CONSERVATION

I. Scarcity of small- and medium-scale processing facilities, particularly for livestock,
to allow artisanal fabrication, and curing of heritage foods.
J. Scarcity of training programs to recruit more young nurserymen for tree
grafting and more horticulturists for seed increases of rare varieties.
“When I was a little girl, my greatgrandmother
would ask me to finish my
meal by saying, ‘Poppy, eat it to save
it.’ Or the last decade, that request has
resonated as a battle cry in my food
preservation and recovery work. But
since the disaster... I’ve wondered, is this
“Eat It To Remember It?”
Poppy Tooker, food historian, founder, Slow
Food New Orleans, former Slow Food Ark
of Taste International Committee member
and radio personality, New Orleans LA
Rosie the Riveter, “Rosie Rebecca the Newborn Riveter” -Rebecca Newburn
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