Who Gets to Grow Food in Palestine?
Abbas Milhem, executive director of the Palestinian Farmers’ Union, on Palestinian agriculture and food sovereignty in the occupied West Bank—over taboon bread, za’atar, olive oil, and fresh seasonal produce.
Why Are Canada’s Nurses Fed Up?
Birgit Umaigba, a registered nurse and clinical educator, on the core issues frontline workers face that are fueling Canada’s health care crisis—over jollof rice and fufu.
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Come for public lectures and a shared meal.
Leave with something to chew on.
Our inaugural community event, SWALLOW, and the launch of the SMOOTHIE zine are coming to “Vancouver” in 2027.
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Palestinian farmers face harassment, arrest, and violence for tending their own land, while nearby Israeli settlements expand with military protection.
How a Peruvian Root Became “Nature’s Viagra”
From a farm in the Andes to a processor in Lima, how did maca powder become a hot commodity that’s sold for energy, fertility and sexual health?
Can Fermented Fungus Take On Deli Meat?
Prime Roots is turning a fungus called koji into cold cuts to remake one of the most familiar parts of the grocery store.
Is Harm Reduction Possible on an Empty Stomach?
How an organization in Vancouver’s Downtown Eastside uses food to build trust, stability, and community care.
