WEBVTT

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For me,

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already for a long time,

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before I even started this project,

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I thought that it makes sense to have a restaurant and a farm in one company and in one place.

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So all the vegetables can be used to their full advantage or potential.

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And it's also,

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as a chef,

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it's like,

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yeah,

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it's like...

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Paradise,

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I can pick whatever I want.

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I have flowers,

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I have all the fresh produce I want.

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I can just harvest them directly and cook them if you're willing to be creative.

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So I think as a chef you have to be quite creative and flexible to cook like this.

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But it's very rewarding to use fresh produce every day.

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And also if you grow it yourself,

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I think you have a different connection to the food and also to how you serve it.

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So we hope to spark our customers and get them like or inspire them by what we do by showing them the vegetables and letting them taste how it can taste if you work like this.

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In today's episode of The Deep Seed I'm visiting Anna Wijnans about 20 minutes outside of Ghent in Belgium.

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Just a few years ago

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Anna decided to combine her two biggest passions farming and cooking.

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She opened a place called the Keukentafel.

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And it's both an organic regenerative farm and a fine dining restaurant.

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She farms together with her father and that gives her a unique connection with the land,

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with the soil,

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but ultimately with the food,

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with the ingredients that she will then

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use in a restaurant.

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This is such an incredibly inspiring project and I completely fell in love with Anna's vision,

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with her passion,

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with her talent and

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I'm pretty sure that most of you will feel exactly the same way by the end of this video.

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Anna is also one of 50 European farmers selected by the top 50 farmers 2026.

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As a matter of fact,

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this episode was made in partnership,

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in collaboration with Top 50 Farmers to bring you an example of how farmers all across Europe are coming up with creative solutions to make the food system more regenerative.

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I really hope you'll enjoy watching this episode as much as I did making it.

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My name is Raphael,

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this is The Deep Seed.

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Enjoy

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So I'm Anna,

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I'm the owner,

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chef and farmer of

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De Keukendafel.

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We started a small organic farm to grow our own vegetables to serve in the restaurant.

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So we do a weekly harvest and then we make a menu and then we serve it in a fine dining restaurant at the farm.

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So we grew up on a farm the first years of our lives,

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me and my sister.

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And so my mother would cook for the staff at the farm.

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So every day she would go out,

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pick the vegetables and cook for everyone.

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And so I think for me,

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since I was very,

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very small,

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this is how it goes.

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It's very normal to just go out,

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harvest,

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see what's there and make a nice meal.

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Also,

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my uncle has a restaurant.

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So for me,

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just like,

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oh,

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wanting to have a restaurant when I was old was like my big dream.

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My childhood dream was to become a chef.

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And then we moved away from the farm,

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but we always had a huge vegetable garden.

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And then at some point

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I asked my parents,

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oh,

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can I maybe give a dinner for my friends and cook here?

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And because I wanted to cook with the vegetables from the garden and maybe people see the relation between the food and the garden.

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And then it all started.

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So it was like a hobby and just like a passion that completely got out of hand quite quickly.

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so we

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kept on doing dinners more and more people would come um i started becoming afraid of the fiscus or like taxes so i became self-employed and the kitchen of my mother became too small and the garden became too small because i started like when i harvest my parents don't have food anymore because i cook so much food now until

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i think during covid everybody had a lot of time to think we convinced our father to uh

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We built the barn into a restaurant.

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So we put a kitchen in there and we were able to buy at the same time a piece of land next to our garden for our neighboring farmer.

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Which was a coincidence and a dream to have a little bit more land and also that it could be all organic or regenerative farming in this area.

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So we have...

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We have a very small farm.

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It's only 3,000 square meters and we grow for the restaurant.

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So we don't grow for markets or other things.

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We have a system where we have a combination of organic,

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biodynamic permaculture and agroforestry,

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where you put trees in between the fields.

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So we have lots of parcels and we've planted small trees.

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big trees like very like mini trees in between so we can kind of keep the water in the soil but not have too much shade for the vegetables to grow and then we also have a small part where we planted a food forest but that's growing now so that's something that will be bigger in the future so

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we like to combine different types of agriculture and we use what works for us so

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I was born on a biodynamic farm so we have definitely influences from there we still use.

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We have like an organic label so that's for sure.

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Okay so when I make my menu it's based on what's growing on the farm and what I prefer most is working a day on the farm before I make my menu because when you plant

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200 beans

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I just think about what I will make with them.

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Even if I don't have time to work as much as I want on the farm,

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then I always go make a walk in the morning to see what's there.

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And sometimes a day after,

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it changes.

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So

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I love to make a coffee,

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go for a walk and see,

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okay,

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this is ready,

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this is open.

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Or,

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oh,

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the roses started,

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so I pickle the roses,

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which I really like the taste of.

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Or I see,

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okay,

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next week this will be ready.

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So now I see,

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oh,

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probably next week I will use beets because the beets will be ready.

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Not much.

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It will be just for one week.

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And then I already think,

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okay,

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what will become next week?

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There maybe will be the first potatoes will be ready.

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Or asparagus will be ready.

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Or there will be less.

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So I have to put them in a starter or in a mousse.

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Or I have to make a big dish with something because there's a lot of it.

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Also my sister.

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So my sister makes the drinks.

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so we have wines but we also make cider liquors and she also make a non-alcoholic drink pairing also from the garden so we often sometimes also taste together and sometimes she has a drink which contains like a certain herb and

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sometimes I add it to my dish because it fits the drink so that's a really nice process or I think oh it'd be nice what spice what spice what spice and then they go oh

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Maybe the tarragon is ready so I can pick it and add it or it can taste.

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Which is really nice,

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I think if you're a chef it's really expensive to buy flowers and fresh herbs and all the special things.

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And here it's just for free and it's so much.

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If I want I can.

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Now I have a dish where I use a lot of sage flowers.

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But if you would buy it,

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it would be impossible to serve in a restaurant.

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I just pick it.

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when the dish is ready.

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So I don't even mise en place the flowers.

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Some of them I do.

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But usually I go just before the service starts,

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I go out and pick all the flowers or herbs I want to use so they're ready for service.

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Yeah,

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that's just so nice as a chef to have everything available.

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I'm really bad if I have to cook from nothing.

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So if I have...

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I like the limitation.

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So I really love that I have only a list of vegetables to cook with.

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If I have too much option I...

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I freak out.

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We are going to put all the vegetables in the pot We are going to

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put some more oil in it and put it on the stove So we planned for the restaurant so last year we planted 2,000 onions

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I ordered a little

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A little bit too many and my father said like I would never be able to use them in the restaurants.

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So they became a dish so I started serving onions like just like a caramelized onion with a nice beurre blanc sauce and dill on the menu and now we planted even more so now we have 2500 onions.

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And the nice thing is I put them in the ground myself,

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I harvest them and then I make this dish,

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which is really nice to serve the people and tell the story about the 2,000 onions.

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Can you do anything with the leaves of the onions,

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the tops?

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Yes,

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sure.

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We use the leaves to make green oil to finish the dish.

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The onion dish is finished with the green oil made of the...

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the greens of the onions.

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How do you make an oil with leaves?

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We blend them with the oil basically.

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I mean yeah you can heat it and then put it through a sieve and then you have like a nice like bright green oil to like garnish dishes.

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So you were mentioning earlier the little agroforestry lines which we can see right here right now like there are some apples here.

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What do you do with with the apples.

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So apples in Belgium are pretty amazing.

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So we have a lot of apples every year.

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So we use it the whole year round.

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So we make juice,

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which is quite easy.

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And then we also make apple cider.

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Even make some calvados with the cider.

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We make apple cider vinegar.

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I make different types of vinegar from the apple cider vinegar.

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So I put spices in there to have spiced.

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Vinegars,

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but also we make reductions.

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So I use it to make like a sauce.

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Instead of using white wine,

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I use like apple cider for lots of things.

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It becomes really tasty if you just reduce the cider or add a little bit of sugar.

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And then you have kind of an apple syrup,

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but then like apple cider syrup.

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I make caramel with the apple juice.

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We make juices for the pairings.

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We make kombucha with the apple juice.

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We go like quite wild with the apples.

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How did you learn to do so many different things with so many different ingredients?

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Did you study this?

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Did you learn on the job?

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You learn on the job,

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definitely.

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And you also get inspired by other chefs.

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I think when I go somewhere and I see they make a sauce with cider,

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I'm like,

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oh,

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I'm going to make a sauce with cider.

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And then I try and then you learn.

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Or by accident,

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we had like this whole like 60 liter batch of apple cider that didn't work so well.

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It was not so tasty.

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So I just started trying to reduce it and it was quite tasty.

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We started serving it with the cheese and now I also use it in like cookie dough or like as a sweetener for sauces or as a base for lots of things.

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Yeah,

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for caramels,

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tartartans.

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Lots of creativity.

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It's so much fun.

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So you don't buy anything from outside the farm like inputs or you don't use any chemicals whatsoever?

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No,

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we don't use any chemical was whatsoever.

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Yeah,

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no.

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We also make our own compost and fertilizer.

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So the waste from the restaurant goes into the compost together with some brown things like leaves from the garden and the grass and we make like a lasagna.

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And so it's ferments and then we use it for fertilizing our soil again.

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Yeah.

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I've come across a lot of market gardeners or a lot of chefs who collaborate with local market gardeners to get fresh produce but it's the first time

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I see a project where you do actually both on site.

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You grow your own vegetables and all kinds of plants that you use for cooking and then you bring them right to the kitchen just next door and you cook amazing food for your customers with it.

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What advantage does it give you to have both of these together?

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For me,

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already for a long time,

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before I even started this project,

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I thought that it makes sense to have a restaurant and a farm in one company and in one place,

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so all the vegetables can be used to their full advantage or potential.

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And it's also,

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as a chef,

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it's like a...

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Yeah,

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it's like paradise.

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I can pick whatever I want.

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I have flowers.

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I have all the fresh produce I want.

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I can just harvest them directly and cook them if you're willing to be creative.

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So I think as a chef,

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you have to be quite creative and flexible to cook like this.

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But it's very rewarding to use fresh produce every day.

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00:14:22.399 --> 00:14:24.040
And also if you grow it yourself,

249
00:14:24.120 --> 00:14:28.464
I think you have a different connection to the food and also to how you serve it.

250
00:14:29.420 --> 00:14:41.150
So we hope to spark our customers and get them like or inspire them by what we do by showing them the vegetables and letting them taste how it can taste if you work like this.

251
00:14:41.730 --> 00:14:44.793
So you're harvesting snails what's the idea here?

252
00:14:45.673 --> 00:14:58.184
So we catch the snails so they don't eat the vegetables so that's what we do anyway like at night our father goes with the light at 12 o'clock to catch the snails and this type is edible so this is a pettigree

253
00:14:59.333 --> 00:14:59.980
It's like a small

254
00:15:00.100 --> 00:15:02.882
escargot and we started serving them in the restaurant.

255
00:15:04.624 --> 00:15:06.605
And so essentially you're turning like a problem,

256
00:15:06.766 --> 00:15:09.308
something that you considered initially as like a pest,

257
00:15:09.848 --> 00:15:12.891
into actually something you can use in a restaurant.

258
00:15:13.331 --> 00:15:17.134
Well it started as a joke because there are so many snails like two years ago.

259
00:15:18.375 --> 00:15:21.878
My father was quite angry and he would like put them in my kitchen.

260
00:15:21.879 --> 00:15:22.879
He's like you have to cook them,

261
00:15:23.339 --> 00:15:23.900
they're edible.

262
00:15:24.260 --> 00:15:26.762
And I started researching and you have to first,

263
00:15:26.822 --> 00:15:27.983
I put them on a diet.

264
00:15:27.984 --> 00:15:31.466
So I give them water and flour so they can get clean inside.

265
00:15:31.506 --> 00:15:34.929
And then we serve them escargots and garlic butter.

266
00:15:35.870 --> 00:15:37.992
So this was a leek that you just let grow?

267
00:15:38.673 --> 00:15:38.793
Yeah,

268
00:15:38.893 --> 00:15:39.573
so this is a leek.

269
00:15:39.574 --> 00:15:41.675
You can still see it there down.

270
00:15:42.196 --> 00:15:47.880
And then the inner side becomes very hard and it shoots up and it becomes like a flower.

271
00:15:48.721 --> 00:15:50.843
And it attracts lots of pollinators I see there.

272
00:15:50.923 --> 00:15:51.323
They love it.

273
00:15:51.704 --> 00:15:51.824
Yeah.

274
00:15:52.368 --> 00:15:53.309
Now they're already dry,

275
00:15:53.389 --> 00:15:55.532
but when they're fresh it's really nice to use.

276
00:15:56.773 --> 00:16:01.418
Anna is part of a much bigger regenerative movement unfolding all across Europe.

277
00:16:02.059 --> 00:16:06.404
If you'd like to discover more regenerative farms and farmers like Anna,

278
00:16:06.925 --> 00:16:09.127
check out the Top 50 Farmers website.

279
00:16:09.888 --> 00:16:13.390
You can use their interactive map to search farmers by country,

280
00:16:14.150 --> 00:16:17.092
browse and discover more role models like Anna,

281
00:16:17.472 --> 00:16:21.574
who are showcasing the many ways farmers are regenerating Europe.

282
00:16:22.335 --> 00:16:24.496
Every farmer's story is unique,

283
00:16:24.876 --> 00:16:31.559
offering a different perspective and a different pathway on how every landscape can be regenerated.

284
00:16:32.880 --> 00:16:33.641
If you're interested,

285
00:16:33.701 --> 00:16:36.664
I will of course leave a link in the description of this video.

286
00:16:37.284 --> 00:16:38.005
In the meantime,

287
00:16:38.085 --> 00:16:40.707
let's get back to Anna and her amazing project,

288
00:16:41.108 --> 00:16:41.869
the Kirken Tafel.

289
00:16:42.669 --> 00:16:45.592
So every year in autumn,

290
00:16:45.593 --> 00:16:46.473
so I guess November,

291
00:16:46.533 --> 00:16:46.993
December,

292
00:16:47.374 --> 00:16:49.135
we make a plan for the garden.

293
00:16:49.856 --> 00:16:52.719
And every year we learn better how to plan because...

294
00:16:54.384 --> 00:16:55.605
It's trial and error.

295
00:16:56.806 --> 00:17:02.770
So we learn how to spread when you plant or sow things.

296
00:17:02.910 --> 00:17:03.410
So now,

297
00:17:03.530 --> 00:17:03.951
for example,

298
00:17:04.011 --> 00:17:05.672
every two weeks we sow new beets.

299
00:17:06.352 --> 00:17:06.872
But still,

300
00:17:06.933 --> 00:17:08.213
you never know when it will be ready,

301
00:17:08.293 --> 00:17:11.436
if it's becoming warm weather or rainy weather.

302
00:17:11.796 --> 00:17:12.516
So you never know.

303
00:17:13.797 --> 00:17:16.939
But one thing we try to do is have leaks all year round.

304
00:17:17.960 --> 00:17:19.621
And that asks for planning.

305
00:17:19.901 --> 00:17:23.684
Now the leaks for winter are already ready.

306
00:17:24.676 --> 00:17:28.938
So we will have them when there's nothing else.

307
00:17:29.638 --> 00:17:32.239
Or the celery root is already planted,

308
00:17:32.259 --> 00:17:35.060
so we know we'll have plenty of celery root in the winter.

309
00:17:35.061 --> 00:17:39.042
We need lots of quantity of the things that store well.

310
00:17:40.423 --> 00:17:43.964
So it takes a lot of planning and still you never know what the weather will do.

311
00:17:45.565 --> 00:17:48.786
But that's why I think being a chef is interesting.

312
00:17:48.846 --> 00:17:53.208
Because if you are a farmer and you have a lot of one product...

313
00:17:53.900 --> 00:17:54.740
And you have to sell it,

314
00:17:54.840 --> 00:17:56.041
maybe nobody wants to buy it,

315
00:17:56.101 --> 00:17:58.542
but now I can just choose to cook with it.

316
00:17:59.643 --> 00:18:02.164
You just need to be quite creative as a cook to do it.

317
00:18:02.864 --> 00:18:04.445
And also finding new things,

318
00:18:04.525 --> 00:18:10.108
like now we make a sauce which is almost like a meat reduction,

319
00:18:10.848 --> 00:18:14.550
or like a foam made from our tomatoes from last year,

320
00:18:14.690 --> 00:18:18.712
because we had still a basement full of preserved tomatoes.

321
00:18:19.768 --> 00:18:22.249
And we want to use them before the new summer comes.

322
00:18:22.349 --> 00:18:23.350
And then suddenly we're like,

323
00:18:23.450 --> 00:18:23.570
oh,

324
00:18:23.650 --> 00:18:26.111
maybe we can reduce them and make like a stock of them.

325
00:18:26.151 --> 00:18:32.515
And then like make like a classic meat sauce with like butter and beurre noisette.

326
00:18:33.035 --> 00:18:36.757
And then now we serve it actually like it would be like a very,

327
00:18:36.837 --> 00:18:38.018
very strong meat sauce.

328
00:18:39.058 --> 00:18:44.261
So it's nice to play with the vegetables.

329
00:18:45.322 --> 00:18:49.024
I think in Belgium nowadays it's almost impossible to...

330
00:18:49.504 --> 00:19:10.530
farm and make a living from it so what i see happening like here in the neighboring farms that like people grow older they want to stop and they kind of expect their children to take over but all the children like say no no way because i cannot earn earn money with it and

331
00:19:10.590 --> 00:19:16.332
it's fucking hard work work to do so um yeah and

332
00:19:17.372 --> 00:19:25.980
Maybe it's easier for me if I say it like this because we are struggling with legislation which can upset me or make me...

333
00:19:26.220 --> 00:19:34.528
What makes me really angry is the fact that we are doing something harming nobody and it's so hard to actually get support.

334
00:19:34.948 --> 00:19:37.611
Not even financial support but just like legal support.

335
00:19:39.692 --> 00:19:41.314
Because nothing like this exists.

336
00:19:42.035 --> 00:19:43.356
So it's illegal.

337
00:19:44.296 --> 00:19:45.338
We find our way,

338
00:19:45.498 --> 00:19:47.541
we have to be very creative so we are okay,

339
00:19:47.741 --> 00:19:47.902
but

340
00:19:49.244 --> 00:19:59.339
I think people like us that are young and willing to farm and find creative ways to actually make a living of farming and regenerative farming and organic farming.

341
00:20:00.620 --> 00:20:01.481
Should be supported.

342
00:20:03.022 --> 00:20:08.186
It's crazy because this is so for me so necessary for our future for everybody's future.

343
00:20:10.007 --> 00:20:14.871
This is not that there's no framework for it.

344
00:20:16.913 --> 00:20:26.600
So I think it's also if you want to be innovative of do things that are that doesn't exist yet it's always a little bit of a fight because the system is not.

345
00:20:26.800 --> 00:20:44.392
made for it yet it's it's based on older things so we are on farming land we are farming we are officially farmers we have an organic license but then we cannot be farmers because it's too small and we cannot serve our food on the farm because we're

346
00:20:44.412 --> 00:20:56.040
farmers and we cannot serve food but for me this is insane that we cannot serve food where it grows and that is actually not allowed so we get

347
00:20:56.564 --> 00:21:14.031
Exceptions and but I think they should this is what people need this is this this is what actually we call it corte keten in Dutch it's like the chain there is no chain anymore here so you harvest and you eat it.

348
00:21:15.692 --> 00:21:25.076
Government support these things when there's one supplier in between but we never fit in because we don't have a chain so we cannot.

349
00:21:26.764 --> 00:21:31.449
Like contribute or like yeah I don't know the English words.

350
00:21:32.189 --> 00:21:40.857
How does it sort of feel like to be creating a living vibrant ecosystem like does it when you walk around with coffee in the morning how do you feel?

351
00:21:42.798 --> 00:21:47.042
For me this is for me this is my dream that became reality so

352
00:21:49.324 --> 00:21:53.346
Sometimes I still don't believe that it's actually growing here.

353
00:21:53.846 --> 00:22:01.050
I had this idea in my head and I didn't know it would be or how it would become tangible.

354
00:22:01.170 --> 00:22:02.751
And it is very tangible now.

355
00:22:02.791 --> 00:22:03.972
So it feels very special.

356
00:22:04.052 --> 00:22:05.393
It's like for me,

357
00:22:05.413 --> 00:22:06.533
it feels a bit like

358
00:22:07.234 --> 00:22:10.916
I was pregnant and I got a baby and my baby is like going to kindergarten.

359
00:22:11.796 --> 00:22:20.883
So the startup phase is over and it's growing and it needs care a lot still and it needs education.

360
00:22:21.243 --> 00:22:32.832
But it's growing and it's very nice to see how easy it is actually to just transform a little piece of land into something more beautiful,

361
00:22:32.912 --> 00:22:33.493
something better,

362
00:22:33.653 --> 00:22:35.615
something that's good for the world.

363
00:22:37.616 --> 00:22:39.156
We grow a lot of crops here.

364
00:22:39.236 --> 00:22:40.937
I have no idea how many actually.

365
00:22:42.597 --> 00:22:44.918
But the list is endless and it keeps on growing.

366
00:22:45.058 --> 00:22:51.500
And it's so nice to know that there's such a big variety of plants.

367
00:22:51.760 --> 00:22:53.480
Just even the bushes.

368
00:22:54.061 --> 00:22:59.702
I think it's like 12 different types of roses and all kinds of willows.

369
00:22:59.762 --> 00:23:02.943
And it's so nice to see also here where we stand.

370
00:23:03.043 --> 00:23:03.503
It's like,

371
00:23:03.643 --> 00:23:06.024
I think it's eight different types of peas.

372
00:23:08.073 --> 00:23:11.995
Which for us works very well because we can use it in all different ways in the garden.

373
00:23:14.137 --> 00:23:16.078
But it's silly because it doesn't fit in the system.

374
00:23:17.119 --> 00:23:17.799
So the neighbor,

375
00:23:18.280 --> 00:23:20.701
like we have to fill in this form every year.

376
00:23:21.542 --> 00:23:22.222
And every year

377
00:23:22.843 --> 00:23:29.267
I stress a lot about it because I have to write down all the different crops we grow.

378
00:23:29.567 --> 00:23:30.868
Which is impossible for me.

379
00:23:32.160 --> 00:23:34.002
Every year the list becomes a bit bigger,

380
00:23:34.062 --> 00:23:36.144
so it becomes better or more accurate.

381
00:23:36.604 --> 00:23:45.752
But still it's insane to write all the different varieties of all the different types of vegetables and herbs and plants and trees and things we have here.

382
00:23:50.116 --> 00:23:53.699
So you bred your own variety of tomatoes?

383
00:23:53.819 --> 00:23:53.959
Yeah.

384
00:23:54.640 --> 00:23:55.281
How does that work?

385
00:23:55.301 --> 00:23:55.921
How do you do that?

386
00:23:57.022 --> 00:23:57.302
So we,

387
00:23:57.303 --> 00:23:57.463
uh...

388
00:23:59.484 --> 00:24:03.227
We've been selecting our own tomato seeds for like six years now,

389
00:24:03.347 --> 00:24:03.568
five,

390
00:24:03.628 --> 00:24:04.168
six years.

391
00:24:04.829 --> 00:24:06.970
So we take every year,

392
00:24:06.990 --> 00:24:15.978
we taste all the plants and all the different tomatoes and we take the seeds from the nicest tasting tomatoes,

393
00:24:16.158 --> 00:24:22.143
the strongest plants and that are quite resistant for like plagues or diseases.

394
00:24:23.003 --> 00:24:26.506
And we've been doing that now for a couple of years and every year is like,

395
00:24:26.927 --> 00:24:27.967
we have to eat a lot.

396
00:24:28.168 --> 00:24:28.768
we have to like go

397
00:24:28.828 --> 00:24:50.728
tables full of tomatoes we have to taste and it's working quite well so these are outside tomatoes so they don't grow in a greenhouse so we're trying to select our own breed of like nice tasting outside tomatoes that's really cool so people who come to eat at your restaurant they will taste tomatoes that they can't find anywhere else in the world basically definitely and

398
00:24:50.768 --> 00:24:55.392
those tomatoes are then going to be much more adapted to your soil to your ecosystem yeah they're like

399
00:24:55.692 --> 00:24:59.840
specifically adapted to this type of weather and soil and also

400
00:25:00.000 --> 00:25:09.643
It's resistant to most of the diseases and you have to do it for at least seven years to actually like get a breed that's like seed strong or resistant

401
00:25:10.943 --> 00:25:19.466
Otherwise when you take the seeds you get like from all all the seeds a different plant but if you do it the year after year the seeds become stronger and

402
00:25:20.626 --> 00:25:24.707
Breed becomes the genetic starts to happen to be like more stable.

403
00:25:24.948 --> 00:25:25.068
Yeah,

404
00:25:25.128 --> 00:25:25.468
exactly.

405
00:25:25.469 --> 00:25:25.788
All right.

406
00:25:26.128 --> 00:25:26.248
Yeah

407
00:25:27.752 --> 00:25:27.872
Yeah,

408
00:25:27.972 --> 00:25:28.452
it's nice.

409
00:25:28.492 --> 00:25:29.453
And now we have always like,

410
00:25:29.733 --> 00:25:31.854
we make our own passata and it's been,

411
00:25:31.974 --> 00:25:33.555
it's always on the menu the whole summer.

412
00:25:33.935 --> 00:25:34.075
Yeah.

413
00:25:34.775 --> 00:25:36.196
So you put up this,

414
00:25:37.297 --> 00:25:37.857
what do you call it?

415
00:25:37.917 --> 00:25:38.317
This box,

416
00:25:38.417 --> 00:25:42.539
this nest for birds to attract specific kinds of birds.

417
00:25:42.819 --> 00:25:42.959
Yeah.

418
00:25:44.120 --> 00:25:44.880
So two years ago,

419
00:25:45.581 --> 00:25:48.322
we put the nest up there and then the birds came by itself,

420
00:25:48.362 --> 00:25:49.002
like a couple.

421
00:25:49.142 --> 00:25:51.023
And then they made like young birds.

422
00:25:52.772 --> 00:26:00.419
It was really cool to see and then they flew away and we didn't know like will they come back next year But there was like now there's another couple making young babies now

423
00:26:00.999 --> 00:26:01.660
That's super cute.

424
00:26:01.661 --> 00:26:05.003
It's pretty cool and it really helps to keep away the mice

425
00:26:06.544 --> 00:26:08.846
And the rats like because the compost is here

426
00:26:09.487 --> 00:26:10.107
Ah, look at them.

427
00:26:11.568 --> 00:26:15.632
If you enjoy watching this video and you would like to support Anna and the deep seed

428
00:26:16.096 --> 00:26:23.063
You can actually do that in just five seconds by clicking the like button and the subscribe button just down here at the bottom of your video.

429
00:26:23.744 --> 00:26:25.746
It makes a huge difference because it tells

430
00:26:26.086 --> 00:26:31.771
YouTube algorithms that this is something worth showing to more and more people all around the world.

431
00:26:32.648 --> 00:26:32.868
Also,

432
00:26:33.069 --> 00:26:35.872
if you live in Belgium or you're planning to visit Belgium,

433
00:26:36.452 --> 00:26:39.616
I highly recommend booking a table at the Köken Tafel.

434
00:26:40.116 --> 00:26:43.920
I had the privilege to try some of Anna's food and it's just incredible.

435
00:26:44.501 --> 00:26:46.823
I guarantee this is going to be one of the best,

436
00:26:47.164 --> 00:26:50.748
most unique and special eating experiences of your life.

437
00:26:51.508 --> 00:26:52.970
There's a lot to say about,

438
00:26:53.030 --> 00:26:53.370
I think,

439
00:26:53.410 --> 00:26:54.612
the current food system.

440
00:26:55.252 --> 00:26:56.553
It's completely fucked up.

441
00:26:58.334 --> 00:27:01.315
So I think there's lots of problems with the food system.

442
00:27:01.455 --> 00:27:05.178
I think if we go on like this,

443
00:27:05.278 --> 00:27:06.698
I think we will run out of food.

444
00:27:06.798 --> 00:27:08.379
That's maybe the biggest part.

445
00:27:08.559 --> 00:27:13.502
And also there's almost no fertile soil left.

446
00:27:13.562 --> 00:27:15.203
So if you would see like the globe,

447
00:27:16.224 --> 00:27:17.404
I think there's only like a tiny,

448
00:27:17.484 --> 00:27:20.026
tiny part which is actually still like farming land,

449
00:27:20.046 --> 00:27:22.547
which is fertile and able to grow vegetables.

450
00:27:24.952 --> 00:27:26.993
I think it's a huge problem because we need to eat,

451
00:27:27.053 --> 00:27:27.853
otherwise we die.

452
00:27:28.733 --> 00:27:30.174
So that's like how I always say it,

453
00:27:30.175 --> 00:27:31.334
if we don't get the food,

454
00:27:31.534 --> 00:27:35.155
or we don't realize how important the food is because we need it to survive.

455
00:27:36.455 --> 00:27:40.177
And the way of farming which is used usually is like with monoculture,

456
00:27:40.257 --> 00:27:40.997
for example.

457
00:27:41.337 --> 00:27:45.138
All the nutrients are like taken out of the soil and it becomes desert,

458
00:27:45.598 --> 00:27:47.099
very simply put.

459
00:27:47.959 --> 00:27:50.680
So it becomes more and more like desert.

460
00:27:53.033 --> 00:27:58.016
I feel very scared of the idea of there's so little farming land left.

461
00:27:59.318 --> 00:28:03.221
And I also realize people with power start realizing that that's a problem.

462
00:28:03.261 --> 00:28:04.822
So also here,

463
00:28:05.202 --> 00:28:09.506
like rich people start buying farmland because they know it's an investment.

464
00:28:10.707 --> 00:28:11.467
As a teenager,

465
00:28:11.527 --> 00:28:17.252
I would like not sleep realizing like or like thinking about world problems.

466
00:28:17.352 --> 00:28:19.033
I would really like drives me crazy.

467
00:28:19.174 --> 00:28:19.534
Like what,

468
00:28:19.654 --> 00:28:22.036
how do I relate to like the world?

469
00:28:23.993 --> 00:28:28.175
and what's all going wrong or what should I do to deal with it.

470
00:28:29.436 --> 00:28:31.137
And that's where this comes from.

471
00:28:31.437 --> 00:28:31.558
So

472
00:28:32.218 --> 00:28:35.860
I decided to study sociology because I wanted to do something.

473
00:28:37.281 --> 00:28:39.022
It gave me a lot of perspective maybe,

474
00:28:39.542 --> 00:28:41.524
but not really very concrete things to do.

475
00:28:42.804 --> 00:28:45.806
And I also then later did an entrepreneur study,

476
00:28:45.926 --> 00:28:48.408
like a social entrepreneurship study in Sweden.

477
00:28:50.048 --> 00:28:53.071
And I guess there I realized change doesn't happen on big scale,

478
00:28:53.131 --> 00:29:03.120
but like real change happens in interactions with a bit of people and not with like big statements or politics.

479
00:29:06.022 --> 00:29:15.311
So I think everybody who decides to change and do even just like a couple of meters is making a change and it does like influence other people.

480
00:29:17.388 --> 00:29:18.709
So I think we do that,

481
00:29:18.809 --> 00:29:18.949
yeah,

482
00:29:19.109 --> 00:29:25.714
I think it's so small but what we have we try to make like more better and more beautiful place in the world,

483
00:29:25.814 --> 00:29:25.934
yeah.

484
00:29:26.834 --> 00:29:31.818
Stupid to get depressed your whole life because you carry the weight of the world on your shoulders,

485
00:29:31.858 --> 00:29:34.560
I think that doesn't really make sense.

486
00:29:36.321 --> 00:29:40.544
But I think we need to do something so I think the things you can do you should do or...

487
00:29:41.652 --> 00:29:41.792
Yeah,

488
00:29:42.632 --> 00:29:44.213
the same thing with being a good person.

489
00:29:45.054 --> 00:29:46.514
If everybody tries to be a good person,

490
00:29:46.634 --> 00:29:47.975
the world would be a better place,

491
00:29:47.976 --> 00:29:48.275
you know?

492
00:29:48.535 --> 00:29:48.695
Yeah,

493
00:29:49.115 --> 00:29:49.916
that's what I believe.

494
00:29:49.976 --> 00:29:50.376
Or like,

495
00:29:50.836 --> 00:29:51.616
maybe I'm naive,

496
00:29:51.836 --> 00:29:52.317
but I also...

497
00:29:54.278 --> 00:29:55.978
I decide to be naive a little bit,

498
00:29:56.158 --> 00:29:56.318
yeah.

499
00:29:57.599 --> 00:29:59.260
Doing this makes me definitely...

500
00:30:00.621 --> 00:30:01.481
A happy person,

501
00:30:02.082 --> 00:30:02.202
yeah.

502
00:30:02.882 --> 00:30:18.835
Because you see you get instant gratification or fulfillment in everything you do and also yeah whenever every seed you plant is abundance so yes something can go wrong with the weather or the whatever

503
00:30:20.276 --> 00:30:24.039
but there's so much abundance if you are a farmer

504
00:30:25.120 --> 00:30:30.024
I didn't know before I started that with this small piece of land you could feed so many people.

505
00:30:31.365 --> 00:30:36.768
So I think what I want to do here is reconnect people with their food.

506
00:30:38.850 --> 00:30:39.010
Yeah,

507
00:30:39.250 --> 00:30:40.391
that may be the essence.

508
00:30:40.431 --> 00:30:42.492
I think people lost the connection to the food.

509
00:30:43.553 --> 00:30:45.595
I think people lost connection to most things maybe.

510
00:30:46.415 --> 00:30:53.040
In this society with like lots of screens and maybe a lot of distance from each other.

511
00:30:53.480 --> 00:30:54.720
They think people lose themselves,

512
00:30:54.760 --> 00:30:56.201
people lose connection to nature,

513
00:30:56.841 --> 00:30:58.302
which is yourself,

514
00:30:58.402 --> 00:30:58.802
I guess.

515
00:30:59.042 --> 00:31:00.802
I guess if you nature,

516
00:31:01.263 --> 00:31:02.623
people forget that we are nature.

517
00:31:03.603 --> 00:31:04.524
It's like when people say,

518
00:31:04.604 --> 00:31:04.724
oh,

519
00:31:04.725 --> 00:31:06.764
I want to save the planet.

520
00:31:07.605 --> 00:31:11.166
That actually means that we want to save yourself because you realize you will die.

521
00:31:12.126 --> 00:31:13.947
Planet Earth will probably survive.

522
00:31:13.987 --> 00:31:15.487
So for me,

523
00:31:15.488 --> 00:31:17.208
it's very interesting to see how people.

524
00:31:18.104 --> 00:31:23.007
Forget that they are part of nature and forget that they're not so different from a garden bean,

525
00:31:23.147 --> 00:31:23.707
for example,

526
00:31:24.448 --> 00:31:24.908
or a tree.

527
00:31:41.497 --> 00:31:41.697
For

528
00:31:41.797 --> 00:31:41.917
us,

529
00:31:41.937 --> 00:31:46.079
it was really nice to be nominated to be part of the Top 50 Farmers.

530
00:31:47.720 --> 00:31:51.147
It definitely does give recognition for what you do,

531
00:31:52.229 --> 00:31:59.722
especially because for me the last years we have been working very hard and you stop realizing what you actually do.

532
00:32:01.144 --> 00:32:04.206
Or at least I start taking it for granted.

533
00:32:04.866 --> 00:32:08.788
And also sometimes it just feels like you're working very hard all the time.

534
00:32:09.668 --> 00:32:15.590
And people or your friends don't necessarily understand what you do or the value of what you do.

535
00:32:17.271 --> 00:32:23.034
So for me it feels very hopeful also to know that there is an organization that supports farmers.

536
00:32:23.094 --> 00:32:25.515
Which is bigger than just Belgium.

537
00:32:25.675 --> 00:32:26.815
So it's European.

538
00:32:29.832 --> 00:32:29.992
Yeah,

539
00:32:30.152 --> 00:32:33.353
and then there's so many other farmers also trying to do similar things.

540
00:32:33.354 --> 00:32:35.854
So that's what I really like about it.

541
00:32:36.734 --> 00:32:50.058
I think it's important that it becomes more mainstream and that farmers become also like normal people that can also wear normal clothes and don't look like an old grey man with a beard,

542
00:32:50.178 --> 00:32:50.438
you know.

543
00:32:50.579 --> 00:32:53.619
So I think it's nice to give image to young people that do farming.

544
00:32:55.500 --> 00:32:56.241
I believe in it,

545
00:32:56.421 --> 00:32:57.481
so yeah,

546
00:32:57.561 --> 00:33:01.564
that's what I hope this Top 50 Farmers in general will do.

547
00:33:03.325 --> 00:33:10.530
Do you have a message for young people out there who are watching this because they're really interested in farming and cooking and all of that?

548
00:33:10.550 --> 00:33:11.371
What would you tell them?

549
00:33:13.524 --> 00:33:14.145
Just start.

550
00:33:15.366 --> 00:33:15.486
No,

551
00:33:15.546 --> 00:33:18.848
if you have dreams like this,

552
00:33:19.049 --> 00:33:20.290
or you want to farm,

553
00:33:20.450 --> 00:33:21.410
you just have to start.

554
00:33:22.291 --> 00:33:24.053
There's never an excuse not to start.

555
00:33:25.474 --> 00:33:27.175
Sowing or planting some seeds.

556
00:33:27.235 --> 00:33:28.636
It's so easy.

557
00:33:30.418 --> 00:33:30.618
Yes,

558
00:33:30.658 --> 00:33:32.359
there's a lot of knowledge involved,

559
00:33:32.519 --> 00:33:33.120
but also,

560
00:33:33.400 --> 00:33:33.981
in the end,

561
00:33:34.281 --> 00:33:36.002
just putting a seed in the soil,

562
00:33:36.543 --> 00:33:37.063
it grows.

563
00:33:37.864 --> 00:33:39.245
I still never believe it will.

564
00:33:39.965 --> 00:33:41.066
Every time I sow,

565
00:33:41.387 --> 00:33:41.787
I'm like...

566
00:33:42.287 --> 00:33:42.608
at

567
00:33:43.228 --> 00:33:44.549
I think I do it wrong and

568
00:33:45.150 --> 00:33:49.855
I'm not good at this and it will not grow and it always grows and then yeah that's

569
00:33:50.455 --> 00:33:59.285
I think that's also with how life works you just have to start also with with a project just sow the seed and it will grow you know yeah