Traditional foods that were once widely collected from the wild but now must be cultivated to be enjoyed are one of the few natural resources that are best protected through greater exploitation!

Acknowledgements

Applicants to the REFORMAT 2001 event who contributed recipes to the authors, and their respective organizations are gratefully acknowledged.  These contributors include: Ruth Adeka, Herbarium, National Museums of Kenya, Nairobi; Adija Baaaza, Ministry of Agriculture, Kisumu; Jenneffer Etyang’, St. Marks Womens Group, Amagoro, Teso ; Maryam Imbumi, Kenya Resource Centre for Indigenous Knowledge, Nairobi; Jane Kabasanga, Nairobi; James Kangethe Muthondu, Kathmut Agency, Nairobi; Ruth Kariakim, Ngong, Rift Valley; Doreen Kanyua Kiruja, Chogoria, Meru; Mathew K. Kwambai, Agro-Conserve Youth Forum, Iten, Rift Valley; Andanje B. Mafunga, Department of Culture, Nairobi; Emma Auma Obuya, Nelaa Kilimo Group, Murumba, Busia; Rosemary C. Sande, Lugaga Self Help Group, Maragoli, Vihiga; Lameck Nyangena, Kenya Tea Development Authority, Kisii; Mary Wangila, Matunda Self-Help Group, Bokoli, Bungoma. and Rose Nafula Wanjala, Bungoma Family  Development  Programme, Bungoma.

The Traditional Green Vegetable Cook-off and the Forum for Organic Resource Management and Agricultural Technologies (FORMAT) are funded through a grant provided by The Rockefeller Foundation and was co-sponsored by the International Plant Genetic Resources Institute.