POKOT ASH YOGHURT depicts the life of the Pokot community of Tarsoi, centered around the production of their traditional yoghurt made with goat and cow milk, and combined with the ashes of the local cromwo tree. The story follows Peter and John, two former students of the Università di Scienze Gastronomiche who helped launch the Presidium in 2009 and currently coordinate the Slow Food network in Kenya, in their work of assisting the community through helping to improve animal health, local pastures etc.