NALA in Conversation

Visit www.nala.be for article & photosLittle side note: The audio version of this conversation is in Dutch.But here on the Substack, there is a summarized written English version and photos to get a better idea of what we're talking about. You'll also find Natalie's details—check out her workshops; they are absolutely worth it.In the episode, I talk about Patagonia movies about re-wilding seaweed here’s the link to those;https://youtu.be/UL29ndxcYjghttps://youtu.be/y8a8vuFx4N8A few weeks ago on a very grey, cold morning mid-December, the sun hadn't risen yet and I found myself at a gas station surrounded by the sounds of morning traffic and the smell of gasoline—not the ideal spot to go foraging. Because that was the plan of the day, foraging with Natalie Schrauwen. Natalie is someone I love collaborating with; her knowledge of Wild Foods and Fermentation always triggers me to want to go outside and learn more. Instead of going for a walk in the woods, she suggested we'd drive to the coast to discover the edible treasures of the Oosterschelde at one of her favorite spots to forage Wild Oysters and Seaweed.So happy with her suggestion. It was amazing to see and taste the diversity of seaweeds this bit of Dutch Coast has to offer. This conversation is more than a masterclass in coastal foraging; it's about slowing down, enjoying being outdoors, and finding poetry in the winter sea. I hope you enjoy this conversation and look at that grey body of water a little differently next time because beneath all that grey there's a hidden garden of flavor waiting to be discovered. Let it trigger you to put on your rubber boots, thermal underwear, and get outdoors to explore.The audio isn't perfect in the beginning as we are still in the car, but no worries, it gets better after a few minutes.Enjoy! Get full access to NALA at nalaantwerp.substack.com/subscribe

For this episode, I met up with open-fire chef Andrew Tuck while he was prepping for an Air Ambulance charity event.  It's always fun for me to be in on the action, to watch and learn.  After listening to this you will definitely want to light your BBQ and try some of the stuff we talk about.We get into a conversation about open-fire cooking, and how he uses the different types of wood as an ingredient. But also how dyslexia has played a big part in him becoming a chef. He's also one of the chefs on The Great British Menu, if you haven't seen him in action check out the link here in the show notes.Can't wait to see what he has planned for our  Eat Wild weekend. Send us an email if you want to join. Enjoy!Follow us athttps://[email protected] EAT WILD info https://www.nala.be/eat-wildAndrew Tuck@andrewdtuckGreat British Menuhttps://www.bbc.co.uk/programmes/profiles/5TwtJLwZmmhK69fBZDr4SM1/andi-tuckhttps://youtu.be/gderOT8Kv7g?si=NGDPtw-VoE2GesIiRick Stein Cornwallhttps://rickstein.com/rick-steins-cornwall/Air Ambulancehttps://cornwallairambulancetrust.org/ Get full access to NALA at nalaantwerp.substack.com/subscribe

This espisode is a conversation with Alex Key, chef and owner of the Rocket Store in Boscastle a small hidden gem in the historic harbour of this small North Cornish town. And one of my favorite spots in Cornwall.So it’s definitely one of the places we’ll visit on the Eat Wild weekend. The Coastguard actually did store rockets here in the 1800rds scroll down for links to the history of the building.we sat down to have lunch to talk about his background, how they are sourcing the best quality produced, and how his dad fishes for the restaurant using old techniques. Just a beautiful story about the passion for good quality, honest food.  You will be hungry after listening to this. Enjoy it and go eat at the Rocket Store when you’re in the area. I promise you’ll love it.The ending is a bit abrupt because the food sounds were a bit much after that point. After lunch, Alex and his kids showed me the farm and woodlands, a lovely afternoon.  Thank you so much Alex for the hospitality. Follow us athttps://[email protected] EAT WILD info https://www.nala.be/eat-wildTHE ROCKET STORE@therocketstoreboscastle@trebiffenhttps://www.therocketstore.co.uk https://www.nocohq.comBeautiful video about the Rocket Store made by Pentire Drinkshttps://youtu.be/xIE15Cf0TZU?si=ofALDe2Fqs2LuX90BOSCASTLECoastguard rocket firing history https://en.wikipedia.org/wiki/Breeches_buoyhttps://en.wikipedia.org/wiki/Manby_mortarHistory of Boscastle https://en.wikipedia.org/wiki/Boscastlehttps://www.opc-cornwall.org/Par_new/e_g/other/boscastle_trevalga.pdf Get full access to NALA at nalaantwerp.substack.com/subscribe

This episode features two conversations. The first one with Debbie from Wild Wine School,  who I will be collaborating with during the EAT WILD weekend in Cornwall.She talks passionately about her different and more sustainable approach to teaching about wine."With a focus on sustainable viticulture, we believe exploring what’s in our wine glasses shouldn’t be confined to a desk. It’s why we’re taking it back to where it all started, the great outdoors."  - www.wildwineschool.co.ukWhat I absolutely love is how one encounter leads to the next and how unexpected and spontaneous they can be.Debbie suggested I  stop at Haye Farm on my way home to visit a cidery.The second conversation ended up being a bit of a full circle moment as you will hear at the beginning.  Raynor Winn's book The Salt Path was what initially got me interested in Cornwall.The day before this conversation I had just finished her second book Wild Silence, about their life after The Salt Path at Haye Farm And now I found myself sitting in the living room I'd been reading about.Ray and Moth weren't there anymore. But Cameron, his wife Georgie and their dog Raff  welcomed me to talk about their cider business Ripe, how they got started and ended up at Haye Farm.A walk around the old orchard, the old cider barn with the historic haye press, ... it's wonderful to see and listen to his passion for the land, the sheep and making cider.I can't wait to use Ripe cider in my dished for EAT WILD.For more info about this Off-grid Culinary adventure visit https://www.nala.be/eat-wildFollow us on instagram @nala.antwerp@wild_wine_woman@wildwineschool@ripe__cider@hayefarmcider Get full access to NALA at nalaantwerp.substack.com/subscribe

Dive right into an off-grid conversation with Louise Middleton, the founder of Kudvha.  Our location for EAT WILD Cornwall.This hidden gem with architectural cabin on the North Cornish coast is a magical place where you a transported into another world where time stands still.An inspiring conversation about following your gut, nature's architecture, challenging perception , and ruthless kindness the Kudvha principle. Get full access to NALA at nalaantwerp.substack.com/subscribe