though; it looks to be young people opening their eyes
and discovering their roots real or imagined who are
so enthralled by it.

I guess everything old is new again, and with the new austerity, I
think people are rediscovering creative ways to cook with what you
have and not wasting anything.

Once in a while rediscovering one's heritage
has its place. It goes in waves, I guess.

I saw a cookbook in Cost Plus imports that was recipes for cooking
with food scraps; it looked interesting, using corn cobs minus the
corn to make a stock for a tortilla soup looked interesting.

Corn cobs is a little extreme, but if you can
ferment them to make peculiar booze, you can
no doubt use them to make soup.

All I've done so far it to turn bruised fruit into smoothies for my
kids. They love them just the same.

I generally turn bruised fruit into jam.

... What do you think of the guests?

Generally speaking, not tasty enough.

Corn Cob Wine
categories: salvage, booze, m'm m'm weird
yield: 2 bottles

6 corn cobs with kernels stripped off
4 1/2 c sugar
1 pk yeast
2 qt water

Place corn cobs into the Instant Pot, cutting them
in half if they don't fit. Seal the lid, cook on
high pressure for 10 min, and perform a natural
release. Remove the cobs and let the water cool to
room temperature. Stir in sugar, then yeast. Strain
the liquid into jars to remove any corn chunks, and
cover the mouths of the jars tightly with
cheesecloth. Store in a cool place until fermented,
about 9 or 10 days, then replace cheesecloth with
metal lids. Drink before the decade is up.

myrecipes.com
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