by Eliot Gee Ready to be harvested, these cowpea leaves growing in the Mundika Special School garden will go directly into lunches prepared for students. Photo: Aurillia Manjella, 2016 Josephat…
by Mariia Ermilova and Tatiana Ilinich Ivan-Chai is commonly known in English-speaking countries as “fireweed” or “willow herb.” Photo: Alik Yakubovich, 2010 Every Russian knows the tall herb with elegant…
by Flor Rivera López Maize. Photo: Artemio Pérez, 2015 This is the story of a project aiming to promote native maize biodiversity conservation in Mexico. It started when I was…
by Kanna K. Siripurapu and Sabyasachi Das . To learn more about why people in India value desi (native) chicken breeds for use in rituals, festivals, and traditional healing, I…
Text by Constanza Monterrubio Solís Photos by Inanc Tekguc Nopales, or prickly pear leaves, have been recently incorporated into local diets, providing various kinds of benefits. Photo: Inanc Tekguc, 2017…
Text and photos by Vincenzo Di Giorgi Last fall I was sitting on a marble bench right next to the Cala, a U-shaped cove in the coast of Palermo, watching…
by Rebecca Wolff, Francesco D’Angelo, Gonzalo Urbina, and Malena Martínez Chuño is a way to preserve potatoes. They are exposed to frost and then, on a sunny day, are laid…
by Rakhi Kumari Food—its cultivation, cooking, and consumption—is an important ingredient for studying a society. Whether looking at food through the lens of anthropology, history, or linguistics, we cannot skip…
by Lina A. Karolin Farmers planting rice. When it was time for the first harvest of the season, families would gather to celebrate. Photo: Pinarsita Juliana, 2017 I carefully cut…
by Antonia Barreau, Sonia Aliante Raiguanque, Jesús Sánchez, Rosario Valdivieso, and Susannah R. McCandless Last fall our temperate forests surprised us with many varieties of wild edible mushrooms—ready for feasting.…
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