Everything starts with the seed
Natalie Parletta heads to Taiwan to visit the World Vegetable Center, a global organisation working to rescue vegetable diversity by neatly combining old and new techniques and technologies.
When Sognigbé N’Danikou was a small boy, his grandmother cooked meals with yantoto, a wild green that grew on his mother’s farm in Ouèssè, a small village in Benin, West Africa, about 250 kilometres north of the capital Porto-Novo. “At that time, I fell in love with this indigenous vegetable,” he tells me, a warm smile transforming his serious demeanour.
Published by Cosmos Magazine, issue 102
