From butter beans and sorghum to heirloom fruits and regionally treasured vegetables, Southern heritage crops carry stories of family traditions, cultural identity and local foodways.
They may also hold economic potential.
Clemson University is inviting farmers, chefs, agricultural service providers and others interested in the future of local food systems to explore those possibilities during a free webinar, Explore New Farming Opportunities with Southern Heritage Crops, on Tuesday, July 7.
The virtual event is the first in a planned series offered through Clemson’s Southern Heritage Crops Project, which explores how heirloom crops with historical and cultural ties to the South can contribute to farm profitability, culinary innovation and regional food system development.
“This webinar is designed to begin a regional conversation about how Southern heritage crops can become a viable part of farm and food business strategies,” Lamie said. “By bringing together farmers, researchers, chefs, food system partners and agricultural service providers, we hope to identify opportunities for future research, outreach and collaboration.”
Participants will hear from researchers, farmers, chefs and food system leaders about promising crops and the support systems needed to help them succeed.
Topics include:
- An introduction to Southern heritage crops
- An overview of promising crops for the Southeast
- Production and marketing opportunities for fruits and vegetables
- Culinary connections and consumer interest in heritage foods
- Building stronger ecosystems of support for heritage crop producers
- A preview of future Southern Heritage Crops Project events.
Featured speakers and panelists:
- Dave Lamie, Clemson University Southern Heritage Crops Project director
- David Shields, co-star of the PBS series The Savers of Flavor
- Brian Ward, Clemson Cooperative Extension Service specialist
- Nat Bradford of Bradford Family Farm
- Jon Jackson of Comfort Farms
- Sadie Willis of FairShare CSA Coalition
- Chef Linton Hopkins of Hopkins & Company Hospitality Group
- Kris Reid, director of Slow Food USA.
The webinar will be held from 10 a.m. to 3 p.m. Tuesday, July 7, with a lunch break from 12:30 to 1:30 p.m.
Participation is free, but registration is required by noon on Monday, July 6. A Zoom link will be emailed upon registration. Recorded portions of the webinar will be made available afterward, though only live attendees will have the opportunity to participate in audience Q&A.
To learn more, visit southernheritagecrops.org/events.
