Are you gourmets? Well, I for one can enjoy good food very much. Let's just take mozzarella with tomatoes and basil - simple, simple and yet so delicious. Every day and every week I can clean a plate of it. Which is pretty close to reality, too. For me personally, variety is not part of enjoyment. Give me a carrot and my life will be colorful. But please don't misunderstand the carrot nibbling now. Such fresh enjoyment is something different for everyone. And food is also very much connected with personal memory: my grandparents taught me early on how to produce carrot juice themselves. With a machine that made an awful lot of noise. The noise has not changed until today, only that the machines now shine pretty in chrome…
Easy to prepare, simple ingredients
It can be said quite clearly: Eating is a fine thing, isn't it? Some even think the preparation is something magical. Eat or prepare? What team are you? For me it is quite clear: I prefer to eat the delicacies than to stand at the stove and brutalize. But that can be another thing on vacation. So it's definitely an everyday thing with me. But shopping for the ingredients is also for me through the charm of the weekly markets, about which I wrote last week, always something special!
shopping regionally and protecting the climate
More than significantly caught and knocked the summer this year. More the heat. If I hadn't been interested in climate change before, the heat would have been more than a wake-up call for me.
Since then I want to know concretely what I can do in my small, individual universe for more environmental protection. And this is where climate gourmet week comes in, to show the connection between “food and climate“. Because I have been wondering for a long time what ways lead to a climate-friendly, sustainable, regional, seasonal and fair diet.
Sustainable enjoyment is not a contradiction
What that is in detail, you can read more here. The most important summary of the topic food - I can inform myself about sustainable enjoyment and in a cooking course with a lot of fun finally learn what food and ingredients on the plate mean for our climate. I also find the programme item exciting: organic nutrition for the small purse. I will also remember what my grandmother actually already knew: only seasonal food comes into the saucepan. So what doesn't grow here in the region in winter doesn't come on the table either. My grandma's been cooking like crazy. In the future, I'll be putting my hand in the freezer.
Whether you're shopping on a freight bike, sun espresso or bee workshop and cycling through 100 years of allotment gardens - the Klimagourmetwoche has something for every taste. So it's definitely worth participating. And who is after the end of the climatic Gourmetwoche so correctly in momentum, that has perhaps desire on nature, climatic protection and garden
The city Frankfurt offers the free possibility of leasing a Streuobstwiese : Mowing meadows, pruning trees and watering them - what a wonderful view of being able to live a healthy life in the city close to nature. So if you ask me - autumn can come.
Klimagourmetwoche: 13. bis 23. September 2018