Food Stories

In Ethiopia, climate change leads herders to retrain as farmers

In Ethiopia, climate change leads herders to retrain as farmers

The first time Mukulo Orgo cut open a tomato, he expected a mango-like fruit. Did it come from a factory, he wondered?

“People said first you wash it, and you cut with a knife and you prepare it with onion and you cook it, using oil,” said the 40-year-old.

But the first time he butchered a cow, well, he knew perfectly well what to expect.

Sites in Iran, Morocco & Spain recognized as important for global agricultural heritage

Sites in Iran, Morocco & Spain recognized as important for global agricultural heritage

A traditional saffron cultivation system in Iran, an argan-based agro-pastoral system in Morocco, and an ancient olive trees system in Spain have been recognised by the Food & Agriculture Organization of the United Nations (FAO) as Globally Important Agricultural Heritage Systems (GIAHS).

All the sites feature unique ways to produce nutritious foods and/or spices using traditional knowledge and skills while improving local people’s livelihoods and preserving biodiversity.

Frenzy for fish means torturous life at sea for migrant fishermen

Frenzy for fish means torturous life at sea for migrant fishermen

It was after nightfall when the folded sheet of paper was slipped under the door of the Mission to Seafarers building in South Africa’s Cape Town harbour.

“We are fishermen workers of the ship Fuh Sheng 11,” stated the letter written by the mostly Indonesian crew. “We have a problem in our ship.”

The letter helped to trigger an investigation which saw the Taiwanese trawler held in port in May. Over the following weeks, the crew showed photographs and video of squalid conditions on board – which they described as “hell”.