Inspired by Micha Schäfer’s kitchen meetups a few years ago, we meet regularly in Berlin restaurant kitchens for our Warenrunden to create a place where we can collectively explore our products more in depth. The aim is to exchange on taste and preparation techniques of our ingredients, as well as their connection to the environment and agriculture. We are also inviting the people who grow and produce these ingredients, such as farmers, bakers and butchers to join us.
At our first Warenrunde meetup we spoke about legumes together with Elisabeth from Food Kompanions, Cecilia Antoni from Bean Beat and Berlin chefs and food artisans. In the kitchen of Nobelhart& Schmutzig we got to know different varieties, exchanged recipes and techniques and learned from Johannes Erz why legumes are important for sustainable agriculture, soil and climate. ⠀
Besides the runner bean, lima bean, butter bean and many more, we also tried tofu from Teto Tofu, ferments from mimi ferments, fava bean beer from Barney´s Beer, Brandenburg lentils from Landgut Pretschen and snacks from Bohnikat.⠀