to

success. If you love what you are doing, you will be

Herbie Van Teslar with the Upbeat Times In Santa Rosa, CA Pg 4 • SEPTEMBER 2019 • UPBEAT TIMES, INC.

successful. Albert Schweitzer

Your life does not get better by chance, it gets better by change. ~ Jim Rohn

Ron SkaaR

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