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.
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.
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).
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.
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…
At this year’s Re:publica, Carla Ulrich and Sofia Elisabeth Berlinghof from Tiny Farms, and Ekkehard Spiegel (Global Bean) held a workshop on how “The solution for the food of the future lies in legumes”.
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.
I am an independent agricultural scientist with a particular interest in how agri-food systems produce and use protein. At the moment, I am the scientific coordinator of the EU-funded Legumes Translated consortium.
My Name is Lopamudra Sahu, I look at our clients farms in Odisha and West Bengal. At Edible Routes we foresee a world where our food is grown locally, near us & by people known to us.