Always Has Been: Chapter 1: Eva Ekeblad's Potato Flour Innovation of 1757

In 1757, Swedish scientist Eva Ekeblad introduced a revolutionary method of converting potatoes into a fine flour, providing an alternative starch source for spirit production, notably vodka. This innovation expanded potato applications, significantly affecting agricultural practices by promoting potato cultivation over traditional grains. Ekeblad's work led to more efficient food distribution, freeing grains for bread-making and altering consumption patterns in Sweden and beyond.