Corn 101 - History of Corn Lecture
CAMPTON HILLS, IL- On Sunday, September 16th at 2pm, museum volunteer and farm hobbyist, Chuck Bauer, will give a lecture on the history of corn. There will be discussion of the type used in the 1840’s and how farmers manipulated corn to create the varieties we have today.
For the miles upon miles of corn planted in the Midwest, few residents understand its origins and its impact on modern life. In the early nineteenth century, corn was a dietary staple as it could be ground into meal for baking and cooking, dried and cooked, or even distilled into whiskey. More commonly it was fed to livestock; in particular, to fatten one’s hogs as pork was the meat that preserved best.
Today entire industries are based on this crop. From food and food additives like corn sweeteners, chemicals, plastics, livestock feeds and supplements, and ethanol mixed with gasoline are just some of the uses of this plant developed by the peoples of the Americas.
Mr. Bauer was a polymer scientist/engineer at Amoco Chemicals for 31 years. Growing up in north central Ohio, Mr. Bauer always had an interest in farming and animals. Chuck took a special interest in corn while demonstrating the Garfield’s corn sheller, a machine to separate kernels from the cob, at one of the museum’s Harvest Days events. He has grown several varieties of corn, including pod corn, a progenitor variety of corn. This year he has grown bloody butcher, an 1840s corn grown in Virginia, that can reach heights of 12 feet and have two ears per stalk.
The cost of the lecture is $6 and refreshments are included. For reservations, contact the museum at (630) 584-8485 or email@example.com. Garfield Farm Museum is located five miles west of Geneva, IL, off of ILL Route 38 on Garfield Road. The 375-acre site is a historically intact former 1840s farm and teamster inn being restored as an 1840s working farm museum by volunteers and donors from around the country.