Born in Harare, Zimbabwe, Kagoro spent most of her youth in New York City. She attended culinary school in Cape Town, South Africa, where she happened to intern at a vegan restaurant called Plant. "At the time, I didn't even know what 'vegan' meant," she says. Through working with Plant's head chef, Nikki Botha, Kagoro encountered the continent's long history of plant-based foods. Baobab fruit, spider flowers, cowpea leaves, monkey oranges, and wild spinach—to name just a few—were staples for the growers and foragers of southern Africa. For generations, animals were slaughtered or hunted only for special occasions. But colonizers brought along a cultural love of meat, creating industrial livestock farms and preparing meat for commercial export. As meat became exponentially more popular, the plant-based diet faded.