There are times that it is difficult to decide where a post goes. This blog focuses on the Midwest–the people, the history, the places–and The World’s Fare focuses on my adventures, primarily culinary, around the world. But I just posted a recipe on The World’s Fare that includes both corn and pork, mainstays of Midwestern agriculture and cuisine–but the recipe is one I found in Mexico. It is Pozole Rojo, a delightful, hearty soup that brings together these two cornerstones of both Midwestern and Mexican life. So definitely the fare of another land, but still related to the Midwest. Therefore, I posted it there and am just linking to it here. (Though Brazilian cornstarch cookies are on this site–so clearly not always easy to draw those lines.)
Anyway, for the recipe, click this link–Pozole Rojo--and enjoy a delightful soup that brings together a couple of world culinary icons.
If you’ve read this blog for long, or if you’ve read either of my food history books, you’ll know that I think pretty highly of farmers. They are among those people one would traditionally call “salt of the earth.”
Plus we’d all be mighty hungry without them.
But one thing I love is that a lot of them are also great fun. I’ve posted a number of different videos made by farmers, including several from the Peterson Farm Bros. Some of the videos are specifically about different aspects of farming–but some of them, including several that I’ve posted, are clever, farming-related parodies of popular songs. That’s the case with the video below. But adding to the fun in this particular video is the inclusion of farmers from several other video channels — many of them channels I watch and at least one that I’ve featured here. It also reminds us that the vast majority of our food is raised on family farms.
I hope you enjoy this as much as I have.
Most folks are at least somewhat aware that corn has many uses. But I just encountered a new one (new to me, that is). An article in Plate Magazine reports that New York’s Atoboy Restaurant offers on their drink menu a beverage that is particularly suited to their cuisine: corn silk tea.
The article, written by Amy Cavanaugh, relates that the restaurant’s co-owner Ellia Park says the beverage reflects her Korean heritage. The article notes that the corn silk is dried for three to four days before it’s ready to be brewed, then just steep it in boiling for 10 to 15 minutes. It can be served hot or iced.
Cavanaugh shares Park’s description of the beverage: “There’s a natural nutty flavor with some sweetness.” Sounds nice.
If you like knowing what is going on in the restaurant world, Plate is a great resource. I have had the great good fortune of writing for Plate (a piece on the culinary history of the Caribbean), but I liked them before that. And now I have another reason to like them: they’ve introduced me to something else that can be made with corn.
Staying busy these days, so it might be a while before I post further about my travels around the Midwest. But it’s summer, and good sweet corn is beginning to appear in farmers’ markets, so I figured I can at least help you use some of summer’s bounty. Thought this corn salsa from Byron Talbott looked mighty tasty.
In the 1950s, Benjamin Coleman of Berkley, Michigan, invented a fuss-free method of making popcorn. The popcorn was packed in its own pan and had a foil tent that expanded as the popcorn popped. If the first thing that comes to mind when you hear that description is Jiffy Pop, you could be forgiven for the error, since it became better known, but Coleman’s product, marketed by the Taylor Reed Corporation, was called E-Z Pop.
Five years after E-Z Pop hit the market, inventor Frederick Mennen of LaPorte, Indiana, created a similar device and called it Jiffy Pop. American Home Products bought Mennen’s creation in 1959, and soon took it national. Not too surprisingly, Taylor Reed sued, because the products were so similar. Initially, they won the suit, but it was later overturned. Apparently, the two products were just enough different to satisfy a judge. E-Z Pop began to fade from the scene. (In all fairness to Mennen, almost every invention in history had lots of people working on the same idea at the same time. Nothing arises in a vacuum. Popcorn was popular and making it more accessible was on many minds.)
Though E-Z Pop vanished, a few of us remember the name (my mom even remembers buying it) and the ads, which ran into the ‘60s. Playing on the rhyme of pop and bop, E-Z Pop used a jazzy presentation for their creation.
The Eric Hoffer Awards for 2017 were announced yesterday. This is an award designed to recognize exceptional writing from small, academic, or independent publishers that don’t usually get the attention that the big publishing houses get. While Midwest Maize didn’t get the top prize, I was awarded an Honorable Mention, which, given the thousands of books submitted, is still gratifying.
Filed under Agriculture, Corn, Culture, Farming, Food, History, Language, Literature, Midwest, Midwest Maize, Recipe, Thoughts, Uncategorized