 My name is Dina Kafefi. I am an artist by training and social entrepreneur by passion. My social enterprise is named Sinauea, which means the Sinai Way. Sinauea is all about loving, cherishing, learning from and doing in terms of the Bedouin community, the culture, the nature there. So Sinauea basically has three main areas of work. One is ethnobotanical research where we collect information about the different plants, medicinal and cultivated plants that exist in St. Catherine. Our second area of work is about garden rehabilitation. We collect volunteers that want to be part of this re-greening of the mountains. And we work with the Bedouin families that own the gardens to rehabilitate them, plant more local plant species, and bring them back to life so they can become a productive garden for the Bedouin and for the landscape as well. And our third area of work involves our brand, which is called Bidu. It's about being and doing for the Bedouin. Bidu offers a product line of plant medicines and preserves and jams and foods that are all produced from the land. I mean, St. Catherine's is quite a small community. And when you're part of a small community, you really, most relationships are based on one-to-one contact. So over time, I've been building relationships with different people, letting them know what it is that we're doing, building a friendship more than anything, understanding what it is that they make or produce. And through that, we're able to agree on different products, develop different products together. And from there, my job is to relay what it is that we agreed together, take it back to Cairo, package it with my team over there and distribute it to various sellers. And we're entering more organic shops, places that have a reach to the local community in Cairo that is more interested in healthy foods that understand what organic food is and are more of a conscious customer. So basically, I'm connected to people in St. Catherine, and while I'm there, I'm constantly in conversation with different people, what it is that they complain about, what struggles they face, what obstacles there are, what it is that they think is really important to conserve and so on. And this is actually an honour for me to be able to create a reach for people in a marginalised place, in a sense, and to be a trusted personality where people would actually hear what I have to say regarding the community with which I work. Basically, everything that we're building here is based on good intention, and I truly believe outside of business and so on that if you do good, good returns. I feel I have something to offer to the local community just as well as they do for me. We learn from each other and I can offer a structural way to work, to try to find a way to keep this project to continue, working with what you have, regenerating the spaces where food is produced, and producing unlimited supply to a small market until the areas which you are cultivating and growing grow enough to give you a larger produce that you can then expand in other markets. And this is really the awareness building that we're trying to do as we work with different people. It's a slow process and it requires a lot of patience as does anything in terms of cultivation and permaculture and so on, but I really believe that that's the way to self-sustenance.