Everyone was enjoying the first bread made on a stove fueled by digested bread. Ferdousi was the first of many chefs baking bread from their home country, in this case Pakistan. Two of her fellow chefs, Zine from Syria and Emma from Italy were lending a hand while visitors were waiting in anticipation. Ferdousi was making chapati’s and a kind of roti, rolling and kneading the dough with a firm but cautious hand. She incorporated freshly made dal, which she also added after baking off the bread in a flat pan. The verdict was unanimous: the bread and dal were delicious. The stove was working like a charm, thanks to all the bread collected in the area Kolenkitbuurt in West-Amsterdam and from neighbour OnsEten at the FabCafe. Starting this week, four days a week a chef will be present at Gascoland to share bread and stories from their home countries. There will also be workshops, so keep an eye on the website.
Watch these programmes in our livestream
No upcoming programmes
Bread baked with…bread (and some love)
First chefs at the bio-digester of Cascoland.
More interestingView the calendarCalendar
New Europe is an online magazine full of inspiring stories on European bottom-up initiatives, initiated by Pakhuis de Zwijger
The Act of Urban Journalism
How is urban journalism changing our cities? Explore the potential of storytelling to address urban transformations.
Transition tales #19: Eat, pray, gentrify
Renewal and religion - how Bristol is undergoing a new gentrification model