ABOUT THE PHOTOGRAPH:

“The picture is of a piece of corn where the shuck has been just been ripped off of it. So you can see that it's actually a good-looking piece of corn that's going to be really great for eating for supper. It's almost like a sunburst or a sunrise. You open that up, and you see the color of the kernels and everything, and you just know that it's going to be something good. And you only get that when you're getting that nice fresh, sweet corn that somebody's brought in from a farmers’ market, which is what this was, as opposed to grocery store corn. I believe in making food for people, I think it's part of hospitality, and corn on the cob is just one of those things that you can't have year round, you only get to have at certain times of the year. Maybe a month or two of the year, you can get good sweet corn. So I'm always excited about the kinds of food that you have to wait for. It goes along with the idea of being in touch with the seasons of the year. So I just think that that's a wonderful way to bring people together. And to experience food and share food is one of the great things that we do, and it's probably one of the things that makes us very hopeful.”