Airports and Frozen Corn
By Jen Brehm
I grew up in Central Pennsylvania farm country with both my mother’s and father’s families coming from Pennsylvania Dutch ancestry. I was surrounded by traditions of rural life that included food preservation, self-sufficiency, farm life and superstitions and Farmer’s Almanacs. After having little interest while the resources were available, I am now returning to those ways and trying to remember the things I might have learned before I ran off to be a corporate traveler who lived in airports and hotels. I am still that traveler, only now I return home each weekend to tend my garden, can my food and do what I can to live the rural life. But come Monday morning, I’m back in the corporate world, off to spend the week in a hotel with my cooler of homemade goods. Frozen corn can pass airport security and be cooked in a hotel room with a little bit of planning.