Earlier this month, when Secretary of the Interior Ken Salazar designated 27 new National Landmarks, five of them were meant to honor America’s historic legacy of Hispanic engagement in agriculture and natural resources.
While the César E. Chávez National Monument at Nuestra Señora Reina de la Paz in Keene, California, rightly honored one of the twentieth century’s greatest advocates for the rights of Hispanic food producers and harvesters in the United States, Hispanics may wonder about Salazar’s inclusion of the Drakes Bay Historic and Archeological District on the Point Reyes Peninsula.
Agrarian poetry? Agrarian prophesies? Agrarian urgencies? One might wonder whether any 21st century preoccupation with agrarian values and agrarian ideals comes as too little, too late, for less than one in six of all Canadian and U.S. citizens live in rural areas outside of towns, cities and suburbs. But listen up. Look again.
While some media reports assume that efforts to protect biodiversity in our landscapes inevitably cost jobs in our communities, heritage orchards and cideries prove otherwise.
Since the economic downturn, study after study show that new food and beverage microenterprises have become one of the most effective means of jumpstarting local economies hurt since the 2009 downturn. They not only create jobs for local residents rather that outsourcing the work to distant places, but they purchase goods and materials from other local businesses and make alliances with independent-owned restaurants and lodges which feature their beverages.
Join the Wizard of fermentation, Sandor Ellix Katz, for a Hands-on workshop in Patagonia, Arizona. Learn the basics of food & beverage fermentation from best-selling author, Sandor Ellix Katz.
Learn how to make the delicious & nutritious fermented corn drink of the Tarahumara, tesquino; Learn how heritage crops from the Native Seeds/SEARCH Farm & the Nabhan Orchard can be fermented in your own kitchen.