AT BRENDERUP HØJSKOLE
The distance between man and nature is greater than ever before, and the world’s food system as it is today consists of a large number of intermediaries. It takes a long time from the time a product is harvested until it reaches the consumer.
At Brenderup Folk High School, we explore together how we can shorten the distance from farm to fork and how we can do-it-ourselves. Feet on the ground and hands on.
Living on and with nature
We must gather from nature’s pantry, and use what we find in our own garden to be creative in the kitchen and thereby together develop our skills in food knowledge.
In this course, we will cook and be inspired by various food cultures, and gain insight into the food’s path from farm to fork, the nutritional content of the food and how we can make alternatives to the many processed foods.
We take a closer look at nature’s seasons, among other things we will dive into how we can ferment and preserve.
Together we explore how we can live a life of synergy with nature in a more sustainable way.
Have you ever tasted grilled squid with orache stew, pickled sea buckthorn and rose hips?
And did you know that nettles contain three times as much iron as spinach and seven times as much vitamin C as oranges.
Stinging nettles also have a calcium level that can compete with the calcium level in cheese and a protein content at the level of soybeans?