Lisa Skye - I Love Corn

When I set out in 2007 to gather recipes for I Love Corn, it was supposed to be a relatively simple project I would complete as part of a three-month leadership program I was enrolled in through Landmark Education. Although creating an internationally distributed and properly published cookbook was certainly a glimmer of hope in my mind, it was not at all the end goal I had set out to achieve in those three months. At the time, I clearly did not realize the magnitude of what was fully possible.

On Valentines Day 2004, I lost my father, Henry Hank Skokowski. He was six weeks into a two-month, soul-searching dream vacation in New Zealand and Australia, when he was hit and killed by a drunk driver while driving a motorcycle along the Great Ocean Road. On that morning, I felt my world come crumbling down, and that is how I continued to feel for the next six months as I struggled to deal with the loss of my father while simultaneously picking up the pieces of the life he left behind to my brother and me. Fortunately I have amazing friends and a small but loving family who helped me emotionally, physically, and spiritually through this difficult time.

Many people reading this may know what it is like to lose a parent. Happily, others have not experienced this life-altering tragedy. On some level, I feel that all of usregardless of the circumstances in our own livescan empathize with the inner earthquake that results from such a loss. Not only do we have to deal with the emotional devastation, but also, amid swimming in a sea of sadness, the details of your parents life have to be attended toand those details can be quite overwhelming in the middle of grief.

I have always wanted to give back in some way as a token of appreciation and gratitude to the universe as a result of the incredible support I received during that time in my life. The result of that burning desire is this cookbook. Why call it I Love Corn, you ask? Well, for one thing, I do love corn! I love it in salads, salsas, and muffins; I own a corn-shaped timer, a wooden corn-shaped serving bowl, corn magnets, and I always have a stockpile of canned corn in my pantry. Corn goes great with everything! Okay, okay. I also chose to write this cookbook because I run in circles with many generous and loving chefs, both professional and lay, and so it felt like a natural way to gather my community to support a worthy cause.

Awhile back, I discovered The Dougy Center (www.dougy.org), an amazing organization that gives much-needed support to children and families grieving the loss of mothers, fathers, or siblings. I am thrilled to know that professional organizations exist solely for the purpose of helping others with what my brother and I dealt with when our dad died. A large portion of the proceeds from the purchase of this book will be donated to The Dougy Center in Portland, Oregon.

If you are reading this now, you may have an active interest in making a difference in the lives of children who have lost a parent, you may be someone who just loves cornor perhaps youre both, just like me!

From flapjacks to fritters to fancy fresh ice cream, this book is about to blow your mind with the diversity of dishes youll find possible using our favorite vegetablecorn! The best part is that, if youre like me, you wont be able to decide which one you like the most. In which case, youll just have to try them all!

Starting with breakfast, youll be surprised by Peter Giannakass Corn Flapjacks with Fresh Ricotta, when the crunch of the cornmeal, followed by the swirl of sweet and creamy cheese, tantalizes your taste buds first thing in the morning. Although, maybe youre in the mood for something more savory, and so you whip up a batch of farmerbrown owner Jay Fosters Jalapeo Corn Muffins with a good old-fashioned pat of butter. These moist morsels can also be saved and paired in the afternoon when youre serving Brooklyn-based Guillaume Thivets Fresh Corn Gazpacho, exploding with such flavors as garlic, jalapeo, fresh basil, and lime. Guillaume says it reminds him of his home in the south of France, which couldnt be farther from the influence of Hong Thaimees delicious Chiang Mai Sweet Corn Fritters made with coconut and curry. She pairs these tasty treats with a tangy cucumber relish that is, as she says, so simple to make. I wonder if one batch will be enough!