Slow Food gardens are places of local biodiversity, which has adapted to the climate and terrain thanks to human selection. These nutritious and hardy varieties do not need chemical fertilizers and pesticides: vegetables, medicinal plants, herbs and many fruits trees (bananas, mangos, citrus). They produce their own seeds.
Mary Wambui, a dedicated farmer and secretary at the Kaki Community Garden in Mutitu, Kirinyaga County, has transformed her family’s life through agroecology. As a mother of four children, Mary…
At Slow Food Kenya, we believe that food is a bridge that connects cultures, traditions, and communities. Recently, we had the privilege of hosting Bich Pham, a passionate advocate for…
In the heart of Narok County, the Naboisho Primary School Slow Food Garden stands as a vibrant hub of learning and growth. On a sunny morning, pupils, their dedicated teachers,…
In the heart of Kirinyaga County, a young agripreneur and agroecologist, Zachary Mwangi, is redefining the essence of farming. Mwangi has embraced agro forestry on his ancestral land, setting a…