In King Corn, Curt Ellis and Ian Cheney, best friends from college on the east coast, return to their roots in rural Iowa to find out where their food comes from. With a little help from bemused neighbors, genetically modified seeds, anhydrous ammonia fertilizers, and mighty herbicides, these young city slickers plant a single acre of America’s most powerful grain—corn—and spend the next year following their bushels through the food system. What they find yields this colorful, droll, and disturbing snapshot of a nation sweetened by corn syrup and fattened on corn-fed meat, and raises troubling questions about the steep price we pay for our cheapest crop.