EGGS - CHRISTIAN WILHELM - BIOHAFF WILHELM CAPELLEN
Christian Wilhelm's farm is a prime example of organic farming with two hen houses and pastures where the chickens can peck away and have a quiet life. What's more, they are fed 100% organic food consisting of grain, mostly grown on the farm, with no chemical fertilisers, antibiotics, pesticides or GMOs.
The quality of these organic eggs is better than conventionally farmed ones and is incomparable with battery-farmed eggs. Christian Wilhelm has been providing eggs for TERRA members since 2016.
POTATOES - MARIO KLEER - BIOHAFF KLEER EVERLANGE
In 2001 Mario Kleer decided to go professional and organic. Today he has a diverse farm focusing on eggs and field vegetables such as cabbages and potatoes, moreover his farm is self-sustained and has won the BIO-Agrar Präiss in 2013 for autonomous feed production. Mario Kleer only sees a future for his farm as an organic farm and loves what he does. For TERRA members he provides his best potatoes .
PHOTOGRAPHY - MICHÈLE CONRAD-BETZ
Since TERRA's founding in 2014, Michèle Conrad-Betz joyfully accompanies and documents the Eicherfeld agricultural cooperative with her camera – her black king poodle Majka always by her side. Michèle loves participating in lively exchanges with TERRA's young team. She encourages them with a kind word, a doctor';s educated optimism, and occasionally... spoils them with a homemade cake. Above all, Michèle Conrad knows that TERRA's garden is a large playground: she spends hours with her camera, crouching somewhere in the grass, immersed in amazement as microcosms of soil, leaf, branch, water, light and air energetically form, flutter, sway, filter, glitter and flow. She uses the camera as a magnifying glass to observe the insect world... capturing and sharing moments of the connected life. Not only fragile elements stand strong in front of her lens; vegetables and work processes are also snapped. Michèle Conrad is a keen observer and storyteller. Sometimes poetic, sometimes mischievous... her pictures are above all precious documents as TERRA develops.
COOKING COURSES - STÉPHANE MEYER
Over the course of a long career as a qualified chef de cuisine, Stéphane Meyer has cooked in Michelin-starred restaurants and high-end establishments in Luxembourg. After meeting TERRA’s farmers at a beekeeping course, and foraging through their initial harvests, he offered his wife a deal she could not refuse: he would take over the cooking and daily household chores in order to partner with TERRA in new endeavors. Stéphane broke out of his hectic everyday life, and teaches students of all ages plant recognition, basket weaving, blacksmithing and much more. New generations learn culinary skills, harvesting techniques and foraging wisdom in courses on wild herbs, seasonal veggies, lacto-fermentation and conservation. Stéphane will always surprise you with inspired experiments and original ideas. He knows the history behind the plants! Would you transform carrot greens in a delicious spread? Try it! Savour his two-year aged herbal vinegars, seasonal herb-mixes, delicious teas and dried vegetable bouillon. These products are all sold to support TERRA. Stéphane also helps out as a volunteer in the garden. Always joyful, he is a big inspiration…initiating many into forgotten gardens, nature and traditions.
BEST EVER JAMS - ULLA MÜLLER
Ulla Müller is active in Luxembourg's Food-Saving initiatives, and also helps once a week as a volunteer in TERRA’s fields. She became interested in Food-Saving when she could not help but notice how much good food goes to waste, because people do not enjoy harvest-access to bountiful fruit and vegetables. Her project “Deelen am Duerf” in Steinsel is a natural outcome of this insight. Ulla started to “rescue” fruit initially in her own garden, and made them into jams and jellies. Then, she gleaned fruit from TERRA's orchard-trees and fruit-bushes. Ulla produces small-batch, reduced sugar, traditional jams made from local seasonal fruits including raspberries, rhubarb, and plums…plus jellies from quinces. For those with more adventurous palates: try her porto-plum jams, and quince jellies with chilli, rum and cinnamon. If you are lucky, you may occasionally find a jar of cherry jam with a bit of mint, and pear with ginger available for sale. All her jams are produced with 50% less sugar than conventional offerings. She offers her jams for sale to TERRA members once a month. You can find her at TERRA's Bonnevoie and Eicherfeld pickup locations, usually on the first Tuesday and Saturday of the month, from April through November. Ulla's jam and jellies sales support TERRA’s ongoing farming activities – and the feedback of the members to her products is unrivaled: simply the BEST jam ever.