Beans and legumes – the key to creativity in the kitchen and a flavorful revolution!
Creating awareness around diet and consumption can be a challenge. Campaigns try to convince us to make healthy choices for our bodies to feel good, often with the motto that we should treat it like our best friend. Other pressures are based on fear and guilt by suggesting that if we don't choose correctly, we will miss important nutrients or even be judged by society.
But what happens when inspiration and knowledge are allowed to speak for themselves, without finger-pointing and moralizing? The lecture at Kajutan in Henån on March 17th demonstrated just this. Instead of playing on guilt or reward systems, new thoughts and insights were awakened. The likelihood is high that several of the 70 participants, who represented all sectors of society, went home and rummaged through their pantries for canned beans and dried lentils. And what was it that made this evening so captivating?
Never underestimate a coffee break!
Three things stood out as explanations:
Recognition
The speaker Jenny Damberg has a rare ability to engage her audience. She talks about cooking with humor and honesty, without making it feel like a performance. She acknowledges that life can sometimes be chaotic but that a simple preparation like soaking beans in advance can make a big difference.
Moreover, she showed how easy it can be to grow your own legumes, even on a small scale. Letting pea shoots sprout in a sunny kitchen window can be enough to provide a nutritious snack!
Knowledge
Jenny Damberg shared the stage with experts Per Modig and Marcus Nordgren, who contributed insights about the role of legumes in Swedish agriculture. Per (who participated via link) described the challenges and opportunities that exist for farmers in Bohuslän, where the arable land often consists of small patches between mountains and sea. Legumes like beans can be part of the future solution, but it is not an easy path.
Marcus Nordgren, who runs Svensk-Fava, contributed his expertise on how the fava bean can be a key player in more sustainable agriculture. With concrete examples and practical advice for both growers and consumers, he made it clear how we can integrate these nutritious ingredients into our daily lives.
Coffee break
Never has a coffee break been so convincing! Linn from Rätt Rå set up a buffet of pastries where beans and legumes were in the spotlight. A brownie so moist and chewy that it melted in our mouths made us realize: legumes are not just a healthy or vegetarian option, but they are pure enjoyment.
Baking with beans makes cooking a bit more relaxed, looser, and more fun!
– Jenny Damberg
An event that touched hearts
Sanna from Leader Bohuslän and Linn from Rätt Rå, together with the association OrustMat, created an evening that not only inspired but also led to concrete action. That we as both participants and organizers went home and explored our pantries says it all. When inspiration is combined with recognition, knowledge, and a delightful fika, it can lead to real change.
And who knows? Perhaps it is precisely in the pantry that the next food revolution begins!
In the picture: Jenny Damberg (author, ex: Dried & preserved peas, beans & lentils), Linn Meijerink (Rätt Rå) and Sanna Olsson (Leader Bohuslän)