Brick ovens, fires, and baker skill

If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there.

In the national imaginary, America’s amber fields of grain lie in the country’s center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex.

In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region’s cultural life. Sharpless covers 150 years of wheat’s very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas.

Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999).

Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here

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