Corn Workshop

   If the last couple generations of losing our local food culture and falling into corporate-industrial food ways have left you, as most of your peers and neighbors, not really knowing (or having forgotten) how to make use of and enjoy our region's most basic, traditional food staple, then plan to come to our corn workshop! (We're talking about field corn/dry corn as in cornmeal, grits, or hominy; sweet corn was pretty much unheard of in our region when our grandparents were growing up, and the equivalent roasting ear corn filled the roll of a seasonal vegetable, not the year-round staple grain.)  We'll show you how to prepare and enjoy a variety of staple foods to include throughout your week, partly as main meals, but mainly as a foundational starch to go with other foods in the way that pasta, rice, boxed breakfast cereals, etc. have largely replaced.
   We're planning the workshop for two weeks from today, Tuesday, August 12 at 6pm.  The workshop will be free with a $40 advance purchase of cornmeal and/or grits and/or whole kernel corn for hominy/tortillas...  We're about out of cornmeal and grits now, but we'll have a fresh supply from the mill at our first-week-back-from-the-mill discounted price by the time of the workshop.  We won't have a complete meal for you, but we'll have samples of everything, so come hungry.  If you're interested in coming, you can pre-pay for your corn products at the farmers' market either this week or next.  Workshop size will be limited -- our kitchen is fairly small -- so if we reach our limit we'll have to cut things off there.  It would be nice to hear from you now if you're interested.