Protecting Traditional Origins - was Re: [Sca-cooks]Hotoffthepresses: A new Feudal Gourmet pamphlet!

[Susan Fox]

On 4/1/06 7:41 PM, "Huette von Ahrens" <ahrenshav at yahoo.com> wrote:

> Sounds like a great recipe... but what is white shoepeg corn?  How does it
> differ
> from other corn?

Wikipedia says:

"Shoepeg corn is a variety of white sweetcorn valued for its sweetness. It
is characterized by small, narrow kernels that form uneven rows on the cob.
Shoepeg corn is popular in some regions of the United States, particularly
in the South. An early promoter of canned shoepeg corn was Malcolm Mitchell
of Maryland ‹ his Mitchell's Shoepeg Sweet Corn is a brand still available
today, although its original center of production was transformed into
Aberdeen Proving Ground soon after the U.S. declared war on the Central
Powers in April 1917.
The name "shoepeg corn" derives from a shoemaking term used during in the
1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to
the upper part of shoes."

I've seen it available in the Frozen Foods aisle here in Los Angeles.  Yeah,
we're in the South - the South of California!  <grin, duck, run to evade the
real Southerners>

Selene