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New York times
36 Hours Cape Town
As far as beauty goes, Cape Town is nothing short of spectacular: a city built on the Atlantic Ocean, around a mountain, allowing for stunning views in every direction. he elephant in the room, though, is the harsh legacy of apartheid, when South Africa’s white-minority government pushed the Black majority to the fringes of the city.
Rove SA
Tourism 2.0: How Unexplored Cape Town is Redefining Sustainable Travel Through Food
South Africa is experiencing a tourism boom, and nowhere is this more visible than in Cape Town. Yet while fine dining and European-influenced establishments dominate the scene, they often come with exclusivity, tourism-driven inflation, and gentrification. For many South Africans, the Cape Town experience is out of reach.
Sawubona Magazine
Heritage food tours focusing on Cape Town’s African food cultures and history
These heritage food tours are sustainable and community-driven, uses food as a vehicle for honest storytelling and social change, supports the informal economy, and empowers local African entrepreneurs.
IOL
How Cape Town’s heritage food tours are making travel more inclusive
This Heritage Month, conversations about South Africa’s past and future are taking centre stage. In Cape Town, food is becoming one of the most exciting ways to engage with that history. The Mother City is experiencing a tourism boom, with visitors from all over the world flocking to its beaches, vineyards and restaurants.
Travel and Tour world
Cape Town, South Africa’s Heritage Food Tours Redefine Inclusive Tourism and Celebrate Culinary Diversity
As conversations about South Africa’s history and future continue to take center stage during Heritage Month, Cape Town is increasingly using food to engage both locals and tourists with its rich cultural heritage. The city, known for its stunning landscapes, vibrant arts scene, and diverse cultural heritage, is now embracing heritage food tours as a tool to make tourism more inclusive and connected to the community.
Cape Times
How Cape Town’s heritage food tours are making travel more inclusive
The Mother City is experiencing a tourism boom, with visitors from all over the world flocking to its beaches, vineyards and restaurants. But for many locals, the “Cape Town experience” feels increasingly out of reach. Rising prices, gentrification and the growing exclusivity of the city’s fine dining scene mean that the city’s culinary culture can feel closed off to the people who live there.
Press
By Us
Food & Home Magazine
Cape Town Unexplored
Dennis Molewa discovers proudly African coffee and cuisine in Woodstock, Long Street and Sea Point, where The Mother City has been hiding some of her most authentic culinary gems.
TimesLIVE
Where to get an authentic taste of Ethopian culture & cuisine in Joburg
At the beginning of 2005, Tumssa was selling shoes in Pretoria, dreaming of ways to grow and expand his business. He met Netsi, and over the past 13 years they’ve become the biggest supplier here of traditional Ethiopian products. They’re also successful restaurateurs and spice traders, who’ve significantly shaped the Ethiopian food culture in Joburg.
TimesLIVE
Restaurateur Bebe Rose Honorine has Capetonians craving West African food
From cutting hair to chopping onions, Bebe Rose Honorine has found her real passion: food and cooking. Her famous jollof rice is just one of many delectable dishes drawing a crowd to her Cameroonian eatery in Cape Town Like so many, Bebe Rose Honorine immigrated from Cameroon to SA in 1994 in search of greener pastures.
Juice
The Mother of Injera
Few people know that it was Jodit Abidara’s older sister, Fasika, who opened the first traditional Ethiopian restaurant, Habesha, in Castle Street in the early 2000s. Since then numerous well-established Ethiopian restaurants have popped up around Cape Town’s bustling CBD. Most of them have had enough financial capital to create renowned institutions, which mainly target Western taste buds and tourists. Consequently, over the past 13 years, many Capetonians have become acquainted with injera,…
Oribi
How FoodPrint Lab seeks to digitalize Africa’s agricultural sector to gain more food sovereignty
Which problem is FoodPrint lab trying to tackle? There are about 32 million small holders (farming to eat but have surplus to sell) or subsistence farmers (farming for survival) in Africa and they produce about 70% of the continent’s food supply.
Oribi
Food System Heroes: Jade Orgill and her social enterprise, “The Sprightly Seed”
So far, our Food System Heroes series has featured entrepreneurs who are currently enrolled in our #FoodSystem incubation program. However, this week we decided to dedicate our blog post to one of our mentors, Jade Orgill.