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Corn - Jay Bost, Laughing Springs Farm & Botanicals.
Culinary: Adrian J.S. Hale, Thousand Bites of Bread.
Bite: Broa de milho, a Portuguese and Galician style of naturally leavened bread made with mostly cornmeal, rye, buckwheat and/or wheat flour - in our case 57% cornmeal, along with rye and bread wheat flours. These corns are part of Jay’s long term breeding work based on mixtures of tropical and
temperate corns, which strives to diversify the genetic diversity of what is grown in North
America while gaining culinary, pigmentation, and agronomic traits from tropical
sources and keeping tropical lineages going through their use.
The orange loaves are made with Waimanalo Orange - a variety developed in Hawai’i by
crossing a dark orange Cateto derived population developed by Frank Kutka with
Hawaiian-bred disease resistant populations developed over 40+ of selection by James
Brewbaker. Cateto is a complex of tropical flint landraces from Argentina, Brazil, and
on up the Atlantic and Caribbean coasts. Descendants of Cateto can be found in Italian
polenta types. They are noted for their high carotene content and hard, flavorful
endosperm. We now grow Waimanalo Orange in the mountains of North Carolina after
10 generations of selection in Hawai’i under organic conditions and 2 generations in
North Carolina. Seed is available through The Appalachian Seed Growers Collective.
The blue loaves are made from a population which started by crossing Ohio Blue Clarage
x Morado Pozolero and selecting for blue aleurone kernels and performance in organic
systems in Hawai’i. It was then crossed with Blue Mountain, a Northern Flint based
variety from Fedco, to try to reduce the height and shorten the days to maturity, while
retaining improved resistance to ear rots. We have been growing this population for 2
years in the mountains of North Carolina and enjoy it for masa and pozole.

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2025 OSGC Variety Showcase
Corn - Jay Bost, Laughing Springs Farm & Botanicals.<br /> Culinary: Adrian J.S. Hale, Thousand Bites of Bread.<br /> Bite: Broa de milho, a Portuguese and Galician style of naturally leavened bread made with mostly cornmeal, rye, buckwheat and/or wheat flour - in our case 57% cornmeal, along with rye and bread wheat flours. These corns are part of Jay’s long term breeding work based on mixtures of tropical and<br /> temperate corns, which strives to diversify the genetic diversity of what is grown in North<br /> America while gaining culinary, pigmentation, and agronomic traits from tropical<br /> sources and keeping tropical lineages going through their use.<br /> The orange loaves are made with Waimanalo Orange - a variety developed in Hawai’i by<br /> crossing a dark orange Cateto derived population developed by Frank Kutka with<br /> Hawaiian-bred disease resistant populations developed over 40+ of selection by James<br /> Brewbaker. Cateto is a complex of tropical flint landraces from Argentina, Brazil, and<br /> on up the Atlantic and Caribbean coasts. Descendants of Cateto can be found in Italian<br /> polenta types. They are noted for their high carotene content and hard, flavorful<br /> endosperm. We now grow Waimanalo Orange in the mountains of North Carolina after<br /> 10 generations of selection in Hawai’i under organic conditions and 2 generations in<br /> North Carolina. Seed is available through The Appalachian Seed Growers Collective.<br /> The blue loaves are made from a population which started by crossing Ohio Blue Clarage<br /> x Morado Pozolero and selecting for blue aleurone kernels and performance in organic<br /> systems in Hawai’i. It was then crossed with Blue Mountain, a Northern Flint based<br /> variety from Fedco, to try to reduce the height and shorten the days to maturity, while<br /> retaining improved resistance to ear rots. We have been growing this population for 2<br /> years in the mountains of North Carolina and enjoy it for masa and pozole.