A Living Catalog of Distinctive and Delicious Foods
The Ark of Taste pop up booth will showcase eight Ark of Taste producers who are growing endangered fruits, vegetables, and animals from around the world. Come learn about the importance of preserving biodiversity and taste new and uncommon flavors. Educational demonstrations will take place on the hour at 9 AM, 11 AM, 12 noon, and 1 PM on Saturday July 15 and Sunday July 16 at the Denver Union Station Farmers Market on the plaza of Union Station. In addition to the Ark of Taste pop up, over 40 local Colorado producers will be selling local produce and products, alongside live cooking demonstrations, music and more.
9:00 a.m. – 9:45 a.m. All About the Ark of Taste
Anne Berblinger and her husband René own Gales Meadow Farm in western Washington County, Oregon. In the course of a season, they produce more than 300 varieties of vegetables and herbs, several of which are Ark of Taste products. During the market, Anne will be providing educational materials and information about not only the Ark of Taste.
11:00 a.m. – 11:45 a.m. Ohia Lehua Blossom Honey
Whendi Grad and her honey have traveled to Denver all the way from the Big Island in Hawaii. She started Big Island Bees as the label for her husband Garnett’s honey production company, one of the largest apiaries and honey suppliers in the state. Whendi will be bringing a selection of Organic Ohia Lehua Blossom Honey to sample on Hawaiian soda crackers.
12:00 p.m. – 12:45 p.m. Wild Edibles and a Taste of New York
Mimi Edelman operates i&me farm in Westchester County, NY and has been co-chair of the Northeast New England Ark of Taste committee for the past 14 years. She will be bringing a unique tasting of products from her farm, including wild edibles pesto made with sustainably harvested ramps, and from Taste of the North Fork, which may include beach plums, currants, and Long Island cheese pumpkins.
1:00 p.m. – 1:45 p.m. Makah Ozette Potato
Gerry Warren founded Seattle’s Slow Food chapter in 1997 and since has remained an active chapter board member. He is Slow Food State Governor of Washington and has remained involved in the Ark of Taste and Presidia activities for the past 20 years. Gerry will be bringing his very own Makah Ozette Potatoes to show and tell.
9:00 a.m. – 9:45 a.m. A Taste of California
Peter Ruddock is a sustainable food advocate and small business consultant. He actively works with organizations like Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance and is the coordinator of the California Food Policy Council. He will be bringing several California Ark of Taste products including Gravenstein Apples, Bodega Red Potatoes and Mission Olive Oil.
11:00 a.m. – 11:45 a.m. Ark of Taste Peppers
Mark has spent the last 25 years trying to find his favorite variety of pepper, tomato, eggplant and other vegetables and fruits. He can easily be coaxed onto his soapbox to discuss the merits of particular varieties, and the obligation he feels to grow foods with better flavor and nutrition. His explorations of the Ark of Taste have given him plenty of choices to challenge the taste buds of curious and brave. For the Market, Mark will have a variety of dried and fermented Ark of Taste hot and sweet peppers.
12:00 p.m. – 12:45 p.m. The Bradford Watermelon
Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. He founded Eco Art, LLC in 200 and as a farmer he maintained the breedline to their 170 year old family heirloom, the Bradford Watermelon. To the Ark of Taste market, Nat will be bringing Bradford Watermelon Rind Pickles and Bradford Watermelon Molasses, a historic sweetener that hasn’t been available since the 1880s!
1:00 p.m. – 1:45 p.m. California Mission Olive Oil
Kathryn Tomajan brings tastings of California’s Mission Olive Oil to the Ark of Taste Market! Mission Olives are an Ark of Taste product under the California Olive Oil Council (COOC). Through education, outreach, and communications, the COOC is a trade association with the mission to encourage the consumption of certified California extra virgin olive oil.