Hundreds of traditional foods at risk: First-ever 'redlist'
of In an unprecedented effort to rescue endangered foods, seven prominent organizations have formed the coalition Renewing America's Food Traditions.
The group is launching its national campaign with the release of the book Renewing America's Food Traditions. In addition to the first redlist of America's endangered foods, the book highlights the stories of 20 authentic American foods. "As we bring in our harvests and prepare for the winter holidays, it is fitting to recognize the diversity of foods lost from our holiday tables which could be returned if consumers, chefs, conservationists, and producers begin to more effectively collaborate with one another," said Gary Nabhan, director of the Center for Sustainable Environments at NAU. Nabhan facilitates the coalition, which includes the CSE at NAU, American Livestock Breeds Conservancy, Chefs Collaborative, Cultural Conservancy, Native Seed/SEARCH, Slow Food USA and Seed Savers Exchange. The redlist is available online here—a working list of traditional foods that includes 81 fish and shellfish, 26 native wild food plants, 51 rare livestock and poultry breeds, 234 heirloom vegetables, 248 fruits and berries and 55 grains and nuts. The redlist was compiled as a result of research and recommendations from dozens of food historians, farmers, plant explorers, genetic conservationists and agricultural activists. "These foods have declined as their wild habitats or agricultural landscapes have been degraded and destroyed," Nabhan said. "Hybrids and GMOs (genetically modified organisms) have usurped their markets, while ethnic communities have lost traditional ecological and culinary knowledge about their harvesting and preparation." In addition to the redlist of endangered traditional foods, the RAFT book highlights some interesting hidden stories such as the hot Datil pepper of Minorcan immigrants to Florida and the oily Eulachon smelt that provided the foundation of Northwest trade routes. The book details 10 success stories of efforts to recover such traditional foods throughout every region of the continent, from Alaska to Florida. The book also includes 10 profiles of America's most endangered foods, documenting the cultural and culinary traditions put at risk when these foods are over-harvested or neglected. Ultimately, RAFT strives to put these foods back on dining tables as it assists family farmers, fisherman, foragers and ranchers of both Native American and immigrant cultures in reviving the production and use of these foods to benefit their own communities. RAFT also assists with marketing and distribution strategies for ethnic communities that wish to sell their surplus to the wider American public. "The peoples of the Americas were diverse in their use of locally available ingredients," notes Fernando Divina, award-winning chef, RAFT advisor, and co-author of Foods of the Americas. "A resurgence of demand for heirloom varieties of produce may engender new, more effective means of distribution." Contact: Gary Nabhan or Ashley Rood, or call 523-0637, www.environment.nau.edu Note: Anyone interested in receiving the Renewing America's Food Traditions book should contact Gary Nabhan or Ashley Rood. |
