Harvest & Hearth: The Sustainable Food Trail
- Varaktighet: 5 Dagar (cirka)
- Plats: Nairobi, Nairobi
The Sustainable Food Timeline
Day 1 : The Fruitful Valley
? Nakuru — Agri-Boutique Lodge
14:00 - Group arrival and transfer to a lodge nestled within a working farm near Nakuru.
16:00 - Briefing: "The New Kenyan Plate" – an overview of sustainable agriculture and indigenous ingredients.
17:00 - Vineyard Voyage: Tour a boutique vineyard specializing in exotic fruit wines (passion fruit, strawberry). Learn the process from fermentation to bottling.
19:00 - Tasting & Pairing: A guided tasting session of unique Kenyan fruit wines, paired with a farm-to-table welcome dinner.
Day 2 : Grains of the Past, Foods of the Future
? Eldoret — Farm Lodge
08:00 - Travel to the grain belt of the Rift Valley.
11:00 - Indigenous Grains Workshop: Visit a farm championing drought-resistant crops like millet and sorghum. Participate in threshing and grinding using traditional and modern methods.
14:00 - Flatbread Fundamentals: A hands-on cooking class turning freshly milled flour into traditional flatbreads and porridges.
Evening - Free time to explore Eldoret town or enjoy the lodge's amenities.
Day 3 : The Brewer's Art
? Eldoret — Craft Brewery
09:00 - Microbrewery Deep Dive: Get a behind-the-scenes tour of an innovative craft brewery that uses local grains like sorghum and maize.
11:00 - The Science of Suds: A fun, interactive session on the brewing process, from mash to fermentation.
13:00 - Open-Air Barbecue: A masterclass in preparing a classic Kenyan nyama choma barbecue, perfectly paired with the local brews you just learned about.
Afternoon - Travel to the foothills of Mount Kenya.
Day 4 : Permaculture & Artisans
? Nanyuki — Eco-Lodge
09:00 - Permaculture in Action: Tour a renowned permaculture farm. Learn about water harvesting, companion planting, and creating closed-loop systems.
12:00 - Build Your Own Garden: A practical workshop where you design and plant a small, take-home permaculture garden plan.
15:00 - Dairy Artisans: Visit a small-scale dairy processing unit. Participate in a yogurt and fresh cheese making workshop.
19:00 - Tasting Platter: Enjoy a dinner featuring the very products you helped create, along with other farm produce.
Day 5 : The Culinary Finale
? Nanyuki — Departure
09:00 - Inter-Tribal Cook-Off: The grand finale! In teams, use a basket of local ingredients to create a dish inspired by Kenyan traditions. judged by local chefs.
12:00 - Feast & Certificates: Enjoy the incredible meal you've all created. Receive your "Sustainable Food Ambassador" certificate and a branded apron.
13:30 - Group reflection: "Taking the Lessons Home."
14:00 - Check-out and begin transfers back to Nairobi.