Living in what he affectionately calls “the stinkin’ hot desert,” in Patagonia Arizona, along the Mexican border, Gary Paul Nabhan is exploring ways to grow food using traditional sustainable methods, careful water collection, and seed saving.
He is not only a social scientist, but he is a conservation biologist.We heard Nabhan speak last fall here in Seattle; he is a fascinating ethnobotanist and nature-writer with a focus on native and historical food traditions across the US.
His Terroir-ist’s Manifesto is a terrific way to describe GoodFood World’s mission and philosophy:
Know where your food has come from
through knowing those who produced it for you,
from farmer to forager, rancher or fisher
to earthworms building a deeper, richer soil,
to the heirloom vegetable, the nitrogen-fixing legume,
the pollinator, the heritage breed of livestock,
& the sourdough culture rising in your flour.