Feast and Field heads to corn country to discuss organic farming with the Midwest’s very own Janie’s Farm Organics in Illinois. As America’s top crop, there’s not only lots of it, but lots to be said.
Sweet corn, dent corn, flint corn. There are almost as many ways to prepare it as there are varieties, and we offer many suggestions and tips to enjoy this golden treat from polenta to masa. By the way, did you know that corn-based vodka is a thing? We talk to two Illinois distillers who are — you guessed it —making it a thing.
Finally, caterer and chef Lisa Shaw of Lisa’s Boutique Catering shows us three delicious ways to use corn, giving you side dish ideas to take you through the holidays.
Both tragedy and good fortune grew Illinois’ Janie’s Farm and Mill into a bastion of organic ideals and delicious corn.
We offer an earful of knowledge on American’s largest crop, including kernels of insight about varieties, storage and cooking.
Corn may be the most versatile vegetable. From polenta to pupusas, we share creative ways to enjoy corn now!
Chicago-based caterer Lisa Shaw draws inspiration from corn, using it as a backdrop for a cornucopia of fresh, summer flavors.
Corn is taking its spot as the main ingredient in an unlikely place: vodka.