In part 2 I build on the question, where does our food come from? What can be recovered or re-made? I explore the transmission of knowledge through food production and preparation, as well as the function of vulnerability when eating. Examples from Mesoamerica, Abya Yala, Turtle Island and the Moana/Wansolwara reveal colonial legacies in the contemporary challenges for sustainability, as well as embedded knowledge in ancestral food relationships.