A Traveller’s Eye, A Thinker’s Heart
I like to tell stories. I like to take photos.
And I like to share them. Enjoy.
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THE BAMBARA GROUNDNUTS OF UNYAMIKUMBI
If you look at a dried Bambara groundnut in its shell you’d be forgiven if you thought it was a deformed peanut. They share a name. Peanuts are called ‘groundnuts’ in many places in the world. And they are both legumes. And both need to have hard shells removed prior to eating. But that’s pretty
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THE SINGIDA MORNING MARKET
Sweetpotato leaves wilt quickly. They’re harvested in the early morning and usually consumed by nighttime. We wanted to see them nice and fresh so we ventured to the Singida market as the sun rose. We found leafy green vendors, Domina, Rahel and Mwasiti, setting up shop. They pulled out African nightshade, amaranth, mustard greens and
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NJUGU
Esther Yoham Majija wanted to make her bakery, the Fortlene Bakery, a step apart from other bakeries in her town of Babati, Tanzania. She wanted to use traditional African vegetables in her baked products. The mother of three visited a booth of the World Vegetable Center at a trade fair and learned of different ingredients
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THE SEA FARMERS OF WADEYE
Theodore Kormin-Kormin Dooling was pretty stoked about getting his commercial fishing license. He showed it to me with all the pride he could muster and somewhere underneath that long thick beard I sensed a smile. There’s now hope in Wadeye, an Aboriginal settlement about an hours’ flight down the coast from Darwin. Thanks to support
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RECLAIMING FONIO
It’s one of the oldest cultivated crops in Africa but you’d be forgiven if you’d never heard of fonio. I had heard of fonio’s many qualities but had never seen nor eaten it. That’s changed now. I travelled to Benin with my colleague Scott Christiansen to learn more. Stakeholders in Benin led by the Crop
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CRINCRIN
I never thought I’d enjoy eating green mucilaginous slime. But I did. Jute mallow is a favorite with the Beninese who call the crop crincrin. It’s an annual leafy crop grown in many places around the world. Its leaves are rich in pro-vitamin A, iron, calcium, and vitamins B and C. Those are important in
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AGOUN FOR LUNCH
The city Dassa-Zoumé is about half way between Cotonou and Natitingou in Benin and pops up just about when your stomach starts to grumble during the day-long trip. Our colleagues, Malika and Sam, knew just the place for lunch and we stopped in at a roadside kitchen for a feed. Malika said something about yams
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BY THE RIVER OF DEATH
The mouth of the Ouémé River in Benin was historically quite a treacherous place with dangerous currents which took many lives. Yet the settlers and traders built a fishing village at the mouth and that village has now grown to be Benin’s largest city. French colonists liked the location and stablised the currents and built
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KARIJINI
If you’re a redophile then I’ve got just the place for you. Head to the Pilbara region of in the north central part of Western Australia. Iron ore country. The landscape glows with deep reds and earthy ochres. Iron deposits layered over 2.5 billion years. The red ancient banded iron formations are among the oldest
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