Here is a list of all the plants I learned about on our Bird Walk yesterday :))
This first plant’s leaves can be cleaned, cooked, and eaten.
In our Western society we’ve become disconnected from the long and sometimes brutal process that is our food production. The amount of work that goes into making a seemingly simple meal, like roast chicken, from scratch, is much higher than any of us have anticipated. One thing that I noticed is…
Ever since I moved to Indonesia I’ve always loved eating bakso, it’s cheap, delicious, and quick to prepare. What else could you want…
A big part of our fermentation project is to branch out to our local community. A huge resource of ours is the Kul Kul Farm, run by Orin Hardy just a few hundred meters from our gates. From our mentors, we learned that Orin is an expert in the extraction of palm sap for the production of palm sugar. And…
Today we experimented with another kimchi. I loved the last batch so much, that I really wanted to make more. This time we tried something a little different. For the last batch Leeland, a student in our group, had managed to bring some traditional kimchi chilli paste that his…
Today we feasted on our first successful batches of kimchi and sauerkraut. We made them…
Fermented food was originally created to store food for long periods of time, usually…
Yay! We did it! Finally, after learning the hard way, we made our first successful batch of kombucha. A yummy fresh Bali…
Living in Asia, turmeric is very common. It’s a spice found in every family’s house. But this common plant can be used for a lot more than just flavouring. Turmeric is packed full of medicinal properties. Here in Bali there is a drink called jamu. Its recipe may vary but…
Written by Leeland Gentry
When discussing the projects of LEAP academy with friends and family I have consistently gotten skeptical eyes and chuckles out of people, especial when explaining our idea to start selling a “homegrown mushroom kits”. Living in…