We invite you to find inspiration and learn more about Tswalu through our stories, or blog posts, written by members of our community as well as guest contributors. Browse by category to read about our luxury camps, guest experiences, scientific research projects, sustainability journey, culinary heritage, conservation successes and much, much more.
In the kitchen: Bread
Bread baking is taken seriously in Tswalu’s kitchens, and around 10 different types of bread are produced daily, from breakfast through to dinner. Potbrood, baked in a cast-iron pot over the coals, is a boma dinner...
In conversation with Thomas Peschak
Thomas Peschak’s assignments for National Geographic have taken him all over the world. Several months spent with the Tswalu Foundation led to a story for the iconic magazine about the impact of climate change on biodiversity...
In conversation with Valery Phakoago
PhD candidate Valery Phakoago is studying population densities, habitat preference, diet and activity patterns of aardvarks and Temminck’s ground pangolins at Tswalu Kalahari, a project which falls under the KEEP climate-change programme.
A family affair
In the Northern Cape town of Upington is the third-generation family business, Upington Slaghuis, or butchery, which supplies the kitchens of the Motse, Tarkuni and Restaurant Klein JAN with local, ethically sourced, quality meat.
In conversation with Wendy Panaino
PhD candidate Wendy Panaino is Tswalu’s resident ground pangolin expert and project manager for the Kalahari Endangered Ecosystem Project (KEEP), which aims to understand the responses of multiple Kalahari organisms to climate change.
Tswalu’s Sustainability Champions
Over the past year, Tswalu has sought to enhance its sustainable usage of all resources while reducing the production of waste. Overseeing the sustainability journey on the ground are our Sustainability Champions.
Boscias and butterflies
Current research has confirmed that Tswalu Kalahari is distinctly a source area for the butterfly migration, thanks to the large number of Boscia albitrunca trees on both sides of the Korannaberg mountains.
The art of cheesemaking
Cheese, like any craft worth pursuing, is a commitment, but it can be an extremely rewarding one when approached with a patient enthusiasm.
In conversation with Marcus Westberg
Marcus Westberg, a renowned photojournalist with a passion for storytelling, recently spent several weeks at Tswalu documenting his day-to-day experiences.