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Food for Thought

Weird and wonderful: The how and why of a beekeeper’s job

What on earth does a beekeeper do and why is it important for food security? To make a complex story short: Fruit-bearing plants cannot set...

To be a young black farmer in Mzansi

A new sense of urgency has entered South Africa’s land reform process after the country’s parliament took a resolution to amend the constitution to effect land...

Raletjana bags Enterprise Development Farmer of the Year title

Fifteen years ago Phophi Raletjena started planting cabbage on a mere 5 hectares of communal land. Today he’s branched out to many other crops,...

Things you didn’t know about sunflowers

We all know that sunflowers are considered to be a “happy flower”. A bright sunflower bouquet is the easiest way to chase the clouds away....

Agricultural training for emerging farmers

The issue of land ownership has reached a boiling point with many South Africans now using “Give back the land” as a mantra to...

Must Read

‘Farming brothers’ breaking stereotypes

It’s true that you can’t choose your family, but these three Mzansi farmers beg to differ.  Brothers Buchule Jack and Buzwe Pama run a successful farming business in the Free State alongside their friend...

Liewe Lulu: Fighting ‘farmer’s armpits’

Suffering in Silence (45) from Jacobsdal in the Free State writes…  I love my hubby, Katlego, but his body odour is messing with my libido. He is...

Electrical engineer finds solace in her kitchen and home garden

Finding solace in gardening never crossed Leshoto Thooe’s mind until she decided to get her hands dirty. To relax from her budding career as an electrical engineer, the 34-year-old spends her downtime cooking and gardening.   RECIPE: Herb-encrusted...

Smart agriculture: the key to food security into the future

By 2050 the world’s population will reach around 9.2 billion, 34 percent higher than today. To meet the nutritional needs of these extra mouths,...

RECIPE: Herb-encrusted Leg of Lamb, the Leshoto way…

“Leg of lamb may sound intimidating to many, but it’s actually one of the most tender, succulent and easy-to-work-with cuts of meat.” So says...