Aley Mount, Lebanon
(personal background of the person interviewed, not too much detailed, it depends on the context).
They started their carriers as engineers, but now they’re producing and marketing natural & healthy foods. They work in organic agriculture, producing natural supplements.
Description of the environment where one of the activities listed above takes place:
(Please, specify: 1 – name of the local area, 2 – if it’s a place well-known for a specific activity and – if so – which one; 4 – information about plants and landscape related to Mediterranean environment linked to the activity; 5 – any relevant information linked to the research). If it’s possible, take pictures/shoot video of this place.
Kfer Qatra is located at a highland with an altitude of 750 m above sea level.
This area contains lots of agricultural lands enough for self-sufficiency. It is well known for cultivating olives, tomatoes, cucumber, basil, marjoram, pumpkin, pomegranate, chilies and eggplants. Specifically, Walid cultivates 2 different kinds of tomatoes: regular red ones and yellow sweet ones.
Walid and Maysoun work by themselves in an establishment called “Al Kwara” , they also hired some of their relatives. They use simple equipment regarding production development.
List of natural products (fruits, vegetables, plants, fish and so on) depending on the activity/the activity is done for and related to the Mediterranean Diet. Promotion of the territory. Promotion of biodiver Promotion of slow and 0% consumptionif it’s the case, how the 0 Km production is working at local level: Region, if it’s a place famous for a specific activity, why and so?
– Makdous: with walnuts, chili, olive oil.
– Zaatar (thyme): manually grinded with added dried apples, tomatoes, pumpkin seeds and local sesame.
– Dried cherry tomato: soaked in olive oil.
– Wheat meat.
– Cheese substitute made of soy beans.
– Labneh substitute made of whole rice.
– Sesame salt.
– Mixed pickles
If it’s an activity related to the promotion of the territory, the biodiversity and the slow and 0% consumption, please, describe how it works at local level (if it’s related to traditional practice or traditional organization of the food distribution, promotion of territory or 0% consumption).
The producers use the traditional methods and the richness of the place, using its biodiversity and offering to the public a wide range of products.
Eggplants are harvested and pressed in olive oil, chili and garlic. It is mostly consumed in restaurants or sold to the restaurant’s customers if they liked.
He cultivates tomatoes, eggplants, strawberries, cucumber, pumpkin, marjoram, pomegranate, chilies, parsley, mint and beans.
Finally, they use the natural resources to fertilize the soil: leftovers are used as fertilizers for the soil after fermenting them for 3 months.
How did you learn this method/technique/practice?
The kids used to suffer from tonsillitis and they had to find a cure which was changing their diet to a plant based one. Walid wanted to share these benefits with the whole world and make a living through raising awareness on these topics. So, they both attended seminars and trainings in this field, strengthening their knowledge and using better for their production. Today, Walid succeeded in substituting meat, diary and sugar.
Season (season this activity is specifically carried out)
All year round.