Erasing Native fires

You might remember a couple of entries in a Brainfood from back in February.

I only vaguely did, but enough to ring a bell when I happened across a full-throated take-down of that first article a few days ago. The question is to what extent Indigenous Peoples used fire to manage landscapes before European colonization of what is now New England.

If the answer is “not much” — as that first paper suggests, but the second denies — then conservation interventions involving “chainsaws, cattle and sheep grazing, and hay production, rather than fire” might be justified. So it’s not just an argument about the past, but also about what’s best today. The recent rebuttal suggests that the methods used to arrive at that “not much” conclusion were deeply flawed, and resulted in what amounts to “erasure” of Indigenous knowledge and Indigenous Peoples.

Most problematically, they ignore Indigenous sources that describe modifications of the environment, including but not limited to burning, in and near Native settlements and agricultural fields and along the interlaced trails and travel corridors where people sustained economic relationships and kinship networks.

I imagine the fiery debate will continue.

Nibbles: Robin Graham RIP, Fred Bliss award, Seed production, Chile spuds, Indian goats, Ancient bread, Horner Bier, Cheap food, Vigna, Singing dog, Fungal diversity

Brainfood: Torres bananas, European Neolithic, Pleistocene dogs, Thai Neolithic, Amaranth domestication, Gluten trends, Perennial cereal, Resistant potatoes, Aridamerica, Ex situ mammals, AI, Zoonoses, Trade & diversity

The end of Cornucopia

Sad news from Jeremy’s latest newsletter:

When I read this piece about One Tasmanian’s 54-year obsession to catalogue all of the world’s edible plants to end malnutrition all I could think was, “has he never heard of Stephen Facciola’s Cornucopia? I should introduce them.”

A bit of due diligence later, I discovered Facciola had died a little more than a month ago. Stephen Facciola’s edible world is better than any obituary you’re liable to read.

The Tasmanian’s name is Bruce French, and you can see the fruits of his labours online at Food Plants International.