Traditions & customs - Page 2 of 2 - The Global Bean Project

Behind the Seeds: The Lima and the Chinese Bean with Paul Maschka (U.S.)

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!

2022-12-31 by Grégoire Duffal

Do you know why Italians eat lentils on New Year’s Eve? Have you heard of the Colline Ennesi Black Lentil? Discover lentils from a whole new angle in this article describing the traditions of lentil dishes and how to cook them with a special recipe of Orange lentil salad with fennel from Cecilia Antoni (Bean Beat)!

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).

2024-03-242022-12-27 by Seed Savers Network

Kenya is considered a farming nation. Among farming communities in the country, legumes are an important source of nourishment and are, therefore, central to many diets in the country. They are indeed good sources of protein, fibre, they protect against diseases, they fertilise the soil for other crops and they contribute to the economy of the country. Want to know how? Discover the role of vegetables in Kenya in this article!

2024-03-242022-12-27 by Seed Savers Network

In Kenya many types of legumes are grown in various parts of the country. The common bean is the legume most commonly incorporated in different cropping systems (10 % of the proteins consumed in the country!). Discover in this article all about the important legumes that grow in Kenya.

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”.

2024-03-242022-11-08 by Zutini

The Fava beans have been known for centuries in traditional Latvian cuisine. They were the first ones brought to Latvia and Baltics, and were the main food (along with brown peas) until potatoes arrived and took the first place. Nowadays, boiled Fava beans are the Latvian traditional summer meal. In this article, I’m gonna show

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.

2024-03-242022-08-22 by Bean Beat

The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.

Behind the Seeds: The Lima and the Chinese Bean with Paul Maschka (U.S.)

Lentil Mania & a happy new year!

Behind the Seeds: Regional Beans and Bean Dishes with Amanuel Samuel (Ethiopia)

The central role of legumes in Kenyan diet

Discover the tremendous legume diversity in Kenya

Behind the Seeds: Discovering the Family Farm of Clayton Brascoupe (U.S.A.)

The Latvian way to eat Fava beans

Behind the Seeds: Jugo Beans and Black Cowpeas with Melissa Le Court de Billot (South Africa)

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

Slow Beans meeting among legume farmers in Sicily