Barham at the Columbia Farmers' Market one Saturday morning
Reading earlier today about how Anheuser-Busch InBev has lost another round in European courts over the use of the name "Budweiser" in Europe
reminded me of the very swell time I had reporting the story, "Bounty By The County,"
back in the spring/summer of 2006. I know Beth Barham
, whom the piece profiles, definitely smiled at the headlines this morning.
is a huge champion of the claim that A-B InBev's opponent, Budvar, has
made in the long-running trademark battle: That is, you can't
appropriate the name of something *made in a particular place* and tack
it onto *any-old product made somewhere else.* (In French, which Barham
speaks, there's one word that roughly sums up this concept: terroir
Think: Champagne. Prosciutto. Feta.
I was also reminded that I've been wanting to blog for forever now about how far along Barham's Missouri Regional Cuisines Project
has come since I first wrote about it in 2006....
Barham, a professor at the University of Missouri-Columbia, is working to institute a terroir
-style system of food labeling
in the U.S. -- beginning right here in our very own state.
Back when I
profiled her, only one region, Mississippi River Hills
, which is not too far south
of St. Louis, was organized.
date, three more regions -- Manitou Bluffs, Missouri River Valley and
Old Trails -- have already been formed and the farmers, vintners and
other artisinal purveyors of food and drink are beginning to work on
marketing and labeling campaigns for their place-based delicacies.
Barham is a big locavore
and her goal is to stimulate local economies, especially rural ones.
The long-term hope is that a Missouri regional product -- pecans from
northwest Missouri, say, or pork from the Ozarks
-- will one day acquire the cachet of Champagne, or Prosciutto di
Parma, and thus bring tourist traffic -- $$ -- to the artisans of our
To that, and to Budvar, I say, bottoms up!