Food has been a hot topic in the news lately: where it comes from, how it's grown, its carbon footprint, food miles, GMOs, and everything in between. Please join Wasatch Community Gardens for Food Talks, a monthly discussion series aimed at shedding light on the large, multi-faceted topic of the food we eat. Let us guide you through the murky waters of the food system as we discuss these complex topics with industry experts. Food Talks will be held April–September 2014, every 3rd Tuesday of the month at 7pm.
SCHEDULE OF UPCOMING EVENTS
TUE, JUN 17
Join us for a conversation at the crossroads of history, culture, and biodiversity with Tony Jacobsen from Hell's Backbone Grill Farm. Learn about efforts to reintroduce heirloom corn similar to the varieties historically grown in Southern Utah.
To most people, corn is the poster crop for large corporate monoculture. In a world of species homogenization through genetic modification, learn about one group’s efforts to restore historic heirloom corn and increase biodiversity in this all-important crop.
Corn, a seed from wild grass native to Central America, was originally cultivated in what is now Mexico around 2500 BC. It later spread throughout the Americas and has been cultivated to create a massive diversity of breeds and subspecies—popcorn, sweet corn, flint, flour, or grinding corn are just a few of the many varieties.
The corn historically cultivated and grown in southern Utah was a grinding corn used to make a flour or corn meal. It was a staple food for the Anasazi people and their ancient Pueblo predecessors. Hells Backbone Gill Farm (located near one of the largest Anasazi homesites) is in the process of collecting, growing and carefully breeding corn seed from Zuni, Hopi and other pueblo varieties. In this way, HBG Farm hopes to produce drought tolerant, wind resistant, pest resistant, short season grinding corn similar to the crop that was cultivated in the southern Utah region thousands of years ago.
Location: Main Library, Level 4 Conference Room
Contact Information: 801-524-8200