So it seems the first vegetable variety from Puglia has been added to Italy's Registro nazionale delle varietà da conservazione, or National Register of Conservation Varieties. The ‘Cima di cola’, a ...

Do you remember a Nibble from a few days back on how wild food ingredients are making their way into school meals in India? You may have wondered at the time if there was some kind of global ...

Readers with a long memory will remember that I promised I would keep an eye on the manifesto that was supposed to come out of the 3rd International Agrobiodiversity Congress, held back in May. Well, ...

How can we help get humble heirloom varieties of the humble potato back into cultivation? Well, fortunately, Potato News Today 1 has a handy step-by-step guide, which I reproduce verbatim below: ...

The latest GRIN-U newsletter points to a really nice series of infographics from the USDA’s Plant Breeding Coordinating Committee that I didn’t know about. But there’s a whole lot more. Explore away.

In a recent post here I suggested that, despite frequent recourse to the comparison, genebanks are in fact not much like libraries, at least when it comes to deciding which of their contents can ...

A really interesting recent episode of the 99% Invisible podcast alerted me to the fact that libraries occasionally get rid of books, something they call “weeding.” Now, genebanks are often compared ...

A paper in Cell has really caught the imagination of the media in the past few days. You wouldn’t necessarily be able to guess why from its title, though: “Ancient hybridization underlies tuberization ...

In his latest Eat This Newsletter, Jeremy deconstructs a paper on Tiggiano and Polignano heriloom carrots… Culturally, each landrace is associated with a local patron saint, St Vitus in Polignano and ...

How much trouble is agriculture facing because of climate change? There are lots of studies out there that seek to predict the effects of changes in rainfall or temperature on the yield of this or ...

A new global assessment of the state of terrestrial ecosystems has just been published, focusing on the extent of human modification due to “industrial pressures based on agriculture, forestry, ...

Jeremy’s latest newsletter has agrobiodiversity-adjacent snippets on the re-making of an ancient bread in Turkey and on the “oenification of olive oil.” Plus a thing on oysters which is maybe not so ...