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Some of these guides are in printed forms as books or booklets, while others are downloadable apps. The National Trust for Historic Preservation has a website on how to develop cultural heritage tourism, and several Heritage Area initiatives such as the Maryland Historical Trust Heritage Areas program, Santa Cruz Valley Heritage Alliance in Arizona, the Blue Ridge National Heritage Area and Foodtopia in North Carolina, the Atchafalaya National Heritage Area in Louisiana promote regional food tourism. The book Renewing America’s Food Traditions and the websites for the Slow Food Ark of Taste and Local Harvest feature several hundred rare and recovering food varieties listed by region, state, landscape or farm. You can use these lists and add to them as means to educate and promote the cultivation and foodways practices of those varieties and breeds most at risk on your own homeground. Recently, I led a Heritage Foods of the Borderlands pilot tour to explore the potential 50
of bringing people on a visit of farms and flavors in the borderlands of southeastern Arizona. The idea for the tours emerged out of innovative collaborations among the University of Arizona’s College of Social and Behavioral Sciences and its the Southwest Center, the Santa Cruz Valley Heritage Alliance, the City of Tucson, and Pima County Parks and Recreation Department. We focused on foods recently nominated or already boarded onto the Slow Food Ark of Taste. Our journey began in Tucson, at the San Agustin Mission Garden, where the Friends of Tucson’s Birthplace have worked to create a fouracre reconstruction of the original mission garden. It features heritage fruit trees such as Sonoran quince, Papago pomegranate, Mission grape, Mission olive and Mission fig trees, as well as traditional field crops of the region. We then visited the San Xavier Coop Farm where racks of a variety of O’odham 60-day corn dried along with red chiles and mesquite beans. A Tohono O’odham elder explained the process of grinding the dried corn and grinding the mesquite to make traditional dishes. Tour participants also had the opportunity to purchase green striped cushaw squash, yellow-meated watermelons, mottled lima beans, and tepary beans—all foods with a long tenure in the desert Southwest. We followed the Santa Cruz River upstream toward the Mexican Border, retracing a river corridor that has served as a circulatory system for farming peoples, migrants, and explorers through millennia. We also visited the Tumacacori National Historic Park to visit the mission, learn of Spanish acequia (canal) systems and see the young Kino Fruit Trees Orchard with its heritage fruit varieties. The 51
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 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 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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