Die Gemeinschaft in June and July: from the city to the countryside, from the kitchen to the field!
Since 2017, the network has been bringing together hospitality, bakers, craftspeople, traders, farmers and many more (find out more about the origins on the website).
Die Gemeinschaft e.V. is committed to a new food culture based on soil health, good relationships along the value chain and appreciation for crafts. We love to meet at inspiring places, learn from practitioners from across the food system and discuss topics that often lack publicity.
Summer 2025 is all about products that can tell great stories, about Brandenburg’s agriculture and diverse farms – and yet still rarely find their way into restaurant menus.
Whether you cook, bake or work in restaurant service – we cordially invite you to taste, learn and discuss about…
Legumes!
Farm visit and Warenrunde
June 25th and 30th
Legumes such as lentils, chickpeas, soybeans, peas etc. are pulses. They’re essential for agricultural production, a good source of protein for human nutrition, and much more… but despite a bit of hummus and falafel hype, food culture in Germany has been lagging behind in historical and global comparison and regionally grown varieties such as field beans, broad peas or red chickpeas have yet to make it onto our plates.
Together with LeguNet, we invite you to a field day at Hof Albers (Zechin) and a Warenrunde at REMI (Berlin) to find out:
Why do peas seem to be found only as a dusty soup ingredient?
How can fava beans be celebrated in fine dining like the best tomato?
What can we learn from food cultures that value legumes more highly?
Find more details and register here.
Pasture and aged sheep!
Farm visit and Warenrunde
June 25th and 30th
Sheep meat tells stories of pastures, traditional farming methods and culinary diversity. And it plays almost no role in German food culture today. We want to raise awareness of the diversity of old animal breeds and artisanal, regional production. It’s not just about flavour – it’s also about responsibility, appreciation and a sustainable food culture.
Together with reffiSchaf, we invite you to visit Kleine Schäferei Biesenbrow (Uckermark) and to a Warenrunde at Luna / Clärchens Ballhaus (Berlin).
Let’s discuss:
What does pasture-raised and meat from older sheep taste like?
What makes good sheep meat – from slaughtering to cooking?
How can we integrate heritage breeds into our culinary present?
Die Gemeinschaft in June and July: from the city to the countryside, from the kitchen to the field!
Die Gemeinschaft e.V. is committed to a new food culture based on soil health, good relationships along the value chain and appreciation for crafts. We love to meet at inspiring places, learn from practitioners from across the food system and discuss topics that often lack publicity.
Summer 2025 is all about products that can tell great stories, about Brandenburg’s agriculture and diverse farms – and yet still rarely find their way into restaurant menus.
Whether you cook, bake or work in restaurant service – we cordially invite you to taste, learn and discuss about…
Legumes!
Farm visit and Warenrunde
June 25th and 30th
Legumes such as lentils, chickpeas, soybeans, peas etc. are pulses. They’re essential for agricultural production, a good source of protein for human nutrition, and much more… but despite a bit of hummus and falafel hype, food culture in Germany has been lagging behind in historical and global comparison and regionally grown varieties such as field beans, broad peas or red chickpeas have yet to make it onto our plates.
Together with LeguNet, we invite you to a field day at Hof Albers (Zechin) and a Warenrunde at REMI (Berlin) to find out:
Why do peas seem to be found only as a dusty soup ingredient?
How can fava beans be celebrated in fine dining like the best tomato?
What can we learn from food cultures that value legumes more highly?
Find more details and register here.
Pasture and aged sheep!
Farm visit and Warenrunde
June 25th and 30th
Sheep meat tells stories of pastures, traditional farming methods and culinary diversity. And it plays almost no role in German food culture today. We want to raise awareness of the diversity of old animal breeds and artisanal, regional production. It’s not just about flavour – it’s also about responsibility, appreciation and a sustainable food culture.
Together with reffiSchaf, we invite you to visit Kleine Schäferei Biesenbrow (Uckermark) and to a Warenrunde at Luna / Clärchens Ballhaus (Berlin).
Let’s discuss:
What does pasture-raised and meat from older sheep taste like?
What makes good sheep meat – from slaughtering to cooking?
How can we integrate heritage breeds into our culinary present?