We've shown the film a whole lot in the Midwest and had a great response to it there. | Or what do you have to say about the farmers who are saying this isn't the way it really is? Why did you - why did that happen, Aaron? The thought that those fields could somehow be implemented in our big national nutrition crisis seemed like a compelling story. You know, from a filmmaking standpoint, this idea that it was corn - I guess if he had said, well, my body's 52-percent rice or 52-percent sorghum, I don't think it would have been nearly as good as a story. And you know, that is attributable to a number of factors, fuel costs, input costs rising for farmers, a growing middle class in the developing world demanding more of these kind of developed/processed foods that corn is a good base for. It looks like we don't have a Synopsis for this title yet.
Mr. ELLIS: Well, it was kind of incredible. And I think, you know, if part of their concern when they have them, is could we have spent more time talking about the challenges of this economy for a farmer. So, Curt, let's start with you because you're far away.
The views expressed are those of the author(s) and are not necessarily those of Scientific American. STEWART: A lot of other people, I suspect. 2 hours ago — Scott Barry Kaufman | Opinion, 5 hours ago — Stephen J. Ceci and Wendy M. Williams | Opinion, 6 hours ago — Rachel Bluth and Kaiser Health News, 8 hours ago — Smriti Mallapaty and Nature magazine, October 24, 2020 — Carolyn Barber | Opinion, October 24, 2020 — Christie Aschwanden and Nature magazine. It tastes like chalk. It was just - the center of our modern diet has become things like high-fructose corn syrup and corn-fed beef. But we, you know, we went to the doughnut shop off-campus and we ate plenty of hamburgers and french fries. Mr. ELLIS: The - you know, from our perspective, our food system is in a heap of trouble right now. The number of family farmers left out there is tiny. Mr. CHENEY: It's disgusting. We're growing it today. Taglines What is it that you wanted to talk to Earl Butz about? We wanted to find the one bad guy who we could say, OK, aha, he's the guy who created this system. The - I think in large part because farmers have lost something, too, in the last generation. You found out you have a lot of corn in you. Do you think you made a fair film? Be the first to contribute!
STEWART: So you got a little bit of an education yourself. Their corn-planting experiment, which made for a very humourous, yet enlightening documentary, revealed how little these two guys from Boston (and likely most of us) know about the foods we eat every day. Synopsis King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. Mr. WOLF: Well, you know, talking to Earl Butz was - felt like quite a coup. And for both of us, more than half of what we were eating, in one way or another, began on a corn farm. STEWART: Curt, Aaron brings up an interesting point. It is relatively slow moving in first half. So we planted the genetically modified Liberty Link corn and we sprayed it with a cocktail of herbicides and we injected 100 pounds of gaseous anhydrous ammonia fertilizer at the beginning of the year. You actually interviewed him. He died this year, but you interviewed him when he was about 98 years old. But for those who do take issue with the film, you know, it's - we came to the story honestly, which is from - of course, we have a perspective. There are more prisoners in the U.S. than there are farmers, at this point. But the effect was that we created these mountains of corn and had to come up with all sorts of ideas of what to do with it. And you put that together with Curt and Ian graduating from college in the middle of an obesity epidemic and those are two very different contexts with which to regard this whole system. (Soundbite of laughter) Mr. WOLF: And I guess I trusted that there was something going on here. Mr. WOLF: Ah, because Curt made that funny squeaky sound, and he's my cousin, so I'm allowed to make fun. Join us next time. I'm selling it. The authoritative record of NPR’s programming is the audio record. Mr. ELLIS: We really wanted to grow our one-acre sort of example plot of corn that we were growing for the summer. STEWART: Aaron's eye just went up, eyebrows just went up. We wanted very much, you know - I think, you know, as a filmmaker and as people who kind of listen to the narratives of news every day, we wanted to find some grand antagonist in the story. Curt joins us on the phone from Oregon. Or were you just somebody who probably ate like everybody else? The American diet has a heck of a lot of corn in it, and it's hard out there for a farmer.
Subsidies have been around a long time, since the 1930s. And we wound up with an incredible harvest. But we can really take time to consider whether making ethanol from corn gives us the value that we need, and especially its implications for food production. It debuts this week on PBS. Mr. ELLIS: I really thought it would taste better. Mr. WOLF: Now we're having a food prices rising everywhere. King Corn, which, depending on where you live, is coming to a theater near you sometime this fall, is the story of two guys who decided to find out what would happen if they moved to Iowa…
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