Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
A local South Indian researcher is highlighting forgotten foods of the region’s past and reintroducing them to the world.
International Day of the World’s Indigenous Peoples offers an opportunity to give thanks to the Indigenous cultures who steward the land and protect the world’s biodiversity.
These 28 organizations are preserving Indigenous food systems and promoting Indigenous food sovereignty.
COVID-19 is pushing America’s seed diversity and sovereignty to a crisis point — and how we respond could affect our food security and even national security for years to come, writes Gary Paul Nabhan.
On Food Talk Live: Dani talks with the creators of the new Global Food Donation Policy Atlas about mapping food donation and waste. Then, chef Pierre Thiam introduces the ancient African grain fonio and its potential to fight food insecurity and climate change.
The agroecology movement encourages farmers to use farming techniques that have many environmental, social, and economic benefits including increased biodiversity and education for women and youth.
Dani and Colby discuss food and agriculture policy from Tribal governments to the federal government. They also talk about the importance of teaching youth about agriculture, business, policy, and nutrition.
Indigenous crops that are rich in nutrients like vitamins C and D, zinc, and iron can boost immune systems as well as the planet’s biodiversity—improving resilience to climate change, rebuilding soils, and supporting wildlife.