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The global bean exchange is back! After a short break we proudly hosted public presentation and discussion on topics of global legume interest. We took a tour through the legume farm to fork value chain, explored the global bean website with its 100 partners and had a hands on introduction to chickpea preparation from one of Turkeys most celebrated chefs.
Svetlana Balesevic Tubic: Amazing Legumes
We will cover the entire value chain, from farming to the consumer’s plate, since: (1) Legumes are good for us, good for our farms and gardens, and good for the planet; (2) Legumes are nature’s fertilizer factory; (3) Legumes are protein-rich plants for human well-being.
Prof. Dr. Svetlana Balesevic Tubic is dealing with legume research since 25 years, striving to accelerate innovation and knowledge trasfer and innovation into practice.
Eva Kemp: A walk through the Global Bean website
The Global Bean Project has a wealth of information about legumes, of which you could hardly dream, all on one website. The tour will show you how you can see the profile of nearly a hundred partners, enable you to find seasonal recipes and provide a brief look at some of the splendid legume show-gardens.
Eva Kemp, retired biochemist, enjoys reading recipes and cooking colourful meals with legumes and other ingredients that provide tantalizing tastes.
Tülay Bayraktar: How much do you know about chickpeas?
Let’s break the ice between you and chickpeas! At the center of beauty and health are Chickpeas!
Tülay Bayraktar is a member of Slow Food Cooks Alliance and Slow Beans, of Bocuse d’Or Türkiye Academy and writing at Gastronomi Turkey magazine.