This seed library is a decolonial space. It is designed to bridge ecologically similar African communities by establishing the physical infrastructure to store, diversify, and access their seeds in a formally organized manner. It provides the space for the storage and exchange of knowledge to connect those most at risk of the climate crisis and help them better prepare immediately. Food is time travel. It breaks down the barriers of time and space to transport the eater to a moment, even without requiring the food to be consumed. The production of food and recipes connects communities across climates. For instance, the use of mesquite for cooking is one of my strongest olfactory memories. The scent brought me home every time someone cooked with it in Cabo Verde. This olfactory memory serves as the inspiration for this seed library, visitor center, and teaching kitchen. Invasive mesquite sparked a solution to the problem of food sovereignty in Cabo Verde. Its ability to thrive in arid and desert environments of the islands reminded me of home, gardening as a kid, and Moad Musbahi’s linguistic comparison of how the definitions of Desert and Sahara shape the respect and understanding of these environments by native speakers. Latin languages define deserts as wastelands, devoid of life—a definition used to further imperialism, and detached from reality. These biomes are teeming with uniquely prepared organisms that thrive under those conditions better described by Sahara. There are edible plants that thrive with limited water but colonization of these spaces led to lost knowledge, reliance on external resources, and the destruction of these lands.