Eat This Podcast

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Norman Borlaug created the wheats that created the Green Revolution. They had short stems that could carry heavy ears of wheat, engorged by loads of fertiliser. They were resistant to devastating rust diseases. And they were insensitive to daylength, meaning they could be grown almost anywhere.

All three traits had been bred into wheat 40 years before Borlaug got going, by the Italian pioneer Nazareno Strampelli.

Photo is a 1933 medal to honour Nazareno Strampelli.

Podcast: Play in new window | Download (Duration: 6:33 — 5.3MB)

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For more than 40 years, one wheat variety dominated the Canadian prairies. Red Fife — the red-seeded wheat grown by David Fife, a Scottish immigrant — gave the highest yields of the best quality. It almost didn’t happen, if you believe the stories. And then, having set the standard, Red Fife was eclipsed by its own offspring and slowly slid into oblivion. Until, in 1986, Sharon Rempel set about rescuing it.

Thanks to Kara Gray and Richard Gray for their help.

Podcast: Play in new window | Download (Duration: 7:18 — 5.9MB)

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This short episode fails to do justice to the man who, more than anyone, first grasped the importance of knowing where and how wheat arose. It does, however, explain why Vavilov wanted to collect the building material of future food security, for wheat and many other crops. In more than 60 countries, Vavilov and his colleagues gathered diversity from farmers’ fields; they died protecting their collections.

Thanks to Luigi Guarino for the photograph of Vavilov’s desk with his route across Ethiopia, and much else besides.

Podcast: Play in new window | Download (Duration: 6:13 — 5.1MB)

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Kamut® is a modern wheat — registered and trademarked in 1990 — with an ancient lineage. The word is ancient Egyptian, and the hieroglyphics may literally mean “Soul of the Earth”. More prosaically, “bread”. The story of its discovery and growing popularity says a lot about our hunger for stories. It is also quite capable of leading hard-nosed molecular biologists astray.

Podcast: Play in new window | Download (Duration: 6:19 — 5.2MB)

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Ancient grains used to be rare and hard to find not because they contained some magical secret for a long and fulfilled life, but because they take a lot more work than modern wheats. Instead of the wheat berry popping free after a gentle rubbing, they need to be bashed and pounded. Now, of course, we have machines to do that kind of thing, but our ancestors were mostly only too happy to abandon hulled wheats, unless they had no option.