How Did Corn Get So Sweet?
Most of the corn we eat today is known as Super Sweet—but "saccharine" might be a better term. One devotee of the cob describes the paradise we lost. More »
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Roger Sherman is a documentary filmmaker and photographer. His most recent film, The Restaurateur, is about Danny Meyer's struggle to open a world class restaurant. His photography has appeared in Saveur, Town & Country, Newsweek, and Budget Travel magazines.
Most of the corn we eat today is known as Super Sweet—but "saccharine" might be a better term. One devotee of the cob describes the paradise we lost. More »
