Farmers are the unsung heroes of the food cycle. Chefs are applauded for ingenuity and artistry, restaurants are awarded for aesthetic, quality and standards. Great service is recognised and tipped, delicious food is celebrated and commemorated, but the source of it all - the farmer - goes unnoticed, unappreciated by all but the chef.
On their farms, head down & persistent. Resilient, despite a growing wariness of the many changes environmental, economical and behavioral that are constantly affecting their way of life.
So WHEN WE EAT, we grow. We grow with and for them. We nurture our ecosystems to strengthen and sustain them when times get tough. We grow their pride in their craft by recognising it directly. We honor their legacy by ensuring their craft will carry on to future generations.
WHEN WE EAT, We grow - starting with this series of collectible postcards curated from the works of rising street photographer Ahmad Mansour and printed in collaboration with Khattab. The collection features the faces behind Egypt’s incredible produce, celebrating the producers, fishermen & farmers of our local bounty with the proceeds benefiting Nawaya’s Community Kitchen.
About the artist
Ahmad Mansour
Ahmad Mansour is a photographer from the heart of rural Egypt. He has always been fascinated by the beauty of everyday life—those fleeting, unplanned moments that tell stories more powerful than words. Through his lens, he focuses on capturing the spontaneity of street life, documenting unique stories, and shedding light on important societal issues, especially those related to women, children, the environment, and broader social challenges.
About Nawaya
Nawaya contributes to facilitating the start-up and growth of rural women-run enterprises in the field of heritage food. Enabling rural communities to diversify their sources of income and sustainably utilize local resources through ecological agriculture. The Community Kitchen, based in Badrashin, began as a training space to develop the capacities of rural female cooks by offering a series of trainings on professional kitchen skills, food safety and health basics. The Community Kitchen is now run as a shared space for the network of cooks to prepare and present traditional recipes, as well as to offer practical workshops on making traditional products such as cheese, bread and culinary arts.
