Where Our Food Comes From

(Page 3 of 3)

Dec. 17, 2008
By Gary Paul Nabhan 
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And yet today, more than ever before, these diverse food traditions are facing unprecedented challenges, from genetically-modified corn contaminating ancient maize varieties, to antibiotics knocking out the beneficial bacteria in our dairies and cheese cellars. Farmers from all around the world want to do what they do best: produce diverse, delicious food. They therefore need our support as allies in fending off the threats to these time-tried, dynamic agricultural traditions. In a very real sense, traditional farming communities — particular in mountainous areas — remain the places where our food truly comes from.

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Gary Paul Nabhan is author of the recently-released book from Island Press, Where Our Food Comes From, and is founder-facilitator of the Renewing America’s Food Traditions initiative. He first wrote a note for Mother Earth News in 1970, while working as a cartoonist at the national headquarters for the first Earth Day. Today, he raises desert crops, and heritage breeds of turkeys and sheep in the dry lands of Arizona. Follow his blogs and books, as well as his lecture and workshop schedule here.
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  • Julie 12/20/2008 10:46:45 AM

    As I believe this article indicates, global warming is only a minor problem that these farmers must adapt to, but the major problem facing them and the entire world is overpopulation, and that cannot be easily adapted to. We need to stop expending so much of our scientific energy studying global global warming (a problem that we can and will adapt to) and, instead, focus on the real threat to the world - overpopulation.

  • Jeremy Cherfas 12/18/2008 2:32:08 AM

    If you are interested in Vavilov's work, and Gary Paul Nabhan's take on it, you might like to visit the Vaviblog at http://www.vaviblog.com/

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