those best cooked intact. There are also stories behind the dif-
ferent types of seeds. Ensuring the genetic diversity of our food
supply is critical. You know the Irish Potato Famine? That’s
what happens when a population relies on just a few variet-
ies of crops and then one bad, disease-causing pathogen wipes
out the entire supply. This concern is only heightened by cli-
mate change, which has been affecting everything from the
effectiveness of farmers’ usual pesticide arsenal to weather
patterns. To help create demand for more diversity, not to
mention enjoy higher nutritional value than modern grains,
you can exercise “seed stewardship” by buying products made
from landrace, heirloom, and ancient grains.
Landrace: These are grains that are uniquely suited to
the climate and environment of certain regions, and
hence have inspired certain iconic cuisine elements
in those areas. Examples include White Sonora wheat
from the American Southwest (ideal for making flour
tortillas), Red Fife wheat from the central plains of
Canada (ideal for making bread), and durum wheat in
the Mediterranean (ideal for making pasta).
Heirloom and ancient: Heirloom grains are grown from
seeds passed down from generation to generation, with-
out any modification. Ancient grains are essentially
super-heirloom (my term, not a technical term), meaning
they date back millennia. Examples include amaranth,
einkorn, emmer/farro, millet, quinoa, sorghum, spelt,
and teff.
These attributes lend unique color, shape, and flavor
beyond the typical grains most of us eat. Landrace, heirloom,
and ancient grains can cost a bit more, but if you can afford it,
the flavor is usually worth it. You’ll be floored by the variety
36 how to be a Conscious Eater