Saving and Savoring the Continent's Most Endangered Foods
I was a contributing author to this distinctive book. which was one initiative among dozens that comprised the larger national RAFT project I directed while heading US Programs for Slow Food (2005-2008). Our book was published in time for the inaugural edition of Slow Food Nation in San Francisco and sold out immediately. (Chelsea Green 2008) [Purchase]
Renewing America's Food Traditions is a beautifully illustrated dramatic call to recognize, celebrate, and conserve the great diversity of foods that gives North America its distinctive culinary identity that reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent.
While offering a eulogy to a once-common game food that has gone extinct--the passenger pigeon--the book doesn't dwell on tragic losses. Instead, it highlights the success stories of food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers, fishermen, and foresters have recently achieved. Through such "food parables," editor Gary Paul Nabhan and his colleagues build a persuasive argument for eater-based conservation.
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 of the past four years compiling a list of endangered plants and animals that were once fairly commonplace in American kitchens but are now threatened, endangered or essentially extinct in the marketplace...
— Kim Severson, New York Times, “An Unlikely Way to Save a Species: Serve It for Dinner.” [Read review]
