Patrick Timpone


George Eckrich

The History of Wheat


George Eckrich has been introduced before as a serial entrepreneur, but he really prefers to think of himself as a Cereal Entrepreneur, since all his work has involved grains and seeds.
George was trained in Germany as a traditional baker and completed bachelors of art and MBA at University of Michigan. As a baker, he knows wheat from transforming it from grain to loaf, and all the efforts of farmers and millers facilitate great bread.
He worked briefly at CIMMYT (International Maize and Wheat Center) in Chapingo, Mexico, where he acquired a basic knowledge of wheat and corn science and met many a dedicated plant breeder. Has never lost his interest in all things related to plant science, plant breeding and the big questions of how to make farmers prosperous and how to feed the world.
George has been a baker in Austin and Dallas since 1981 and now is a partner working in sales at Dr. Kracker.

Show Highlights:

-How long have humans been harvesting and eating wheat?

-Einchorn wheat: An ancient wheat we highly recommend

-What makes wheat suitable for bread?


-Gluten sensitivity and Celiac disease: Why have these problems skyrocketed in recent years?

-George’s feelings about GMOs

-What is hybridization?

and more!


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george eckridge on the history of wheat and more, september 2, 2014

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