The decades-old snack popcorn is being retooled for the age of “craft” foods, says the New York Times, noting that overall sales of popcorn are climbing; there are no reliable figures on growth of sales for artisanal popcorn. For small farmers, heirloom popcorn can be a money-maker that requires less land and water than sweet corn or hybrid corn. Says the Times, “older popcorn varieties with names like Dakota Black, Tom Thumb and Lady Finger are being popped on the stove in coconut and olive oils, enhanced with just a kiss of fresh butter and fine salt or fortified with rosemary, wasabi powder or nothing at all.” Heirloom popcorn costs more than other popcorns and pops up smaller.