corn_header_thumbnail_protein

CORN

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.
Share on facebook
Share on linkedin
Share on twitter

Share this page