By Ambaree Majumdar, ESRAG Southeast Asia Chapter Chair Hara Bhara Kebab is a green delicacy usually cooked with dairy but this recipe is a plant-based version. Whether you’re preparing for an Indian festival or for Thanksgiving in the United States, try this...
by Ariel Miller, ESRAG Newsletter Editor One of the major challenges to human food security is that a third of the food we raise ends up spoiling or being thrown away before anyone can eat it. The environmental impact is equally huge, generating one third of human...
by Doug White, Rotary Club of St. Thomas East Eco Here’s a delicious and wholesome variation on a classic plantain recipe, part of the vegan organic menu our club served to District 7020 Governor David Kirkaldy during his visit this summer. “The St. Thomas East Eco...
By Felix Kimani Kariuki, ESRAG Director and Africa Chapter Co-Chair The arid and semi-arid lands (ASALs) in Kenya account for 88% of the total land mass and host 35% of the country’s population. The region covers 23 counties and is characterized by harsh climatic...
By Doug White, Rotary Club of St. Thomas East Eco The Rotary Club of St. Thomas East Eco’s President Debbi Jackson welcomed 7020 District Governor (DG) David Kirkaldy to the DGs Annual Visit to the club with a delicious plant-based meal and a review of its...
By Natalia Luque Sánchez, ESRAG Latin America Correspondent Colombia has been suffering from internal armed conflict for more than 60 years between the state, guerrillas, and paramilitaries, aggravated by drug cartels. The fighting has been devastating for the...
