Eight years ago, Chef Dan Barber of Blue Hill restaurant in Pocantico Hills, N.Y., started growing Eight Row Flint corn, an heirloom variety that packs a punch of complex flavors and nutrients. The corn was abandoned by farmers looking for higher yields many years ago, but Barber hopes exposure to the delicious variety will encourage farmers to focus more on taste and nutrition than profits. "What I've come to learn from this experience is that if you are pursuing great flavor, you are pursuing great nutrition. It's one and the same," he said.
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