News about Global Bean Project activities and stories from our network.
When I’m walking through the supermarket and see a jar of fava beans, it reminds me of my old roommate. His father is from Turkey, and when my roommate visited him on vacation, he would come back with both baklava and also new recipes. One of them was this simple and delicious ful salad! Even
What is your name? Can you briefly explain what your organisation does and your role? My name is Lucas Mourão and I’m the coordinator of Slow Food’s local community in Belo Horizonte, Brazil. We are involved in the promotion of local socio-biodiversity, especially of Cerrado* fruits, through events and educational workshops. *The Cerrado is 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.
As part of our 2023 seed festival, we were lucky enough to be joined by French chef Xavier Hamon of the Alliance of Free & Living Tables (formerly the Alliance des Cuisiniers). Originally included as part of the festival’s online programme, in the address below, he discusses the politics of gastronomy in France and proposes
“The only real food we can eat is food from farms.” That was the message from Vandana Shiva as she addressed the crowd at Berlin’s Weltacker 2000m², a plot in the Pankow district that aims to highlight the means needed to feed the world’s population. For decades, Shiva has been advocating for biodiversity, the rights
Peter wakes up one morning and decides to skip school to work in his garden. He loves being in the garden, talking to plants and learning from them. He plants pea seeds and communicates with them, learning about their ability to loosen soil and release nutrients. The garden makes Peter feel peaceful and happy, unlike the noisy streets.
My name is Mara Welton, I am the Director of Programs for Slow Food USA, and my job is to oversee all of the programming across the nation. We are a national office under the whole Slow Food International umbrella.
Slow Food USA, a non-profit organization, works to promote sustainable food practices, strengthen regional food systems, and make people aware of the advantages of eating wholesome, healthy food.
In this 9th “Behind the Seeds” episode, we interviewed Maali Atila Sarih from south of Morocco at Terra Madre, Slow Food’s convention in Turin last September. Maali was born in Italy but her roots are Moroccan. Her mother is Arabic, so she talks about the culturally important dish -Harira.
I have been running an organic farm for many decades. For a long time we grew vegetables, including peas, beans and soybeans, for direct sale. We gave up direct sales in 2018 in favour of the World Farming Project. Since then, the Weltacker Attiswil has been a guest on our farm.
Have you ever made pea balls? Good old Latvian dishes are good ideas for eating peas in a tastier way. It is very important for Latvians to honor the traditions. As Latvians live according to the Solar calendar, every holiday in the year has an important ritual meaning. Just like the food that is brought
As part of the 8th ‘Behind the Seeds’ interviews at Terra Madre, Slow Food’s convention in Turin last September, we interviewed Lucas Mourão from Belo Horizonte in Brazil. Lucas is the coordinator of Slow Food local community in his city, and works for Jaca Verde PANC, where he gives courses, guided tours, landscaping and consultancy on non-conventional food plants. Lucas is always looking for people that work with biodiversity!