CONSERVATION

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One Indicator of How Heirloom Food Plants are Rediversifying U.S. Gardens and Farms, 1985 to 2013 25000 Growth in the Number of Unique Lis4ngs Offered for Exchange by Seed Savers 20000 15000 10000 Total Lis2ngs 5000 0 1985 1987 1989 1991 1993 1995 1997 1999 2001 2003 2005 2007 2009 2011 2013 14
This astonishing level of diversity is not simply produced in American gardens, orchards, farms and ranches, but it is more than ever before reaching consumers and chefs. In 1994, there were only 1775 farmers markets in the U.S., but two decades later, there are over 8150, where one in every twenty farmers and ranchers in the country direct-markets at least a portion of her or his production to neighbors. Obviously, not many of us will ever have the chance to taste even a fraction of the five thousand species that can be used as food on this continent, so why do they matter? Here are just a few of the reasons that they will matter if we are to achieve food security that nourishes our poor, elderly and children, and that sustains the long-term productivity of our foodscapes. A. Maintaining a diversity of plants and animals on the land and in our waters may be one of the best bet-hedging strategies we have to buffer ourselves from climate uncertainty. B. Harboring biodiversity on farm allows these plants and animals to provide “ecosystem services” which stabilize yields and reduce required inputs, over and above the calories they produce. C. A neglected “food rule” to guide our healthy eating patterns is that eating a diversity of varieties of the same foodstuff--- apples or salad greens---provides us with a greater diversity of nutrients, probiotics, textures and flavors to keep us fully nourished and protected from disease. Perhaps the conservation of flavor options and the very pleasure of eating are the leastdiscussed among all the reasons for attempting to sustain food biodiversity. The following case studies—highlighted as sidebar features scattered throughout this report—remind us that when we conserve food diversity, we are not just saving genes, breeds or species, but we are saving taste, culture and livelihoods. We hope that you will now dive into the details of these conservation success stories for they are truly examples of conservation you can taste. 15
Page 1: CONSERVATION YOU CAN TASTE Best Pra
Page 4 and 5: FOREWORD by Melissa Kogut, Executiv
Page 6 and 7: PREFACE by Megan Larmer, Manager of
Page 8 and 9: EXECUTIVE SUMMARY by Gary Paul Nabh
Page 10 and 11: documented over the following pages
Page 12 and 13: INTRODUCTION What is Food Biodivers
Page 16 and 17: VEGETABLES, LEGUMES, GRAINS & ROOT
Page 18 and 19: miraculous. Amish deer tongue lettu
Page 20 and 21: WHITE SONORA WHEAT: Adding Heritage
Page 22 and 23: different from growing modern varie
Page 24 and 25: “DATIL” DO IT: Where Pride in A
Page 26 and 27: instructor, Eddie Lambert, that stu
Page 28 and 29: A SPUD UNLIKE THE OTHERS: Ups and D
Page 30 and 31: In 2006, 500 pounds of seed was pur
Page 32 and 33: CAROLINA GOLD RICE: The Low Country
Page 34 and 35: Glenn Roberts farmers who wanted to
Page 36 and 37: A STAY-AT-HOME KIND OF SUCCESS: The
Page 38 and 39: Gordo pays farmers better than comm
Page 40 and 41: FRUITS, NUTS, & BERRIES THE NUMBER
Page 42 and 43: “One reason we are still making a
Page 44 and 45: HARRISON CIDER APPLES: From the Bri
Page 46 and 47: Chuck and Anne Shelton of Abermarle
Page 48 and 49: HERITAGE AGRI-TOURISM As a Strategy
Page 50 and 51: Some of these guides are in printed
Page 52 and 53: visitor’s center itself has pomeg
Page 54 and 55: LIVESTOCK & POULTRY BREEDS WE NOW L
Page 56 and 57: Heritage LIVESTOCK Recovery Trends
Page 58 and 59: Heritage POULTRY Recovery Trends 19
Page 60 and 61: GRASSFED BISON RECOVERY: Ranching t
Page 62 and 63: manager. “the biggest challenges
Page 64 and 65:
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Page 66 and 67:
THE RETURN OF THE NAVAJO-CHURRO SHE
Page 68 and 69:
Churro Sheep Registry, which has be
Page 70 and 71:
EMERGING CHALLENGES, OBSTACLES AND
Page 72 and 73:
BEST PRACTICES AT THE SAME TIME, th
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more cost-effective to subsidize th
Page 76 and 77:
ACKNOWLEDGMENTS THE CONTRIBUTORS to
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CONSERVATION

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