I’ve learned more about corn over the last week then I have known from my entire lifetime. And, I’m an IOWA girl! The education started when Jill Bell from our Bell Garden’s community share program, when she announced they had lost their organic corn crop for the year. It wasn’t something that concerned them too much as she explained that corn is an “industrial” crop and often times requires much more equipment management then a small operation like Bell Garden’s can do. So, they had a back-up for us. They offered sweet corn from Springville, Utah – not organic, but fresh picked. It was interesting to see the different responses from share holders as they came to gather their produce for the week. Most people simply said, of course we want corn! A few did not take it and no one asked what I thought was the most important question! Which is “Is it genetically modified corn”. And that’s where my education started.
GMO crops are taking over America. GMO – genetically modified organisms are patented property of the company who created them. The original species is cross linked with a different organism to create something that is suppose to be stronger and more resistant to pests and weather. Many people refer to this as “frankenfood” – and I think for good reason. There has been no long term research to understand the effects these NEW crops will have on our human bodies or the animals that are also fed these crops and then we eat those animals. For that reason alone you would think our government would LIMIT the number of acres that can produce GMO wheat, corn and soybeans. But, that is not the case and more and more GMO crops are blanketing America!
Dave Bell explained that sweet corn is not a GMO crop as it is made exclusively for human consumption. The big industry for GMO corn is used for feeding animals. I felt better knowing the beautiful corn, that I enjoy so much, is not genetically altered. But, as a human being sharing this planet, I feel concerned and yes, some fear, over what we are doing to our food supply.
On a lighter note, now is the time to enjoy RAW corn I served a corn salad with a Fresh Herb & Garlic Dressing at the Bell Garden drop off this week and many people had not heard of eating corn uncooked. It’s just as sweet and so much easier to digest then cooked corn. Cut it from the husk, add in some diced red pepper, red onion, zucchini and jalepeno’s and you’ve got a terrific corn salsa!
