Farming Innovations

Of Moulds and Men

Recently appeared in Resurgence Magazine, by: Gary Paul Nabhan

Biodiversity is not just “out there” – in the rainforests, oceans and wetlands – it is here, on our plates.

I DID NOT know it by such lofty terms as food biodiversity back them, but as a child in a household of Lebanese immigrants to America, I viscerally knew that we had items in our backyard, cupboard, pantry and refrigerator that our neighbours did not. The yoghurt or lebna made by ...

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Renewing America’s Food Traditions: A search for forgotten delicacies

By Gary Paul Nabhan
Published: Eating Well – July/August 2008

I was once asked what I would do if I had to choose to eat just one of America’s distinct heritage cuisines exclusively. Would I head to the Mississippi Delta to try the crayfish, rockfish and gumbo of Creole and Cajun dishes, or to a New England Yankee farmstead to savor one of the region’s many heirloom cider apples, roasted root vegetables, mutton or cheeses? Would I travel ...

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A Different Kind of America

APM – The Splendid Table

Time: 51:13 minute audio
Date: July 4th, 2008
Publisher:
APM

Lynne Rossetto Kasper’s The Splendid Table was named “1999 Best National Radio Show on Food” by the James Beard Foundation, and “2000 Best National Syndicated Talk Show” by American Women in Radio and Television.

 

 

 

 

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Saving Endangered Species One Mouthful at a Time

NPR – All Things Considered

Time: 6:18 minute audio
Date: May 11th, 2008
Publisher:
NPR

NPR talked to Gary about his new book, Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods. You can read the entire article, by going to this page.

 

 

 

 

 

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An Unlikely Way to Save a Species: Serve It for Dinner

By KIM SEVERSON
Published: April 30, 2008

SOME people would just as soon ignore the culinary potential of the Carolina flying squirrel or the Waldoboro green neck rutabaga. To them, the creamy Hutterite soup bean is too obscure and the Tennessee fainting goat, which keels over when startled, sounds more like a sideshow act than the centerpiece of a barbecue.

But not Gary Paul Nabhan. He has spent most ...

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Weekday – The Diversity of Seeds

The Diversity of Seeds

Time: 54:01 minute audio
Date: January 8th, 2008
Publisher:
KUOW – 94.9 FM

Steve Scher talked to Gary Nabhan in January (KUOW) about the Diversity of Seeds, and you can listen to it at KUOW or below. Gary joins the program about 31 minutes into the clip. Listen to the entire show. It is very educational!

 

 

 

 

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Taking Stock of Successes with Local Foods

It was a wild way to break in the New Year, sharing local game and fish with hunters who donated their venison, pronghorn antelope backstrap and javelina “pork roasts” to their friends at the Cattle Baron in Flagstaff, Arizona. As we were sitting waiting for the first meat to come out of the roasting pit, I began to daydream about whether such an event would have even been “on my screen” some twenty years ago, as the local foods movement was ...

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Some Like It Hot

Listen to this Interview

CURWOOD: Those red hot chili peppers that appear next to entrees on many restaurant menus today can mean different things to different people. Some might consider them a hot, yet savory, challenge, while others see them as red flags – a warning to sensitive taste buds.

Whether you like your food spicy or not is a personal choice, but as Gary Nabhan contends, it’s also likely to be ...

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The Geography of Flavor

Bringing a European Idea Down to Earth: Producers, Farmers Pin Hopes on the Appeal of ‘Terroir’

By Jane Black Washington Post Staff Writer
Wednesday, August 22, 2007; Page F01

It was a risky move back in 2004 for Arlin Wasserman to launch his Minneapolis consultancy, Changing Tastes. His expertise: the esoteric concept of “terroir,” a French term that literally translates as terrain but has come to mean the way foods and wine express the soil, climate, ...

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Arabic in the Saddle

By Gary Paul Nabhan

Half a world away from where they originated, Arabic terms for horses, horsemen, and the tack that links them have found a new home in the desert Southwest of the United States. These terms came from Arabic into Spanish, and then into American English when the Spanish and the “Anglo” traditions met.

In the early eighth century, a Muslim army of Arabs and North African Berbers conquered much of the Iberian Peninsula. In its south, a region ...

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Localvore Hero

Talking maple syrup with a Southwest grow-it guru

by: Suzanne Podhaizer (08/08/07)

Gary Paul Nabhan has hunted wild peccaries, pit-roasted cactus flowers, and won a MacArthur “genius” fellowship. This past weekend, he was the keynote speaker at the 12th Annual Vermont Fresh Network Forum. The theme of the gathering was “Eat It to Save It” and focused on bringing back indigenous foods, such as heirloom veggies and heritage animal breeds that are becoming extinct. ...

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Deepening Our Sense of What Is Local and Regional Food

Now that Time magazine has done a cover feature article on the local foods movement and a book on the same topic by bestselling author Barbara Kingsolver and her family is poised to climb up the New York Times top-ten non-fiction list, we might want to ask what actually is it that we want to promote by using phrases like “ Buy Fresh, Buy Local”. I can assure you that there will be increasing criticism of the so-called local ...

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Forget Organic. Eat Local.

The best food you can eat may be in your own backyard. Here is one man’s quest for the perfect apple.

By: John Cloud

Not long ago I had an apple problem. Wavering in the produce section of a Manhattan grocery store, I was unable to decide between an organic apple and a nonorganic apple (which was labeled conventional, since that sounds better than “sprayed with pesticides that might kill you”). It shouldn’t have been a tough choice–who wants to eat pesticide ...

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Twelve Lessons on Water Conservation from Traditional Farmers of the Colorado Plateau

The cultivation and irrigation of crops adapted to an arid climate began on the Colorado Plateau more than four thousand years ago, as we know from desiccated corncobs found near Zuni, Black Mesa, and Canyon de Chelly. An unbroken chain of some 160 generations has been engaged in rain-fed and runoff-supplemented production of food, fiber, and dyes with seeds and water-conserving practices adapted to the peculiar soils and microclimates of this region. Many environmental conditions and agricultural technologies have changed, ...

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American Terroir

Sit down at the table with your countrymen & friends
And ask your lips, tongues, minds & bellies some questions,
Questions that remind us that our bodies & spirits
Are either nurtured by place
Or swallowed up by tasteless placelessness.

Ask aloud: Just what exactly is it
That we want to have cross our lips,
To roll off our tongues & down our throats
To be transformed & conjured into something
Altogether new by thousands of gut microbes
To surge into ...

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Home Cooking

By: Gary Paul Nabhan

November/December 2006

 

STRANGE DISHES ARE POPPING UP AT PICNICS, potlucks, and feasts all across North America. In the Pacific Northwest, you might sample pit-steamed blue camas bulbs; lunch in the Southeast might be accompanied by a glass of scuppernong wine; and a Southwestern meal might end with saguaro fruit syrup over mesquite bread. After years in the culinary wilderness, these and hundreds of other endemic foods are coming ...

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Good Gourd Almighty

Frances Chauvin was born into a family of pie makers, but she married into the cushaw tradition.

The striped, crooked neck pumpkin seems to be declining in popularity these days. Chauvin is the most visible local champion of the gourd. She sells her cushaw pies at the Tuesday Crescent City Farmers Market and at the Saturday Red Stick Farmers Market in Baton Rouge.

Growing up, she doesn’t ever recall seeing a cushaw.

“I lived over near ...

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Endangered List Created for Native Foods

NPR

by Ted Robbins

Weekend Edition Sunday , December 18, 2005 · Political boundaries often seem artificial, based on a long-ago treaty or current party registration. The boundaries of North America’s cornbread, salmon and clambake nations are rooted in climate, geography and tradition. But the culinary heritage embodied by those names may be in peril.

Cornbread nation? That’s a construct of the RAFT coalition (Renewing America’s Food Traditions), which came up with a map of North America based on ...

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Endangered List Created for Native Foods

by Ted Robbins
http://www.npr.org/templates/story/story.php?storyId=5058472

Listen to this Interview

Political boundaries often seem artificial, based on a long-ago treaty or current party registration. The boundaries of North America’s cornbread, salmon and clambake nations are rooted in climate, geography and tradition. But the culinary heritage embodied by those names may be in peril.

Cornbread nation? That’s a construct of the RAFT coalition (Renewing America’s Food Traditions), which came up with ...

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