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Author: Valarie Sang | Nutritionist Growing up in Kenya, gooseberries never came from a shop. They grew wild along footpaths and forest edges, hidden inside small papery husks we'd peel open with dirty fingers, popping the tart golden fruit straight into our mouths before we even knew what a "super-food" it was. That wild, un-planted memory is exactly what inspired our newest bar. Most energy bars are built around just one or two ingredients, a nut here, a seed there. Our Gooseberry & Lime...

81% of travelers say local food defines their trip—yet Africa’s gastronomy potential is untapped. How can we revolutionize culinary tourism? My takeaways from the UN Gastronomy Conference: