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.
Big Grey peas with bacon are a “must have” on Latvians Christmas table. When you ask a Latvian “What is the national dish of your country?”, Big grey peas with bacon is usually the first thing that comes up. Peas with bacon are both the food with which we identify ourselves as a nation, and
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