b'They even worked with Monterrey Tec in Mexico on a tortilla study. The result? Tortillas made with their corn required less energy, had higher fibre, lasted longer, andcruciallytasted delicious.Built for Cows, Loved by HumansIts a twist worthy of a documentary: a corn developed for cattle feed turns out to be a game-changing ingredient for the booming gluten-free food market. And they didnt find it in a labthey found it by chewing on kernels in the field.Were probably some of the last people still doing traditional, generation-by-generation corn breeding in North America, Francis says. All of our genetics come from our own lines. Every hybrid we make today is built off cycles of our own selectionssomething we started over 45 years ago.This isnt boutique science. TheGlenn Seeds experimental chef Carmen Yip shows off pizza she prepared using a gluten-free, Glenns operate a global business, sup- floury corn crust.plying seed companies from Canada to New Zealand to Ukraine. Their catalog is vastin any given year they might test 800 to 900 new hybrids, releasing 10 or more for global markets. But even with that scale, their work in floury corn feels personal, artisanal and sur-prisingly joyful.Its fun, Margo says. Its rare in science or agriculture to have so much space to play and explore. And because were not a giant multinational, were free to follow whats interestingnot just whats profitable. Margo Lee in a yield trial at harvest time withFrancis Glenn discovered how delicious floury Glenn Seeds best floury grain hybrid. corn is by literally eating it while he was out in the field.The Beauty of Being Small (and Slow)In many ways, their independence iswho eat gluten-free or for chefs lookingwith new colours (including a peaches their superpower. Without the pressurefor something new and beautiful, thisand cream effect), textures, and flavour to produce massive volume or to engi- corn is extraordinary. profiles. Its not just gluten-free flourneer a blockbuster trait, theyve carvedAnd while the food side is still aits a design material.out a creative space that bigger playerssmall part of their businesssilageWere just getting started, Margo simply cant afford to occupy. remains their bread and butterthesays. This will be a 10-year journey at Were not trying to feed the worldGlenns are planting the seeds of a culi- least, but were building something no with this, Francis says. But for peoplenary revolution. Theyre experimentingone else has. Thats worth the wait.JULY 2025SEEDWORLD.COM/CANADA 11'