{"id":531,"date":"2007-06-13T18:00:03","date_gmt":"2007-06-13T18:00:03","guid":{"rendered":""},"modified":"2021-01-30T15:22:27","modified_gmt":"2021-01-30T20:22:27","slug":"a-terroir-ists-manifesto-for-eating-in-place","status":"publish","type":"post","link":"https:\/\/centernet.pcusa.org\/food-faith\/2007\/06\/13\/a-terroir-ists-manifesto-for-eating-in-place\/","title":{"rendered":"A Terroir-ists Manifesto For Eating in Place"},"content":{"rendered":"

\"Gpnabhan\"<\/a>I’ll have the great fortune of spending a week this summer with Gary Nabhan<\/a>, Director of the Center for Sustainable Environments<\/a>, and wanted to share his manifesto for eating with you. Gary is the author of many books, including Coming Home to Eat: The Sensual Pleasures and Global Politics of Local Foods<\/em>.<\/span><\/p>\n

A Terroir-ists Manifesto For Eating in Place:
\nRenewing America’s Food Traditions<\/span><\/em><\/p>\n

Know where your food has come from
\nthrough knowing those who produced it for you,
\nfrom farmer to forager, rancher or fisher
\nto earthworms building a deeper, richer soil,
\nto the heirloom vegetable, the nitrogen-fixing legume,
\nthe pollinator, the heritage breed of livestock,
\nand the sourdough culture rising in your flour.<\/p>\n

Know where your food has come from
\nby the very way it tastes:
\nits freshness telling you
\nhow far it may have traveled,
\nthe hint of mint in the cheese
\nsuggesting what the goat has eaten,
\nthe terroir of the wine
\nreminding you of the lime
\nin the stone you stand upon,
\nso that you can stand up for the land
\nthat has offered it to you.<\/p>\n

Know where your food has come from
\nby ascertaining the health & wealth
\nof those who picked & processed it,
\nby the fertility of the soil that is left
\nin the patch where it once grew,
\nby the traces of pesticides
\nfound in the birds & the bees there.
\nKnow whether the bays & shoals
\nwhere your shrimp & fish once swam
\nwere left richer or poorer than before
\nyou & your kin ate from them.<\/p>\n

Know where your food comes from
\nby the richness of stories told around the table
\nrecalling all that was harvested nearby
\nduring the years that came before you,
\nwhen your predecessors & ancestors,
\nroamed the same woods & neighborhoods
\nwhere you & yours now roam
\nKnow them by the songs sung to praise them,
\nby the handmade tools kept to harvest them,
\nby the rites & feasts held to celebrate them,
\nby the laughter let loose to show them our affection.<\/p>\n

Know where your foods come from
\nby the patience displayed while putting them up,
\nwhile peeling, skinning, coring or gutting them,
\nwhile pit-roasting, poaching or fermenting them,
\nwhile canning, salting or smoking them,
\nwhile arranging them on a plate for our eyes to behold.
\nKnow where your food comes from
\nby the slow savoring of each and every morsel,
\nby letting their fragrances lodge in your memory
\nreminding you of just exactly where you were
\nthe very day that you became blessed
\nby each of their distinctive flavors.<\/p>\n

When you know where your food comes from
\nyou can give something back to those lands & waters,
\nthat rural culture, that migrant harvester,
\ncurer, smoker, poacher, roaster or vinyer.
\nYou can give something back to that soil,
\nsomething fecund & fleeting like compost
\nor something lasting & legal like protection.
\nWe, as humans, have not been given
\nroots as obvious as those of plants.
\nThe surest way we have to lodge ourselves
\nwithin this blessed earth is by knowing
\nwhere our food comes from.<\/p>\n

~ Gary Paul Nabhan, January 2007<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ll have the great fortune of spending a week this summer with Gary Nabhan, Director of the Center for Sustainable Environments, and wanted to share his manifesto for eating with you. 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