Corn Sandwiches

When I'm hungry and don't have much time I'm always thankful to be able to pick up a fresh sandwich at a deli loaded with colorful tomatoes and lettuce on top of a generous portion of cheese and meat and squeezed between two warm toasted pieces of bread. Well they vary greatly is size, shape, content, texture, and color; they also can be adapted to nearly every culture, occasion, or available ingredients. The modern day sandwich is by far the most popular lunch item and is beginning to take over both breakfast and dinner. Whether its a hamburger, a grilled panini, or a peanut-butter and jelly sandwich we seem to find some kind of satisfaction in being able to eat carbohydrates, protein, and often some form of vegetables all in one bite.

While recently reading The Omnivore's Dilemma I was once again reminded of America's failing food and agricultural practices that seem to effect nearly everything we currently eat, including sandwiches. Although not completely saturated with corn, we might find it hard to make a sandwich without including some sort of processed corn ingredient such as beef, high-fructose corn syrup, corn fillers (found in many processed meats) or corn flour. Making any kind of sandwich might also be difficult if not for genetically modified foods, pesticides, and chemical fertilizers. Sandwiches may not be the staple of every Americans diet, but they powerfully reflect the ways in which we have sacrificed quality food for convenience. Stuffing unnecessary corn products that are cheaper to produce into an item we "pick up on the go." This process of replicating foods with materials that are cheaper to produce has added shelf life at the expense of our health. I look forward to seeing the overall effect ethanol fuel has on edible corn products.