While more than 90% of food is imported in the Cayman Islands, farmers and chefs are beginning to reclaim the soil. From bustling markets to backyard farms, a fragile but flourishing food movement is reshaping what it means to eat locally.
This article was produced by National Geographic Traveller (UK).
Curled ribbons of long beans lay in a tangled heap. Theyre competing for space with a pile of glossy aubergines, each shaped like a c… [+10235 chars]
