Where Is the Corn?
We’re working on it! We grew corn during the summer of 2011. Since spring 2011, we’ve been restoring a farm house at Ganondagan State Historic Site where we will process and package the corn. If you want to be among the first of our friends to hear when we have corn available, sign up for our email list on the right.
If you are lucky enough to attend events at Ganondagan, you may even taste one of our great Iroquois White Corn recipes.
The New Iroquois White Corn Project
If you have attended any of the events at Ganondagan State Historic Site over the last 20 years, it is likely that you have had a bowl of corn soup—or several bowls. The key ingredient in that soup is, of course, Iroquois White Corn. White corn is a vital food in many Haudenosaunee kitchens across the region and in indigenous kitchens throughout the hemisphere. This particular corn, Iroquois White Corn, is an heirloom seed that dates back thousands of years in the Americas, and the corn we grow and eat today is the same corn that was grown at Ganondagan in 1687.
Today, Iroquois White Corn is only grown by a few farmers in our region, so availability is limited. Canned varieties of hominy are just not the same in taste, quality, or texture. We would like to change that with the Iroquois White Corn Project, providing a supply of white corn to Native communities and a sustainable market for Haudenosaunee farmers.
We are bringing white corn back to Ganondagan with the Iroquois White Corn Project at Ganondagan State Historic Site.
Vision
White corn is central to healthy lives and healthy communities of the Haudenosaunee.
Mission
The Iroquois White Corn Project grows, processes, and sells heirloom corn and creates programming for nutrition, community, and education in order to support Ganondagan, the Haudenosaunee, and the friends of both.
The Team
Peter Jemison
Dr. Roger Dube
Louise Sinesio
Dr. Kevin J. White
Dr. Lori Taylor
