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.
Food Tank is highlighting 27 seed saving organizations around the world that are working to preserve genetic diversity and protect food security.
The seed count at the Svalbard Global Seed Vault mounted 1 million with contributions from the Cherokee Nation and more first-time donors.
Breeders from ICARDA are using a crop’s wild cousins to develop barley varieties that can survive on the fringes of the desert.
As technology makes it easier to order delivery or eat alone, conviviality—the pleasure of eating with others—is becoming tougher. These strategies make it easier to create joyful, communal food experiences.
“They talk about New York as a melting pot, but it’s really here, in the mountains,” Virginian Chef Ian Boden says.
Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.
Storing nearly 1 million seeds from genebanks worldwide in a cave at -18 degrees Celsius, the Svalbard Global Seed Vault ensures that if a genebank’s seeds vanish or fall into ruin, much the world’s biodiversity will still remain helping ensure food security.
There’s little doubt that chickpea farmers will be sorely challenged by the extremes caused by climate change. But if we find a place at the dinner table for wild relatives, there will be enough hummus, chana masala, and farinata di ceci to go around.