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Website title: Investing in regenerative agriculture – A podcast series on how to put money to work in regenerative agriculture and food

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As a child in Nairobi, Benedetta Kyengo spent holidays climbing trees and eating mangoes and papayas at her grandmother's food forest in eastern Kenya. Eight years later, every tree was gone — replaced by maize and beans — and her grandmother, who used to send food to the city, was depending on money sent from it. That reversal, from abundance to dependency in a single generatio...

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Fermentation is the oldest food technology on earth. It happens in our guts, in the soil, in every cup of coffee and most restaurants still throw the juiced lime away. At Baldío, Mexico City's zero-waste restaurant, Chris Locke has built an entire philosophy around that lime: a Korean-style raw syrup, a lacto-fermented powder for seasoning, a tapache, and finally a koji-based sh...

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An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists. The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more […]

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When Janet Maro started building training programs with farmers in Tanzania, she didn't arrive with a curriculum. She asked farmers what they knew, what they needed, and what they could bring to the table — and built from there. That instinct, to treat farmers as the architects rather than the audience, turns out to explain most of what makes Sustainable Agriculture Tanzania unu...

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Mexico has thousands of bean varieties. Most people living in cities know four to five. Silke Gérman is on a mission to change that. She is the founder of La Comandanta, a premium heirloom bean and salsa brand now in its twelfth year of connecting smallholder milpa farmers in central Mexico to retail shelves in Mexico City, the US, the UK, and Germany. Ancient Mexican bean vari...

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