During its two fruitful first years, The Global Bean Project has been funded by the German environment ministry (BMUV) and we were able to carry out a variety of activities with a central coordination amongst a growing global network of experts and enthusiasts. The network now counts above 100 partners from 37 countries. From now
For our dedicated partners and members of the Global Bean Network and Community, especially those passionate about gardening, we’ve compiled a wealth of resources to help you grow a variety of beans and legumes in your gardens. These resources include events, publications, articles, videos, and more, all focused on cultivation techniques, plant care, harvesting methods,
On May 26th, the vibrant landscape of the Weltacker at the Botanical Volkspark Pankow played host to a remarkable sustainability festival, marking the 10-year anniversary of the Berlin Global Field. This lively event brought together numerous partners from the Berlin sustainability movement in the fields of nutrition and sport, creating an enriching environment for all
In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.
The importance of pulses (lentils, Phaseolus beans, peas (Pisum and Lathyrus), chickpeas, fava beans, cowpeas) for sustainable cropping systems and healthy diets is widely and increasingly recognized. This workshop highlighted the benefits of pulses and the opportunities to use their potential to enhance the diversity of cropping systems and in diets for the protein transition, combining agronomic, sociological, nutritional and gastronomic aspects. A large space was given for interaction between participants about ways to promote pulses in their own communities.
In this episode of our Behind the Seeds series, we meet Nina, a farmer from Ecuador who talked to us about her passion for beans. Phaseolus Lunatus, which is also known as the lima bean or butter bean, is one of her favourite types. She particularly likes this variety because they are big, produce a
For our 10th episode of “Behind the Seeds,” we spoke with Omar Rodriguez at Terra Madre, last year’s Slow Food Congress in Turin. He is from Honduras and works as a coffee producer. Besides coffee, he is also passionate about beans! As he explained, in Honduras corn and beans are staple foods with black and red beans being the most commonly used varieties.
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.
What is your name? What are the main projects or organisations you are currently involved in? Can you briefly present their activity and your function? My name is Claudia Friedrich, and my company is called heldenküche. At heldenküche we love good food and cooking. heldenküche is present in Leipzig, Stockholm and on your web-device. Our cooking
My name is Nikos Dompazis and I grow traditional varieties of legumes and vegetables since 1996, in a garden of approx. 700 m2 in Northern Greece (Komotini).
Usually, one takes pictures of the prettiest flowers, the tastiest-looking beans. But this time, we are collecting pictures of your yellow, spotted, eaten leaves, discolored seeds and pods…
I am coordinating the « LebensMittelPunkt Wehrda » project for my district – Wehrda, which is a district of Marburg – aiming to set up a local community, by connecting people who are interested in sustainable nutrition, in order to…
My name is Hubert Würsch and I live in central Switzerland. I consider the benefit of legumes through nitrogen fixation to be an enormously important factor in agriculture.