Roushanna Gray uses food and ecology as a medium to impart knowledge on the rich biodiversity of South Africa’s edible land and seascapes.
Cape Town is a city with no shortage of experiences, for every kind of person. There are some that appeal to the hedonists, such as lavish fine dining dinners or curated wine tastings. And then there are those that offer a unique insight into the Western Cape province’s biodiversity and landscape, such as the coastal foraging experiences hosted by Veld & Sea in Cape Point.
Housed at the Good Hope Gardens Nursery in Cape Point – which focuses on cultivating and protecting plants, flowers and trees indigenous to the majestic Cape Floral Kingdom – Veld & Sea is run by Roushanna Gray, a food artist and forager, who says it was her own curiosity about the edible land and seascapes that fueled her to start these experiences.
“My inspiration stems from a desire to share the rich biodiversity of edible plants and seaweeds of South Africa and cultivate awareness about sustainable living,” she explains. “Our experiences employ a hands-on approach, I believe that direct engagement with nature during the workshops fosters a deeper understanding of the intricate relationships within these ecosystems, encouraging participants to develop a sense of responsibility, stewardship and joy for nature.”
A typical workshop sees guests arrive on nearby Scarborough Beach, where the morning is spent foraging for edible seaweeds and mussels. In keeping with the sustainable undercurrent, only prolific seaweed and invasive mussel species are picked, in order to keep the ecosystem’s balance in check. After that, the group returns to the Veld & Sea classroom in the nursery to cook and sit down to a three-course lunch, made entirely of foraged produce.
Loading...
“We not only impart practical culinary and scientific knowledge about foraging and local flora but also weave together ecological principles and ethical considerations to nurture an environmentally-conscious community committed to the preservation of these delicate ecosystems,” adds Gray.
The workshops are guided by the seasons, with each one offering a unique experience, from beach gatherings for seaweeds and shellfish in summer to forest forays for wild mushrooms and acorns in autumn.
“What makes this space extraordinary is not just the edible variety of the plants, seaweeds, wild mushrooms, edible flowers, and herbs, but the profound relationships between them and their role in sustainable living practices.”
Foraging as a concept has been around for a while, particularly in the high-end restaurant scene. Top chefs like NOMA’s Rene Redzepi in Copenhagen and Magnus Nilsson of now-closed Fäviken, in remote Sweden, both made their names sourcing hyper-local and seasonal produce and serving it in a Michelin-starred context.
Through her workshops, Gray instils a sense of responsibility and respect for the rich biodiversity of the coastal and edible landscapes. “It’s the transformative power of hands-on learning in nature. It’s not just about foraging; it’s about unraveling the intricate stories behind these wildly delicious ingredients, understanding their ecological roles, and appreciating the delicate balance they contribute to these ecosystems,” she adds.
In some ways, it’s more than just a workshop or a meal.
“It’s about fostering a connection to nature that lasts a lifetime,” says Gray. This sentiment feels especially crucial in the context of the Western Cape, which is mostly known for its food, wine and beaches.
“Nature is a perfect living classroom, with our subjects surrounding us on all sides, offering immersive experiences that transcend traditional education,” she says. By using food and ecology as a medium for teaching, Gray hopes to foster a deep connection between guests and the environment, appealing to anyone with a sense of wonder and respect for South Africa’s incredible Western Cape ecosystem.
Loading...