CONSERVATION

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Gordo pays farmers better than commodity prices for heirloom beans of higher culinary quality. This is but one more example of how enlightened entrepreneurs can recover and promote food biodiversity with as much or more success as government agencies and non-profits have garnered. Today, Rancho Gordo supports more than 35 farming families who get paid well for their excellent production and processing of heirloom beans such as the Santa Maria Pinquito. “My role at farmers markets is to bring down young people’s fear that making great beans is difficult to do. When they first pick up one of my packages of heirloom beans, they look at it like it’s a bunch of rocks. Some people don’t even try to cook some things for fear of messing them up… they’re in the headlights, so to speak. They need to given enough confidence to know that they themselves can transform what looks like dry pebbles into something creamy and delicious.” Steve Sando, founder, Rancho Gordo Beans, Napa Valley, CA 38
“People have a very real need to eat, and many of these heritage foods have the ability stave off hunger because they are differentially adapted to each region’s climate variability, soil types, pests, pollinators and plant communities. These are the varieties that have developed in place and have withstood the test of time.” Rafael de Grenade, young agrarian, and food geographer, University of Arizona, Tucson AZ 39
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 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 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

CONSERVATION

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