On the cover:Pee Pak Sahai, food science research associate, pours a bucket of softened corn into a grinder at a small-scale alkaline processing plant on University of Nebraska-Lincoln's East Campus. Sahai works with Food Scientist David Jackson, who set up the plant to test the cooking quality of tortillas and chips from Nebraska corn, one of the state's abundant commodities. Click here to go to this article.
Photo by Brett Hampton