Did meat or fruit give people big brains, and protecting bison diversity using ancient DNA
Science Magazine PodcastShow Notes
First up on the podcast, Deputy News Editor Michael Price discusses the history of the North American bison population, its decline, and resurrection—and links to Indigenous cultures. He’s joined by University of California, Santa Cruz evolutionary molecular biologist Beth Shapiro and Greg Wilson, a wildlife ecologist with Parks Canada. They talk about their Science paper on the genetic diversity of modern bison after near extermination during European colonization. Shapiro and Wilson also explain how these findings can be used to inform conservation efforts.
Next on the show, Jennie Brand-Miller, professor emeritus in the School of Life and Environmental Sciences and Charles Perkins Centre at the University of Sydney, joins host Sarah Crespi to talk about what our ancient ancestors were eating and a big question—was hunting key to evolving big brains? Brand-Miller argues instead that fruit was the key factor in the expansion of hominin brains. She points to the high sugar demands of large brains, about 100 to 120 grams per day, and how this level of sugar intake was likely only achievable by consuming things such as fruit and honey before our ancestors’ mastery of cooking and fire.
This week’s episode was produced with help from Podigy.
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