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Website title: Investing in regenerative agriculture – A podcast series on how to put money to work in regenerative agriculture and food

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The Midwest: 140 million acres of corn and soybeans, rural economies slowly dying, a system with no real long-term future in terms of soil or human health. It's also where roughly 25% of farmland could flip the entire region toward regeneration—but only if you coordinate capital the right way. Ivana Gazibara, Director of Prototyping at TransCap Initiative, spent two years mappin...

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Daniel Vidal, head chef of Baldío, LATAM's first zero-waste restaurant, joined Koen in the kitchen in Mexico City to talk about what it actually takes to make radical food accessible to the people it was always meant for. When Baldío won a Green Michelin Star, Daniel didn't think to take his mother there for her birthday as the restaurant back then could win over critics but not...

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As a child in Nairobi, Benedetta Kyengo spent holidays climbing trees and eating mangoes and papayas at her grandmother's food forest in eastern Kenya. Eight years later, every tree was gone — replaced by maize and beans — and her grandmother, who used to send food to the city, was depending on money sent from it. That reversal, from abundance to dependency in a single generatio...

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Fermentation is the oldest food technology on earth. It happens in our guts, in the soil, in every cup of coffee and most restaurants still throw the juiced lime away. At Baldío, Mexico City's zero-waste restaurant, Chris Locke has built an entire philosophy around that lime: a Korean-style raw syrup, a lacto-fermented powder for seasoning, a tapache, and finally a koji-based sh...

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An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists. The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more […]

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