Indigenous Food Sovereignty in the United States

Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. Indigenous Food Sovereignty in the United States explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained.

Food, First Hand in Cameroon

Located in the “hinge” of sub-Saharan West Africa, Cameroon is home to about 19 million people. Because the country’s natural resources are suited to agriculture, an estimated 70% of the population farms. External forces of globalization are now putting pressure on African countries such as Cameroon to shift agricultural production from subsistence-scale local production to large-scale commercial production.

I Am Because We Are

In Ghana, and across Africa, women farmers are organizing themselves and helping each other by sharing their experiences and by restoring native seeds.

Student Farmers in Liberia Get Back to the Soil and Into the Classroom

There was a time before Liberia’s civil wars when agriculture was an integral part of the education system. Ten years after the end of the wars, the majority of Liberians live in poverty, depend on agriculture as a livelihoods, and grow their own food for survival. That’s changing.

Quinoa: The Passion and The Politics

Quinoa, a pseudo-grain closely related to a North American weedy plant, Lamb’s quarters (Chenopodium album), was first domesticated about 5000 years ago on the high plains surrounding Lake Titicaca. August 12-14, 3102, researchers, seed breeders, and growers from 22 countries, the US, and Canada participated in International Quinoa Research Symposium, a platform for debate over access to seeds and seed genetics and an information exchange about research projects around the world.