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1939. It's the year researchers at the University of Wisconsin developed a hearty red corn that could tolerate Wisconsin winters and feed the state\u2019s dairy cows. Before long, farms all over the state were sending trainloads of their ruby red corn to feed livestock across the country. But it didn\u2019t last. The 1970s ushered in genetically modified corn with enormous yields and out went Wisconsin\u2019s home grown red variety. Until now...

In this episode, Amy heads to the home of J. Henry & Sons Bourbon in Dane County where Wisconsin\u2019s old red feed corn is getting a \xa0brand new life \u2013 as the key ingredient in world class bourbon. \xa0A farm-to-glass experience that starts in the snowy fields of the Dairy State.

Host: Amy Barrilleaux

Guest: Joe Henry, J. Henry & Sons