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.
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.
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!
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.
Setsubun literally means the “separation of the seasons” and is a Japanese festival that bids farewell to winter and celebrates the beginning of spring. It traditionally takes place on 3 February and marks the turn of the seasons according to the old lunar calendar in Japan.
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”.
In this second “Behind the Seeds” interview, Melissa Le Court de Billot shares her knowledge about two underrated South African legumes.
As the legume season is coming to an end, at least in Europe, what better time to look back on the first year of the Global Bean Showgardens.
Takeaways from Terra Madre 2022 Closed roundtable, public conference and a closer look at the recent IPES-Food report The high protein content of pulses is one of the main reasons why we (the Global Bean community and many others) believe that they have a key role to play in fixing our broken food system –