Lessons learned abroad sparked Sweet Corn Charlie’s success
For many in Michiana, eating row after row of sweet, crisp, fresh corn on the cob from Sweet Corn Charlie roadside stands is an indispensable summer experience. From Syracuse to Granger, customers can get this local, non-GMO cookout staple as early as the end of June, thanks to growing methods learned in another country.
“We had our first high tunnel in 1989,” says Chuck Mohler, who operates Sweet Corn Charlie with his wife, Tami, out of the 80-acre family farm in Millersburg, IN. “People in this country had never heard of it, had never thought of an idea like that. Back then we were very unique.”
The Mohlers learned the technique—starting seedlings in a high tunnel, a type of greenhouse—from their time living in Israel in 1984, just a year after they were married.
“We wanted to live with a Jewish family, to experience it,” Chuck says one evening while on a break from working in the fields. “At that time they had what we called a volunteer movement where they place you with a family in a cooperative settlement. You lived with the family, you ate with the family, you worked with them.”
“I saw vegetables being grown in a way unique to the Israelis that wasn’t being done in the United States,” he says. “I was dairy farming with my father at the time, and I thought if I stayed farming, which I wanted to, then learning to grow vegetables the Israeli way would give me a niche that might make it an opportunity for success.”