Dan Saladino’s Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them makes its important point – that declining biodiversity will impact our food supply in multiple ways – in unusual fashion: Rather than arguing the point in a straight narrative, Saladino gives the reader a tour of many of the rare foods at risk of extinction from environmental degradation, globalization, even over-regulation in some cases, presenting the scientific case for preserving them but relying more on emotional appeals. We’ll miss these foods if they’re gone, or maybe we’ll want to try them more for knowing they exist and might disappear.
The strongest arguments here come in the various sections on plants, because of the evolutionary case Saladino offers. Take the banana, probably the best-known sustainability problem in our food supply: Most of the bananas sold in the world are Cavendish bananas, every plant of which is genetically identical, because the plants themselves are sterile and must be propagated via clones. This deprives the plants of the opportunity to develop new defenses to pathogens or environmental changes via evolution; mutations are discouraged in monoculture farming. The Cavendish itself is now defenseless against a real threat to its existence: Panama disease, which previously wiped out Gros Michel banana plantations, has mutated and is in the process of wiping out Cavendish plantations as well. The banana you know and love is, to put it bluntly, fucked.
Saladino offers examples from the other side of the evolutionary equation, identifying rare fruits, vegetables, and other plants like wild coffee that offer both the genetic diversity these plants will need to survive – forever, even after our species is gone – and more immediate benefits to us, such as unique flavors or cultural legacies. Coffee is struggling in the face of climate change that is driving it to higher altitudes and pests like the fungus that causes coffee-leaf rust; the wild coffees of Ethiopia may provide genetic solutions, at least until the next crisis comes along. There’s a wild maize plant in Mexico that fixes its own nitrogen through a symbiotic relationship with a bacterium, a crop that could help address the world’s growing need for food. The wheat we’ve selected for easy harvesting and processing is close to a monoculture, and it wouldn’t take much to collapse the annual crop, even though there are hundreds of thousands of known varieties of wild wheat, like the wild emmer wheat of eastern Turkey known as kavilca.
He explores the impact that even so-called ‘sustainable’ solutions often have on wild populations, and how what works for our food supply in the short term leaves it even more vulnerable in the long term. We’ve nearly wiped out wild Atlantic salmon and are well on our way to doing the same in the Pacific, while farmed salmon fill our stores and plates, but when those farmed salmon get loose from their aquaculture pens, they interbreed with wild populations and can reduce genetic diversity, leaving those fish more vulnerable to diseases.
Some of these endangered foods are more closely tied to culture than to global food needs or biodiversity, such as the honey gathered by the native Hadza people in Tanzania, where local bee and bird populations are threatened both by habitat destruction and the loss of symbiotic relationships they’ve developed with humans. Certain birds would identify hives in baobab trees that contained honey, and humans would hear their calls and bring down the nests. The humans would eat the honey and parts of the honeycomb, while the birds would wait nearby to consume what the humans did not. This entire way of life is disappearing as native populations lose their land and become assimilated into urban life and dependent on processed foods.
Along the way, Saladino explains (several times) the presence of various seed banks around the world, including the critical one on the island of Svalbard in the Arctic Ocean, and the two great success stories of the Haber-Bosch process of fixing nitrogen in artificial fertilizer and the Green Revolution – the post-WWII adoption of high-yielding varieties of cereal and grain crops, notably dwarf wheat and rice, along with scientific methods of increasing yields through those artificial fertilizers and massive monocultures. (Not mentioned is how Haber’s research, which has helped accelerate climate change, also led to the development of Zyklon-B.) There’s quite a bit of science in here, which does help move things along in what amounts to a series of mini-essays on dozens of foods.
Saladino’s reference-work approach isn’t entirely successful for that last reason; sometimes, it’s like reading an encyclopedia. It’s often an interesting one, and Saladino went to all of these places to try the endangered foods and eat them with the locals who grow or gather or develop them. But such a broad look at the subject guarantees that some essays will be duds, and by the time we get to the end, Saladino’s epilogue, “think like a Hadza,” is so far removed from the opening essay on those people and their honey-gathering that the throughline connecting all of these foods has started to fray a bit. It works best as a call to action – we need to find and value these products, to keep them alive and protect those habitats or those cultures, and to stop relying on these monocultures to feed ourselves. You can find other wheat flours even at Whole Foods and similar stores, while there might even be local mills or growers near you offering unconventional (and thus genetically distinct) flours and grains and beans. Our diets will be richer for it, and we’ll be taking a small step towards protecting the future of humanity before we scorch the planet growing the same five crops.
Next up: I just finished Jonathan Franzen’s Freedom.
