So yeah, sorry to be bombarding y'all with such thrilling news, I promise I'll try to restrain myself and cut back. Well, I'm getting my studio space all squared away (it should look pretty pimp by the time I'm done, but that may not be for a while) and I plan to start working on some new stuff this week which means new and exciting things for you to look at. Yayyyy! Until then, brush up on your knowledge of flour corn:
Flour corn contains a lot of soft starch and has almost no dent. Though it is not used much anymore, it is grown in the drier sections of the U.S. and in the Andean region of South America. It's an older type of corn, and is found in a lot of graves of the Aztecs and Incas. Since the kernel is so soft, the Native Americans could make it into flour.
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