03/11/2023
The Low Food Lab: Chicken publication is now available online! This lab, a collaboration with Flevo Campus, delved into the untapped potential of the Oranjehoen chicken from Johan Leenders.
The publication describes the the culinary exploration that dives deep into the often-overlooked parts of the short-chain Oranjehoen chicken, revealing its untapped potential and innovative possibilities. 🍗🔍
A growing number of farmers seek alternatives to mass production and aspire to make the most of their entire product. The participants of the lab experimented in using creative ways to valorize the underutilized parts of the chicken, like bones and skin. The participants Ivana Mik, Billie van Katwijk, Jerrey Gontscharoff, Isaac van Elden and Sharon de Miranda created beautiful products, like a fermented elixir, bone porcelain, broth, and mortadella.
This initiative isn't just about waste reduction; it's about maximizing quality, taste, and sustainability. Find the full publication here: https://www.lowfood.nl/low-food-labs