Jeremy Cherfas

Our Daily Bread 08 - Nikolay Ivanovich Vavilov http://ow.ly/nxbJ30liJUz 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 blocks' 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.

Our Daily Bread 07 - Bake like an Egyptian http://ow.ly/6CJ430lfJ7K 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

Our Daily Bread 06 - Hulled wheats http://ow.ly/hjYO30lfIYw Farro is not spelt. It isn't einkorn or emmer either. Farro "is an Italian ethnobotanical concept".

Our Daily Bread 05 - At last: agriculture http://ow.ly/tA7x30lfEr1 Very quick or slightly slower, in just a few hundred years, domesticated wheat spreads all over the Fertile Crescent.

Our Daily Bread 04 - What exactly is wheat? http://ow.ly/XhGe30lfEid How, and when, did modern wheat arise from its the wild ancestors?

Continuing my daily podcast series, Our Daily Bread 03 - Crumbs; the oldest bread http://ow.ly/krTX30lfEc5 Bread, the archaeologists suggest, is not the product of a “civilized society” but perhaps a precursor to it.

Our Daily Bread 02; Boil in the Bag http://ow.ly/WIsU30leAFe When did we start to eat wheat? "There's no proof yet that the Neanderthal in Shanidar actually swallowed the porridge, but he definitely put it in his mouth."

My contribution to the Dog Days of Podcasting, every day in August. http://ow.ly/luL830leqsV Our Daily Bread 01; The Abundance of Nature 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.

Happy student bread bakers means I am happy.

Retarded? I don’t think so. 14 hours in the fridge (the bread, not me) and this is what I wake up to.

Retarded? I don’t think so. 14 hours in the fridge (the bread, not me) and this is what I wake up to.

#sourdough #rustic