Bunny Chow? What, who, how and now? Our need for Cooperative Food System change.

04/30/20 • 43 min

**First Things First ** - This Quarantine life, is a bugger to Audio Recording. This episode sounds just like it really happened; Outside of the comfort of my normal recording studio; Origin Audio. You'll surely hear the difference, but will love the outcome nonetheless. Thanks for listening. - Yolanda.
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Some folks would have us believe cooperative food networks, independently organised and sustained community food distribution systems and circular economies around food, will only come as a result of a post-COVID 19 world. Well, this episode will surely put that notion to test!
What a joy to chat with Urban Farmer, Iming Lin @meusefarm, co-founder @foodflowza about their initiative to deliver food parcels to needy families, thanks to the help of other local growers and @Oxfam in South Africa.
Our chat inspired looking into regenerative food systems and farming, food sovereignty kitchens like the one begun by Vishwas Satgar of South African Food Sovereignty Campaign. And "Coops" or Cooperative farming and land management practices, established successfully, like Rustler's Valley and Naledi Farmers Cooperative in Free State, South Africa, Co-Founded by Gino Govender.
We've even got a new sponsor this season! Hot damn!!! @impactAmplifier check them out. They're Kwwwaaaaaai!
Please subscribe, share 'n enjoy! And if you like our music, enjoy the playlist here.
Let me know you like the show. Comment @BeeThereDoThat or email me. I love getting your emails - [email protected]
Come. Catch a buzz with me. I'm your host, Yolanda Busbee Methvin
@beetheredothat

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Previous Episode

Food Waste & Social Impact - A Whale of a Tale. Gefilte & Fish Curry for the Nation.

According to the WWF SA, In South Africa one third of all food produced, a total of 10 million tonnes of edible food is wasted every year. Ms. Pavitry Pillay, says it was her Grandmother's human rights lineage and DNA which has powered her interest in saving our seas and making an impact, as she once did.
"...lots of people don't realise there were two trials.... And my Grandmother --She was actually around during the time when Mahatma Ghandi was in South Africa. She was regarded as his adopted daughter..." - Pavitry Pillay, Environmental Behaviour Change Lead, World Wildlife Fund (WWF)."
In conversation with Pavitry and Lisa Chait Producer and Creator of "Life Stories" an online lineage and memory project, Lisa recounts how her DNA and Ashkenazi lineage in Africa carries within it, memory as far back as many of the stories found in the biblical era. Yet it's modern fusion of land, people, sea and the spirit which fuels her work; connecting ancestry to food and story.
You're in for a whale of a tale, with this episode looking at how the women; Mothers. Grandmothers, keepers of wisdom, lineage and cultural food traditions maintain the natural circularity we find within our humanity. Yep. Thanks yet again to the food. And bees!!!
Please enjoy. Share 'n subscribe. And if you like our music, find the playlists on Spotify @beetheredothat alongside the usual, on Instagram. Come. Catch a buzz with me. You'll leave with the munchies. Promise.
Thanks for listening!!
I'm Yolanda Busbee

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Next Episode

The Blacker the Banana. The Sweeter the Mash!, with Chef Coco, Cherae Robinson and Portia Mbau

Still locked-down here on the Continent (and recording from my home office, not usual recording studio), due to Covid-19; Banana bread baking has truly gone viral!!!
From Tiktok challenges, thanks to original sound from @Makayladid, to gymnast-nurses strutting and kicking and getting our "attention", everybody needs a sweet snack! Banana bread! But what of the humble Plantain? Blacker and sweeter and considered an African jewel. But is it though?
This episode features, Restauraters Portia Mbau of @TheAfricaCafe, and Author of the new Cookbook, The Africa Cookbook alongside, Chef Coco (Fathi Reinharz) of @EpicureRestaurant, in Sandton, Johannesburg and Cherae Robinson of @tstmkrsafrica. We talk about aspirational travel and the evolution in African cuisine from the traditional to the modern, thanks to the question; are plantains for black people, while bananas are for whites?
"Chef Coco - So the goal of Epicure is really to travel. Epicure is not a concept that was created just for Johannesburg. We're now thinking of going and establishing restaurants like this one in other cities like Lagos, Addis, Nairobi, and couple of years going even over the continent to really showcase modern African cuisine."
"Cherae Robinson - ...Yes, you can go and book a tour on Tastemakers. The person you're booking that tour with is usually not a traditional tour guide.... they're usually leaders and Tastemakers; you know where the name comes from, in their own right in their own cities, you know, so we're tapping into people who are changing the face of the continent."
Come. Catch a buzz with me; You'll leave with the munchies! Promise!!
You can also follow us here -
@beetheredothat on Instagram
Thanks for listening.
Please subscribe, enjoy and share! And if you like our music, enjoy the playlist here.
Yolanda Busbee Methvin
[email protected]