I am taking the liberty of publishing an invite from Roushanna (Veld & Sea) … we can’t go but feel certain we can recommend it:
“Immerse yourself in an afternoon of flavourful feasting and natural discovery as we collaborate with Meuse Farm at their farm in Hout Bay this Sunday for our Harvesting the Sea and Earth event.
Join us for a delicious meal prepared by chef Caitlin Kennedy using a combination of seasonal ingredients from our farm, and wild-harvested seaweeds from the Atlantic Ocean.
Enjoy a hands-on flower crown making session, sip botanical cocktails, learn about seaweed’s secrets from forager Roushanna Gray, and relish a feast that celebrates the land and sea.
This ocean and farm-to-table adventure promises an afternoon filled with sensory delights, delicious flavours, and an appreciation for our edible landscape. We hope to have you join us on this sustainable, enriching experience, inspiring a deeper love for nature and its summer bounty.
Roushanna Gray, founder of Veld and Sea, is an educator and passionate forager. She shares her connection to the edible landscape through immersive educational experiences.
Over the past 15 years, she has worked with the diverse, wild flavours found in South Africa’s mountains, veld, forests, oceans, and gardens, with a particular focus on the delicious and nutritious intertidal and underwater seaweeds along the South African coastline, which play a major role in her culinary creations, research and teaching.
Veld and Sea’s award-winning methodologies foster reciprocal relationships with the land and ocean.
Caitlin Kennedy first arrived at Meuse Farm as a volunteer farmer two years ago. She returned to home soil after many years working abroad as a chef to follow her dream – combining her passion for growing things with her love for food.
She spent six months working in the fields, learning just how much time, effort, (and back pain) goes into ingredients that are grown with good practices. Her passion lies in using food as a platform to educate diners about food systems and seasonality, and to promote a thriving local food scene.
She believes that food is more delicious when it tells a story, especially when it is a story of small producers doing amazing things.”
A few other events that are coming up …
