global bean - The Global Bean Project

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

2023-03-092023-02-19 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!

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

2023-03-232023-02-12 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.

Celebrate Setsubun! – Welcome the spring with roasted soybeans

2023-03-072023-02-04 by Global Bean

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.

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

2023-01-252022-10-31 by Grégoire Duffal

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

A season in the legume show gardens

2022-12-152022-10-31 by Anne Moïta

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.

Pulses and the “protein transition”

2023-03-032022-09-30 by Nicolas Carton @Lumineuses

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 –

Meet the Global Bean Partners: Claudia Friedrich

2023-03-072022-09-28 by Global Bean

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

Global Bean at Terra Madre

2022-12-152022-09-26 by heldenküche

Until now the Global Bean Project has been a digital network for me. Enthusiastic people —some might say nerdy :)) — work together to share knowledge through online meetings and publications to promote the wonderful and diverse family of legumes. This time however, thanks to our yearly cooking event „Give peas a chance“ in collaboration

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

2023-01-252022-09-26 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.

An evening celebrating pulses in Berlin

2022-12-152022-09-10 by Anne Moïta

Last Saturday at the Global Field in Berlin, surrounded by the luscious plants of the greenhouse, Cecilia Antoni (@bean.beat) of the Global Bean team held a speech about the advantages of pulses in our diet during the evening event, “Iss mir Bohne!”. This event, whose title is a world play on “Eat more beans” and

A case of cowpeas in Baringo County, Kenya

2022-12-152022-08-31 by Seed Savers Network

Many regions of Kenya can be categorized into arid and semi-arid lands that receive unsustainable rainfall of between 250mm-500mm. Millions of smallholder farmers in the arid and semiarid lands of Kenya prefer cultivating legumes over other cash crops – crops grown mainly for sale – due to…

Drought equals lower legume yields in Germany?

2022-12-152022-08-30 by Anne Moïta

There is no denying that 2022 has been a particularly dry year.
However, for most field crops like pulses, it can be positive to have “dry weather” at the end of the crop cycle for example. Did legume yields suffer from the drought? What parameters are the ones impacting legumes? What are the means to adapt legume cultivation to the drought in Europe?