Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
Ghana supplies up to a quarter of the world’s cocoa, but why do European countries produce all the premium chocolate? Meet the Ghanaian chocolate makers molding their own futures, one chocolate bar at a time.
Wood Turner, of Agriculture Capital, discusses the potential solutions of regenerative agriculture.
Jonathan Bethony from SEYLOU is changing the way we bake with nutritious, diverse, and local grains.
Many small farmers have to haul their livestock hours away to have them processed. Allowing the sale of meat from smaller, local slaughterhouses could help sustainable farms compete with huge corporations—but is it safe?