Our Stories

Keeping track of a collared cheetah has been full of surprises for conservator Micole Monteiro. Close monitoring as this mother raises her cubs has given Micole renewed respect for the challenges that face female cheetahs.

Sustainability champions are an integral part of Tswalu’s sustainability journey. These volunteers raise awareness among those who live on the reserve to be more accountable for their carbon footprint.

Biodiversity accounts for the variety and variability of life on earth, from genes to entire ecosystems. Marcus Westberg outlines the many reasons why restoring biodiversity is essential to both planet and people.

Jan Hendrik van der Westhuizen talks to us about finding inspiration in nature and community, and sharing the Klein JAN kitchen with Wolfgat’s Kobus van der Merwe for a once-off Kalahari-themed dinner.

Cheetah sightings are excellent on the reserve. To find out what it takes to habituate these cats to the presence of humans, Marcus Westberg shadowed conservator Clement Motau for a day.

Waste management bins, made from old, discarded farm infrastructure, are making recycling in Tswalu’s staff villages easier for all, while teaching young and old the importance of becoming more conscious consumers.

At Restaurant Klein JAN, head chef Etienne Wessels is telling the culinary story of the Kalahari with a modern, multi-course menu showcasing locally sourced ingredients.

As a fellow member of The Long Run, Tswalu is working towards improving its sustainability goals with the help of a full-time sustainability officer, Prince Ngomane.

In this delicious dish, springbok loin is teamed with an African staple, samp and beans, bringing together South Africa’s rich culinary heritage but with a modern twist.