Quote:
Originally Posted by Stilgar
I love the machine gun stacatto effect corn gives to my morning ****.
Also funny is sweetness level from one end of the country to the other.
NJ corn is so ****ing sweet, it's ambrosia. There's just not enough grown - the Garden State, indeed.
Tice's farm...ummmmboy.
But in CA we have corn that is very sweet and yet, lacks some character.
Much more pastel in yellow, too.
You know corn is grass and that if not for the genius of our ancentors we would in no way be able to engineer corn today?
It took successive generations, something we have no patience for, to achieve.
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indeed. im a nerd and watched a movie called 'King Corn'... basically a documentary type deal where some dudes from the east coast went out to iowa and raised 1 acre of corn to see how its done/what happens to it when you harvest it and sell it off.
according to the film, the corn we raise today (not sweet corn, the other kind) basically has **** for nutrients. they engineered the **** out of it to get the most starch and other desirable aspects that they pretty much weeded out all of the healthy portions of it.
another interesting tid bit.....
they use most of this corn to feed live stock. too bad cows werent meant to live on a diet of mostly corn like that. apparently its a good thing we slaughter cows when they're about a year and a half old, because on that kind of diet they'd die in another 6 months anyway.
grass fed beef takes 2-3 years to get to market weight, corn fed beef takes 6 months to a year. couple the gross overfeeding with the concentration camp-like feeding lots they put them in, where they can't move very much and just eat all day... you get a bunch of fatties in no time.
its kind of sad. and i'd care if they weren't so delicious. although i'd like to try grass fed beef sometime, see if theres a difference.