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THE ARK OF TASTE

Where heritage meets biodiversity.

The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we keep them in production and on our plates.

Agricultural biodiversity and smallscale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.

The Ark of Taste invites everybody to take action: In some cases, products need to be rediscovered and put back on the table, and producers need to be supported and to have their stories told; in others, such as the case of endangered wild species, it might be better to eat less or none of them in order to preserve them and favor their reproduction.

Ark of Taste in the USA

Since 1996, more than 3,500 products from over 150 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include.

Discover

The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country’s diverse biological, cultural and culinary heritage.You can help grow this catalog by becoming an Ark of Taste explorer. Organize a field trip to find the special foods in the fields, kitchens, markets, woods and streams near you that haven’t yet been listed on the Ark of Taste!

ENDANGERED

Produced in limited quantities, these foods will not be around in another generation or two without immediate action. Risk factors may be biological, commercial, or cultural.

GOOD

Whether an animal breed, baked treat, fruit, spice, grain, or beverage these foods are prized by those who eat them for their special taste.

CLEAN

No engineered foods here. These foods are linked to the place and the community that protects them. Everything on the Ark of Taste has the potential to be grown, raised or produced without harm to the environment.

FAIR

To keep these foods’ traditions alive takes many hands. No commercial or trademarked items are allowed on to the Ark of Taste, only foods that anyone may champion, produce, share or sell.

Seeds

The seed companies below have made many Ark of Taste Seeds available. Find your favorites and plant your Ark of Taste garden today!

Baker Creek Heirloom Seeds

Harris Seeds

The Natural Gardening Company

Nature & Nurture Seeds

Seed Savers Exchange

Sustainable Seed Company

Terroir Seeds

True Love Seeds

Victory Seed

Plant a Seed

Stay Connected

If you’re passionate about promoting and protecting our world’s biodiversity, connect with others who share that passion! Find your nearest chapter to connect with leaders there and find out more about how to support the Ark of Taste on a local level.

You can also become a member of Slow Food USA (link needed) and support the Ark of Taste at the national and international level.

If you’re curious about any resources or seed varieties in your area, find and contact your local Ark of Taste Representative—see the list below!

The Ark of Taste Committee

The Ark of Taste national committee mobilizes and vets regional Ark nominations, works with Slow Food International for publication, and encourages educational and professional promotion of biodiversity. We are thankful for their expertise and enthusiasm!

The Northeast

Maine, New Hampshire, Vermont, Massachusetts, Connecticut, Rhode Island, New York, Pennsylvania, New Jersey, Delaware

Email: AoT Northeast

Mimi Edelman

Mimi Edelman has been a volunteer with Slow Food USA for nearly 14 years both in chapter leadership and as co-chair of the Northeast New England Ark of Taste committee. Mimi operates I and Me farm on leased land in Westchester County, NY. Stewarding the land with organic and biodynamic practices, the farm partners with chefs invested in a RSA (Restaurant Supported Agriculture) collaboration. From sourcing responsible seed to harvest the chef’s and staff become a vital part of the season experiencing both its rewards and challenges.

Mimi is the founder of the Westchester Growers Alliance a network of regional farms that aspires to strengthen and empower agriculture in the community. She also works in food justice, farm based education, and horticulture therapy.

Jeff Quattrone

Jeff Quattrone is an artist and activist who founded the Library Seed Bank in 2014 where he works with public libraries and community groups to establish seed lending libraries in southern New Jersey. Since then, hes established four seed libraries, and three more are pending. Jeff consulted on another with GMO Free NJ who are now establishing seed libraries on their own.

Jeff is a Community Seed Organizer with the Community Seed Resource Program through Seed Savers Exchange and Seed Matters and presents sustainability workshops through the Stockton Center of Successful Aging at Stockton University in Pomona, NJ. Jeff also consults with Stockton on their campus community garden. Jeff has a B.A. is in the fine arts, and recently blended his art and activism with a series of propaganda posters about food sovereignty, and local heirloom varieties of food.

The Southeast

Maryland, Virginia, West Virginia, North Carolina, South Carolina, Tennessee, Kentucky, Georgia, Alabama, Mississippi, Louisiana, Arkansas, Florida

Email: AoT Southeast

David Shields

Dr. David S. Shields is the Carolina Distinguished Professor at the University of South Carolina and the Chairman of the Carolina Gold Rice Foundation. His scholarship explores three fields: early American literary culture, American performing arts photography and food studies. His history Southern Provisions: the Creation and Revival of a Cuisine (University of Chicago 2015), chronicles the emergence in the 1800s of a distinctive set of foodways along the southeastern coast of the United States. As Chair of the CGR Foundation, Shields provided the research enabling Glenn Roberts and Dr. Brian Ward to recover and put into commercial production classic southern ingredients, such as benne, sea island white flint corn, purple straw wheat, purple ribbon sugar cane, the Carolina African runner peanut and the Bradford watermelon. In autumn 2017 the University of Chicago Press will publish his collection of 175 biographical sketches, The Culinarians: Lives and Careers for the first Age of American Fine Dining.

Since 2013 Dr. Shields has chaired Slow Foods Ark of Taste committee for the South. Besides his work in Food Studies, Shields has published extensively in the fields of Early American cultural history and the history of photography. His 2013 volume Still: American Silent Motion Picture Photography won the Browne award as the most significant single work published in the field of American popular culture in that year. He is the sole author or editor of eleven books and he edited the scholarly journal Early American Literature for a decade. In 2016 he won the Southern Foodways Alliances Keeper of the Flame Award.

The Midwest

Ohio, Indiana, Michigan, Wisconsin, Illinois, Missouri, Iowa, Minnesota

Email: AoT Midwest

Jennifer Breckner

Jennifer Breckner is a writer, educator, event producer and public speaker at the juncture of food, beer, art and culture. She combines her background in nonprofit management and art history with her passion as an enthusiastic eater, avid cook, amateur gardener and sustainable food advocate and has worked with organizations including The Art Institute of Chicago, The James Beard Foundation, Chicago Humanities Festival and Food Tank.

For nearly a decade shes served as a Slow Food leader, first as a Chicago chapter leader where she led the Farm Roast, the annual fundraiser featuring Ark of Taste dishes created by local chefs. Breckner is currently chair of the Midwest Ark of Taste committee, promoting agriculture biodiversity through the Slow Food Ark of Taste. Passionate about craft beer, she was appointed an American delegate to Slow Food Internationals Terra Madre conference in 2012 and 2014 where she participated in a host of beer tasting workshops that opened up her interest in the culture, history and gastronomical potential of this beverage. Breckner is lead events ambassador for Brooklyn Brewery in Chicago leading taste education workshops and promoting the brewerys portfolio at events around the city. Continuing her dedication to the good food movement she recently became a member of Chicagos venerable Green City Market Junior Board.

Rocky Mountain Southwest

Texas, Oklahoma, North Dakota, South Dakota, Kansas, Nebraska, New Mexico, Colorado, Utah, Nevada, Wyoming, Arizona

Email: AoT Moutain Southwest

Gay Chanler

Gay Chanler is a professionally trained chef by trade, with an MA in cultural anthropology from Northern Arizona University.She is a former a Slow Food USA chapter co-leader in Flagstaff, AZ and served as Presidium Coordinator for traditional Navajo sheepherders who raise the vanishing heritage breed, the Navajo-Churro sheep. This nine year project brought the Navajo-Churro lamb to regional restaurants and CSAs, and led to the film A Gift From Talking God- the story of the Navajo-Churro sheep, which she co-produced. She is a gardener of Ark of Taste vegetables, has been a culinary instructor, writes about food for Edible Phoenix magazine and loves to cook for friends and family.

Marilyn Noble

It was a four-hour, nine-course dinner with Italian cousins in a small town outside of Venice that first introduced Marilyn Noble to the concept of Slow Food. One of the cousins turned to her and said, This is how eating should be slooow. Slow Food its what we do here in Italy. Not only does Marilyn embrace the idea of a long enjoyable meal with good friends and family, she is passionate about the concept of good, clean and fair food, as well. Marilyn joined the Slow Food Denver board in early 2009 and served as the Board Chair in 2013-14. During that time, she helped the chapter grow and evolve into the premier food organization in the Denver Metro area. SFD is best known for the school garden program, but their outreach has extended into the community through the CAF microgrant program; the farm tour series; cooking, canning and baking classes; and close collaborations with other organizations such as Denver Botanic Gardens, Denver Urban Gardens, Grow Local, History Colorado and many others. In addition to her work with Slow Food Denver, Marilyn is the co-chair of the Slow Food Southwest/Mountain Ark of Taste committee.

In her professional life, Marilyn is the communications director for American Grassfed Association, in addition to being a writer and book editor. She is the author of four best-selling cookbooks, and her articles have appeared in numerous magazines and online including Huffington Post and CNN.

California

Email: AoT California

Peter Ruddock

Peter Ruddock is a sustainable food advocate and small business consultant. He is working toward creating a more sustainable world, by changing the way we interact with our environment and with each other. He concentrates on food systems change, because given that everyone eats everyone should be able to relate to a healthier, more sustainable food system.

He believes that there are four areas where he can best work on fostering this change: educating people about sustainability; creating a resilient local economy; creating vibrant local communities; and changing policies to foster such changes. He is active in a number of grass-roots non-profits to help accomplish these goals: Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance. He is the Coordinator of the California Food Policy Council. And he is also a co-founder of EcoFarms new Diversity Advisory Group, which is working to make the EcoFarm Conference a more diverse and inclusive place.

Pacific Northwest and Hawaii