A Terroir-ist’s Manifesto

Terroir (French pronunciation: ​[tɛʁwaʁ] from terre, “land”) is the set of special characteristics that the geography, geology and climate of a certain place, interacting with the plant’s genetics, express in agricultural products such as wine, coffee, chocolate, tomatoes, heritage wheat, cannabis, and tea.

I begin today’s post with this Wikipedia interpretation so that no speedy reader inadvertently assumes that I’m commenting on terrorism.

Occasionally the tapestry of life weaves in coincidental ways and when it does, it can spark delight. Such was the case on Saturday.

My Food Hero and Poet - Gary Nabhan

My Food Hero and Poet – Gary Nabhan

 

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Outstanding in the Field

The mission is to re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it.

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Agrigirl Meets Agri-ecologist

It’s a good thing that seats are preassigned on United Airlines. If they weren’t, I might’ve arm-wrestled to keep the seat next to me open on the red-eye flight from Lima, Péru to Houston, TX. I had visions of stretching out across that empty seat in order to rest and relax and contemplate the magnificent journey that I’d just taken.

Machu Picchu in the Early Morning

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Telling Our Stories

“When a community loses its memory, its members no longer know one another. How can they know one another if they have forgotten or never learned one another’s stories? If they do not know one another’s stories, how can they know whether or not to trust one another? People who do not trust one another do not help one another, and moreover, they fear one another.” (Wendell Berry, What Are People For)

 

Wendell Berry: Farmer, Writer, Academic - photo courtesy of thebridgepai.com

 

 

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Tammy’s Top Ten (t3 report) Books on Food and the Food Industry

Some of you have asked about my inspiration for Community Supported Agriculture. Here is my suggested reading list of books about food and the food industry.  Some light and lyrical and some with stark depictions of slaughterhouse waste. Regardless, they will change the way you view your next meal.

1. Coming Home to Eat by Gary Nabhan.  This is where it began. When I heard Gary’s interview on NPR in 2001, I was immediately drawn to his philosophy of eating locally. Though I’ve still never supped on roadkill, Nabhan inspired me to harvest mesquite trees, eat tepiary beans, and pick cactus fruit.  And in keeping with local preference, he’s an Arizona guy.

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