Consumption of wild foods, packed with micronutrients, is on the decline. But communities are working to re-introduce these native crops to eaters’ diets and preserve traditional knowledge.
Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.
López Obrador’s victory in Mexico brings hope for Mexican farmers expecting more self-sufficiency through a reduction in dependence on imports, chemical-intensive production methods, and GMOs. Promises of support for sustainable practices on small and medium-scale farms are on the horizon.