From an open-hearth dinner in walnut oil to a mountain village where heritage pigs forage on acorns, two days of Lisu cooking reveal how over a hundred wild greens serve as both nourishment and medicine.
Argentine journalist Caparrós travels to seven countries, turning 800 million people’s statistics into lived reality — beans boiling in a thatched hut, fried chicken rummaged from a rubbish mountain — and traces the root cause to the financialization of food and power, not insufficient production.