Iroquois White Corn

by Jane Sherry		print version
		print version (graphics)

I first heard about Iroquois White Corn from a farmer friend at a party we went to in Pennsylvania, near the Crayola crayon factory. He told me that it was a delicous heirloom corn that was very unusual. He even gave me three kernels, which I treasured, putting it for safe keeping in a medicine bag on one of our altars at home. For years, I treasured that corn, keeping it safe, wondering if I should plant it out.

Recently, at the Bioneers website, I saw the project write up and beautiful pictures, realizing I had forgotten all about it. I immediately called the reservation in upstate New York and spoke with Roberta who gave me lots of information about the corn and how it grows. Apparently, the corn grows to all different heights, ripening unevenly requiring hand harvesting. This explains why this awesome and hardy heirloom corn never made it to industrialization. She told me because of this, the corn has been grown by families for their own private pantries. It is hand harvested, dried and then smoked and ground to order. John Mohawk and the Slow Food folks have pursuaded many families to begin to produce extra corn guaranteeing them a new market.

I ordered 10 pounds of meal right away, knowing this would be food to be treasured, food that would connect me to generations of Native Americans and our land here, connect me to the traditions of the Americas, nourishing my spirit and my body.

Let's see if we can't guarantee more families a larger market for this wondrous corn and help to keep Iroquois corn the precious heirloom that it is. Order some soon and try my homemade cornbread, for vegetarians, vegans and all food lovers!

To order Iroquois White Corn call Pinewoods Community Farming, Inc in New York State at (716) 532-5241.