Growing Corn in Iowa, Dave Walton is Not The Stereotype You May Hear
Release Date: 12/23/2020
Deliciously Responsible: From Farm-to-Counter at Bolyard's Meats
Grounded by the Farm
Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard's Meats delivers all the time. Bolyard's is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter! In this episode we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing...
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Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien
Grounded by the Farm
As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too. During the interview, several key topics are covered: Zane's background in food & the restaurant industry. The restaurant's unique concept of...
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Artisan Cheddar from the Farm: Cheese Curds & Conservation
Grounded by the Farm
Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting! This episode we visit David Hemme, a Missouri dairy farmer who began making cheese seven years ago! The Hemmes are committed to "better from the beginning" and the result is incredibly tasty products with an eye on the future. We cover all the topics from cheese curds -- did you know small batch cheesemakers as they make a 42-pound block of cheese are left with about 27 pounds of leftover curds? -- to regenerative farming techniques being used on the...
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Uncovering Cahokia's Food History & Forgotten Farmscapes
Grounded by the Farm
With Cahokia on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by guest expert Dr. Gayle Fritz, an anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint. Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of...
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Cahokia Rice and the River: Intertwined Story of Improvement & Adaptation
Grounded by the Farm
Did you know that rice is grown in Southern Illinois where the Ohio River meets the Mississippi? And there's actually a rice that has been bred to deliver a higher protein content that makes it low glycemic too! We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it's grown. His operation is very different from many farms as he's right along the river... so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept...
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Beyond the Ordinary: Wagyu Beef's Unmatched Tenderness and Marbling
Grounded by the Farm
The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee -- just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode. Find out what makes wagyu different -- on the plate as well as the pasture -- as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up. Whether you're a steak aficionado or simply a fan of delicious...
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Cultivating Curiosity: Food and Farm Books Janice Recommends
Grounded by the Farm
So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space! The books Janice talks through here are: To Boldly Grow: Finding Joy, Adventure and Dinner in Your Own Backyard by Tamar Haspel Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food by Pamela Ronald & Raul Adamchak The Wizard & the...
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Revitalizing Native Foods & Farming at Ramona Farms
Grounded by the Farm
We continue discussions about food and farm on the Gila Indian Community in Arizona. In this episode we talk to Terry Button about the work he and his wife Ramona are doing at Ramona Farms. Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert. Sourcing heritage corns from friends with backgrounds from other tribes has allowed them to expand the native offerings. Tepary beans were a key staple for the Pima and yet few in the US are familiar with the bean. Terry...
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Digging Up Ancient Desert Farming Practices
Grounded by the Farm
Let's go on a journey to the Gila River Indian Community in Arizona's Sonoran Desert, to travel locations and understand differences in time. We look at water use over time as host Janice Person interviews two expert archaeologists, Kyle Woodson and Wesley Miles. Together, they discuss the prehistoric use of irrigation in the Gila River region and the historical significance of the Akimel O’otham (Pima) and Pee Posh (Maricopa) people. Join us as we explore how farming practices have taken root in these fascinating cultures and learn how the past informs the present and future of agriculture...
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The Farm Willing to be Your Backyard Garden & Event Space
Grounded by the Farm
I love veggies from a backyard garden but I have to admit, I am not the most committed gardener. And I definitely have never kept my backyard in event space shape. After visiting Mortimer Farms in Dewey, Arizona, I'm pretty sure I would leave the food production to them and enjoyment to me! That would be fine to Ashlee Mortimer who's family started farming this property years ago on a lease and was later able to purchase it. And they are now growing 54 crops here, many open for u-pick customers as well as available harvested for sale in the farm's market. You won't want to miss some of...
info_outlineAs we round the foods on the holiday plate, it's time to talk about growing corn! Iowa corn farmers have reached a stereotype level of familiarity for many of us. But Dave Walton proves the stereotype is outdated as he grows numerous types of corn including blue corn and heirloom varieties that make a perfect polenta or tortillas!
We talk so many types, varieties, colors, flavors and people that grow and harvest it, there's a TON to learn about this little, robust and incredibly diverse crop!
Links Mentioned in the Show
See photos, etc at https://groundedbythefarm.com/growing-corn/
Brandon Whitt, who grows barley for a local Nashville brewery is beginning to play with some of the heritage corn varieties too.
Tips on how to freeze sweet corn.
Natasha uses a lot of companion planting like the three sisters in the We Sow We Grow garden.
Revisit the posts of other holiday food episodes http://groundedbythefarm.com/tag/holidays
Iowa Corn Farmer Dave Walton
Walton_ Farms on Instagram
What is teosinte?
When we say the word teosinte, what comes to mind for you?
Teosinte is a tall grass native to Mexico and Central America. And it is commonly considered the ancestor of the corn that the world enjoys today in a vast number of ways. I don't mind admitting that it just looks like a bunch of overgrown grass till you look at the seed head.
While we're talking about corn, did you know that teosinte is actually INEDIBLE?
Growing and eating corn is a BIG deal! Speaking of "Big" do you remember the movie scene from Big Janice mentioned where Tom Hanks eats "baby corn"? You will after watching this scene!
Different Types of Corn
How many types of corn do YOU know about? Inside this episode you'll learn about many different kinds of corn - not all of which is bred for human's to eat... some high starch corn is used for livestock, in processing and even fuel.
Sweet corn is right where many of us go to when we think of corn.... I mean, it is so amazing fresh out of the field!
What is your favorite way to eat corn on the cob? While sweet corn has more sugar content, and yellow dent corn has more starch, there are many different ways and types of corn to eat.
Ever heard of "really old corn?" There are a series of corns that Dave talks about that are actually from colonial times! It's unique, grows tall, but looks pretty different from his field corn. He sent us a photo that shows the difference in cobs -- the one on the right has more starch in it and dents as it dries down, the one on the left is one Dave grinds for use in food at home.
Keeping Corn On-Hand
Looking for the secret to freezing corn to save for later in the year? Farmers like Dave Walton have got the system down! He shares his in this episode... give it a listen to hear his tips. You can also check out this post from my friend Leah who's written out our family's fast and effective how to freeze corn in great quantities if you are lucky enough to have that deep freezer ready in July!
Home Ground Corn for All the Things
Dave shares some of the ways the family uses corn at home in this episode saying that they love to make tortillas with some of the blue corn and some of the older varieties make great polenta too! He even sent photos of some of the polenta he had made.
Masa - are you familiar with masa? It's mentioned several times in this episode and is critical to those tamales! Dave and company make it "Fresh as it can be" at Walton Farms. Dave talks about grinding corn to various textures.
Holidays and Corn Go Hand-in-Hand
How many of you have CORN CASSEROLE during the holidays? It's a centerpiece inside of many tables - including Dave's! And cornbread / cornbread dressing is the best! Definitely a family favorite of ours.
Being Southern, I turn to tamales for Christmas-time enjoyment of corn! Having friends of Mexican heritage, tamales are the spot, but I also spent years in the Mississippi Delta -- a region that holds that food so dear that they have a tamale trail! And I can hear it calling me and may have to head back down once covid is behind us. For anyone in the St. Louis area, you should check out The Tamale Man -- feel free to hit me up if you want help placing that order! I love what they are doing!
Want to grow corn?
With corn being native to the Americas, it can be grown in most areas of the US. And planting corn is pretty popular in backyard and community gardens. We asked Dave what we should know? and he points out using top soil as a base.
And many home gardeners The Three Sisters Method: Are you familiar with it? It's a way for corn, beans and squash to all thrive together.
Importance of Healthy Soil
Ready to help your soil be healthy, retain structure and stay in place? Dave talks through you how to keep our soil healthy and ready not just for corn - but for "Cover Crops" that are a used on farms all over the world!