Development in Gardening (DIG)

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Development in Gardening (DIG)

Directed by local leadership, DIG meets communities where they are.

Our mission is to improve the nutrition and livelihoods of some of the world’s most uniquely marginalized people by teaching them to plant regenerative gardens that grow health, wealth, and a sense of belonging. 🌱🥕 Our mission is to improve the nutrition and livelihoods of some of the world’s most uniquely marginalized people by teaching them to plant regenerative gardens that grow health, wealth, and a sense of belonging. Join our mission at dig.org

🌱 Rooted in Community
For those living on the fringes, the barriers to good nutrition and meaningful livelihoods are both broad and nuanced. DIG’s adaptive program prioritizes uniquely vulnerable groups who are often left out of other development opportunities.

🥕 Rooted in Justice
By choosing to work with these uniquely marginalized groups, DIG is filling a gap unmet by many other organizations. Our program moves people above a nutritional and economic threshold they couldn’t reach on their own, giving them better access to additional services and markets after graduating.

🤝 Rooted in Trust
Trust and relationship-building are key to DIG’s success. There are no prerequisites or conditions for participation, and program graduates go on to access additional knowledge, services, or opportunities from next level organizations they couldn’t access before.

🌍 Rooted in the Earth
Working in agriculture in the face of climate change means DIG must continuously adjust our program to effectively address changing needs. To effectively address the multi-disciplinary issues, we partner with other local and global organizations and elevate the communities’ voices always to promote local ownership of the program itself. Enabling household food security creates a pathway to improved nutrition, financial empowerment and climate resilience, all of which are critical building blocks for a better world for all. The work DIG is doing is just one piece of a much larger puzzle, yet so much of that larger puzzle is rooted in food.

10/16/2026

The future of food starts with a seed.

But who gets to save those seeds, grow them, and pass them on to the next generation?

It's a question at the heart of food sovereignty and who has a voice in shaping our food systems.

This week, as we celebrate and , we recognize the contributions of women who grow our food and preserve agricultural knowledge.

On a day like this, it's fitting that DIG Kenya's Program Officer, Electa Arua, spent the past two days with ISFAA Kenya and Seed Savers Network at the 5th Indigenous Seed, Culture & Food Harvest Fair, where she joined a panel discussion exploring indigenous seeds, farmers' rights, seed governance, and the role of women and youth in building resilient food systems.

Because the future of food is not just about what we grow, it is also about who gets to decide, we stand with the women farmers leading this way.

09/28/2026

We can't stop thinking about Sunday.

There was something so special about being together, even in the heat, that felt so good. The energy, the conversations, the memories, Atlanta, you hold a special place in our past, but also in our future.

We want to take a moment to say thank you!

We also planted six different trees in Africa to honor six Atlanta supporters who have gone above and beyond to champion our work and ensure DIG's work continues to grow. Those trees: moringa, avocado, tree-tomato, oil palm, filao, and mango, are an expansion of our work and an expression of our gratitude for the lasting impact this community has had on DIG.

One more round of applause for our chefs.

A huge thank you to our chefs Demetrius Brown, Max Hines, Justin Dixon, and mixologist Keyatta Mincey for the incredible time, care, and creativity they poured into making this such a special experience. And to the Heritage team, thank you for opening your doors to us.

Thank you again to our Sponsors.

Bayab Gin and Edmonds Honor Bourbon for keeping our glasses full.
South Atlanta Farms for filling the evening with the most beautiful locally grown flowers.
Ronisha Arlene for bringing the flowers all together into such beautiful arrangements.
Stone Mountain Cattle for providing the beef behind Chef Max’s incredible Brown Stew Osso.
Wild Grain Photography for capturing the evening so beautifully.

09/02/2026

Some of the best food starts with the simplest ingredients and just a little creativity.

And that is exactly what Chef Justin Dixon of Humble Mumble does best. Justin’s cooking is all about taking what feels familiar and turning it into something memorable, with a deep respect for seasonality, sustainability, and the way food brings people together. We are so excited to have Justin joining us again for Cocktails & Castoffs in Atlanta on Sunday, September 20!

And the excitement is building… our intimate Chef’s Dinner at Heritage Supper Club is officially SOLD OUT!

But the party isn’t full yet! Join us at Halfway Crooks Brewery starting at 5 PM for cocktails, incredible bites, live + silent auctions, and a chance to experience the creativity of chefs including Justin, all while supporting DIG’s farmer-led work across Africa.

🎟️ Grab your Cocktail Party tickets or join the Chefs Dinner waitlist here:
https://www.dig.org/cocktails-castoffs-in-atlanta/

08/19/2026

A chef’s dish can tell you where they’ve been, who shaped them, and what they care about.

Max Hines’ dishes tell us a lot.

Max has cooked with DIG before, and this September he's back for a milestone worth celebrating: 20 years of DIG, marked with a very special Cocktails and Castoffs.

Chef Max Hines of Stolen Goods and Breaker Breaker marries local Georgia ingredients with global influences, creating dishes that are refined, approachable, and rooted in history and culture. With more than a decade in Atlanta’s restaurant scene, his cooking reflects both experience and a deep love of storytelling through food.

Come find out what he's cooking up this time.

Event Details
🗓️ September 20, 2026
🍸 Cocktail Party | Starts at 5:00 PM at Halfway Crooks Brewery
🍽️ Chef’s Dinner | Starts at 7:00 PM at Heritage Supper Club
🎟️ Secure your spot + all the details at the link in bio

08/13/2026

This is a big year for DIG; we’re celebrating 20 years!

And what better way to honor this milestone than around the table with Chef Demetrius Brown at his highly anticipated Summerhill restaurant in Atlanta, Heritage Supper Club.

On Sunday, Sept. 20, we’re gathering at the table around a shared belief: food carries stories, holds tradition, and connects us to the land and communities that nourish us. Demetrius Brown, now a member of DIG’s Advisory Board, is partnering with us to bring our 20th anniversary edition of Cocktails & Castoffs to life.

🥂2 Event 1 Night | Event Details

This year, Cocktails & Castoffs is a movable feast

Cocktail Party at Halfway Crooks Brewery | 5PM
Specialty cocktails, hors d’oeuvres, and more.
🎟️ Cocktail Party Early Bird Special: Save 20% with code EARLYBIRD.

Chefs’ Dinner at Heritage Supper Club | 7PM
An intimate dinner with Chef Demetrius Brown. Only 10 seats remain!

🔗 Grab your tickets: https://lnkd.in/dkmty9ja

08/12/2026

This International , DIG was proud to join young people, leaders, and changemakers at Machakos University in Kenya to celebrate the role youth are playing in shaping the future of our food systems.

Electa Arua, Project Officer for DIG Kenya’s Priority Household Program, attended the event and spoke with TV47, Citizen TV, and NTV about the important role young people are playing in agroecology.

With the right support, knowledge, and space to lead, young people can show us firsthand how they can reshape agrifood systems for the better.

08/07/2026

There is something powerful about writing down your goals.

Across Uganda, farmers sat down with a DIG facilitator to reflect on what they want to achieve in the coming months, and wrote those goals down together, a simple exercise that becomes a daily reminder of the future they're working toward.

One farmer shared, "Whenever I look at my written goals, I remind myself that I will achieve them."

08/05/2026

Ask the farmers in DIG's Kenya programs what's working, and they'll tell you: raised beds, seed saving, composting, and organic pest control.

That insight didn't come from an outside evaluation. It came through CARE's Participatory Performance Tracker (PPT), a tool DIG uses to put farmers' own experiences and knowledge at the center, naming what's working, what isn't, and why.

Their expertise is shaping the program.

07/28/2026

The people closest to the challenge are closest to the solution.

07/23/2026

What’s growing in the DIG gardens right now?

Moringa is often called the “tree of life,” and for good reason. Moringa leaves are packed with nutrients, rich in vitamins A and C, calcium, iron, and protein, making it a powerful addition to everyday meals.

But what makes moringa stand out is how much it gives from so little. It grows quickly, is drought resistant, and can be harvested again and again. Leaves can be eaten fresh, dried into powder, and used year round.

Address

San Diego, CA

Telephone

+16192747218

Website

http://www.DIG.org/

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