While the beans in the famous fairy tale “jack and the beanstalk” reach high into the sky, the bean seedlings at Koppert Cress stay nice and small.
The chef and ice-cream maker Jordi Guillem and the gourmet Annette Abstoss show us the way down a path full of possibilities.
Eat plants, not pills. That is the true message of the greenhouses in the Westland area. Existing to feed the world in a healthy and sustainable way.
Barbados and Saint Vincent, two beautiful paradise islands located in the bright blue seas north of Venezuela, might not be the first countries that come to mind when talking about gastronomy. However...
There's a young man behind the bar at Koppert Cress. He stands out because of his exuberant beard; one that many hipsters would be jealous of. He holds a bottle of orange drink in his hand with a striking label: Dik & Schil.
The human craving for sweet things has been around forever. Where the use of sugar in food is slowly turning into a societal no-go, it actually did our pre-human primates a huge favor.
Pastry is the perfection of sweet temptation that cannot be surpassed in grace and delight. Marcel Thiele's own teacher always said that the perfect pastry creation could be compared to an angel wing.
The combination of circumstances at Koppert Cress made it possible to develop a unique system of solar collectors in collaboration with Bart van Meurs: the "energy roof".
We had already made our acquaintance with Sandra Scheidl through Rolling Pin, but now culinary inspiration expert Marcel Thiele had the actual honor of welcoming her to the Koppert Cress greenhouse in Monster.
Many greenhouse entrepreneurs are bothered by insect pests in their crops on a regular basis. This story is mainly about moths, a pest that we try to keep under control as much as possible.