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Sarah K. Khan, a two-time Fulbright Scholar (2001-02 and 2014-15), writes about food, culture, climate and sustainability. She grounds her work in clinical and ethnobotanical research and curating. She has researched in South Asia, China, North and West Africa, Europe, and USA, has multiple language abilities, formal training in Ayurveda and Hatha yoga education. For her second Fulbright, she will travel in South and Central Asia for a year (2014-15) and tell the stories of female farmers as they contend with a rapidly degradeed agricultural landscape, gender inequality, poverty and climate change. She will document their challenges and victories in multiple media. To follow her journey, visit her website.

Her work has appeared in The Art of EatingModern Farmer and Yahoo India. She employs multiple media (photography, video, audio) to convey her stories. Her recent visual journey eBook entitled  ”West Africans Hands Create Cultivate Cook” is a beautiful tool for teaching about biocultural, agricultural, and culinary diversity.

She was a Fellow at The Dana Meadows Sustainability Institute from 2009-10 where fellows worked to accelerate the shift to global sustainability, and learned to address social, economic and environmental issues at their root causes while benefiting from a global network of colleagues. Her academic research has appeared in The American Botanical Council’s Herbal Gram, The Journal of Alternative & Complementary Medicine, Integrative Medicine by David Rakel MD, and in The American Journal of Health Education.

Sarah earned a B.A. in Middle Eastern History and Arabic from Smith College, two Masters (public health and nutrition) from Columbia University and a Ph.D. (plant sciences) from the New York Botanical Garden and City University of New York.

Rashid Nuri. Credit: Sarah Khan

Stories abound about farmers of color in the United States and their historic ties to the land. Current-day farmers carry nuanced stories about why

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Sandra Simone. Credit: Sarah Khan

A change is underway. Farmers of color -- historically rendered invisible, though permanently woven into the fabric of America's agricultural heritage -- are increasing.

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Cynthia Hayes is the founder of the Southeastern African American Organic Network, or SAAFON, based in Savannah, Ga. Credit: Sarah Khan

The demographics of the United States reflect an increasingly global world, and so do the demographics of our farm operators. The U.S. Department of

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Corn on the cob at a street festival in New York City. Credit: Sarah Khan

Mexico is at the center of corn biodiversity, which strengthens the ecosystems that sustain the land and its inhabitants. Just as indigenous people, like

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Chef Nephi Craig's culinary crew includes, from left, Stephanie Dosela, Nancy James, Juwon Hendricks, Vina Reidhead, Herman Skidmore, Craig, Randall Cosen, Tamara Gatewood and Vincent Way. Credit: Courtesy of Nephi Craig

Indigenous foods and animals are the backbone of North America and the global food culture. Native Foodways magazine is a new publication that gives

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Brinjal achar is made from eggplant and a variety of spices. Credit: Sarah Khan

Canning, preserving and putting up the summer fruits and vegetables are in full swing. In September, we turn to salty, sugary, slightly oily and

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Red-colored onions turn pink during the pickling process. Credit: Sarah Khan

Summer is bountiful. Now is the ideal time to capture that abundance in preserving jars. By doing so, the labors of your summer harvest

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Photo: The ingredients for spicy ginger and apricot chutney. Credit: Sarah Khan

Biodiversity offers benefits on a micro as well as macro level. The first part of this series focused on three dynamic individuals working to

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