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Read Edible Blue Ridge, Spring 2013, see P14 “Imagine this: You are eagerly anticipating a heritage food festival that lasts an entire month. Friends are buzzing. Out of-state relatives are descending on your guest room. Festival banners are ﬂapping on main streets from Scottsville to Staunton, Louisa to Lexington. he region is about to welcome several hundred thousand foodies, who, by spending two and a half times more than the average tourist, will boost the region’s economy by nearly $300 million. Another year of Central Virginia’s ViTTLE Fest (Virginia Tasting the Terroir of Local Edibles Festival) is underway, and our region is held up as an enviable … Read More
Increasing awareness of how closely Central Virginia’s history is tied to farms and produce was the topic of discussion at the first Central Virginia Food Heritage Gathering. 1d9f970b-pi”> Monday’s event welcomed those invested in increasing local food efforts to share stories and recipes, and to even swap seeds. “The hope of this project is that by building what we know about our food heritage we will be able to grow a local food system that promotes our food-based heritage,” said Tanya Denckla Cobb, associate director for the Institute for Environmental Negotiation at the University of Virginia and one of the … Read More
“I heard about the Virginia Food Heritage Project from my friend, Patty Wallens, who know about seed-saving and such things. I was intrigued phizer viagra by the this idea of ‘Knowing our past – Growing our future,” and Patty put me in touch with Tanya Denckla Cobb, a UVa professor who teaches food system planning at the School of Architecture and is an environmental mediator in the University’s Institute for Environmental Negotiation…. ” read the Virginia Food Heritage Project interview by Becky Allen