Can the freshwater fish of desert streams and dry overland channels embody the flavor of the desert itself, or is that very notion a contradiction of terms? The answer, I suppose, depends upon how you define terroir, that multi-faceted French term which has become international shorthand for “the taste of place.”
If your definition of terroir only describes the influence of soil chemistry and climate on the flavor of the flesh of a fruit or an animal, then one might be grasping for straws.
We are not alone in our struggle to achieve food security in the face of climate change. We are all in this together, growing food in partnership with diverse seeds, breeds, soil microbes, pollinators and other beneficial insects.
But we need to acknowledge our interdependence with these other lives, because our fates are intertwined.
Sep 06, 2013 | Articles
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Santa Fe * New Mexican Updated: 11:06 pm, Thu Sep 5, 2013 Written By: Staci Matlock Ethnobotanist, seed saver, and author Gary Paul Nabhan says he’s not a “doomsday” kind of guy. But even his optimism took a dive for a little while as he watched climate change affect the environment. He saw the impact […]
Heritage tourism offers a very real way to know the unique character and flavors of a place.
The mere act of tasting these foods and seeing them grown or prepared can be effective strategies that foster the revitalization of local or regional foodways.