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different from growing modern varieties.” “The uniqueness of this product has definitely helped us form a natural community of chefs, bakers, growers, and millers. On another level, it is providing an alternative to industrial flour where there wasn’t one before, so it’s really attractive to the natural foods community,” Emma has observed. Marco Bianco, Breadbaker at Pizzeria Bianco, has worked closely with Hayden Flour Mills to test and develop methods and types of breads that work well with the White Sonora wheat. “I think that we all have helped each other. My brother and I coming in as the bakers, Jeff and Emma Zimmerman, Steve Sossaman, Joe Johnston, Terry Button, Avalon Organic Gardens and the rest. It started triggering a chain reaction; it really has brought our community together and now we are constantly talking about it.” Emma is seeing the progress in action every day. White Sonora is now being grown again in five states in the U.S. and in the state of Sonora in Mexico. It is one of only two wheats and seven grains boarded onto the Ark of Taste by Slow Food USA. But what matters most to Emma and Jeff Zimmerman, is that both a heritage grain and a network of cooperation and innovation have grown. As Emma reflected on this progress, she added: “We now have a devoted food community that loves using it for home baking. A heritage food has (collectively) given us a sense of place, like we are connected to the past and now, to a shared future. This heritage food has a compelling story. And I think that once (members of a community) knows the story of a food, we can really taste it in the food.” 22
“Heritage foods provide us with a living cultural memory of people, history and place. Preserving this diversity also allows farmers and gardeners to develop new varieties, adapting them both for their taste and for their resilience in the face of climate uncertainty and other environmental changes. Thus, they are both connections to the past and to the future.” Tara Hui, co-founder, Guerilla Grafters 23
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 14 and 15: One Indicator of How Heirloom Food
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 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: 64
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
Page 74 and 75:
more cost-effective to subsidize th
Page 76 and 77:
ACKNOWLEDGMENTS THE CONTRIBUTORS to
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CONSERVATION

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