Dialogues Through Food: Foraging For Weeds, Harvesting For Life, with Loubie Rusch
Fri Jul 26, 11:00 - Fri Jul 26, 13:30
The Sustainability Institute
ABOUT
Part of the Dialogues through Food series
THE EVENT
One person’s weeds are another’s plentiful and nutritious source of nourishment.
Famed wild food harvesting ambassador Loubie Rusch will host a group gathering session of wild ingredients in the gardens of the Sustainability Institute, with participants choosing and picking wild foods which they get to take home.
For lunch, Loubie will share a meal with participants, prepared by the Green Cafe at the Sustainability Institute, featuring ingredients collected in the gathering session, to showcase the variety, versatility and tastiness!
During the experience, Loubie will draw attention to some of her collaborative research and practice-based projects that are helping to fill the gaps that act as barriers to wider regenerative engagement with our local indigenous edibles.
She will highlight the partnership between the Local WILD Food Hub and the Sustainability Institute (SI). With their multi-stakeholder Community of Practice, they are partnering with the University of the Western Cape's Centre of Excellence in Food Security.
Loubie will demonstrate how creating opportunities for representational cross-sectoral co-learning, and practice-focused pathways, will help lead us to the beneficial reintegration of local wild foods into our daily realities.
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THE HOST
Loubie Rusch has been exploring the Cape Floristic Region's forgotten local indigenous wild foods since 2010 under the brand Making KOS. She shares her learning through workshops, talks and social media. She has published two books with the Sustainability Institute (SI) -Cape Wild Foods: A Growers Guide, and its sequel A Cooks Guide. These books encourage home and small-scale farmers and home and professional cooks to take up exploring, growing and using local wild foods.
Loubie is the project lead of the Local WILD Food Hub, one of the programmes of the SI. The Hub’s Community of Practice shares its vision of seeing the region’s forgotten indigenous edibles reintegrated into the social, ecological, and economic ways that we produce, access and use food, in ways that bring wellness to local people and ecologies.
“My hope is that our combined efforts will result in our locally adaptive indigenous foods taking up a meaningful place in local people's lives and livelihoods and that they play a part in restoring our threatened biodiverse ecologies.”
