On the Ark | Food Feature | Indy Week
Pin It

On the Ark 

The American Livestock Breeds Conservancy researches the fortunes of traditional livestock breeds. They identified a number of turkey breeds as either rare (less than 1,000 remaining) or critical (less than 500) and worthy of saving. This fit nicely with the program of the Ark project of Slow Food USA.

Slow Food's Ark project supports high-quality, small-scale food production and helps the small producer develop markets while protecting endangered foods from industrial-agricultural standardization. It protects biodiversity in our food supply and promotes sustainable agriculture. And finally, in line with Slow Food's manifesto, it champions the art of taste and the right to pleasure. So products worthy of the Ark must be traditional, endangered and taste good.

There are other small farms out there, working hard to bring heritage turkeys back to commercial life. Some in Kansas and New York as well as Oklahoma, Maine, Vermont, Virginia, Wisconsin, Illinois, Oregon and Tennessee.

For more information, check these sites on the Web: www.slowfoodusa.org, www.fao.org, www.albc-usa.org, www.grif fin.peachnet.edu/sare/otr/ontheroad.html

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature



Twitter Activity

Most Recent Comments

I can only imagine how tiring this trip would be, but what an adventure and novel book tour! Rock on!

by Susie from Indianapolis on A Food Truck Adventure: How Sara Lee’s Bread Became Vivian Howard’s Butter (Food Feature)

Tony c. Where did you get your pamphlets from. I am in Wilmington

by thepaintedlady on Foraging for wild edible mushrooms in North Carolina (Food Feature)

Nancy! This is you ! Thanks for the many many many ...down home meals you shared with me !! Since …

by LM on As the Nation Feasted on Southern Food Fads, We Held Down Our Diverse Roots (Food Feature)

Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. best …

by jadegraham on A New Local Cookbook, Southern Breads, Celebrates a Storied Southern Staple (Food Feature)

I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from …

by Kitty Hegemann 1 on Despite Urban Sprawl and Industry, a Durham Family Collard Farm Lives On (Food Feature)

Comments

Everything very unprofessional. They just want to charge you an "revolutionary fee" with all the service making pressure on you. …

by feullies on Blue Note Grill (Durham County)

Simply the best caribbean food in town!

by prince on Golden Krust Caribbean Grill & Bakery (Durham County)

Most Read

© 2017 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation