Behind the Seeds - The Global Bean Project

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

2023-07-252023-05-25 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.

Behind the seeds – The traditionnal “Harira”, with Maali Atila Sarih (Morocco)

2023-05-252023-03-06 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.

2023-02-19 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!

2023-02-12 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.

2023-01-25 by Grégoire Duffal

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.

2023-01-12 by Grégoire Duffal

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!

2022-12-29 by Grégoire Duffal

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).

2022-11-16 by Grégoire Duffal

In this third “Behind the seeds” interview, Clayton Brascoupe, from the north of Santa Fe in New Mexico, shares his experience with the legumes he grows on his farm, in the international Slow Food convention in Torino “Terra Madre”.

2022-10-31 by Grégoire Duffal

In this second “Behind the Seeds” interview, Melissa Le Court de Billot shares her knowledge about two underrated South African legumes.

2022-09-26 by Anne Moïta

Ever heard of “Updrögt beans”, mysterious name for a traditional method of preserving beans? Michael Recktenwald – Chef of the SlowFood Chef Alliance and resident of Langeoog, one of the seven Islands in East Phrygia where those beans originate – shared the story of the beans with the Global Bean team, and now, with you.

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

Behind the seeds – The traditionnal “Harira”, with Maali Atila Sarih (Morocco)

Behind the seeds – Promoting biodiversity through education, with Lucas Mourão (Brazil)

Behind the seeds – Fava Bean customs in Egypt, with Simone Nabil (Egypt)

Behind the seeds – Kadios Pigeon Pea and local food system, with Ramon Uy Junior (Philippines)

Behind the Seeds – The Lima and the Chinese bean, with Paul Maschka (U.S.)

Behind the Seeds – Regional beans and bean dishes, with Amanuel Samuel (Ethiopia)

Behind the Seeds – Beans and peas, and the “Chico” specialty, with Clayton Brascoupe (U.S.)

Behind the Seeds – The Jugo bean and The Black cowpea, with Melissa Le Court de Billot (South Africa)

Behind the Seeds – The Updrögt Bean, with Michael Recktenwald (Germany)