Professor Torbert's Orange Corn

Professor Torbert

Stay in the loop with recipes, news, and tips and tricks for the kitchen. 

Polenta and Grits and Flour, Oh My! 

By Professor Torbert | September 27, 2022

Corn has been a part of the human diet for thousands of years, so naturally, we’ve found hundreds of ways to eat it. As corn…

Better from the Beginning

By Professor Torbert | August 30, 2022

How Biofortification is Improving Nutrition Across the Globe Food nourishes us and gives us the energy we need to survive as living beings. Most of…

people eating corn

Nigerian Food Entrepreneur Uses Orange Corn

By Professor Torbert | July 26, 2022

NutraMaize co-founders Torbert Rocheford and Evan Rocheford recently had the opportunity to meet with and mentor fellows from the 2022 cohort of the Mandela Washington…

Buttery Cornbread

The Culture of Cornbread

By Professor Torbert | June 28, 2022

Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American,…

polenta cakes

Tasty Ideas for Leftover Grits

By Professor Torbert | May 23, 2022

Some things are even better the second time around Your shrimp and grits from last night’s dinner party were a major success! You’re now left…

Professor Torbert's Orange Corn

What are Carotenoids?

By Professor Torbert | April 25, 2022

Professor Torbert’s corn gets its vivid orange hue from being naturally selected for significantly increased levels of antioxidant pigments called carotenoids.   So what exactly…

Professor Torbert's Orange Corn

Know Your Grits

By Professor Torbert | February 24, 2022

How to Select the Right Type For You Unless you are a southern chef, selecting the right type of grits for your dish may be…

Professor Torbert's Orange Corn

History of Corn

By Professor Torbert | January 25, 2022

Where did corn come from?  Corn, also called maize, is the most widely planted domesticated crop on Earth. While other plants, such as strawberries, have…