Chelsea Green Publishing

Taste, Memory

Pages:240 pages
Size: 5.5 x 8.5 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603584401
Pub. Date October 25, 2012

Taste, Memory

Forgotten Foods, Lost Flavors, and Why They Matter

By David Buchanan
Foreword by Gary Paul Nabhan

Availability: In Stock


Available Date:
October 25, 2012


Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.

In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?

While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.

Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.


ForeWord Reviews-
As debate rages about genetically modified organisms (GMOs) and their impact on seeds and farming, there’s another issue that deserves to be widely visited: the dearth of diversity in our current food system. Because of changes in our agricultural model, scores of once-common fruits, grains, and vegetables have been phased out by the need for food that’s more easily shipped across long distances and stored for days, if not weeks, before getting to market. What have we lost as a result of these farming changes and distribution demands, and what can be gained by preserving the diversity that’s left? Author David Buchanan’s answer, in the form of Taste, Memory, is compelling and important. He combines personal stories as well as encounters with leaders in biodiversity to present a glimpse of what a healthy food system might look like, one in which plants and animals are matched to the land and the climate, not to consumer demand or agribusiness bottom lines. Thoughout, Buchanan’s writing style is lyrical but straightforward, perfect for observations about food and growing. 'My farm project isn’t about just saving seeds or old fruit varieties,' he writes, 'but searching for a creative connection with land and plants that, until the last few generations, was at the heart of most people’s lives.' There’s enormous value in preserving the agrarian diversity that humans have enjoyed for centuries, he believes, and that we’ve only recently lost. Buchanan makes an excellent case for waking up to the issues of crop diversity and how we need to continue exploring how our foods can evolve along with our methods for cooking, preserving, and treasuring them. Buchanan’s work is a savory treat, full of fresh insight and delicious inspiration.

"As we increasingly seek to reconnect to our agrarian roots and restore our relationship with the land, we need guides who have been down the path before us and already negotiated some of the tangles along the way. There is no better guide than David Buchanan. Taste, Memory is the captivating work of a writer who is alert to the world around him and ready to learn from it. Buchanan's elegant celebration of the 'ongoing conversation', as he calls it, between generations of heirloom food plants and the families that have lovingly kept them alive, will inspire a new generation to nurture the happy marriages of plants and place that make communities lively, resilient, and deeply meaningful."--Rowan Jacobsen, author of Fruitless Fall and American Terroir

Taste, Memory is not the typical storybook novel about finding redemption on an isolated old farm, but a 21st-century success story built around collaboration, innovation, and vibrant new models for sustainable farming.  David's book helps us explore agricultural models past and present, in order to help us find our own unique niche, rhythm and flow in the emerging local food economy.  His ability to help us appreciate the nuances of heirloom crops and regional flavors reminds us that we can help to preserve agricultural and food traditions for the seed, one bite, and one backyard at a time!”--John Forti, garden historian, “The Heirloom Gardener”

“With a scientist’s intellect and the heart of a 21st-century Noah, David Buchanan goes beyond biodiversity to explore the true place of Taste, Memory, a sensory experience that ties all of mankind together at life’s dinner table. Using taste as his compass, Buchanan uncovers authentic endangered flavors, making us all long for another serving.”--Poppy Tooker, New Orleans food activist and host of “Louisiana Eats”

“Buchanan shows us that reconnecting with the sources of our food reconnects us with what it means to feel alive. His unbridled enthusiasm for all things agricultural—from a forgotten peach variety to the proper soil balance for a rooftop farm—is infectious.”--Curt Ellis, FoodCorps

“In Taste, Memory, David Buchanan shares his quest to promote fruit and vegetable biodiversity in New England. "Plant it to save it" is his mantra. In his thoughtful meditation and memoir, Buchanan reveals a powerful commitment to collecting and conserving the apples, blueberries, rutabagas, potatoes and other foods long part of this rocky and harsh landscape. As important, though, is his clear-sighted understanding of the necessary innovations that will be required to preserve the fantastic Baldwin apples, Bordo Beets and Amazon Chocolate tomatoes not just for this generation, but for the next seven generations. An important book.”--Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

“Every peach, every turnip, every ear of corn becomes a local food in the fullest sense when gardeners and fruit growers opt for regional advantage.  There are stories to be told here, be it the lore of the Fletcher Sweet apple or the enduring affair of ‘that blonde’ cucumber from the Boothbys.  How well David Buchanan weaves the human element into this celebration of plant selection and provincial cuisine.  Good eating goes hand in hand with our dance with place. Let Taste, Memory bring appreciation for varietal delight to your dinner table.”--Michael Phillips, author of The Holistic Orchard and The Apple Grower

“Taste is one of the great joys in life, a sense and sensibility that all of us share. But it is a common pleasure we are in real danger of losing, as our modern world seems bent on a collision course with ever greater homogeneity and the lack of distinctive local flavors and cultures. In this thought-provoking book, David Buchanan captures taste experience from whence it once flowed, from an overpowering, life-enhancing diversity.”--Tom Burford, orchardist, historian, and author of The Apples of America

“A Greek proverb states, ‘A society grows great when old men plant trees whose shade they know they shall never sit in’. David Buchanan’s book about food, agriculture, community, and connections to soil and climate, embodies the spirit and vision of the Greeks. Beyond weaving an engaging narrative about farming, the past twenty years of his life reflect the extraordinary changes occurring in American agriculture and a rediscovery of taste and quality in food. We are indeed fortunate that, as a young man, he has many years to plant apples, peaches, and other notable foods!”--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese

“David Buchanan takes on his subject, some of it prickly, with grace and eloquence. Taste, Memory is hard to put down. It is beautiful read that illuminates the challenges to and importance of biodiversity, a subject that David frames with our taste buds and personal food histories. A wonderful book, and an important one!”--Deborah Madison, author of Vegetable Literacy and Local Flavors

Kirkus Reviews-
"A meander, with hoe, through organic vegetable patches, lost orchards, seed catalogs and produce markets with a dedicated gardener in search of a small farm. From experiments “trying to live off the grid” in Washington state after college to raising produce on semiurban plots around Portland, Maine, Buchanan has always followed his passion for heritage plants: the ugly heirloom baking apple, undersized pear, thin-skinned tomato and other relics of the old family farm lost or marginalized by bottom-line-obsessed agribusiness, environmental degradation and government regulation. In this combination of memoir and treatise for the back-to-the-farm movement, the author laments the loss of 90 percent of America’s crop diversity over the last century. What that means to the average supermarket shopper is dinner without a world of region-specific savors—the fruit of what the French call the terroir. Seeking inspiration and the perfect place to start a market garden, Buchanan made research forays to thriving organic farms and nurseries in New England, talked with seed collectors, visited a USDA gene bank and hunted for heritage apple trees by highways and in backyards. He ponders the relevance of agricultural diversity in the contemporary world and the role individuals can play in keeping heritage varieties in our markets and on our plates. Buchanan ended up swapping work for equipment and the use of small parcels of tillable land around Portland, where he continues to battle late blight and caterpillars to raise a varied crop of rare apples for his own brand of raw cider. It’s a catch-as-catch-can lifestyle, but it’s deeply satisfying to Buchanan and demonstrates the way forward for a new generation of farmers and locavores. A specialized look at the small-farming movement, written with appealing self-knowledge, diligent research and occasional flair."

"Not just a feast for the palate, Buchanan’s book is a feast for the souls of those concerned about a fast-food culture that prizes uniformity and convenience over the kind of tastes that cannot be produced on an assembly line. He focuses on heirloom foods, those dating back at least 50 years and unchanged by modern methods of food production. After working in a garden for seven years in Portland, Maine, Buchanan finally settled into a rhythm that offered elements of city and country life—gardening on borrowed and leased land, a quasi-farm, and across two acres of back yards, and working informally with other like-minded people in a food enterprise focused on flavor. A pioneer in the heirloom seed movement in the early 1990s, he aspires not to an effete effort at reviving fragile foods but rather to bringing regionally and culturally different foods to the table. His clearly defined goal, “to create the best plant collection for this particular time and place,” informs this delightful book rich in delicious details of journeys to discover forgotten foods and flavors."


  • Winner - Amazon's Top Ten Best Food Lit Books of 2012


David Buchanan

David Buchanan is the author of Taste, Memory. He planted his first gardens in central Washington State more than 20 years ago, after learning about the heritage food movement through the Seed Savers Exchange. He has worked for farms, ranches, and nurseries; operated a landscape design company specializing in native plant restoration; managed an educational farm for a community nonprofit; and helped found the Portland, Maine, chapter of Slow Food USA. In the mid-1990s he worked for Arche Noah, an Austrian seed-saving organization, producing seeds to maintain the thousands of varieties of vegetables and grains in their collection.

David helped found and for three years led the Portland, Maine, chapter of Slow Food. He now serves on its national Biodiversity Committee, which evaluates and helps preserve endangered heritage foods from around the country. In 2008 he managed Turkey Hill Farm in Cape Elizabeth, Maine, and continues to maintain gardens there and at two nearby sites. Currently he oversees vegetable and cut flower production for Old Ocean House Farms in Cape Elizabeth, and grows more than 250 varieties of fruit, as well as herbs and heirloom vegetables. He sells nursery plants, organic vegetables, fruit smoothies, and raw cider at the Portland farmers market.


The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

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Farm-Fresh and Fast

Farm-Fresh and Fast

Bursting with strategies, techniques, and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning CSA members and farmers’ market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce.  Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national bestseller.

Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients.  Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.

In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of seventy-eight fruits and vegetables that can be found at farmers’ markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.

Available in: Paperback

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The Preserving the Harvest Set (2-Book Bundle)

The Preserving the Harvest Set (2-Book Bundle)

By Carol Deppe

If you're a dedicated gardener you probably know about hot-water-bath canning and pickling, but there are many other ways to preserve the bounty of your harvest so it will last the whole year. This set combines a classic book on food preservation with a new book on gardening that includes some innovative preservation methods.

Unlike most books on putting up food, Preserving Food without Freezing or Canning doesn't assume that you will boil or freeze your vegetables and fruits. It is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are more nutritious and energy efficient. As Eliot Coleman says, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce . . . foods that have been celebrated for centuries and are considered gourmet delights today."

The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.

Available in: Quantity pack

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Around The World in 80 Plants

Around The World in 80 Plants

By Stephen Barstow

This book takes us on an original and inspiring adventure around the temperate world, introducing us to the author’s top eighty perennial leafy-green vegetables. We are taken underground gardening in Tokyo, beach gardening in the UK, and traditional roof gardening in the Norwegian mountains. . . . There are stories of the wild foraging traditions of indigenous people in all continents: from the Sámi people of northern Norway to the Maori of New Zealand, the rich food traditions of the Mediterranean peoples, the high-altitude food plants of the Sherpas in the Himalayas, wild mountain vegetables in Japan and Korea, and the wild aquatic plant that sustained Native American tribes with myriad foodstuffs and other products.

Around the World in 80 Plants will be of interest to both traditional vegetable and ornamental gardeners, as well as anyone interested in permaculture, forest gardening, foraging, slow food, gourmet cooking, and ethnobotany. A thorough description is given of each vegetable, its traditions, stories, cultivation, where to source seed and plants, and how to propagate it. Sprinkled with recipes inspired by local traditional gastronomy, this is a fascinating book, an entertaining adventure, and a real milestone in climate-friendly vegetable growing from a pioneering expert on the subject.

Available in: Paperback

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