Stories From The Field
Filters

Blogs

Witnessing Hope in Action: A Field Trip to Kenya

August 26, 2024

“Seeing food insecurity solved one person at a time and witnessing how those efforts multiply is truly hope becoming reality.” Tom McGuire DIG’s Board Chair, Tom McGuire, recently traveled to Kenya with eight other participants to observe DIG’s transformative work up close. In his refections, he highlights the profound impact DIG’s Core Programs are having on participants. What stood out most to him was DIG’s ability to move the mark around social cohesion. Fostering strong, interconnected communities is foundational to

Read More

Blogs

DIG’s AquaFaba Cocktail

August 21, 2024

How Good Food Can Transform Health, Communities, and the Planet—Plus, a Delicious Cocktail Tip! When we come together around our shared love for good food, we’re not just filling our plates—we’re nourishing our health, strengthening our communities, and protecting our planet. At DIG, we work with some of the most vulnerable producers in the world, but here’s a little secret: as consumers, you hold incredible power too. Together, we can demand a shift in the entire food system. By supporting

Read More

Blogs

Soil Health

July 10, 2024

From Perception to Precision: How Farmer’s Insights and Soil Science Can Shape the Future of Regenerative Agriculture.  How do farmers’ perceptions of the health of their soil compare to laboratory results? How can comparing perceptions and laboratory tests influence the use of regenerative agriculture practices by smallholder farmers? These are some of the questions Postdoctoral Associate Jordan Blekking from the Department of Global Development at Cornell University, and, a recent recipient of a Polson Institute for Global Development grant, wanted

Read More

Blogs

A Reflection on DIG’s 2023 Kenya Field Trip

June 27, 2023

This May, DIG welcomed 10 guests to Kenya for our first Field Trip since 2019. DIG's Kenya team embraced us with open arms and took time to teach us some of what they do. Read about the experience from one of our trip participants, Dana Clarkson.

Read More

Blogs

Your Cocktails & Castoffs Gifts Are Growing

June 23, 2023

It's been eight months since we gathered virtually for Cocktails & Castoffs AT HOME 2022. The DIG community wrapped their arms around this organization with a collective hope for a more nourished and healthy world. As an organization, we were humbled and deeply grateful for the many ways you showed up, and today, we have the privilege of sharing an extraordinary update that showcases the transformative power your contributions and the unwavering resilience of families we serve.

Read More

Blogs

Growing Indigenous Forest Foods with the Batwa

June 20, 2023

Many Batwa youth couldn't access their ancestral forest foods until DIG started working with the elders to grow them in their gardens. Today people are coming from all over the area to try these nutritious fruits and vegetables and learn how to grow them right outside their doors.

Read More

Blogs

The Cocktails & Castoffs

June 2, 2023

DIG loves to tell the story of our work through food, after all, if we are going to get excited about doing hard things, let’s find ways to experience pleasure in the work. Below is a copy of DIG’s Cocktails and Castoffs Cookzine Issue 3. With a suggested donation of $50 or more, you may request a hard copy mailed to you. For a $250 donation you may request all 3 unique copies. Email [email protected] for more information. Cookzine Issue

Read More

Blogs

It’s All About the Grandchildren

November 18, 2022

Serina's joy is hosting people in her home. Her DIG garden has enabled her to not only offer her guests beautiful meals when they visit, but she's also become an important resource for fresh diverse produce in her community.

Read More

Blogs

No-Waste Turkey Bone Broth

November 11, 2022

Used as a healing soup for thousands of years, bone broth is an easy way to savor the flavors of your Thanksgiving table while promoting a healthy immune system during the height of cold and flu season.

Read More

Blogs

DIG’s Farmer Field School

October 26, 2022

DIG's foundational program prioritizes uniquely marginalized people. They learn to grow nutrient-rich gardens using regenerative agriculture as a way of improving theirs and their family's nutrition, food security, and income.

Read More

A DIG take on a traditional Senegalese recipe

Ginger Beesap Lemonade

A DIG take on a traditional Senegalese recipe

One way DIG works to reduce farmers’ food waste is to promote safe post-harvest preservation. Without refrigeration, a favorite method we teach is air-drying. For resource-poor farmers, air drying is extremely accessible and can mean farmers have access to nutrient rich produce year round. You’ll see a variety of vegetables like moringa, okra, local greens, and roselle (hibiscus) as favorites for drying. After they are preserved, they can be added to stews, baby weaning foods, and in the case of this recipe, made into drinks.

No waste tip: After making Bissap, the leftover hibiscus flowers can be mixed into chutneys or soups, or made into a natural floral dye.

Serves 8

Ingredients:

1/4 cup grated fresh ginger
1/2 cup dried or 3/4 cup fresh hibiscus flowers
1 cup honey water, divided
6 cups water, divided
1 1/2 cup freshly squeezed lemon juice

Directions:

Bring 2 cups of water to a boil.

Remove pot from heat and stir in the grated ginger, hibiscus flowers, and honey. Stir until the honey has dissolved.

Set the pot aside to steep for 10-15 minutes, then strain the liquid through a screen strainer.

Mix the warm hibiscus-ginger syrup with the lemon juice and remaining 4 cups of water. Serve cold over ice with a lemon slice.

Plant Seeds That Reap Life

Plant Seeds That Reap Life

Your support will grow our capacity to equip uniquely marginalized families with the skills and experience to meet their own needs and improve their well-being through climate smart, nutrient-dense gardening. Help us plant the seeds. Consider a contribution today.

Donate