Producing a meal or dish with endangered ingredients has great rewards?the ingredients are extraordinary in flavor, color, smell, feel and taste. Before the fork hits the plate though, many things must happen?farmers need to be consulted, the rare fruit or vegetable may need to be planted, and orders for rare, regional beef, pork, or poultry need to be placed. There (usually) isn't a one-stop shopping destination for endangered foods. So just how do you produce an event with endangered foods?
Elissa Rubin-Mahon, maker of heirloom fruit preserves and member of Slow Food USA's Ark Committee, has organized many Ark events as a member of Slow Food Sonoma County. She shares her lessons learned below.
By Elissa Rubin-Mahon
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