(Calgary, AB) –Readers, I’ve been in Canada for just over 24 years now, and in Calgary for just over 10 of those. One of the first things I noticed in Calgary that first summer, was signs in parking lots everywhere saying there was a guy selling “Taber Corn” from a truck.
Honestly, I had no idea what “Taber” corn was, or how it was different from regular corn. Perhaps it was like a potato and a sweet potato, or like an apple and a pineapple.
Eventually, I cared enough, asked a co-worker and discovered that ultimately, no, it’s not like that at all. Taber corn is exactly the same as regular corn, only it’s from some place called Taber, out between Lethbridge and Medicine Hat.
Despite it still being corn, I was assured by multiple people that this corn was somehow better than every other corn out there.
Let’s think about that for a minute, readers. It’s corn. Realistically, how high is the bar set?
I asked one of these people how they prepare it. They prepare it exactly like any other corn on a cob. But I was told that “It has a really great buttery taste.” I asked what she put on it. “Butter. And some salt.” What about margarine? “You can’t put margarine on Taber corn, that’s like sacrilege. It has to be butter made from a cow that day, churned by some artisan butter guy.”
Readers. It’s just corn. Regular, fucking, corn. You’re really overreacting to this stuff.
And now I’m seeing signs for “Taber Baby Potatoes”, because potatoes are such a flavourful food to begin with.
So if you’re trying to learn some marketing for your business, I would suggest dropping by Taber. They’ve learned how to sell the shit out of corn, so imagine what they could do for you.