Articles - Page 2 of 6 - The Global Bean Project

Behind the Seeds: Red and Black Beans with Omar Rodriguez (Honduras)

2024-03-242023-05-25 by Global Bean

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.

Partner - Alliance des Cuisiniers France

2024-03-242023-05-18 by Alliance des Cuisiniers France

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

Global Bean Seed Festival 2023: Highlights From the Online Programme

2024-03-242023-05-17 by Robert Hattaway

“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 set up to highlight the agricultural means needed to feed the world’s population. For decades, Shiva has been advocating for biodiversity, the

2024-05-302023-03-23 by Living Seeds Sementes Vivas

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.

2023-03-19 by Grégoire Duffal

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 Education Project – Mara Welton

2024-03-242023-03-14 by Kritika Chouhan

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.

Behind the Seeds: Harira Recipe with Maali Atila Sarih (Morocco)

2024-03-242023-03-06 by Kritika Chouhan

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.

2023-02-26 by Grégoire Duffal

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.

2024-03-242023-02-22 by Zutini

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

2023-02-19 by Grégoire Duffal

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!

2023-02-15 by Anne Moïta

2022 was a year with a strong focus on legumes for the Global Field Attiswil in Switzerland, and it shows! We can only applaud the team for their creativity in bringing this information to visitors of their Global Field.

2023-02-12 by Grégoire Duffal

As part of the 7th ‘Behind the Seeds’ interview at Terra Madre, Slow Food’s convention in Turin last September, we interviewed Simone Nabil, who is originally from Egypt but lives in France. In Egypt, Simone explains that they eat a lot of beans, and that they are an important part of the country’s traditional food.

Behind the Seeds: Red and Black Beans with Omar Rodriguez (Honduras)

Statement by Xavier Hamon from the Alliance of Free & Living Tables

Global Bean Seed Festival 2023: Highlights From the Online Programme

Bean Story: Peas Are in Peace, Take a Piece

Meet the Global Bean Partners: Mara Welton

Slow Food USA Education Project – Mara Welton

Behind the Seeds: Harira Recipe with Maali Atila Sarih (Morocco)

Meet the Global Bean Partners: Peter Zimmermann (Weltacker Attiswil)

Pea balls – let’s give peas a tasty second chance!

Behind the Seeds: Promoting Biodiversity through Education with Lucas Mourão (Brazil)

Education on Legumes on the Global Field Attiswil, Switzerland

Behind the Seeds: Fava Bean Customs in Egypt with Simone Nabil (Egypt)