I don’t know why it should feel weird to be sitting in Kuala Lumpur International Airport, drinking a cappuccino and reading about the joys of caffeine on the free wifi. But it does. Maybe the lack of sleep. Maybe the fact that I wouldn’t be able to do it nearly so easily in an airport in the land of cappuccino.
Literary Corner
Two books, two quotes, re two posts on maize domestication and maize preferences.
I quite imagine that huitlacoche, the corn fungus, may have been the ambrosia of the Aztec gods. I never find it quite enough to eat quesadillas filled with them, so every summer that I am in Mexico I go to the Bola Roja in Puebla to eat a large plateful of the fungus served with strips of creamy white cheese and lots of hot tortillas.
The word is derived from the Nahuatl words huitlatl, meaning “excrement,” or “excrescence,” and cochtli or cochin, of uncertain etymology, although, according to Sahagún, it may be connected in some way to the verb coch, which means “to sleep”.
“The cuisines of Mexico” (Diana Kennedy)
Three truths keep bubbling to the surface in a search for a good piece of corn bread.
Southerners like their corn bread thin — about one inch deep in the pan. they want it made with white cornmeal. White looks pure.
The North likes a thick corn bread — sometimes three to four inches deep in the pan — and made with yellow cornmeal. Yellow looks rich.
Few Europeans care for corn in any form. They consider it a “gross food.”
“The Complete Book of Breads” (Bernard Clayton Jr)
A week ago I asked a random sample (of two), 50% northern and 50% southern, and they were in total agreement with the first two truths. The third “truth” is patently not true, but no matter.
Selling the idea of sorghum in southern Zambia
it is fair to say that most farmers in the Southern Province are extremely dissatisfied with growing maize. It fails to meet expectations, year after year, as erractic rainfall and localized droughts reduce yields. But maize is the only marketable crop for farmers (the government is the buyer), so they keep growing it even though payment times can be incredibly drawn out (some farmers have yet to be paid almost 6 months after harvest!) It’s a catch 22 that keeps rural households food insecure and low on cash. Sorghum, with its drought tolerance and available market can address these dissatisfactions.
This from a long and fascinating post — one of those first-hand field reports I find so interesting — from a worker with CARE in Zambia. Thulasy B. has some intriguing insights into the whole business of agricultural development, things that I have no experience of. She also has a blogroll that might be a goldmine for people interested in this area.
Stem cells and endangered livestock breeds
A group of scientists at the Massachusetts Institute of Technology has managed to turn fibroblasts, cells abundant in connective tissues, back into pluripotent, i.e. non-differentiated, stem cells. ((Wernig et al. 2007. In vitro reprogramming of fibroblasts into a pluripotent ES-cell-like state. Nature.))Â This has caused quite a stir — and for good reason.
Because stem cells are pluripotent, they can in theory be turned into virtually any cell type in the body. Needless to say, such cells have tremendous potential for therapeutic intervention in all sorts of human maladies that result from cellular death or injury. Until now there have been mainly two ways to obtain stem cells: one involves the generation and subsequent destruction of an embryo to extract embryonic (ES) stem cells, the other relies on isolation of adult stem cells, which have been found in all sorts of locations from the spinal chord to dental pulp.
But there are limitations and issues with both approaches: the derivation of ES cells evokes moral objections from many quarters because it necessitates the destruction of an embryo, while the use of adult stem cells is at present fraught with doubts about whether such cells are truly pluripotent. This is why this new development is considered such a breakthrough.
Why would a method to generate stem cells be relevant for saving endangered animal breeds? What if it were possible to turn pluripotent stem cells into eggs and sperm cells? Impossible, you say? Well, consider this: an article appeared in 2003 in the journal Science claiming that scientists had, indeed, managed to generate what seemed to look like egg cells from embryonic mouse stem cells. ((Hübner et al. 2003. Derivation of oocytes from mouse embryonic stem cells. Science 300:1251-56.)) Several other groups meanwhile seem to have coaxed stem cells to turn into primitive sperm cells, and at least one report has described the use of such sperm cells to generate live mouse offspring. ((Nayernia et al. 2006. In vitro-differentiated embryonic stem cells give rise to male gametes that can generate offspring mice. Developmental Cell 11:125-32.))
Much of this remains to be worked out and confirmed by other scientists, and given the incredibly complicated process of meiosis and maturation that egg and sperm cells have to undergo before becoming truly functional, many doubt this kind of approach will ever be feasible. Even the conversion of fibroblasts into stem cells is at present still very complicated and this recent report represents mostly a proof of principle.Â
But just imagine if this were all to work: it might then be possible to go out into a field, pick a few small chunks of ear tissue from as many endangered cattle, goats or pigs as you want,  isolate the fibroblasts, turn them into stem cells, coax those into becoming eggs and sperm, make embryos, and put them into your freezer, where they could remain indefinitely. You could do this probably with a lot less effort than it often takes to ensure preservation of rare animals in situ and would, moreover, be able to bank as much of a breed’s genomic variation as you’d like.
Maybe this will remain science fiction. Then again, nobody thought a sheep could be cloned either…. ((Contributed by H. Michael Kubisch))
Cacao and maize tell similar stories
Playing catch-up, I note from Cacaolab an article in the New York Times, saying that archaeologists reckon that people first used the pulp in cacao pods as the basis for a fermented beverage, only later figuring out that the seeds might be good to eat too. Cacaolab says this makes sense. I’ll take their word for it.
I like the idea of one thing leading to another because it gives weight to my favourite theory on the domestication of maize. All the evidence suggests that the original mutation that turned teosinte into maize happened only once. So how come somebody noticed it? Because people were cultivating teosinte. But why? They weren’t using the seeds, as far as we know. Hugh Iltis advanced the idea that people were growing teosinte as a source of sugar, chewing on the stalks rather like sugarcane. And they were also harvesting corn smut, Ustilago maydis, a fungus that grows on the seeds and that is known locally as huitlacoche (which, by the way, is absolutely delicious). So they had every reason to pay attention to teosinte’s miserable ears of grain, and to notice the changes that created maize.
Speaking of which … geneticists have recreated the rare events that gave rise to wheat, giving us synthetic wheat (incredibly useful for breeding) in the process. They know all about the mutations that make maize. But as far as I know they have not yet made synthetic maize. Why not?