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Ten thousand years ago, corn didn’t exist anywhere in the world, and until recently scientists argued vehemently about its origins. Today the crop is consumed voraciously by humans, by livestock, and as a major part of processed foods. So where did it come from? Evolutionary biologist Neil Losin tells the story of the genetic changes involved in the transformation of a wild grass called teosinte into corn. Evidence from genetics supports archeological findings pinpointing corn’s origins to a very particular time and place in Mexico.
