 Nice to see everybody today well corn it is you can see that Anne Kraft did a wonderful job with decorating the tables and she shows all of that miscellaneous popcorn for you to eat she purchased the beer with the corn on the can and you can open and drink it but it is kind of warm I called Mitchell South Dakota the corn palace and told them what was happening they sent me all of those little cozies and a pile of information and some cards from Mitchell South Dakota so take that home they will appreciate it I promised the tourism group in Mitchell South Dakota that I would send photographs to them and I will then I called Rochester Minnesota because Rochester on top of their water tower has a giant metal corn cob so they sent some things to me my son-in-law just returned from mail you know with cancer and bone and stuff but he's okay he's okay it's nothing they reamed out part of the inside of his jaw everything is okay with a laser he said he felt nothing but he saw the smoke but he's home and he's all right who knows what's ahead for any of us right my goodness sakes I thank my volunteers thank you so much this is wonderful Peg Watson that you know I sometimes call Sue Peggy Sue Terry snow she'll be with the melted butter over there I'll talk to them Faith Gruber is helping today Janet Ray helped with the tables my friend Liz Jill Van Eddy who I've known since the year 2000 she and I started the cafe at the Art Center in the year 2000 then after that she went to Northwestern and was in charge of oh I'm sorry I did I was an assistant director in one of the food and that's where she met Newman over there who is a physicist for God's sake a physicist but Liz when she worked at the cafe and in Sheboygan purchased a house here in Sheboygan and the house in Sheboygan is their vacation their Christmas their Thanksgiving their summer home and of course jar helped with decorating the table she always helps Anne and Anne Kraft did all these table decorations you created the ideas you created the ideas did I and then of course you heard about Newman down here this tall handsome man and then this other hands the short partly man Al Bosman is a county board supervisor I'm a county board supervisor and I met Al for the first time as a county board supervisor and I just liked Al I thought he was a good guy and he and his wife own a farm where if you all know where the old County Hospital or the Comprehensive Center is we're right in the backdrop of that so you're a farmer tell me what you farm I have grass-fed beef and I do hay for the cattle and soybeans corn and wheat so no corn corn yes I said that first yes thank you awesome yes I thank you Al for saying yes I thank you for coming here County board supervisor and I'm a county board supervisor for District 4 in Sheboygan which is sort of the northern part so if you live in that you can call me next month at the end of August the last Friday in August we'll be doing a state fair with cream puffs and things like that and the sous chef for the state fair cooking class at the end of August will be Elaine Crows which happens to be Al's daughter daughter you're not supposed to reveal that whatever I think she does a wonderful job she does yeah she does a wonderful job all right corn in these nest goes we have hot corn I think I'll get a glove corn on the cob and I did learn a few years ago to steam them or boil them with the husks and the silk and then I think I need an a glove when it's time to eat it works wonderfully well to you can get it open of course just take off it falls off so easily when it's cooked but it's hot as blazes it's hot as blazes and then 12 minutes hour and a half till till done and then you'll be ripping off all of this and just throwing it on the table because the tablecloth will go in the in the garbage then you take your cob of corn over to the butter table dunk it into that quart jar that has butter floating on top of it and it is messy that's true but so and you know it's messy just rubbing it on with with a knife also if you want any parmesan on your corn you can grate some in fact Terry let's put this over on the butter table so they can grate parmesan onto their corn there we'll do roasted corn salad we'll make little pancakes corn pancakes corn meal and flour you have the recipes and corn and mulberries and then mulberry syrup all right L let's make so we're gonna talk about sex in the cornfield now I don't know tell me about it this is public television I better keep it you know I'm wondering about that well I first of all how many of you had a grandfather or parent who was on the farm oh so you're an educated audience here so not not you Chicago but when you're you know when she's talking about peeling the silk back you understand that's part of the reproductive part of the plant and you know the last couple nights we've been having this warm humid weather and that's really what corn likes although corn does not like excessively hot weather that if you watch the Midwest weather or whatever if you get above 95 degrees the corn plant actually shuts down it's it's not liking that that it prefers whether in that 80 to 90 early low 90 temperatures and the humidity and of course now so the silk is basically the female part of the plant and the tassel or tassel depending where you're from that sticks up on top is the male portion of the plant and if you're just at the right time and the wind's not blowing too much and you stand in a cornfield you can hear the pollen falling on the leaves and things so every kernel that's on that cob happened because part of the pollen fell on one of the silks so every every silk is connected to a kernel well so imagine well how complicated that is and there's all kinds of other stories I don't want to bore you with too many well Scott Miloff was telling me that in high school and probably yeah corn detastling job in the summer oh yes how many of you have done that Scott has right oh yes I remember people talking and the tasseling is only done when you're raising hybrid corn so what you're trying to do is they select I'll actually let Scott tell the story but you have a certain the male plants in in two rows two rows and they want to they want to make sure that they breed that plant with with the plants they want to breed them with and and seed production is totally different than sweet corn I mean sweet corn is a common you know it's common leave but you you know you don't it doesn't work well to plant sweet corn next to field corn or you can have strange things happening although my father-in-law did it for years and he said the sweet corn always came later so they weren't pollinating at the same time and my grandfather would plant corn right outside and when the raccoons got it you know he had fields of it and he would use the young field corn and boil that and eat it yes yes right and you always raised popcorn also because he loved popcorn but so today through breeding genetic engineering whatever we now have the bi-colored sweet corn and things which wasn't available what 20 years ago probably it's been the last 20 years that they've developed that type of thing so there I can remember many many years ago there was white sweet corn if you looked in the like the big seed catalogs there was white and and somebody decided well let's put the two of them together so we have more of a garden salad when we're eating this thing couple different flavors going on so thank you thank you and and wrote some of yes I was hoping you'd give us some information about farming also I I'll just tell you when I was a young man many many years ago I worked on a harvesting crew for sweet corn for several years and currently now there's still obviously people anyone can grow sweet corn where you've got a plot of ground but used to be a lot of canning factories in eastern Wisconsin that harvested sweet corn and we have them here in shavuagon right and well out in my area was called Calumet Dutch it went from cedar grove to Chilton Green Bay the whole Lakeshore and they were looking at the temperate climate that we didn't get real hot so that was a plus the problem is we have clay soil here and if it got wet we were getting stuck in the mud all the time and if you you can't imagine corn pickers out there getting stuck in the mud that you didn't know where to hook on them to pull them out and it so now a lot of corn is raised in central Wisconsin and what they call the central sands that they have taken a lot of this area I think a lot of it originally was potato country and they've expanded a lot of it so they have irrigation so it gives them complete control they're on sandy ground they can put on the amount of water they want they can shut it off when they want so they don't get stuck in the mud when they're harvesting and it's all about the replacement of labor with machinery so let's make corn salad okay yes oh yes and oh and wants to talk about this thank you for reminding me and I would have forgotten okay and tell us about this plastic stuff I'm telling my son about Marilyn and this cooking class and she he says well you do other things with corn than cook and he created this in our world today corn is used to make a it looks like a plastic thread oh yeah sure and you take this plastic thread and you put it into your 3d printer so that's plastic corn no plastic corn made out of corn why corn is being used for many things including to make modern plastics including windows you may look out a window somewhere and it could be made out of corn the pain or the frame the pain oh my gosh there's many things being made out of corn corn manufacturing is is just very important to us now there's printed some of these out good and this explains it thank you thank you Chris thank you and roasted corn salad I'm gonna turn on first I'll put a little bit of oil on to little foil now can you just turn that baby on you asked the wrong guy to do this well if you can figure it out I oh I hear it okay and corn I hope we got this this is the timer side and husket or you can open a can which is what I did for the corn salad and also for this demo put a little oil on there a little bit of salt a bit of pepper and of course you can use your pepper out of your shaker or cooking class to use the grinder looks more like cooking class right and then to get it a little more golden and flavorful some sugar and then that goes into this oven I don't know if that will be ready in five minutes or an hour and five minutes but I'll cut up some vegetables that will go into that also and you can see the dressing on the corn salad is kind of like an Italian dressing and a variety of vegetables in there Al you want to cut up this cucumber and these radishes oh jeez however you like and the pea pods and then I will show the corn salad to everybody else Newman I need you is this stuff supposed to be diced or just sliced the way you like it makes no difference it's going to be what it go into the salad then we got to dice it I better get the and Newman is going to put the pan right next to you yeah okay this you don't want to eat okay let's hold up this salad a little bit look at that roasted corn in the oven the dressing and in here we have parsley chives cucumber radish hikama anything you want but he come on give you hiccups and of course it instead of he come up you could use fine dice turn up that tastes good in there something like that frozen peas or fresh peas out of the shell but frozen peas are gorgeous right just thought of them and put them in when it comes you got some bad looking stuff here Marilyn the sugar snow peas a little bad spot but like this you need to tear off that it you do yes it's we're chucking peas here yeah okay I was a pea picker do you didn't know that oh my well I suppose did you did you live on a farm as a kid certainly but I I was a pea harvester along with a sweet corn harvester and that was a machine I would guess well yeah but you know in the early days they didn't have machinery to go to the fields to do the peas they had what was called a stationary viner and they would just cut the peas like you'd cut hay and then then they had a like a hay loader for those of you who would know what that is but it elevated up on the trucks and then the trucks would go down the road and take them to the factory and then there was a stationary a stationary machine inside that actually took the pee out of the pot but all the kids would run up to try and grab some peas off the back of the I see some people not in here that you would try and grab some peas all right and we actually had migrant workers already back then to to work in the canning industry is that enough there that's enough yes it is okay put this into this corn salad then we'll give it a stir so these new vegetables are being incorporated into the previous stuff I'll make a little room on our table now we have tasting spoons Newman and Al why don't you each take a tasting spoon and taste our corn salad I got it I got a filling that's bigger than a spoon look at this little tiny spoon tastes like corn salad it does it does it does and I got the idea of this roasted corn salad from the cafe at the art center because they're doing it and Lindsay the head chef there now said well Marilyn I just open a can of corn drain it oil it and season it and roast it in the oven I said that beats the heck out of putting soaking the corn putting it on the outdoor grill getting the charcoal no thanks all right any questions about our corn salad yes yes can you make corn relish out of that sure you could I would keep not all of those vegetables in there but the roasted corn part and then of course it would be some sugar added to it and then process but being corn I'll bet you'd have to pressure can it to be sure it was safe right not just steaming it because I remember my grandmother that was this time when the corn was ready she would make corn relish and that was a treat all through the now maybe with the winter with enough sugar in there perhaps she could get away with just steaming it I'd have to look at the canning books but usually corn has to be pressure can to make it safe all right that's the corn salad now the little mini corn pancakes the recipe calls for flour and corn meal and corn so let's let's make some of this a cup of flour Tupperware remember Tupperware we were all gullible where we sell what Tupperware and of course lasted for 45 years and a half cup of yellow yellow corn meal and I'll let you keep stirring this and I feel like I'm on the today's show you are and some sugar it's a dessert pancake we're putting in a fair amount of sugar you when you take these bags and just put them behind thanks so I'll tell you a little story Marilyn was showing me the pancakes and she said I think they're black raspberry or what was the other thing you thought mulberry well and I looked at them I said no those are mulberries because I don't know how many of you are familiar with mulberries but you pick them off of a tree and there's always a little stem that stays with the mulberries and I said and that would always get caught between your teeth always these dental issues and my grandmother had a mulberry tree in the backyard and she would make mulberry sauce and mulberry this and mulberry that and one day she hung on a Monday I'm sure she hung all the sheets out on the line and and the birds had been eating mulberries guess what happened that year cut that mulberry tree down and of course I've run out of buttermilk so I'm using regular milk nothing terrible happens if you put a little vinegar in there you'd have buttermilk I would accept there I could not find any vinegar in place lemon I could have yeah right all of that stuff or just leave the jug open long enough I know a little bit about cooking yes you do and a couple of eggs and of course you know that I don't care for brown eggs he wasn't even surprised no the class knew what was coming they did oh okay and some honey honey and you can see this is all carefully carefully measured and some melted butter that's cooled and this has this is all good stuff you're putting in here what can you scrape up half of that or so and corn kernels you got those check your pockets okay you're right I did I put them all in the oven so some of them will go in here that's exactly right I put them all in the oven well that won't matter if you're toasted like so you want it all in there yeah let's put it all in there thought you had a different job for that well let's we'll put a little bit into this fresh corn salad there she she's kind of the Julia child of uptown social huh Julia knows really hard and fast rules do not need apply no sometimes they really do when it comes to brain surgery with cooking oh my gosh yeah and black raspberries which I don't have here a currents current mulberries mulberries right alright now I have this heated yep thank you thank you thank you and a little flavoring the pancake batter I made there I put in orange extract and orange peel and I put in raspberry extract more flavorful and here's a little bit more of orange that we can put into this one but then these three little bottles are dead no bushlight I suppose you could use beer instead of milk not on your cereal you know the older I get the more I become childlike in varieties of ways like first thing in the morning wake up hungry and want cold cereal I hadn't eaten cold cereal for 60 years now it's my favorite thing and I ate cereal for 60 years and I like nothing better than going to the cafe for a pancake Cheerios raisin bran okay that's well stirred all right you got a beaker for that oh thank you thank you when you found the mulberries yes now this time I'm pouring them in here now my volunteers this morning carefully made probably a hundred or so pancakes and what they did is they carefully put the batter into the pan and then sprinkle the berries on top because if I stir this too much the batter all of a sudden will look a little purple mulberries do that yeah Newman you want to do these you already did 70 pancakes and and the little stems are on there but I don't notice them do you notice somewhere after they're cooked no okay now fiber it's all fiber yeah it's all fiber I've been making jam I called a black raspberry I was completely wrong it was mulberry so right raspberries always leave the stem behind yes yes they do okay now I think I'll have that straight in my head are they wild blackberries aren't but I mean they're yes question oh rhubarb mulberry pie oh my yes well any kind of fruit with sugar and across cook it or put put cream in it yeah it's wonderful I wish you take off this thank you look at that oh that Newman he knows how to he does worker work a spatula well you know living with Liz for all living with Liz right and so he knows how to cook and Tristan knows how to cook also and Newman is tall Tristan is as tall as you almost yeah and now tall Liz is the shorty in the family are they done on the other side already okay okay I've turned it off and then they can go on top of those the egg yes we'll put the eggs in Marilyn is this supposed to be shot off yes I pulled the plug oh yeah pull the plug right yes because I yeah I don't want to make any boo boo's I think that's it the cooking class went pretty darn fast you learned about corn on the cob which you knew but to me the best part of this corn on the cob is that you get this cob and you strip it at the table nose pointers there to to hold on to you just have a nice handle like this or if you want to too are there more napkins available I always need about six napkins when I'm eating corn I don't know and of course I always come with a pair of scissors in my tool chest and we use them and my volunteers carefully put them back but every cooking session scissors just fly away and I get a new pair for the next month and nobody stealing them you know they are somewhere we just do not know where that's called that's called a half inch wrench in the shop explain that well it's a commonly used thing and and you end upsetting it down somewhere you can't find it so yes every time you go to town buy another wrench every time at the grocery store one or two of those scissors yep all right start with the corn do the corn salad on your plate come down and get a little plate for your dessert and then some of volunteers will put some syrup on there or powdered sugar oh you go back to your table peel your corn and then dunk it now it's going to be messy so you may want to take your plate with you do we have oh good Liz okay so Liz will have a stack of paper towels on the butter table and you can hold your corn over your paper towel back to your table does that make sense does that make sense okay let's eat