- “Is goat the most popular meat you’ve never eaten?” No. We both love it.
- Winery recycles water. We recycle wine.
- “I have tomatoes in my blood.” See a doctor, Amy.
- Rice’s little friends the microbes, under intense scrutiny. Should IRRI be too? Or GRAIN?
- “Even small-scale management of farm lands can immensely benefit from recent advances in climate prediction.” FAO is ready.
- “We know that improved sorghum has better quality and high production value. But, given our reality of water scarcity, we prefer to plant traditional sorghum because it needs less water.”
Nibbles: Chickens, Peppers, Treaty, Breadfruit, Preservation, Food systems, Adaptation, Yam multiplication
- Naked necked chicken in music video shock.
- Piment d’Espalette. Jeremy asks “What’s the big deal, really?”
- The ITPGRFA on CNN.
- Fiji to set up breadfruit genebank.
- Lacto-fermenting your eggplant and chrysanthemum petals.
- More on FAO’s Indigenous Peoples’ Food Systems book.
- “Where farming communities have been able to maintain their traditional varieties, they are already using them to cope with the impacts of climate change.”
- Yam Minisett Technology pushed.
Ghanaian buffet
Ghana has forty-seven different kinds of edible green leaves, each with a distinctive flavor.
I bet. And the diversity doesn’t stop there.
I think of Ghanaian cuisine as a kind of culinary jazz. The pepper, tomatoes, and onions, and possibly the oil, form the rhythm section. The stew is one musical form, like blues, the soup and one-pot dishes are others. Like a successful improvisation, the additional ingredients—vegetables, seeds and nuts, meat and fish—harmonize and combine into vibrant, mellow creations.
Dip into the sampler CD at Global Voices Online.
Nibbles: Svalbard, Consumers, Seed law, Fragrant rice, Five Farms on radio, Invasive plant used, Genetic diversity and latitude, Coffee and tea in history, Coconut disease
- “Sustainable food production may not begin in this cold Arctic environment, but it does begin by conserving crop diversity.” Words of wisdom from the frozen lips of Ban Ki Moon.
- Organic vs local. A survey.
- Civil Society opposes seed laws in Chile.
- Jeremy gets stuck into a bowl of basmati and Five Farms.
- “Pest to pesto.”
- Tropical fruit flies have less genetic diversity than temperate fruit flies, may have trouble adapting to climate change.
- “It is difficult to imagine what the first taste of sugar or coffee must have been like to those accustomed to weak beer and bread.”
- Lethal yellowing spreads in Ghana?
Indigenous food systems documented
FAO has a book out called Indigenous Peoples’ Food Systems, published with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE). There’s an informative interview with Barbara Burlingame, senior nutrition officer at FAO and coordinator for the book, on the FAO InTouch website. Unfortunately, this is only available internally at FAO, for reasons which elude me. Here’s a few of the interesting things Dr Burlingame had to say.
We wanted to showcase the many dimensions of these traditional food resources, breaking them down by nutrition, health, culture and environmental sustainability. So much knowledge of early cultures is contained within traditional foods and their cultivation, and they have a direct impact on the physical, emotional, mental and spiritual health of indigenous communities. Indigenous foods can have important nutritional benefits, for example. For instance plant foods are generally viewed as good sources of carbohydrates, vitamins and minerals. These foods also provide important economic benefits, such as helping create self-sufficient communities and establishing a strong foundation of food security.
…
We believe the information can be a help to those in nutrition, agriculture, environmental and health education, and science, including policymakers. Nutritionists can use the information to try and correct imbalances in certain regions. For example, we discovered in research that the Pohnpei district community in the Federated States of Micronesia was severely deficient in vitamin A, despite the fact that a species of banana rich in vitamin A beta-carotenes was indigenous to the region. Once we determined the nutritional composition of the banana, we were able to educate the people about its benefit and encourage them to eat the local fruit, which helped reverse the deficiency.
…
Yes, another book is under way that focuses more on nutrition and public health. It will look at policy dimensions, stemming the tide of obesity in indigenous peoples, the value of indigenous weaning foods for babies, and a ‘go local’ campaign in Micronesia encouraging communities to eat local food items. We will also continue in our efforts in integrating elements of biodiversity into all aspects of nutrition.
“Go Local” of course refers to the campaign to promote traditional foods in the Pacific spearheaded by Lois Englberger and her colleagues at the Island Food Community of Pohnpei, who have appeared frequently on these pages. It’s great to see my old friends from the Pacific getting this kind of international exposure for their efforts, and making a difference beyond their immediate region.