Ireri Origel collecting wild flowers and herbs. Ireri founded the "Sabe Tierra Huerto" project for urban agroecological farming in the city of Toluca, Mexico. She grows aromatic and medicinal plants, some vegetables for her own consumption, and fruit to make preserves and jams.

Lurdes Faustino Prisciliano in her fava bean and corn cultivation. Lurdes created the "Lulu cocinera tradicional" project, through which she prepares dishes using products grown in her milpa and wild ingredients such as plants and mushrooms. Temoaya, Mexico.

Pedro Islas Canales, founder of the "Villa Verde" project for honey production and related products, at his farm in Villa del Carbón, Mexico, where in addition to honey, he grows vegetables and fruits and raises sheep and goats.

Lurdes Faustino Prisciliano and Ireri Origel from the "Sabe Tierra Huerto" project. Lurdes created the "Lulu cocinera tradicional" project, through which she prepares dishes using products grown in her milpa and wild ingredients such as plants and mushrooms. Temoaya, Mexico.

Benedicto Torres in his traditional Milpa (CECO) observes his corn. The CECO project (Center for Organic Crops) is located in the town of Santa Maria Atarasquillo, Mexico and carries out an agroecological agricultural production divided into two parts: permanent products and seasonal products.

Farmers and member of the Uganda Slow Food communbity in the Gamba farm.

Vie of the house of Cissy Mukabalonda, community leader in the village of Bukaya, Uganda.

Different varieties of maize stored for use as seeds in the house of Edward Mukiibi, Mukono, Uganda.

Traditional Ugandan cooking class at the buganda Royal Institute in Kampala, Uganda.

Fishermen at Lake Victoria, Uganda

Becky Newman of Errichel, in Perthshire, Scotland. She farms rare breeds including Ark, sheep, cattle, hens & pigs - all naturally bred.

Native Shetland Kye (cows), Ark of Taste, Uradale farm, on Shetland Isles, Scotland.

Bosse Dahlgren, heritage farmer, Scotland.

Potatoes picking in the vegetable garden at Ardross Farm in East Neuk of Fife, Scotland, a family business growing and selling their own grass-fed meat and vegetables.

Wendy Barrie, Ark of Taste Leader for Slow Food Scotland & Slow Food Cooks Alliance.

Ardross Farm in East Neuk of Fife, Scotland.

Fengbin township, Taiwan. Lengos Laho, 46, official registered leader of indigenous cook alliance of Taiwan.

Fengbin township, Taiwan. Rocks are heated and then used to boil the water, a traditional way for cooking soup.

Lacihakan tribe member Chang,Chun-Ying, 65 harvesting pineapples in a field in Ruisui township, Taiwan.

Nakaw Kaliling, 56, chef of Cifadahan restaurant in Fata’an tribe' Guangfu village, Taiwan with her daughter Pongal Nakaw, 23. Nakaw makes traditional Amis people recipes using wild, locally and seasonal ingredients.

A fresh salad made with 8 ingredients: 3 kinds of bitter melon, papaya, asparagus bean, fiddlehead greens, oriental onion and gracilaria leaf. The dish was prepared by Nakaw Kaliling, 56, chef of Cifadahan restaurant in Fata’an tribe' Guangfu village, Taiwan.

Fengbin township, Taiwan. Canglah, 50, is the leader of the cook alliance for Makotaay tribe in the Amis indigenous group. Here he's fishing in the ocean to prepare a traditional soup.