For related articles and more information, please visit OCA’s All About Organics page, Genetic Engineering page and our Millions Against Monsanto page.

Attention foodies! Santa Rosa is calling your name. The 4th annual
National Heirloom Exposition will take place at the Sonoma County Fairgrounds in Santa Rosa on Tuesday, Sept. 9, through Thursday, Sept. 11. Come on out to join 20,000 gardeners, farmers, environmentalists, students, educators, food advocates, food labeling activists, visionaries and chefs from across the globe.

Just what is an heirloom seed and why does it merit an expo? Twelve thousand years ago humans discovered agriculture by doing something as simple as saving seeds. A vast variety of seeds were passed down from generation to generation, farmer to farmer, garden-geek to garden-geek. Heirloom seeds are open-pollinated so they can be saved and planted year after year. Today, there are seeds created in biotech labs and patented by multinational corporations who believe they have the right to own agriculture. Often these genetically modified seeds are treated with pesticides and herbicides. They cannot be saved and replanted from year to year. In the last century, some 30,000 vegetable varieties have become extinct.

This “World’s Fair” of the heirloom seed industry began four years ago and is in part sponsored by Baker Creek Heirloom Seeds. The seed company opened its “Seed Bank” doors in 2008 in Petaluma. Owner Jere Gettle, a pure food supporter who is known to many as the “Indiana Jones of seeds,” planted his first garden at age 3. Today the company catalogue ships to 250,000 gardeners nationally and offers the largest selection of heirloom varieties in the U.S.

This year’s notable speakers include
Dr. Joseph Mercola, a
New York Times best-selling author and health advocate; Vani Hari, a health and food activist who teaches people how to make good food purchasing decisions, how to live an organic lifestyle and how to travel healthfully around the world;
Jeffrey Smith, one of the leading experts on the subject of GMOs and the dangers they pose to human health and the environment;
Percy Schmeiser, a Canadian farmer who was sued by Monsanto after the chemical company’s Roundup Ready canola contaminated his canola crop;
Andrew Kimbrell, founder and executive director of the Center for Food Safety;
Ronnie Cummins, founder and director of the Organic Consumers Association;
Albert Straus, farmer and visionary at Straus Family Creamery, an entire dairy farm powered by electricity generated from their cows through a methane digester, and many, many more.(See website for more: www.theheirloomexpo.com/speakers.)

The event will be a celebration of historic agriculture, horticulture and food traditions with more than 250 leading companies of sustainable, ecological and healthful goods and services. The American Livestock Breeds Conservancy, American Poultry Association and other heritage animal organizations will conduct a livestock show with prizes. All kinds of gardening and food-related exhibits will also be judged for prizes.

In addition, Wednesday, Sept. 10, will be Kids’ Day, filled with presentations, contests and activities-specifically for school age children. Once again the giant pumpkin contest will be held. (Last year there was an entry that weighed over 1,400 pounds!)

“Pure food is about shopping locally and seasonally-if you know your farmer, you know your food,” says Paul Wallace, manager of the Petaluma Seed Bank and leading organizer of the expo. “This is a not-for-profit event with all proceeds above expenses being donated to school gardens and other educational projects. In fact, educating youth about good food is so important that admission is free to anyone 17 years old and younger.”

Many chefs from across the country will host food demonstrations and tastings. A vast array of heirloom fruits and vegetables will be available for sampling each day. In addition, many local food vendors will provide the opportunity to enjoy the international flavors of California as they feature meals and snacks prepared by quality chefs and from mostly local and organic ingredients.