A Corny Time of Year

 

October is corn harvest time in much of the United States, and popcorn has this month dedicated to it in all its glory. The sweet corn harvest was earlier, in August and September, but for field corn and popcorn, October is typically the month when farmers cut the stalks. The Harvest Moon was on October 5th, and at the end of the month corn and corn stalks figure in Halloween decorations and celebrations. Corn will have a part in the celebrations of Thanksgiving and Christmas, too, though for Christmas its part will fall mostly to strings of popcorn for garlanding Christmas trees.

 

Popcorn is made from a special variety of maize, called Zea mays everta, the special popping characteristic of which Native Americans may have discovered long ago when some kernels fell near a cooking fire. It was a long time between that discovery and the one in the 1960s by Orville Redenbacher and his business partner, Charlie Bowman, of a hybrid strain that popped more reliably and twice as large as earlier popcorns. The “gourmet” description added to the packaging of their product was purely marketing. In the meantime, popcorn had become a favorite snack food in America by the early twentieth century and had even become ingrained in popular culture, with the merchandising of Cracker Jack caramel corn and peanuts in a box with a prize, and the baseball song “Take Me Out to the Ballgame”, which included a reference to Cracker Jack.

ShineOnHarvestMoon1908BayesNorworth
“Shine On, Harvest Moon” sheet music cover from 1908, with corn shocks included in the artwork. This songbook standard was written by Nora Bayes and Jack Norworth. Norworth also co-wrote “Take Me Out to the Ball Game” in the same year, with Albert Von Tilzer.

The biggest boost to popcorn sales came from movie theaters, even though theater owners initially resisted selling popcorn in house because of the low brow connotations of the snack. Popcorn was cheap, and movie theater owners in the first few decades of the twentieth century sought a slightly higher class clientele. That changed during the Great Depression when theater owners took concession sales away from independent vendors out on the sidewalk and brought the selling of high profit items like popcorn under their own wing in the lobby. It wouldn’t be far fetched to say that popcorn sales saved many a movie theater from bankruptcy during the darkest years of the Great Depression.

 

The next big boost to popcorn sales came in the 1980s with the simultaneous advent of home video rentals and the widespread appearance of microwave ovens in homes and, with them, microwaveable popcorn. Suddenly people could save money on a trip to the movie theater and still enjoy a facsimile of their favorite movie theater snack at home. There have been health concerns about both movie theater popcorn and microwaveable popcorn, each for different reasons. Lately there have also been alarms about the use of neonicotinoids, implicated in honey bee deaths and colony decline, as a seed coating for planted popcorn. The good news is that popcorn has not been swept up in the GMO madness.

Cracker jack newspaper ad 1916
1916 newspaper advertisement for Cracker Jack.


The Swedish Chef grooves to the tune “Popcorn”. For an added treat, turn on the captions.

The best tasting popcorn and the healthiest might have been the batches people cooked up themselves on their stove tops at home in the days before they gave in to the tempting convenience of microwaveable popcorn. It’s still possible to make it that way, of course, and it is really not that difficult. The home cook also has the advantage of controlling the amount of butter and salt added, the two ingredients that turn popcorn from a relatively healthy snack into a not entirely healthy one. What makes the concept of home cooked popcorn even more attractive and plausible is the addition to the home entertainment system since the 1970s of video recorders and DVDs, all with associated remote controls featuring pause buttons. No more rushing to pop up a snack during a commercial break! Take some time to relax and do it right.
― Izzy

 

Please Leave It at the Door

Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!

― Excerpt from The New Colossus, by Emma Lazarus (1849-1887). This is the poem inscribed on a plaque at the base of the Statue of Liberty.

 

Summertime is here in the United States, regardless of the timing astronomers would like to impose on it with their solstices and equinoxes. For many of us, summer starts with Memorial Day and ends on Labor Day. And for many of us, hot summer weather has us searching for a cooling alcoholic refresher that is light and may even have some beneficial vitamin C floating in it. Sangria!

 

Sangria is not a kind of wine, though one may get that impression from some bottled varieties at the grocery store. Sangria is in fact a wine punch, and that is what is packaged in the bottles. Most people prefer to make up their own Sangria by combining ingredients from the wine aisle at the grocery store, the produce section (especially citrus), and possibly the soda aisle. Some will make a side trip to the liquor store for brandy, cognac, or other spirits to add depth and punch to their Sangria. The possibilities with Sangria are enormous, and in summertime it seems the rules relax for a lot of things in life. Make a batch that suits you and keep it chilling in a pitcher in the refrigerator.
Ambersweet oranges
‘Ambersweet’ oranges, Citrus sinensis, a new cold-resistant variety; photo by the Agricultural Research Service of the United States Department of Agriculture (USDA).
There are some problems here that you should be aware of in our times of racial purity, and you would do well to take note of them. Let’s take the last item first – refrigeration. You are probably okay there because while no single person can be acclaimed as the inventor of refrigeration, the numerous contributors all appear to have either Anglo-Saxon or Germanic heritage. So far, so good.

Looking at the liquor store offerings, we get into murkier territory. To begin with, alcohol as a word originates from Arabic, which is strange considering the Islamic prohibition of alcohol. Next, brandy and cognac come from France, so no good there considering the Frenchies reluctance to back us in our military adventures. Unlike the British, the snooty French ask too many uppity questions. If you want to spike your Sangria, stick with Kentucky Bourbon or Tennessee Mash, or maybe some backwoods Moonshine.

You ought to be okay with soda, but be careful of things like Canada Dry ginger ale and some of the Mexican sodas which are produced with Caribbean sugar cane instead of good old American high fructose corn syrup squeezed from – what else- corn, also known as maize. The Indians introduced us to maize, but let’s not get into all that. We have done them one better at least by introducing Roundup-ready corn into the food supply.

The citrus fruits you may want to include in your Sangria, well now there’s a puzzler. Oranges, while they are currently grown in Florida or California, originated in southern China or southeastern Asia. That’s a thorny problem. The same goes for lemons and limes, which also originated in the same area of the world populated by little yellow and brown people speaking gibberish, possibly anti-American.

If you are to remain racially pure then, there’s not much you can do with Sangria, regardless of the multitude of recipes available. Now we come to the base of the Sangria, which is by definition some sort of Spanish or Portuguese wine. Using anything else, like German wine, would not really be Sangria, at least not in spirit (so to speak). But while the Spanish are pure bred, unlike the Mexicans who are mostly an unholy mix of Spanish and Indian known as Mestizo, with their short stature, brown skin, and Otherness, the Spanish are still not entirely with us. They used to be better, when Generalissimo Francisco Franco was in charge. But since then, not so much. Their wines for Sangria are therefore suspect. Take that under advisement.

The amount of varieties out there serves no other purpose than to test your mettle. It’s hot. You’re sweaty after a long day outdoors. Sangria in its multitude of varieties generously contributed from around the world is not for you. If you were to enjoy it all, you would have to ask that the little brown and yellow skinned peoples leave it at your door, and then scuttle away quietly before the neighbors noticed. Maybe cold lager beer from central Europe is the answer to your summer sweats, if only it weren’t for the fact it’s history can be traced back to beginnings in the Middle East. Those devilish Wogs, at it again!
― Izzy