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The Foodshed Forum is a program of The Foodshed Network, 
in partnership with Greenwich Conservation Commission. 

Photo credit, Slow Food USA's The Ark of Taste Catalog, Northeast: (1) Plymouth Rock Chicken; (2) Clapp's Favorite Pear; (3) Meech's Prolific Quince; (4) Photo credit, Wellfleet Oyster Alliance, Wellfleet Oyster 

P E R R O T   M E M O R I A L   L I B R A R Y
in collaboration with 
T h e  F o o d s h e d  F o r u m 
invites you to
H I S T O R I C A L   F O O D W A Y S
Seed, Hearth & Taste
A three-part series of discussions featuring stories of seeds, the culinary 
arts and the ways in which taste connects us to land and culture. 

Delicious and Distinctive Foods That Define the United States
Wednesday, July 17, 2024
7:00 - 8:30 PM/EST
at Perrot Memorial Library's 
Program Room in the Radcliffe Building
Old Greenwich, CT 

Please join us for an evening of the ‘joy and justice of biodiversity’ with 
Co-Author of The Ark of Taste David Shields and Director of Network Engagement at Slow Food USA Deion Jones.
The author's book talk and the panel discussion to follow will highlight Slow Food's The Ark of Taste, a global and grassroots effort to catalog the amazing range of foods around us before they disappear and to raise awareness about how we can act together to preserve and promote these foods that represent that taste of place and a culture.

Deion Jones
Deion Jones serves as the director of network engagement for Slow Food USA, which means he leads efforts in network growth, troubleshooting, and providing tools to network leaders and members. Food has been, and continues to be, a passion for Deion throughout his academic and professional endeavors. Both his undergraduate work at Florida Gulf Coast University, and his graduate work at University of Oregon, centered on food, focusing on sustainable sourcing and immigrant identity through food, respectively. Beyond academia, Deion dedicates his time to seeing as many corners of the food realm that he studied as possible from urban and rural farms and food banks with Feeding America, to public health and one of the best farm-to-table fine dining establishments in the world, Blue Hill at Stone Barns.

David Shields
David Shields is known as “the flavor saver." He tracks down lost food crops and assists in restoring them to fields and tables: Carolina Gold Rice, Cocke’s Prolific Corn, Rice Peas, Purple Straw Wheat, the Dyehouse Cherry, Benne, Carolina African Runner Peanut, Purple Ribbon Sugar Cane, Hick’s Mulberry, Seashore Black Seed Rye, and Bradford Watermelon. Among his 14 published books, he has written award-winning agricultural and culinary histories -- Southern Provisions (2015), The Culinarians (2017), Taste the State South Carolina's Signature Foods, Recipes and Their Stories (2021) and most recently The Ark of Taste (2023). 
His research links horticulture to the table, agriculture to home and professional cookery. He chairs the Carolina Gold Rice Foundation, heads the Ark of Taste Committee for the South, and became the Carolina Distinguished Professor Emeritus in the College of Arts and Sciences at the University of South Carolina in 2024. He is the Southern Foodways Alliance’s “Keeper of the Flame,” twice a James Beard finalist in food history, and Slow Food’s Snailblazer for Biodiversity. Read more about David Shields here.

The Ark of Taste
The Ark of Taste is a living catalog of our nation's food heritage, preserving treasures passed down for generations -- some rare, some endangered, all delicious. These foods reflect our country's diversity. By championing them, we keep them in production and on our plates while promoting a more equitable alternative to industrial agriculture. Learn more here.

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Historical Foodways: Seed, Hearth & Taste is co-curated by Kathy McCormack, Perrot Memorial Library board president, & Ali Ghiorse, co-founder of The Foodshed Forum. Learn more about Perrot Memorial Library here.

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Learn more about The Foodshed Forum here. 
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