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Important Heirloom Seeds Lecture @ National Heirloom Expo
Important Heirloom Seeds Lecture @ National Heirloom Expo by William Woys Weaver
William Woys Weaver says that the nutritional value of food grown from hybrids, even organic hybrids, does not equal the nutritional value of food grown from heirloom original seeds. He said this in his talk at the National Heirloom Expo 2012.
Date: 10/30/2013 12:53:27 PM ( 11 y ) ... viewed 1227 times
Inspiring Lecture Heirloom Seeds from National Heirloom Expo by William Woys Weaver
When I was a kid, I would go to the Post Office each Friday to get the latest issues of postage stamps. I revere the heirloom seeds. William Woys Weaver inspires me to want to revere my heirloom seeds even more. I just listened to a recording of his talk at the 2013 National Heirloom Expo, September 10-11-12, 2013 in Santa Rosa. The dates of the 2014 show are September 9-10-11. I highly recommend you go to this event.
ABOUT HIS WORK
William Woys Weaver
http://www.sfgate.com/homeandgarden/article/Interest-grows-in-heirloom-seeds-...
This is so exciting, this lecture he gave at the National Heirloom Expo 2013
WILLIAM WOYS WEAVER BIO NOTE FROM THE NATIONAL HEIRLOOM EXPO 2013 WEBSITE
William Woys Weaver's detailsCountry: USA Region: Southeastern PennsylvaniaStudies: Food Historian, Author, Seed SaverOrganization: The Keystone Center for the Study of Regional Foods and Food TourismWebsite: http://williamwoysweaver.com/William
Woys Weaver's presentations Keynote Speaker
William Woys Weaver is an internationally known food historian. He maintains the Roughwood Seed Collection of approximately 4500 varieties of food plants in Devon, Pennsylvania. He is working with Mill Hollow Farm in Edgemont, Pennsylvania, to establish an organically certified produce and rare seed farm using seeds from the Roughwood Seed Collection.
Will received his Ph.D. from University College, Dublin. He has written hundreds of articles on foods and foodways. He served as Associate Editor of Scribner’s Encyclopedia of Food and Culture. He has served as Contributing Editor to Gourmet, and to Mother Earth News. He has been a regular contributor to The Heirloom Gardener. Dr. Weaver has received many publishing awards, including three International Association of Culinary Professionals (IACP) cookbook awards.
Will has authored 16 books, including:
Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving, and Cultural History
Culinary Ephemera: An Illustrated History (California Studies in Food and Culture)
Sauer’s Herbal Cures
100 Vegetables and Where They Came From
Pennsylvania Dutch Country Cooking
Sauerkraut Yankees: Pennsylvania-German Foods and Foodways
http://www.theheirloomexpo.com/speaker/william-woys-weaver/
FROM HIS TALK AT THE NATIONAL HEIRLOOM EXPO 2013
The dilution effect....
William Woys Weaver says that the nutritional value of food grown from hybrids, even organic hybrids, does not equal the nutritional value of food grown from heirloom original seeds. He said this in his talk at the National Heirloom Expo 2012.
HE SAYS...
We are eating a lot of empty food.
Difficult to sell Heirloom Seeds in Europe because of EU.
THE ROUGHWOOD SEED COLLECTION
William Woys Weaver manages the Roughwood Seed Collection. 4000 Varieties of seeds on land farmed since 1805. He has raised beds.
Food historian and Mother Earth News Contributing Editor William Woys Weaver is author of several cooking and gardening books. His wonderful history of heirlooms, 100 Vegetables and Where They Came From, is available from Mother Earth Shopping. The Mother Earth News editors also highly recommend Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.
Read more: http://www.motherearthnews.com/organic-gardening/heirloom-plants-zl0z0703zswa...
http://www.motherearthnews.com/organic-gardening/gardening-heirloom-varieties...
Center for the Study of Regional American Foods
http://www.motherearthnews.com/organic-gardening/heirloom-plants-zl0z0703zswa...
http://www.williamwoysweaver.com
What are Regional Foods?
Regional foods and foodways (food customs) are the distinct identity foods and dishes that set an area apart from its neighbors. Regional food evolves out of cultural preferences and terroir (natural determinants of the soil), and therefore are partially shaped by agricultural practices and climate. Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania. It developed out of Pennsylvania Dutch customs based on fall and winter butchering, at which time scrapple was served as a hot porridge to everyone who participated in the butchering event. It was originally a dish only eaten during the winter. As another example, the muskrat cookery of South Jersey evolved due to the presence of marshlands along the Delaware River and Bay and a local trapping industry focused on the collection and processing of muskrat pelts, thus leaving an abundance of carcasses for culinary purposes.
A third type of regional food includes food products that originated in a specific place, such as the Seckel Pear, which was discovered near Philadelphia in the late eighteenth century and named for Lorenz Seckel, the wine merchant who owned the original tree. Other food products of this type from our region include the Brandywine Tomato (introduced in 1889 by Philadelphia seedsmen Johnson & Stokes), the Philadelphia White Box Radish (1888), Philadelphia Dutch Butter lettuce, and the Smokehouse Apple of York County. All of these heirloom fruits and vegetables are still available in local markets today.
This website was made possible by the generous support of the following individuals:
William Woy Weaver w3foodATaol.com
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