Covid-19 and the climate uncertainty we’re living through have made it imperative to eat food that is good for our health and good for the planet. The nutritional and sustainable benefits of our indigenous foods are the primary reason to latch onto them. But, a mindset shift is needed – from negative perceptions like the “poverty food” stigma to embracing them with pride and in experimental ways. Thankfully, some experts have started the work of main-streaming our indigenous foods.
Chef and consumer scientist Queen Finxa, through their “Sorghum Agenda”, develops exciting sorghum recipes and advocates for the strong visibility of
