25/09/2026
Heritage Day was yesterday, but today we're celebrating it together as a team - around a braai, with good food, good people, and a little time to celebrate what makes us who we are.
And as we celebrate, it got us thinking about what happens beyond the public holiday. What are we actually doing to keep it going?
None of what our grandparents knew was kept alive because of a public holiday. It survived because someone kept doing it on an ordinary Tuesday. Soaking the beans overnight. Brewing something bitter when someone was run down. Knowing which plant grew where, and what it was for. ☘︎
That's heritage too: the kind that lives in kitchens, not just museums.
Some of the ingredients on our shelves came to us through that kind of knowledge. Cacao has been used in ceremonial traditions for centuries. Maca has been cultivated as a food crop in the high Andes for generations. And closer to home, Kanna has a long history of traditional use among Indigenous communities in southern Africa.
We've spent 20 years sourcing that kind of knowledge. The plants travel easily. The habits are harder to keep.
So, a quieter question:
What's one thing from your gogo's, ouma's, nani's or granny's kitchen that you still do?
Or one you're bringing back after it nearly got lost?
Tell us below. Heritage gets built one ordinary day at a time. ⸙𖣂⚘
