Archives: '20 Issue 03
How does a conscious beauty brand carve a niche for itself in the current landscape, when the industry is inundated with new sustainable offerings on a daily basis? Prasanthy Gurugubelli, founder of Daughter Earth, talks to us about garnering a cult following on the back of robust R&D and stringent sourcing processes
A cookbook brings together grandmothers from eight East African countries and puts their recipes front and centre in the landscape of American food media. Photographer Khadija M Farah’s powerful portraits pay visual homage to the women’s rich cross-cultural traditions and food heritage, and she talks to us about her experience of working on ‘In Bibi’s Kitchen’
Urban citizens and proponents of the organic food movement are largely unaware of their proximity to legislation that threatens to leave the farmers who keep their plates filled without livelihoods. While shifting closer to the source is desirable in theory, customers of sustainable endeavours first need to fully understand the consequences of their choices and demands
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