際際滷

際際滷Share a Scribd company logo

Montreal Melon(1)

Download as PPT, PDF
Stratford Chefs School
Stratford Chefs School

The document discusses the Montreal Melon, a large sweet and spicy melon that was popular in Montreal in the early 1900s but declined in the 1930s. An eco-initiative in Montreal rediscovered old melon seeds in the 1990s and worked with local farmers to resurrect the melon. While the melon is again being grown organically on farms near Montreal, it remains at risk and may take 12-15 more years before it can be commercially produced and shared more widely.

Convert to study guideBETA

Transform any presentation into a summarized study guide, highlighting the most important points and key insights.

1 of 4
Download to read offline
Montreal Melon Marc Chartrand, woohoo week 16
Montreal, Quebec, Canada Large melon, 10-15lbs, that is prized for its unique sweet & spicy flavor with tones of nutmeg a.k.a the Queen of Melons Very popular between 1900-1930 The price of the melon cost more than steak http://www.montrealmelon.com/
Why in the ark of taste? Roots of the melon are traced from the late 17 th C.;early French settlers that moved to Montreal Fits the slow food movement; very labor intensive, the generous size made it difficult to grow and transport Rind is very thin and therefore bruises quite easily Horse manure was a great fertilizer for the melon; the automotive boom made the manure less accessible All these factors prevented the Montreal melon from being part of the agribusiness; food that is easy and quick to produce without much labor We need to save our melons
What are they doing to save our melons? Eco-Initiative (based out of Montreal) rekindled the desire to have the melon back in production 1995- Barry Lazar (filmmaker and journalist) found old seeds at the University of Ames, Iowa, USA With the help of organic and local farmers the melon is now resurrected (ie. Ken Taylor-Windmill Farm Organics in Montreal) Best adapted to the rich soil of the Montreal slopes, in the suburbs of Montreal city The melon is still not in commercial production and is still at risk Forecast 12-15 years before the melon will reach minimal significance and can be shared provincially The melons can and will be saved

More Related Content

Montreal Melon(1)

  • 1. Montreal Melon Marc Chartrand, woohoo week 16
  • 2. Montreal, Quebec, Canada Large melon, 10-15lbs, that is prized for its unique sweet & spicy flavor with tones of nutmeg a.k.a the Queen of Melons Very popular between 1900-1930 The price of the melon cost more than steak http://www.montrealmelon.com/
  • 3. Why in the ark of taste? Roots of the melon are traced from the late 17 th C.;early French settlers that moved to Montreal Fits the slow food movement; very labor intensive, the generous size made it difficult to grow and transport Rind is very thin and therefore bruises quite easily Horse manure was a great fertilizer for the melon; the automotive boom made the manure less accessible All these factors prevented the Montreal melon from being part of the agribusiness; food that is easy and quick to produce without much labor We need to save our melons
  • 4. What are they doing to save our melons? Eco-Initiative (based out of Montreal) rekindled the desire to have the melon back in production 1995- Barry Lazar (filmmaker and journalist) found old seeds at the University of Ames, Iowa, USA With the help of organic and local farmers the melon is now resurrected (ie. Ken Taylor-Windmill Farm Organics in Montreal) Best adapted to the rich soil of the Montreal slopes, in the suburbs of Montreal city The melon is still not in commercial production and is still at risk Forecast 12-15 years before the melon will reach minimal significance and can be shared provincially The melons can and will be saved