Iroquois white corn, a staple for centuries, has all but disappeared, supplanted by yellow hybrids. Now, the Cultural Heritage Institute in Santa Fe, N.M., is making efforts to put the early variety back on the market. Project director Arty Mangan says the corn's availability will provide economic opportunity and a source of nutritious food for people on the reservation.
Popular yellow corn was developed for sweetness but lacks many of the nutrients of its older cousin. Still, chefs and restaurant owners who sampled the Iroquois white corn liked its taste. For more information call (505) 986-0347.
Source: American News Service
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