"mostly dead"

The designer's at a western leather/tack store looking for supplies to make a rustic-style sex swing and turns to one of the store employees for advice, which initially goes about as amusingly as you would expect

So then she pulls up some pictures to give him an idea of what she needs

And he's Immediately like

The professional disgust, I'm living

Hi I’m a fantasy writer and now I need to know what potatoes do to a society

They drastically increase peasant food security and social autonomy.

The main staple of medieval agriculture was grain–wheat, barley, oats, or rye. All that grain has to be harvested in a relatively short window, about a week or two. It has to be cut down (scythed), and stored in the field in a safe and effective way (stooked); then it has to be brought to a barn and vigorously beaten (threshed) to separate the grain from the stalks and the seed husks. It can be stored for a few weeks or months in this form before it spoils or loses nutritional value. 

Then it has to be ground into flour. In the earlier middle ages, peasants could grind their own flour by hand using small querns, but landlords had realized that if they wanted to get more money out of their peasants, it was more effective for the entire village to have one large mill that everyone used. Peasants had to pay a fee to have their flour ground–and it might say something that there are practically no depictions of millers in medieval English literature in which the miller is not a corrupt thief. 

Then the flour has to be processed to make most of its nutrients edible to humans, which ideally involves yeast–either it’s made into bread which takes hours to make every time (and often involves paying to use the village’s communal bread oven) and spoils within a few days, or it’s made into weak ale, which takes several weeks to make, but can keep for several months. 

Potatoes, in comparison…

Potatoes have considerably more nutrients and calories than any similar crop available in medieval Europe–they beat turnips, carrots, parsnips, beets, or anything else all to heck. I don’t know if they beat wheat out for calories per acre, but practically…

When you dig a potato out of the ground (which you can do at any time within a span of several months), you can bury it in the ashes of a fire for an hour, or you can boil it in water for 20 minutes.

Then you eat it. Boom. Done. (I mean, if you’re not fussy, you could even eat them raw.)

You store the ones you don’t want right now in a root cellar and plant some of them in the spring to get between a fivefold and tenfold return on your crop.

Potatoes don’t just feed you–they free you. Grain-based agriculture relies on lots of people working together to get the work done in a very short length of time. It relies on common infrastructure that is outside the individual peasant’s control. The grain has to be brought to several different locations to be processed, and it can be seized or taxed at any of those points. It’s very open to exploitation.

TW: Genocide The Irish Potato Famine happened because the English colonizers of Ireland demanded rents and taxes that were paid in grain, and it ended up that you didn’t really get to keep much of the grain you grew. So the Irish farmed wheat in fields to pay the English, and then went home and ate potatoes from their gardens. And then, because they were eating only one specific breed of potatoes, a blight came through and wiped all their potatoes out, and then they starved. So English narratives about the potato famine tended to say “Oh yes, potato blight, very tragic,” and ignore the whole “The English were taking all the grain” aspect, but the subtext here is: Potatoes are much harder to tax or steal than grain.

Faster causes of of grain spoilage are visibly “something has ruined this grain”–insects, molds, or vermin get in at the grain, so your grain is much more likely to be eaten, pooped on, or rotten when you take it out of storage. 

If you can get grain to survive those quicker methods, eventually grain can spoil simply by being exposed to air. After a few months the oil inside it oxidizes, which destroys a lot of its nutrients. You might get it to sprout six months later, but it’s a lot less nutritious if you eat it, and if you grow it the plants will get less of a head start before they have to rely on their root system to bring in nutrients from the soil.

If a plant isn’t actively growing it is, in fact, decomposing - the speed at which it’s doing that depends on things like external temperature, moisture, etc and can be anywhere from very slow to very fast.

Stuff that is decomposing produces heat.

Grain is an amazing insulator, so all of that heat gets trapped in the middle of the bin.

High heat encourages more decomp. Which produces more heat. Which produces more decomp. Which, eventually, can lead to a thermal runaway, in which the grain passes its ignition point and begins to smolder. (And if you’re really unlucky, that can spark a dust explosion.)

This is one of the reasons that grain farmers are Very Concerned about moisture content - high moisture content means faster decomposition, and thus faster spoilage but also the risk of your grain bin blowing up. Modern farmers carefully control the moisture content and air circulation of their stored grain to maximize quality and shelf life, while avoiding inconvenient explosions.