Place-Based Foods of Appalachia: From Rarity to Community Restor

This full-color booklet from the Renewing America’s Food Traditions (RAFT) Alliance discusses the rich heritage of mountain foods including old-timey, Appalachian varieties of apples, beans, muscadine grapes, sweet potatoes, corn, pawpaws, greens and other foods from one of North America’s most diverse foodsheds. This publication means to document, celebrate, and inspire discussions that will lead to safeguarding and restoring the traditional foods of our region. Kevin Welch, Center for Cherokee Plants Coordinator, has a featured article on wild greens. Also includes an article on heirloom corns by Southern Exposure’s own Ira Wallace. Softcover, 37 pp.