By Lucas Kasosi (Maasai, CS Fellow)

Dr. Ruth H. Matamoros-Mercado (Miskitu) is a scholar and Assistant Professor in the Department of Geography & Environment at the University of North Carolina at Chapel Hill. From an interdisciplinary perspective, her work bridges law, geography, and Indigenous studies to understand and raise awareness of the struggles for land, community resistance, and environmental justice in Central America. Originally from the northern Moskitia region of Nicaragua, Dr. Matamoros-Mercado brings to her research a perspective deeply rooted in the lived experience of the Miskitu people.

Por Sandra Pelaez (Pasante de CS) y Alison Guzman (Equipo de CS)

By Mathias Tooko (Maasai, CS Fellow)

By Lucas Kasosi (Maasai, CS Fellow)

​Each year on February 2, the world observes World Wetlands Day, marking the 1971 adoption of the Convention on Wetlands in Ramsar, Iran. What began as a modest international agreement has grown into a global framework for recognizing the ecological, social, and economic importance of wetlands, ecosystems once dismissed as wastelands, but now understood as essential to life on Earth.

By Akash Poyam (Gond/Koitur, CS Fellow)​

By Sukanto Barman (Barman, CS Intern)

Indigenous women in remote areas of Bangladesh uphold traditional values while contributing to their families and the nation's broader society in their own way. Their presence is now everywhere, including education, literature, culture, the economy, and community development. Yet, their struggles and contributions remain unrecognized.
 

The Indigenous Communities of the Thakurgaon District 

By Byron Tenesaca (Kañari Kichwa, CS Staff)

Por Georges Dougon (Dogon, Equipo de CS)

By Pete Westover

Food is a living expression of culture, memory, and identity. Across Native American nations, it remains a powerful act of resistance and reclamation. During Native American Heritage Month, we honor the Indigenous knowledge keepers who are revitalizing traditional foodways, restoring relationships to land, and challenging colonial erasure through the dishes they create. Indigenous chefs are not only preserving ancestral ingredients and cooking techniques, but also strengthening food sovereignty, community health, and cultural pride.

By Chenae Bullock (Shinnecock)