What is in this article?:
- The value of heritage and heirloom foods
- Planting the seeds
- What is an heirloom?
- It’s only natural
Farmers and ranchers raising heirloom and heritage grains, produce and meats are preserving distinctive—and, in many cases, centuries-old—varieties that have been largely supplanted by high-yield, low-taste knockoffs.
There’s a reason certain things are called “heirlooms.” Whether it’s a diamond ring, a masterful painting or a vintage bottle of wine, each displays a deep connection to history and an artistry that cannot be replicated with mass production.
It’s no different with food.
Farmers and ranchers raising heirloom and heritage grains, produce and meats are preserving distinctive—and, in many cases, centuries-old—varieties that have been largely supplanted by high-yield, low-taste knockoffs. In fact, 75 percent of the world’s food today comes from just 12 plant and five animal species, according to the Food and Agricultural Organization
of the United Nations, which is headquartered in Rome.
With biodiversity stifled, the risk of losing an entire harvest to a single pest or pathogen rises dramatically, forcing conventional farmers to use ever-increasing levels of chemicals or genetic modifications. In addition, monoculture limits our exposure to different flavors and, in some cases, cheats us nutritionally.