Due in good part to industrial agricultural practices, which rely on monocultures, chemical fertilizers and genetic modification to reap a predictable product, over 70% of our crop biodiversity was lostin the 20th century. Genetic erosion puts our food supply at risk from epidemics and infestations, which a more multifarious mix would guard against. To keep them from extinction, plants must be grown. During Sow-in, the general public, along with community gardening groups, will make seedling pots out of recycled materials and sow seeds of food plants on Slow Food's most endangered foods list and the Ark of Taste.
Together, we will distribute 100's of seed pots to community gardeners across New York City for transplant, care, harvest, and seed saving. Our focus plants are Chapalote Corn, Chiltepin Pepper, Native American Sunflower and Seminole Pumpkin, Beaverdam Pepper, Fish Pepper, Algonquian Squash, Boston Marrow Squash, Amish Paste Tomato, German Pink Tomato, Orange Oxheart Tomato, and Moon & Stars Watermelon.
Project Type: Activism, Green, Learning
Tags: food, urban agriculture, sustainability