Corn is incredibly versatile as a food source and the Mohawk have long known this. Traditionally it was eaten in many ways- fresh and lyed and cooked, dried and ground into a powder to make cornbread and dumplings. The Mohawk were said to have had stores of corn and seed plentiful enough to last 7 years. When combined with beans and squash, a full protein is created, which is how the Mohawk survived on a plant-based diet. The blue corn hanging to dry from these rafters is the grandmother strain to what we now know as Peaches and Cream corn. The popular modern-day corn was genetically modified to have similar levels of sweetness, but with more cob uniformity and with the blue pigment completely removed.