Abstract

While there is a plethora of corn in America because we can use it for many different things from ethanol to food additives, it has been shown that sugar cane and algae are better alternatives.

The number one crop in America is corn. We can use it for tons of different things from Biofuels to High Fructose Corn Syrup. It is in virtually every food we eat and a lot of it is also fed to the livestock we raise. Data from the National Corn Growers Association shows that; around 80 percent of all corn goes to livestock, foreign and domestic. Another 12 percent is consumed by humans, either directly (corn products) or indirectly (High Fructose Corn Syrup), leaving only 8 percent of all American corn for making things such as ethanol.

The problem with this is that we spend a ton of money growing corn as well as using a lot of the limited fossil fuels we have. In Sao Paulo Brazil they grow sugar cane and use it to make Biofuels. Sugar cane doesn’t deplete the soil of the nutrients that corn does, and it yields more ethanol than corn. Unfortunately sugar cane doesn’t grow in North America so the government would have to begin importing the sugar cane, which is something they most likely wouldn’t do. That is where the newest alternative fuel comes into play, Algae.

The biggest advantage Algae has over the other Biofuel producers is that it can be grown anywhere in the country. And on top of that it can double its mass in a few hours giving it the ability to produce over 5,000 gallons of oil per year.

Corn is a cleaner source of energy, but sugar cane and algae are much better alternatives and should be taken advantage of.


Pull Out Quote

“While corn ethanol's energy ratio hovers around breakeven, we get eight units of ethanol for every one unit of fossil fuel"

- Isaias Macedo

Recipe: Grilled Lemon, Asparagus and Artichoke Spring Pasta

Ingredients:

10 ounces dry pasta of your choice, cooked al dente

3 organic artichokes

1 bunch organic asparagus

1 ½ organic lemons

2 garlic cloves, minced

4 tablespoons olive oil

¼ cup organic cream

¾ cup organic feta cheese crumbles

Salt and pepper

Directions:

Halve artichokes. Fill a medium-sized bowl with water and squeeze ½ lemon into the water. Soak artichokes in the lemon water. Bring a pot of water to a boil. Cut the very tips off the artichokes. Transfer the artichokes to the boiling water and boil for 12-15 minutes until tender. Remove from water and drain.

Heat grill to medium heat. Melt butter and mix with juice from ½ a lemon, a pinch of salt and cracked pepper. Place artichokes and asparagus on the hot grill. Brush with melted butter mixture and turn the vegetables frequently. Cook for 8-10 minutes until slight char starts to form. Remove from grill. Cut asparagus into one-inch pieces. Pull large green petals off the artichoke and set into a small serving bowl. Quarter the hearts and remove the bitter purple insides.

In a large skillet, heat olive oil over medium heat. Add minced garlic. Sauté for 30-45 seconds and immediately add asparagus pieces and artichoke hearts and juice from remaining ½ lemon. Stir to coat with oil and garlic. Toss in pasta. Add heavy cream and feta. Stir until feta starts to melt and cream is warm. Remove from heat. Serve immediately. Serve asparagus petals with easy garlic aioli (recipe below) on side.

Easy Garlic Aioli Ingredients:

¼ cup olive oil mayonnaise

1 garlic clove, minced

¼ teaspoon dijon mustard

½ teaspoon lemon juice

Cracked pepper

Directions:

Use a mortar and pestle to smash garlic into a fine paste. Transfer to a bowl. Mix in mayonnaise, mustard, lemon juice and pepper with the garlic. Serve.




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