A Crop of Kitchen Gardens From Chefs Around the Globe

Crystal Díaz grows food at her bed-and-breakfast, El Pretexto, and brings in ingredients from other local farms.

In the pandemic, with fewer guests, Ms. Díaz has more time to farm. As she prunes fruit trees and weeds beds, she thinks even more about her place in Puerto Rico’s food sovereignty movement.

“Every day, I worry more about what I put on my plate, how many miles have traveled to get to my plate, and what that means,” she said.

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