Hominy: The Forgotten Food of the Frontier

[@townsends]

Fantastic video! Thanks for sharing.

[@batdad24]

Hominy is something that I eat on a regular basis. As a New Mexican, "posole" is a comfort food.

[@thedeerskindiary]

I have heard a lot about that. I am going to have to try it.

[@batdad24]

@@thedeerskindiary It traditionally has hominy, pork, and chile. Unless you are eating menudo. That has tripe. Which is also grey.

[@buchananmma]

It's the best time of year to make posole...

[@MarcKSmith]

I love me some pozole.

[@TruthAndLight4995]

The Choctaw sent corn to Ireland to help keep people from starving during the Potato Famine.

[@thedeerskindiary]

Isn’t there still a strong connection there because of that? It seems like I read that somewhere.

[@TruthAndLight4995]

@ there is a monument in Ireland in memory of the kindness of the Choctaw. The monument is called “Kindred Spirits”.

[@jyy9624]

Wow

[@PopupH88terILoveJuice-iz7sx]

From Wikipedia "Created by artist Alex Pentek, Kindred Spirits commemorates the 1847 donation by the Native American Choctaw people to Irish famine relief during the Great Hunger, despite the Choctaw themselves living in hardship and poverty and having recently endured the Trail of Tears.[2][3][4] While records of the exact amount of the donation vary, the figure usually given is US$170[5] (about $5,600 in 2023 inflation-adjusted dollars, though some methods indicate it could have been as high as $20,000 in 2015 dollars).[note 1] In the U.S. coinage of the time, U.S.$170 meant 8.22 troy ounces of physical gold, or about US$14,000 in 2020 prices" Gave money not corn.

[@TruthAndLight4995]

@PopupH88terILoveJuice-iz7sx my people sent $ AND corn, but feel free to believe Wiki. Unfortunately, many in Ireland at the time believed the dried corn was animal feed and they didn't know what to do with it. They could have made hominy or grits, but no recipe was sent with the shipment.

[@RodCornholio]

If you can make hominy, you can make tortillas. Then you can make nachos. Nachos rule!

[@thedeerskindiary]

Dude. Your logic is sound.

[@uncletoad1779]

Good to see you living in hominy with nature and history.

[@thedeerskindiary]

Slow. Clap. Well done.

[@charlesmills6621]

Very punny. Thanks.

[@philbebbington1755]

corny joke LOL

[@peteswepston9280]

Excellent video. A favorite at our local party camps is black beans, hominy and salt pork. Add buffalo tongue and corn tortillas. A wonderful meal for a party of beaver trappers.

[@thedeerskindiary]

That sounds delicious and truly like a frontier meal.

[@1vengo]

Beans+cereals have perfect aminoacid balance (close to meat). Forgotten Western recipes... Trendy ones are from East, like dahl-bat (rice-lentils), yoga people and "foodies" mostly know only that fancy stuff ))

[@DrJohn493]

Not forgotten at all. Us folks in the south that grew up on hominy are still doing so. It's great for breakfast and in casseroles.

[@thedeerskindiary]

I’m glad it’s still alive and well for some. I did not grow up with it at all despite living in the south my whole life.

[@santamanone]

@@DrJohn493 mostly we grew up on grits. They’re made from hominy. But they’re not hominy itself.

[@crinklecut3790]

I’ve got two cans in my cupboard right now. Although TBH- if I hadn’t grown up eating it, I don’t think I would like it. I’ve had several people taste it when I made it and not one of them liked it at all.

[@chemicalcowpoke307]

I grew up in Oklahoma eating hominy and eggs for breakfast

[@GatesCompton-c4d]

Had my hominy just today! I grew up eating hominy in the 1950/60’s. 🇺🇸🤠

[@thedeerskindiary]

So many people have mentioned that. I grew up in the South but somehow missed that part of southern cuisine.

[@ConnieShearer-g1m]

An a-maze-ing video, and certainly worth watching! I wish more history was taught this way! 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

[@thedeerskindiary]

That’s very humbling. I will take that to heart.

[@FlintlockOperator]

Wonderful! Thank you for showing us the hominy making process. I've been mystified by it but now you've cleared it up!

[@thedeerskindiary]

Try it out! Just give yourself plenty of time.

[@paulschmolke188]

Posole, Pozole. Dried and ground it’s Grits. Been eating it sonce i was a little kid. In New Mexico it’s served as is or with carne adovado.

[@kevinahern7818]

Great information. Loved the Video!!

[@thedeerskindiary]

Glad you enjoyed it!

[@ironear7748]

Sausage, biscuits, gravy, hominy & fried apples....You're Welcome!

[@thedeerskindiary]

That might be Saturdays breakfast.

[@DrJohn493]

....well, that breakfast menu solves the price of eggs worry!

[@fatfreddyscat5173]

Great vid! Interesting, attainable content and "fun facts".. Very enjoyable. Thanks for your efforts in making this available. On a side note, is anybody else pickin up a bit of an Adam Baldwin semblance? 🤠

[@thedeerskindiary]

Thanks for the feedback. Ironically Stephen Baldwin used to play my favorite character in a series called the Young Riders.

[@WaltzingAustralia]

Very much appreciated this. I'm a food historian and the author of a book on corn and one on pigs--so "hogs and hominy" is definitely a familiar phrase. I enjoyed seeing you actual process the corn with the ash (the nixt in nixtamalization was the Astec word for ash, so very really perfect). Thanks for sharing.

[@thedeerskindiary]

Thank you for the kind words and support. I appreciate it! What are the books titled?

[@the18thcenturygardener57]

I thoroughly enjoyed this episode. Thanks for all that you do to promote the past.

[@thedeerskindiary]

Thank you! I appreciate that.

[@BobcatSchneidermann]

Cool video! As a European, the only time I had ever heard of hominy is in the Tom Lehrer song "I Wanna Go Back To Dixie": "Yes, for paradise the Southland is my nominee Jes' give me a ham hock and a grit of hominy" Anyways, I subbed. -Robin, Denmark

[@thedeerskindiary]

Welcome aboard and thank you for the support!

[@tombristowe846]

I'm in the UK but for some time I've been interested in the history of corn. I think the process by which corn is turned into hominy is called nixtamalisation. I thought the story was that the Europeans learnt how to grow corn from native Americans but didn't learn how to cook it properly, thus ending up with what in Italy is called polenta, or in East Africa posho. (the Portuguese took corn to Africa). In poor areas, like Africa or Northern Italy, where people subsisted on cornmeal, they developed a disease called Pellagra.(bit like scurvy, I think; vitamin deficiency etc). It was also prevalent in the southern states of the US and only in the 1920s did a doctor whose name I can't remember make a connection between the disease and a diet of untreated cornmeal. Interestingly, you have to have the treated cornmeal to make corn tortillas. Untreated cornmeal, polenta, won't form a dough....I've tried it! Apparently every supermarket south of the Rio Grande sells bottles of "Cal", which is calcium carbonate. If you grow your own corn you put some Cal in the boiling water and you get hominy.

[@thedeerskindiary]

Hmmmm. I have not experienced the availability of ingredients in my area of the south.

[@tombristowe846]

@@thedeerskindiary Morning, here in the UK. I think Cal maybe calcium hydroxide, not carbonate. Anyway, if you Google Cal Mexicana you'll see that Amazon sell it, in the form of powder, not liquid. All the best from the UK.

[@dkeith45]

Very interesting. All my years involved in Rev-War reenactments and buckskinner rendezvous I never encountered Hominy. I've had Hominy grits a few times and it was ok, but never the full grain Hominy. So I purchased a can at the store today and it was VERY good. I'm going to try making some myself now.

[@brt5273]

I never could stand grits but I love hominy

[@davidbarnes241]

I enjoyed the presentation, I’d heard the word before but never knew what it was. Greetings from England 👍

[@thedeerskindiary]

Greetings! Thanks for watching

[@gryphonprovenzano3156]

Townsend would love this video

[@thedeerskindiary]

He has been a huge help and support for me.

[@JudyBeeding]

Love hominy, made it once using baking soda.

[@thedeerskindiary]

That’s sounds way easier lol

[@treborretsnom6186]

I eat hominy at least a couple of times a month, love it in chili , soup, stew .

[@thedeerskindiary]

Chili sounds good with it.

[@almartin9500]

Another great video!!! Another reason to obtain a pc kettle!!!🤣🤣🤣 . I wonder if the type of wood would change the “smoky” flavor of the hominy? The Hig and Hominy reminds me of a dish my CinC makes🤣🤣🤣. Only she uses pinto beans, brown sugar and either ham hocks, bacon or other cuts of pork. Keep up the good work!

[@thedeerskindiary]

That sounds delicious!

[@almartin9500]

It is!🤣🤣🤣🤣

[@geraldarcuri9307]

Well-presented, well-paced, informative, entertaining.

[@thedeerskindiary]

Thank you!

[@smokeytokyo4553]

Love your videos always informative and entertaining keep it up

[@thedeerskindiary]

Thank you so much, I appreciate that!

[@timber123doddle]

Again great topic and a great job in doing it. Glad you’re back!

[@thedeerskindiary]

Thank you

[@dougsmith6793]

Just happened upon this. This video found me. Very well done!

[@thedeerskindiary]

That’s awesome! Thank you for stopping by.

[@HulseyPlaceFarmhouse]

Well done and very interesting...

[@thedeerskindiary]

Thank you!

[@dwaynewladyka577]

This was very informative. I've even heard that bear fat was used by certain native North Americans for cooking. I've seen a video where Cree native people in Quebec, Canada, used bear fat and dried caribou for making pemmican. The hominy looks really good. With corn, many people can't digest it, because of the outer layer. Cheers! 👍👍✌️

[@thedeerskindiary]

Bear fat sounds delicious. I have some in the freezer and may have to try that out.

[@jayburton2475]

Another great video I'll have to try making some of that hominy

[@thedeerskindiary]

Awesome! Let us know how it turns out!

[@macedonianproductions4497]

Great job again!

[@thedeerskindiary]

Thank you ❤️

[@rebeccathebutcher]

As always, great video!

[@thedeerskindiary]

Thank you! I appreciate you watching.

[@jackcook8613]

Very interesting. Thanks

[@thedeerskindiary]

Glad you enjoyed it

[@kennethpon9498]

I've always wondered how cultures discovered how alkalinity unlocked proteins in carbohydrates. In Asia there are alkaline noodles such as ramen and Okinawa soba where potash was used in the noodle making process. My grandmother burnt wood into ashes and ran water through them to use in making the dough for Okinawa soba. Who in the world taught them that more protein would be made bio-available by this process? Or, did they even know that that was what was happening?

[@MrPendell]

I very much doubt anyone was thinking in terms of unlocking proteins- pretty sure it was more a matter of, when times got tough, families where grandma’s way of preparing sustenance grains just happened to give them a better rounded diet without other protein sources survived in greater numbers, and other families died out.

[@NigelHatcherN]

They cooked on a wood fire, ash got in the food

[@Ammo08]

I grew up in Tennessee in the late 50s and early 60s. We had hominy and "hog", generally bacon fairly often. Of course we also had grits for breakfast. I vaguely remember my grandmother making hominy...but I think it was store bought often than not.

[@oldmanfred8676]

My mom was mystified that while they had Hominy in her part of Southeast Kentucky, they never knew about “Grits”!😊

[@thedeerskindiary]

Oh wow. Southeast KY is the frontier!

[@bushcraftua1]

Good content 👍

[@thedeerskindiary]

Thank you!

[@Gunge-vq2ik]

VERY COOL VID THANK YOU!

[@thedeerskindiary]

Glad you liked it!

[@kennethreece502]

Now I’m hungry. Great video!

[@thedeerskindiary]

We should make it together sometime!

[@littleriver8859]

Good job!

[@thedeerskindiary]

Thank you!

[@Scottmiller1974ohio]

The pork sailt and flavors maite make the hominy better I may try that...thanks for another informational video

[@thedeerskindiary]

Thank you. Let us know how it turns out.

[@ggilmoreyou]

Don't boil the corn when making hominy as it will cook the corn and turn it to mush. Instead, keep the corn in the ash solution at a temperature just below a simmer. This will take at least an hour,, depending on your alkali concentration. The hot water will allow the ash to soften the pericarp which can then be washed off and leave the corn kernel relatively whole. You can then dry the hominy for storage or put it on a boil to cook the corn as shown in the video.

[@FoulOwl2112]

That's what l was thinking. I remember my grandma making hominy. She did it basically like dried beans. She brought it to a boil. Then turned off the heat and just let it soak.

[@tomjeffersonwasright2288]

Hominy may have been forgotten up there in Yankee territory, but lots of Southerners eat hominy grits almost daily.

[@thedeerskindiary]

That’s great to know. I am also in the South but did not grow up with it.

[@Catinthedesert]

Masa is corn flour made of hominy used in tortillas. Along with beans it’s a perfect protein equivalent to meat. Great emergency and low budget protein for the family.

[@thedeerskindiary]

I have an idea for a video about corn and bean cakes that were common in the American southeast.

[@ericblair3009]

good video!

[@thedeerskindiary]

Thanks!

[@CharlesGann1]

Hominy is a main part of Pozole which is as varied soup in Mexican cooking where each region has their favorite.

[@tomjeffersonwasright2288]

Also in tamales or tortillas. Or polenta in Italy.

[@thedeerskindiary]

I've never tried pozole before. I'll have to give it a shot!

[@neotoxo54]

I wonder if using different hardwoods like some oak. variety, maple, walnut etc. would affect the flavor.

[@thedeerskindiary]

I don’t know but the freshness of the ash certainly affects the sharpness of the smoky odor.

[@santamanone]

Hominy is NOT a forgotten food. It’s still very commonplace throughout the Southern U.S., Mexico, and the Philippines. It can be had in any color corn can be had: white, yellow, blue, purple, brown, and many more.

[@werpu12]

Never made it to Europe thanks to the arrogance of the spanish who never asked the natives while they do it. So corn here is basically relegated to a side dish filler and pork food (porks do not need the preprocessing). People died of malnutrition when corn was introduced in europe, they go their bellies full but could not process the corn without nistramalification preapplied! So they quickly stopped to use it as their main dish!

[@santamanone]

@ yeah I’ve been reading a lot about that the last decade or so. It’s hard to believe though. Everybody I knew growing up thrived on corn that we picked straight off the stalk. It was, and still is, the main food crop of the South. That said, we’ve never used any vegetable or grain as a “main dish.” That’s always meat.

[@santamanone]

@ actually it did make it to Europe. The Italians still eat lot of polenta. (a thon version of American grits)

[@werpu12]

@ Polenta is a filler and not nistramalized, as I said, corn is used as filler in europe but you cannot live on it like the native americans have done for millenia unless you nistramalize it and nobody in europe does it or knows about it!

[@santamanone]

@ grits are made by drying hominy and grinding it. Hominy is made by nixtamalization. The only difference I ever noticed between grits and polenta was that the polenta was thinner (and not really as good) The native Americans didn’t “live on corn” although it was a major crop. Thays also had potatoes as a major crop and in North America corn was grown as one of the “3 sisters” (corn, beans, and squash) They were Al planted together. The corn stalks gave the bean vines something to climb and all three plants supplemented each other nutritionally. Often a small fish was planted with each seed group as a fertilizer. Cornbread is still a major food here. Often served at least two meanly a day and cornmeal is not nixtamalized yet it supplies much of our dietary foundation as does grits (usually served at breakfast every day) Corn on the cob, and corn simply cut off the cob as soon as we pick it and either cooked immediately for dinner or supper or frozen for the winter. Non-nixtamalized corn serves as about 1/3 of our dietary intake.

[@crinklecut3790]

I talked to an old timer in Virginia recently and he described the process his mother used to make hominy and it involved lye. I thought he was crazy but it makes sense if you need a strong alkaloid.

[@thedeerskindiary]

It’s amazing how many people used to make this in days gone by.

[@Pete-m5l]

Exhalent. Appreciate yours and everyones response.

[@thedeerskindiary]

Thank you

[@rickvia8435]

I remember as a tyke eating canned hominy at suppertime. Haven't eaten it in probably 60 years (I can still remember the taste and texture though). I bought a can the other day but had to go to the Latin section to find it.

[@crisprtalk6963]

My cousin Vinny: Vinny: What is a grit? Cook: Them are hominy grits.

[@kevinwhite4101]

Very nicely done.. can you do a history lesson on grits?

[@thedeerskindiary]

Great suggestion! I can certainly try at some point.

[@loboheeler]

They used to be called hominy grits, but most you find these days are not processed by nixtamalization, so are just ground corn.

[@natbvm1880]

Nice

[@thedeerskindiary]

Thanks

[@jollyjohnthepirate3168]

The Messo Americans bred corn into what we have today. It's ancestor plant had tiny cobs with what kooks like popcorn. Hat's off to them.

[@thedeerskindiary]

I have seen artist depictions of that corn before. Nothing remotely like the huge ears and kernels we see today. Thanks for that point.

[@CrimsonCrux]

That knife is fantastic, any info on it?

[@thedeerskindiary]

Thank you. It was made by Ken Hamilton and is a variation of an English trade knife.

[@Freesavh1776]

Who else is just waiting for a black bear to come up out of that bottom following the scent of that bacon cooking😂😂😂

[@thedeerskindiary]

Me too.

[@Snowwarrior]

perfect

[@thedeerskindiary]

Thank you

[@mickydollard]

What would be interesting is if you tried it in a plastic pail along with the brass to see if affects the flavor or anything else.

[@thedeerskindiary]

That would be interesting. If I get some time I might. Food grade plastic I think though.

[@georgenelson8917]

It came from MEXICO !! Ask an Archaeogist. I am a retired Archaeogist and maze was developed by natives of prehistoric MEXICO . The word used for the process is from the Aztec culture and the process spread outward across the continent. No mystery.

[@EdwinDueck]

I had a neighbour who used hominy corn. When she told me about it, I thought it was a dish from her colture ( she is Cree ). No I find out it goes back a long way.

[@thedeerskindiary]

I still wonder who figured it out first and how.

[@EdwinDueck]

You take a look at wood ash, it has many uses. For example, for laundry, gun powder fire starting and many more I don't know. This stuff the early pioneers used. ​@@thedeerskindiary

[@TheGermanFrontier]

thanks

[@thedeerskindiary]

You're welcome!

[@prepperskills7223]

Zinc from the pot, potassium from the ash. Gotta get yer minerals in

[@thedeerskindiary]

An 18th century multivitamin lol

[@simonphoenix3789]

but I've cooked corn over a fire and eaten it, and it tasted pretty good. Is this only necessary with some types of corn?

[@thedeerskindiary]

I believe it is all corn. And while it isn’t necessary in order to eat it, it does change aspects of it and makes it more digestible.

[@MircusBircus]

Hi, have you got a pattern for that jacket please?

[@thedeerskindiary]

I do not. My friend made that for himself but I was able to buy it off of him. Look up Henry Cooke patterns for a great start.

[@radagast6682]

That is a nice maple tree behind you. Will you be tapping it this spring?

[@thedeerskindiary]

No. Our maples are not sugar maples generally this far south. I guess I could try!

[@barbf8628]

Always wondered how hominy is made.

[@thedeerskindiary]

Me too.

[@pamelarose1834]

Menudo is a hominy-based soup that is eaten regularly in Mexico and Nort America.

[@thedeerskindiary]

That’s cool. I remember that same name as a band in the 80’s. 😂

[@margomoore4527]

A cookbook I acquired in college, the Impoverished Student’s Guide to Cookery, Drinkery, and Housekeepery, contains a great recipe called “Howmany (sic) Casserole”. It calls for a can of golden hominy. I used to make it a lot, but now I can only find white hominy. Anybody know why yellow hominy has disappeared? Even in the Mexican food section, I can only find white hominy.

[@thedeerskindiary]

I don’t know and wonder the same thing. If you wanted to try your own, Anson Mills sells a yellow hominy corn to make it with.

[@1vengo]

Speaking of ash: patent for exporting pot ash to Europe was literally first USA patent. There's photos of it, signed by Washingon I wonder if Native American technology of baking with pot ash also was exported to Europe

[@thedeerskindiary]

That’s a good question. Thanks for asking it.

[@WBrownIII]

Another informative video. That hog and hominy would have been good at Davis Station this past weekend ... Just saying.

[@thedeerskindiary]

Don’t I know…..

[@jimksa67]

no recipe?

[@thedeerskindiary]

For the hominy it is corn, hardwood ash, and water. 1:1 ratio on corn and ash then add water to cover by about an inch. It takes about 3-4 hours to cook it. For hog and hominy, it’s cured smoked bacon, hominy, and water. Boil to desired doneness. It’s all super simple!

[@chandlerhembree9607]

Have made this with my mom years ago Next time you make this try putting your wood ash into a bag it helps so much with the end product. 🌽

[@thedeerskindiary]

I will do that. I also want fresher wood ash next time.

[@ourvanlives4736]

Do you realize that you're sitting next to a trail sign when you are talking about the copper or brass kettle you have in your hands?

[@thedeerskindiary]

Are you referring to a Native American style marker?

[@critterjon4061]

That’s just a dead tree

[@elishaellis2072]

You should brown the bacon with some salt & pepper in the pot First, then add the water bring to a boil finally the hominy, much better result.

[@thedeerskindiary]

I am going to try that tonight actually. The kids want to try it out.

[@genxerfool9797]

Hominy rocks

[@thedeerskindiary]

Yes it does!

[@tymz-r-achangin]

My grandparents always made good hominy together. Grammy played gitar and pappy played fiddle.

[@thedeerskindiary]

Ooooh that’s a good one.

[@kurzhaarguy]

Aren’t all corn tortillas made with hominy to this day????

[@thedeerskindiary]

Yes. With maza flour, which is ground hominy.

[@sarukravitz4981]

The forgotten food regularly eaten by millions of people? Our corporate cafeteria had pozole last week. It was pretty good. Good video; poor title.

[@thedeerskindiary]

It is not common where I live. At least not in my circles.

[@steveperry1344]

when I make chili con carne I put in a can of hominy and pinto beans.

[@thedeerskindiary]

I am going to try that.

[@beeamerica5024]

Grits baby

[@thedeerskindiary]

Cheese, butter, or sweet?

[@beeamerica5024]

@thedeerskindiary cheese

[@tireballastserviceofflorid7771]

I had a friend who worked in a hominy packing plant in the 50s and 60s.its a nasty process... He said he missed working there. Closed due to no demand. My grandma made it back in the 40s with stove ash in the winter. I'm guessing I would not have liked them any better than modern. Yuck...

[@charlesmills6621]

Maza?

[@thedeerskindiary]

I have seen it spelled Masa mostly. It’s the flour made from hominy.

[@environmentaldataexchange3906]

But why?

[@thedeerskindiary]

But why not?

[@Einwetok]

Masa is flour made out of homony. Try cornbread made of this.

[@thedeerskindiary]

Do you add it or substitute it to a standard cornbread recipe?

[@Einwetok]

@@thedeerskindiary Here's the recipe I use: 1 cup flour 1 1/4 cup masa 1//2 cup applesauce 1 1/2 cup milk 2 Tbsp butter 2 Tbsp baking pwdr 1 tsp salt Preheat 425 Butter a 9x9 tin, mix ingredients, fill tin, at least 25 minutes before you check. Mine are usually perfect at that point. You can sub cornmeal for the flour if you want that taste. It works fine in a dutch oven on a campfire too.

[@JonFrumTheFirst]

70 years old and just learned what hominy is. On the other hand, 'soul food' is just poor Southerner food. It's Black people food in the North, but White Southerners just think of it as regular people food.

[@thedeerskindiary]

That made my whole day. And a perfect description of southern food.

[@santamanone]

That’s not European bacon (back bacon) That’s American bacon (belly bacon)

[@jollyjakelovell4787]

The only thing I like better than hominy are . . . is grits.

[@thedeerskindiary]

Sweet or buttery? Or with cheese?

[@jollyjakelovell4787]

@@thedeerskindiary Just salt and pepper, but if it's in the morning some Honey.

[@Scottmiller1974ohio]

I like ur channel ...like the knife and trencher..I don't like hominy. And just trying to be helpful here ...the term tricorn wasn't invented till the mid 1800s..it was a thrice locked hat ..untill then ...keep making ur videos I love the 18th century ..and especially the gear and overnights videos

[@thedeerskindiary]

I appreciate the feedback and support! The tricorn comment was just for the dad joke.

[@pamelarose1834]

Hominy grits is a whole lot better than corn meal mush for breakfast.

[@thedeerskindiary]

What do you like on them?

[@pamelarose1834]

@@thedeerskindiary Butter, honey, and a shot of cream. Of course, fried grits are a staple in Louisianna and can be served at every meal.

[@santamanone]

Corn is NOT a “descendent” of grass. Corn IS grass. Just like wheat, and oats, and rice. ALL grains are grass.

[@lexheath8276]

And sugar cane.

[@santamanone]

@ Yes!

[@jyy9624]

And bamboo

[@redriddler1231]

I think you mean Cereals.

[@santamanone]

@ cereals are made from grains. Grain is the natural plant (technically the seeds of grass plants) Cereal is the processed food made from them.

[@infoscholar5221]

Native Americans have an enzyme that allows them to digest all of the corn, people of European, African, and Asian descent lack this enzyme.

[@thedeerskindiary]

Interesting. I had not heard that before.

[@mikethetooth]

Hominy! Forgotten?! Dude's never heard of Pozole. 🤷🏽‍♂️

[@thedeerskindiary]

I have but it is not common in my area.

[@johnelliott4521]

Corn has little nurtritional value hominy is great. Indians taught pilgrams to grow corn and hominy

[@ChitznBlipz]

Corn IS a grass , NOT a descendant

[@thedeerskindiary]

Thanks for the clarification.

[@Dingleberry1856]

hog and hominy synonymous with soul food??? why, the Europeans were the source.

[@thedeerskindiary]

Likely African slaves interacting with new world ingredients.

[@ColonelSandersLite]

Those are some pretty corny puns. How can we just sit around knowing that you're lyeing in wait, ready to pop up and disturb the hominy like that?

[@thedeerskindiary]

It’s not easy that’s for sure. 😂

[@craiglangseth5214]

🎉😢m e😮, 😮😢😅

[@jackvoss5841]

The music is a terrible deterrent to learning what you are trying to teach. Please remove it? Courtesy of Half Vast Flying

[@thedeerskindiary]

I appreciate the feedback. Can you specify which part of the music? Volume? Instrument type? Etc.

[@jackvoss5841]

No part of the music supported or assisted your presentation for me. Perhaps others too? I liked your presentation and subscribed. But found the music to be disruptive. I’m probably doing a clumsy job of trying to be helpful. Courtesy of Half Vast Flying