Thursday, May 24, 2012
FIRST Meditation on CORN
Last night I looked at the images of lotus blossoms for a painting I want to do. My teacher gave me assignment to find my flower so that I can keep it focus as symbol for me about me. I choose the lotus flower. I want to meditate on it in detail.. study it.. become it. When I paint it, I want to be its spirit and express it in a painting but corn is as a precious to me. As I wrote this I am hurt and angry when I feel CORN. My teacher also said to me that I needed to stop eating the genetically modified corn. That the corn that is on the market today is killing me..killing my people. That the rise of diabetes is directly related to eating GMO corn. Everything has corn. Corn syrup corn oil .How did a plant that was so crucial to my people become one of things that is killing us? I had to stop eating corn and its not easy. Its in everything. Try finding organic corn in town. Its easier for me to find cigarettes than organic corn. Hell, I can find heroin easier than non GMO corn in my town. Seriously we need to grow our own. If we can get the guts to grow weed we can grow our own corn.
Corn .I go to Wikipedia to look up corn. “The term "maize" derives from the Spanish form of the indigenous Taíno word for the plant, maiz. It is known by other names around the world.I see MAIZE the word for CORN. I like the word CORN. I like the word MAIZE. Either word works for me. Makes my mouth water mmm sweet juicy maize. I like the sound of maize not MAZE but MY EAZE the way my mama would say it. ‘Vamos a trear maize para los tamales. Compro nomas cinco libras.”
So here are some things about corn you may not known
Maize started becoming a food about 7,500 to 12,000 years ago. Researcher from the 1950s to 1970s originally thought that maize first started in the highlands between Oaxaca and Jalisco, because the oldest archaeological remains of maize known at the time were found there.The later found out that corm is related teosinte which is genetically most similar to modern maize. Teosinte is Zea mays ssp. parviglumis, native to the Balsas River valley and also known as Balsas teosinte
From Wikipedia : Some of the earliest pollen remains from Latin America have been found in lake sediments from tropics of southern Mexico and upper Central America, up to Laguna Martinez and have been radiocarbon dated to around 4,700 years ago. Archaeological remains of early maize ears, found at Guila Naquitz Cave in the Oaxaca Valley, date back roughly 6,250 years; the oldest ears from caves near Tehuacan, Puebla, date ca. 2750 BC. Little change occurred in ear form until ca. 1100 BC when great changes appeared in ears from Mexican caves: maize diversity rapidly increased and archaeological teosinte was first deposited.
Perhaps as early as 1500 BC, maize began to spread widely and rapidly. As it was introduced to new cultures, new uses were developed and new varieties selected to better serve in those preparations. Maize was the staple food, or a major staple (along with squash, Andean region potato, quinoa, beans, and amaranth), of most pre-Columbian North American, Mesoamerican, South American, and Caribbean cultures. The Mesoamerican civilization was strengthened upon the field crop of maize; through harvesting it, its religious and spiritual importance and how it impacted their diet. Maize formed the Mesoamerican people's identity. During the 1st millennium AD, maize cultivation spread from Mexico into the U.S. Southwest and during the following millennium into the U.S. Northeast and southeastern Canada, transforming the landscape as Native Americans cleared large forest and grassland areas for the new crop
Maize was planted by the Native Americans in hills, in a complex system known to some as the Three Sisters. Maize provided support for beans, and the beans provided nitrogen derived from nitrogen-fixing rhizobia bacteria which live on the roots of beans and other legumes; and squashes provided ground cover to stop weeds and inhibit evaporation by providing shade over the soil. This method was replaced by single species hill planting where each hill 60–120 cm (2.0–3.9 ft) apart was planted with three or four seeds, a method still used by home gardeners. A later technique was "checked maize", where hills were placed 40 inches (1.0 metre) apart in each direction, allowing cultivators to run through the field in two directions. In more arid lands, this was altered and seeds were planted in the bottom of 10–12 cm (3.9–4.7 in) deep furrows to collect water. Modern technique plants maize in rows which allows for cultivation while the plant is young, although the hill technique is still used in the maize fields of some Native American
Masa (cornmeal treated with lime water) is the main ingredient for tortillas, atole and many other dishes of Mexican food.
Popcorn consists of kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack. Roasted dried maize cobs with semihardened kernels, coated with a seasoning mixture of fried chopped spring onions with salt added to the oil, is a popular snack food in Vietnam. Cancha, which are roasted maize chulpe kernels, are a very popular snack food in Peru, and also appears in traditional Peruvian ceviche. An unleavened bread called makki di roti is a popular bread eaten in the Punjab region of India and Pakistan.
Chicha and chicha morada (purple chicha) are drinks typically made from particular types of maize. The first one is fermented and alcoholic, the second is a soft drink commonly drunk in Peru. Corn flakes are a common breakfast cereal in North America and the United Kingdom, and found in many other countries all over the world.
Maize can also be prepared as hominy, in which the kernels are soaked with lye in a process called nixtamalization; or grits, which are coarsely ground hominy. These are commonly eaten in the Southeastern United States, foods handed down from Native Americans, who called the dish sagamite.
The Brazilian dessert canjica is made by boiling maize kernels in sweetened milk. Maize can also be harvested and consumed in the unripe state, when the kernels are fully grown but still soft. Unripe maize must usually be cooked to become palatable; this may be done by simply boiling or roasting the whole ears and eating the kernels right off the cob. Sweet corn, a genetic variety that is high in sugars and low in starch, is usually consumed in the unripe state. Such corn on the cob is a common dish in the United States, Canada, United Kingdom, Cyprus, some parts of South America, and the Balkans, but virtually unheard of in some European countries. Corn on the cob was hawked on the streets of early 19th-century New York City by poor, barefoot "Hot Corn Girls", who were thus the precursors of hot dog carts, churro wagons, and fruit stands seen on the streets of big cities today. The cooked, unripe kernels may also be shaved off the cob and served as a vegetable in side dishes, salads, garnishes, etc. Alternatively, the raw unripe kernels may also be grated off the cobs and processed into a variety of cooked dishes, such as maize purée, tamales, pamonhas, curau, cakes, ice creams, etc.
Maize is a major source of starch. Cornstarch (maize flour) is a major ingredient in home cooking and in many industrialized food products. Maize is also a major source of cooking oil (corn oil) and of maize gluten. Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol. Grain alcohol from maize is traditionally the source of Bourbon whiskey. Maize is sometimes used as the starch source for beer. Within the United States, the usage of maize for human consumption constitutes about 1/40th of the amount of grown in the country. In the United States and Canada, maize is mostly grown to feed for livestock, as forage, silage (made by fermentation of chopped green cornstalks), or grain. Maize meal is also a significant ingredient of some commercial animal food products, such as dog food.
Maize is also used as a fish bait, called "dough balls". It is particularly popular in Europe for coarse fishing.
Some forms of the plant are occasionally grown for ornamental use in the garden. For this purpose, variegated and colored leaf forms as well as those with colorful ears are used. Size-superlative types, reaching 40 ft (12 m) tall, cobs 2 ft (61 cm) long, or 1 in (2.5 cm) kernels, have been popular for at least a century. Corncobs can be hollowed out and treated to make inexpensive smoking pipes, first manufactured in the United States in 1869.
An unusual use for maize is to create a "corn maze" (or "maize maze") as a tourist attraction. The idea of a maize maze was introduced by Adrian Fisher, one of the most prolific designers of modern mazes, with The American Maze Company who created a maze in Pennsylvania in 1993.
Traditional mazes are most commonly grown using yew hedges, but these take several years to mature. The rapid growth of a field of maize allows a maze to be laid out using GPS at the start of a growing season and for the maize to grow tall enough to obstruct a visitor's line of sight by the start of the summer. In Canada and the U.S., these are popular in many farming communities.
Maize kernels can be used in place of sand in a sandboxlike enclosure for children's play.
Additionally, feed corn is sometimes used by hunters to bait animals such as deer or wild hogs.