News about our activities and stories from our network.
On 21 January, the 8th annual Soup&Talk organized by 2000m2 Weltacker took place at the Heinrich Böll Foundation. The aim of this event was to warm up with hot soup and exchange ideas on existing approaches for the transformation of sustainable agriculture. Lisa Hoffmann, the project coordinator, presented the project at the event. Can beans
Setsubun literally means the “separation of the seasons” and is a Japanese festival that bids farewell to winter and celebrates the beginning of spring. It traditionally takes place on 3 February and marks the turn of the seasons according to the old lunar calendar in Japan.
In this 6th “Behind the seeds” interview in “Terra Madre”, the international Slow Food convention in Torino, we interviewed Ramon Uy Junior, originally from the Negros Islands in the Philippines. Ramon works with five SlowFood communities in the central Philippines, as well as with about 1.000 organic farmers in his province.
Big Grey peas with bacon are a “must have” on Latvians Christmas table. When you ask a Latvian “What is the national dish of your country?”, Big grey peas with bacon is usually the first thing that comes up. Peas with bacon are both the food with which we identify ourselves as a nation, and
In this 5th “Behind the seeds” interview in “Terra Madre”, the international Slow Food convention in Torino, we interviewed Paul Maschka, from San Diego California. He is an organic farmer who farms part-time and teaches organic farming the rest of the time to help people start growing and sometimes even change their careers!
I am currently working as a consultant with the Alliance Bioversity International and CIAT in six countries on a project on dynamic mixtures and evolutionary population.
Do you know why Italians eat lentils on New Year’s Eve? Have you heard of the Colline Ennesi Black Lentil? Discover lentils from a whole new angle in this article describing the traditions of lentil dishes and how to cook them with a special recipe of Orange lentil salad with fennel from Cecilia Antoni (Bean Beat)!
In this fourth “Behind the seeds” interview in the international Slow Food convention in Torino “Terra Madre”, Amanuel Samuel, from Ethiopia, introduces us to Ethiopian regional beans, such as big white beans, his favourite legume, a climbing bean that grows on a structure installed by the farmer, but also his favourite dish: Kurkufa (fagioli and corn powder).
Author: Yana Stiewe (Global Plot Berlin) Based on the research on Winter legume crops of Magdalena Aigner (Arche Noah) Taking a walk during wintertime shows us that the world is asleep. Grey skies, leafless trees and bare soil, nothing covering the ground. The latter is actually nothing nature intends to do but rather anthropogenic interference.
Have you ever thought about what they cook in school cafeterias (and how)? The cost of good, healthy food doesn’t have to be unsustainable. The case of Qualità & Servizi, which prepares 9,000 meals a day for schools on the Florence plain, is a good practice example. Today instead we address a different aspect, in certain respects even more striking: namely the fact that this model may be replicated everywhere.
Kenya is considered a farming nation. Among farming communities in the country, legumes are an important source of nourishment and are, therefore, central to many diets in the country. They are indeed good sources of protein, fibre, they protect against diseases, they fertilise the soil for other crops and they contribute to the economy of the country. Want to know how? Discover the role of vegetables in Kenya in this article!
In Kenya many types of legumes are grown in various parts of the country. The common bean is the legume most commonly incorporated in different cropping systems (10 % of the proteins consumed in the country!). Discover in this article all about the important legumes that grow in Kenya.