CONSERVATION

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BEST PRACTICES AT THE SAME TIME, there are many challenges facing the conservation of agricultural biodiversity and the market recovery of heritage foods, there are many best practices embedded in the case studies presented here that could potentially help other heritage foods to be recovered: 1. Most successful heritage food recovery efforts have required a collaborative conservation mentality to recognize that it may “take a village” of heterogeneous participants—farmers, breeders, marketers, chefs, etc of all political persuasions and ethnic or racial backgrounds—to help recover a variety, species or food tradition. Collaborative rather than command-and-control behaviors will likely work best over the long haul. 2. Many heritage food recovery efforts simply start with confidence-building between farmers and chefs who share common values; the building of crosssectoral relationships and lasting friendships matter perhaps more than any other social factor in assuring success. 3. Newly recruited chefs or consumers are ultimately attracted to a heritage food by its flavor, color, texture or shape, and how the person resonates with its story. People are not only willing to pay for the caloric value of these foods; they are willing to pay for the cultural and ecological value of them. Tell the rich back story of the food, its related foodways, and its producers. 4. Focus on means to make the food not only accessible but affordable. Heritage food promoters should not shirk from finding innovative means to reintroduce these foods to low income consumers who need to purchase them at just prices. For instance, Wholesome Wave’s double-the-value program for SNAP program recipients can be used to purchase seeds, seedlings or cuttings of food plants at farmers markets. If low income families are most nutritionally at risk, it may be 72
“Taste is the key to unlocking curiosity about these foods. You taste something different and ask “why?” Then, anyone can get excited about answering that question.: chefs, horticulturists, farmers, family elders, anthropologists, social justice activists and many others. They will all find a different answer in the stories of these heritage foods.” Megan Larmer, Slow Food USA Manager of Biodiversity Programs, Chicago IL 73
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CONSERVATION YOU CAN TASTE Best Pra
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FOREWORD by Melissa Kogut, Executiv
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PREFACE by Megan Larmer, Manager of
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EXECUTIVE SUMMARY by Gary Paul Nabh
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documented over the following pages
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INTRODUCTION What is Food Biodivers
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One Indicator of How Heirloom Food
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VEGETABLES, LEGUMES, GRAINS & ROOT
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miraculous. Amish deer tongue lettu
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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
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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 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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