Tag: Traditional knowledge

FoodDiversity PreStudy launches at Sambruket

New Baltic Sea Region partnership explores benefits of integrating biodiversity into small-scale food production to enhance food security  

Plants for a future

How can you use the wild and cultural plants around you? Plants For A Future (PFAF) presents approximately 7000 species of plants. PFAF is a charitable company, originally set up to support the work of Ken and Addy Fern on their experimental site in Cornwall, where they carried out research… Read More»

Fermentation of food, Sandor Katz

Sandor Katz is one of the foremost inspirers within the area of fermented foods.  He is taking the world of fermentation to new levels with innovative recipes and introductions to methods often unknown even to people whom already are familiar with the art of fermentation. On his website he shares knowledge,… Read More»

Ivan Chai

photo: wikipedia

– A fermented herbal tea made from wild willowherb (Epilobium angustifolium) Photo: Nadin Kuleshova Fermented willowherb (Epilobium angustifolium) tea was a traditional Russian hot beverage for hundreds of years before it was nearly universally replaced by Indian and Chinese black and green teas.