Corn season is near its end and so far it sure has been a very tasty summer adventure. I was able to enjoy ears on both coasts. Both Oregon and my roots state, New York, have spectacularly prevalent small corn venders to source the sweet kernel from. I made many batches of corn chowder and grilled corn salsa but most evenings enjoyed it just lightly steamed as a dinner side. One ear was never enough...

   Corn is no longer just for human consumption. A large portion of corn is grown to feed animals and cars. The cost of corn (and wheat) has experienced a sharp rise this year. Harsh weather conditions in the mid-west have not provided ideal conditions for our massive domestic corn farmers. The global market and farmers speculated huge crops this year so a plethora of corn was planted and then a massive drought hit. So as a result of the way the market works consumers will pay for the over speculation. But do you want to pay for these processed products?

   The American food supply is inundated with Genetically Modified (GMO) foods. Monsanto with their political friends have spread these seeds into our food supply, with very little regulations on labeling. Corn is one of the most wide spread GMO foods. For Monsanto that is fabulous, considering how large an agribusiness corn has produced. Corn for human consumption comes in many forms like chips, cereals and most prevalently in the demon sweetener:  high fructose corn syrup. Also, our factory farmed cattle eat primarily corn, though their multi-stomach system is not designed to digest it. If you are eating mainstream beef you can bet you are consuming GMO corn.

   In the name of supporting your local farmers whom so often provide you with high quality non-GMO foods feel free to purchase your corn from you local vendor with an organic label. Organic corn will offer you Vitamins A & C, some folate, fiber, potassium in the nutrition department. Just remember to chew it well! Will you be part of a growing revolution that will sustain small farmers and help tip the scales away from monoculture to reflect your community's culture and support the positive relationship between the agriculture and the creatures it serves?

Corn Chowder

4-5 slices of quality bacon

or 1 T of butter/coconut oil

1 sweet purple onion, chopped

2 cloves of garlic, minced

1 T turmeric

2 t of ground sage

2 t paprika

2 t sea salt

1 medium sweet potato, cubed

1 carrot, chopped

6 cups water/chicken broth/veggie broth

3 ears of corn, kernels taken off cob

1 red bell pepper, chopped

(feel free to load this soup up with other seasonal veggies, such as tomatoes, squash or greens)

The bacon way: in a soup pot cut up slices of bacon into one inch pieces and cook on medium until crispy. Removed crispy bacon and you will use the bacon grease to start your soup...Use crispy bacon as a soup topper...

The bacon-free way: in a soup pot on medium, saute onion & garlic in butter/oil for 5 minutes. Stir in spices and salt to cook for another 5 minutes . Add sweet potato and carrots and mix well with spices, onion & garlic. Saute for 5 minutes covered. Removed cover and add water/broth, turn on high and bring to a boil. Once the boil has been reached turn soup down to a medium simmer and add corn and red bell pepper. Simmer for 20 minutes until potatoes are tender and slip right off a fork. Blend half of the soup for the 'chowdery' finish. Top with bacon and a dollop of good quality plain yogurt or a splash of half and half.