Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big.
The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there’s more at stake here about the way our food is grown.
“What I’ve come to learn from this experience is that if you are pursuing great flavor,” he says, “you are pursuing great nutrition. It’s one and the same.”
And what he’d like to see is for farmers and plant breeders to work together to combine the best of the old with modern breeding techniques that may help pack more nutrition into the foods we all eat.
The NPR Report