Posted on Wed, February 11, 2009 by Jerusha Klemperer
2 Comments | Categories: Biodiversity,
by Slow Food USA staffer Jerusha Klemperer
Last Friday, finding myself in Columbia, South Carolina, I took the opportunity to visit Anson Mills, where heirloom rice, corn and wheat are hand-processed and packaged in small batches before being shipped fresh to customers and restaurants around the country. Glenn Roberts, the founder/farmer/expert behind this 11 year old company—and one of the newly appointed members of Slow Food USA’s Ark of Taste committee—was generous enough to take me around for a tour and a quick and dirty lesson on the history of Carolina Rice, the meaning of “landrace” grains, and the story of how his work as a historic art and architecture restorer led him to historic plant restoration through his Carolina Gold Rice Foundation.