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Chef Fatmata Binta puts the ingredient fonio – a  nutritious, gluten-free and fibre-rich grain – centrestage in  her Fulani Kitchen in Ghana

Freedom food

Rebel chefs are on a mission to decolonize diets across sub-Saharan Africa. Kareem Arthur goes in search of new ingredients.

Latest issue: March-April 2021

Democracy on the edge

Lawyers are drafting a legal definition of ecocide which could lead to prosecutions at the International Criminal Court. Anthony Langat explores how this could impact environmental justice struggles in Kenya and beyond.

Michael Fakhri, the UN Special Rapporteur on the Right to Food, has a bold vision for a trade system that reflects how people actually eat.

Having blocked proposals from Global South countries to suspend intellectual property on Covid-19 vaccines, the UK is now on the receiving end of global vaccine politics, writes Nick Dearden.

Faustina, a street vendor in Accra, Ghana, has a steady stream of customers each day. She pays daily, monthly, and annual tolls to the Accra Metropolitan Assembly in order to carry out her work.  Women like Faustina constitute about 70 per cent of the union's membership, and vendors of vegetables, grains, legumes, fish, and other related items like utensils, charcoal, and provisions are well represented.  Jonathan Torgovnik/Getty Images/Images of Empowerment 

Small farmers, social movements and human rights are being elbowed out, says Kirtana Chandrasekaran.

andy carter illustration

Hazel Healy imagines an end to cheap meat.

Saving the Sundarbans

Nilanjana Bhowmick on the double whammy of natural disaster and Covid-19 that has brought a vulnerable ecosystem to the brink.

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