Eat It or Lose It

Heritage breeds are on the rise thanks to hard working small farms and a conscious public. But we're not far from losing some of America's most precious fruits, vegetables and animals.

The farms and food that once sustained our long ago relatives are quickly becoming a thing of the past. But there's a movement afoot that's trying to preserve the small family farmer and food traditions of this country. This movement seeks to promote genetic diversity, whether it is for a heritage turkey like a Standard American Bronze or a Red Wattle pig that''s believed to have been imported from New Caledonia in the 1700s and "thought to be extinct until a wild herd surfaced in Texas." It fosters the links between sustainable land-use, the livelihood of the small farmer, and the "preservation of foods of past generations for future generations." Keeping heirloom breeds alive is a tall order for the small family farmer who''s competing with the big agribusinesses of the world. Thanks to a network of concerned big-name chefs (whose celebrity in this case may benefit the sustainability of a breed of plant or animal), Slow Food followers and preservation-minded farmers, rare varieties are making a comeback. And let's face it, chefs are always looking for that next big ingredient to take the culinary world by storm. Why not make it an heirloom organically-raised vegetable? Demand for old-breed foods is on the rise but we're nowhere's near being out of the danger zone just yet; supply is still an issue. But with some concerted effort and work towards a healthier climate, maybe that fresh pawpaw or Katahdin lamb won't disappear before your great grandchildren are old enough to enjoy them too.

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