Ken husked and shelled the dry corn. He has an antique sheller he has in a box. It is loud, but effective!
We have two types – a yellow and a blue – black. Here are the empty cobs. Ken may burn them to an ash for a pottery glaze.
Then he screens the corn and places in buckets with lids. This is our dry corn for masa, cornbread, muffins, tortillas, pancakes and more. Thank you, Ken
