Legume
Members of the Fabaceae family, characterized by podded seeds and symbiosis with nitrogen-fixing Rhizobium bacteria. They enrich soil and are vital protein sources worldwide. Common examples are beans, peas, peanuts, and clovers.
Black-Eyed Pea: Crop, Culture, Class
The black-eyed pea has a rich global history, shifting from a sacred African symbol to a humble food for laborers and enslaved peoples. Today, it’s celebrated worldwide as both a cultural touchstone and a versatile ingredient that bridges old and new traditions.
legume, vegetable, drought-tolerant, stapleIndigo: Layers of Paint, History, and Art
Vermeer’s *Girl with a Pearl Earring* once featured a rich indigo background, now faded with time—along with the memory of the dye’s colonial origins. This story uncovers the global history of indigo, linking its artistic and agricultural uses to the exploitation that fueled its trade, while also highlighting its enduring cultural significance.
shrub, dye, legume, tropicalPeanut: From Luxury Food to Livestock Feed
Despite its name, the peanut is a legume with deep roots in South America, where it was first cultivated over 7,000 years ago. This story follows its global journey through the Columbian Exchange, highlighting its cultural, agricultural, and symbolic significance across continents.
legume, nut, oilseed, nitrogen-fixerSoybean: The Versatile Miracle Crop
Soybeans are everywhere—from grocery store shelves to livestock feed—covering six percent of the Earth’s surface and dominating global agriculture. This story explores soy’s journey from a humble wild plant to a genetically modified powerhouse entangled in issues of deforestation, food systems, and environmental politics.
legume, grain, oilseed, nitrogen-fixer
