The Women Who Feed the World 08 Mar 13 On Fadiouth Island in
Senegal, the women rise early each day to tend to children and
domestic chores before beginning their work transforming local
millet into couscous. The laborious process is carried out over
two days: the grain of locally grown millet is husked, sifted,
and washed in the sea before being ground to create an unusual
salted couscous. This ancient tradition has been passed down
through generations of the indigenous Serer people, and today
local women are being supported to continue upholding their
community’s food security through the Slow Food Fadiouth Island
Salted Millet Couscous Presidium. Like the Serer, women all
around the world are responsible for growing, transforming and
preserving local harvests. In the demanding environments of the
Pamir Mountains in Tajikistan, women in the Pamir Mulberry
Presidium harvest more than 60 varieties of mulberries, which
are enjoyed fresh or used to make jams and sweeteners for tea.
In Brazil, in the dry lands o