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Food Security

Gloria Mushabe Receives Prestigious FAO Global Farmer Field Schools Innovation Award

November 20, 2024

Celebrating DIG’s Transformative Work with the Batwa Community in Uganda In a significant moment for Development in Gardening (DIG), Gloria Mushabe, our Executive Director in Uganda, was honored as a laureate of the FAO’s inaugural Global Farmer Field Schools Innovation Award. Gloria, a well-deserved recipient, has been a driving force behind DIG’s work in Uganda since 2018. Her deep knowledge of agroecology and unwavering commitment to community-led development have enabled DIG to effectively reach some of the most marginalized communities

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Kenya

The Power of Growth and Graduations

August 26, 2024

From Isolation to Community We believe social cohesion is more than just an abstract concept—it’s the foundation of our work and one of our most powerful Pillars of Impact. It’s what transforms isolated individuals into confident, connected community members. This transformation was on full display during the recent farmer graduations in Kenya, Senegal, and Uganda, where we had the honor of celebrating the incredible achievements of our farmers. These ceremonies were more than just a milestone; they marked the journey of

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Field Trips

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

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Community Transformation

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

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Climate Resilience

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

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Field Trips

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.

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Cocktails and Castoffs

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.

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Community Transformation

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

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Recipes

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.

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No-Waste Turkey Bone Broth

A Thanksgiving Tradition to Savor

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. Rich in calcium, magnesium, phosphorus, and other trace minerals, regularly consuming bone broth has been linked to improved gut health, immune system functioning, and joint pain relief.  It’s also something you can easily make at home by converting otherwise wasted food scraps into nutrient rich flavorful broth you can keep for a long time in your freezer.

The difference between stock and bone broth:

Bone broth is simmered for an extended time so as to extract the collagen from the bones and joints. When cooled, bone broth will thicken and gel whereas stock will remain liquid and thin in consistency. The benefits of bone broth go beyond its flavor. It is full of collagen and gelatin which are great for hair, nail and skin health as well as healthy joints. It’s also full of nutrients that can contribute to improved gut and immune system health.

Ingredients

Leftover Turkey Carcass ~ use it all including the skin and cartilage (bones from chicken or beef also work well, adapt and use what you have).
Vegetable scraps ~ celery leaves, carrot shavings, onion skins, stalks of greens, herbs, anything you’ve got! (Think ahead and save your veggie scraps when prepping for your Thanksgiving meal or pop your scraps in the freezer weeks in advance to use when you’re ready).
Water ~ enough to cover everything in the pot but be sure it wont boil over or exceed your pressure cooker limits.
1 Tablespoon of apple cider vinegar for every 8 cups of water. Another option is to squeeze-in the juice of a lemon and throw in the peel, or pour the last sip of wine in from the bottle. The acidity helps break down the bones releasing nutrients like collagen and minerals into the broth.

Directions

Combine all the ingredients into a large stockpot, slow cooker or pressure cooker

Cook:

  • Pressure Cooker: high pressure for 2 hours or 120 minutes. Allow pressure to naturally release
  • Slow Cooker: simmer on low for 24 hours
  • Stove Top: cover and simmer on low heat for 24 hours * keep adding water to keep the ingredients covered

Strain: Pour the stock through a colander into a large bowl to cool. Toss the solids in the compost.

Store:

  • Refrigerator: Store in airtight jars for up to 5 days in the fridge
  • Freezer: Allow the broth to fully cool before freezing. Freeze in airtight jars or freezer bags for up to 3 months (Note: leave 1/4 of the jar empty to allow room for the liquid to expand in the freezer. If using bags, squeeze out as much air as possible and freeze flat for optimal storage).

Flavor Notes: Potato skins will make a stock cloudy, but if it’s going into a stew or a risotto then cloudy can work. Tomatoes will make it bitter, asparagus can make it sharp, but these may be flavors you like. Experiment, and use what scraps you can. Food goes farther when you turn those kitchen scraps into delicious, nutritious stock.

“Food is one of the few things that we universally have in common. It produces life-long memories for all of us, no matter our culture.” — Chef Deborah VanTrece

Plant Seeds That Reap Life

Plant Seeds That Reap Life

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