Celebrating our Regional Diversity – Beaver Dam Pepper & Ark of Taste

Celebrating our Regional Diversity – Beaver Dam Pepper & Ark of Taste

Celebrating Our Regional Biodiversity

The Beaver Dam Pepper: An Ark of Taste Success Story
The Ark of Taste, Slow Food’s catalogue of more than 800 rare, regional, and extraordinary foods from around the world, has worked to bring back several delicious foods from the brink of extinction.

 

One such success story is Wisconsin’s own Beaver Dam Pepper.  This year the large, crisp fruits, just now blushing red in my gardens, are spicier than I’ve ever tasted them before…maybe the horrid drought & heat is responsible for the extra lovely heat this season. 

Capsicum annuum

The Beaver Dam Pepper

Like all foods boarded onto the Ark of Taste, the Beaver Dam was once at risk of disappearing completely from our tables. Now, due to many producers, gardeners, seed companies and Slow Food USA members, this delicious pepper can be found regularly in markets and gardens this time of year and spotted in jars of pickles and preserves in groceries year round.  Look for it in the coming weeks at your local farmers markets, along with the other peppers on SFU’s Ark that folks are growing in our region–Fish PepperHinkelhatz Hot Pepper,  Jimmy Nardello’s Sweet Italian Frying pepper,  Sheepnose Pimiento,  Wenk’s Yellow Hot Pepper

Milwaukee Heritage Apple Project

Over 60 heritage apple trees have been distributed to producers & home growers! We’ve got a few trees left to plant in community gardens and centers. If you want to help with planting this fall, contact Jennifer to get involved at jcasey@slowfoodwise.org.  

Jennifer Casey
This post was written by
Jennifer Casey Corbett is a registered dietitian and professional cook. In her work as the Gerald L Ignace Indian Health Center’s Diabetes Program Coordinator, she works with Milwaukee’s urban American Indian community on health promotion and disease prevention initiatives. She is a local and national advocate for biodiversity, cultural and regional foodways, and sustainable eating. With Slow Food WiSE and partners, she leads the Milwaukee Apple Project—a project dedicated to saving rare, heritage apple varietals unique to Wisconsin.

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