In the 1960s, using the most primitive of tools, an American plant scientist demonstrated that a small family, working not all that hard for about three weeks, could gather enough wild cereal seeds to last them easily for a year or more. Jack Harlan’s experiments on the slopes of the Karacadağ mountains in Turkey offer a perfect gateway to this exploration of the history of bread and wheat.
Photo of Wild einkorn, wild emmer and Aegilops species in Karacadag mountain range by H. Özkan.
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🎧 The Abundance of Nature | Our Daily Bread | Eat This Podcast
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