Safeguarding traditional Mexican cuisine is not only about delicious moles, tacos, tamales, and several meals, but also about preserving ancestral knowledge and techniques, unique production and ...

In the 1960s and ’70s, the U.S.-led green revolution focused on producing more food — specifically more maize, wheat, and rice — using fertilizers, pesticides and hybrid seeds.

Farmers in southern Zimbabwe are shifting back to growing traditional small grains and maize after experiencing food shortages from the failure of their hybrid maize crops, which haven’t adapted ...