Saving and Savoring the Continent’s Most Endangered Foods
Part history/part cookbook/part ecological call, RAFT is a beautiful celebration of North American foods from older cultures on our diverse continent that might be made new again. The book lists more than 1000 foods at risk in our nation. The authors suggest that such regional, native foods such as Wild Tomatillos, Chickasaw Plums, Jerusalem Artichoke, Sibley Squash, Cayuga Duck, Gillette Figs and Tenneessee’s own Fainting (Myotonic) goats have the chance to become our new culinary experi- ence and be just as exciting as the exotic foods we import from other continent’s. By searching out our own continent’s diverse heritage breeds of animals/poultry and native seeds we help ensure the continua- tion of species who will otherwise disappear. Many are on the edge of extinction and by eating wild and native we also help preserve traditional hunting, fishing and farming areas.