Muhindo Kabuyaya, front, and, from left, Sorene Kasereka, 8, Nzanzu Saruti Asher, 6, and Ravel Kabuyaya, 10, separate kernels from corn cobs to grind into flour in Kirumba, North Kivu, Democratic Republic of Congo. Corn flour is used to prepare dough and mash, also called bouillie, and alcoholic beverages mandale and kabali.
Bolorchimeg Batbayar bottles fermented mare’s milk, known as airag or kumis, during an airag festival at Urmiin Tsagaan Nuur Lake, Bulgan province, Mongolia. Bolorchimeg, who regularly participates in the annual festival, says, “I feel proud of myself when people praise that it is fermented well.”
Alejandra Saldaña Rodríguez decorates tarts with berries at her cafe in Oaxaca de Juárez, Mexico. Saldaña says her store honors her grandmothers, who suffered from diabetes: “That’s why, now, I want to make [gluten-free, sugar-free and non-dairy] desserts that anyone can eat.”