The Cology of Food Color Variation in the Wild

How and when did early humans domesticate the plants that we use today? Did these ancient farmers purposefully select traits, or did they domesticate unconsciously? In the future, can breeders and farmers grow more nutritious and robust food using genomics?

In this episode, we talk to Michael Purugganan, an evolutionary biologist at NYU, about some of our favorite foods, where they came from, and what to do to ensure we will still have them in the future.

We also talk about rice, an essential staple crop for the world. Michael describes his genomic work with rice to make it more robust and resilient, especially in the face of climate change and a growing human population. His research is part of a global effort to make a Green Super Rice, a rice variety suitable for the diverse challenges of the future.

Cover art: Keating Shahmehri