NALA #02 Eat Wild - Part 1
"The details are not the details. They Make the design" - Charles Eames
Quick note: This story got bigger than planned. Between writing, reflecting, and an election unfolding, it became too much for one piece. Split in two - gives everyone involved the stage they deserve.
Part 1 here, Part 2 with the promised recipe coming up. Each needs its own space to land. The added bonus is more room for cute photos like these to put a smile on your face!
July 2024, everyone was in summer mode, with little happening work-wise. So, I headed to LA to write and set up a clear plan for the rest of the year.
I'm one of those people who loves traveling itself: airports, being on the road, … calm, no interruption. Wifi on planes, do we really need that? You are allowed to turn your phone off for once. But I must admit, when there's free messaging on board, it's hard not to send cringeworthy 'from the sky' messages.
So there I was, on a plane crossing the Atlantic, when I received a WhatsApp from Hanne Pluim, the food expert for Visit Flanders.
Hanne "Hi, Are you available September 23rd? Could you organize a mini version of Eat Wild for our food Ambassadors near Antwerp?”
An (me) “Hey! Sure, sounds great. On my way to LA, will call you this week. Greetings from the sky.
The planning started then and there in my head, making lists of who I needed to contact, what, where, and how. Suddenly, it dawned on me that I'd be creating this event and cooking for some Michelin-star chefs, experts in the hospitality business.
Was I confident? No. Did it put a smile on my face to dive in? Absolutely!
For the most part, I'm pretty confident in the majority of things I do, and I know what my strengths are.
When it comes to cooking (and writing), I love creating; it gets me in a zone where I lose track of time. But honestly, sharing it with any audience bigger than a handful of friends scares the shit out of me.
That's when doubt creeps in and takes over. "Who the hell do I think I am?" "Is it good enough?"
What I'm trying to say is that the saying "Yes" part is easy when there's an incentive, a structure to get out of my head and take action. It's still terrifying, don't get me wrong, but I'll figure it out instead of freaking out over what exactly I've said yes to.
I could also be the producer on this project and get someone else to do the cooking, right? Although, in the back of my head, I knew Hanne would not let that happen. She’s someone who can quietly push me into the spotlight without me realizing it until the light is switched on. Thank You for that @rookpluim (Check out her instagram for some great BBQ inspiration)
Eat Wild
Have you ever noticed that the strongest memories are built from a scent, a taste, or a feeling? Remember the analog feeling I mentioned in the previous post?
That's exactly what Eat Wild is about: an off-grid culinary concept that is curated to make you think and be inspired.
The simplicity of being outdoors and building a fire brings me instant happiness. The glow on your face, foraging, (re)discovering the scent of nature. Feeling the cooler, damp air on your skin as day turns into night, off-grid conversations —no need for technology.
All these elements become ingredients and the essence of sharing food.
Everything I do starts from a curious mindset. There's no set structure, no rules, no cookie-cutter formula. It teaches you to be ready to improvise and to embrace limitations.
Whichever way you look at it, from the perspective of the chef cooking, the guest, or me curating, it's about letting go of control, being open to different perspectives, experimenting, and having the freedom to exceed expectations.
The result is simple, yet complex and hard to explain. Tiny details are locked into a memory.
Back to the Visit Flanders team building event, after a quick call with Hanne the following day, the briefing was simple: an outdoor location max 30 minutes from Antwerp, preferably without cellphone service, and a place to sleep. She was looking for a casual get-together with Open Fire Cooking away for day-to-day life.
Honestly, it's the part I love most: curating, producing … the search, discovery, and bringing passionate, inspiring people together to create something memorable.
Here's where our digital world comes in handy: I stumbled upon Het Zonneveld in my online search.
The words in their Instagram bio: Regenerative Microfarm Nature-Inclusive Agriculture — Rewilding & Restoring | Seedsaving | In search of The Rare, Tasteful & Colourful immediately struck a chord with me.
I noticed they were already following me; great, that could make things easier to explain. My next thought was to please let this be close to Antwerp, please. Only a few scrolls in there it was Kalmthout, on the edge of but within the 30-minute parameter: check.
Bavo, the man behind the project, responded to my email immediately, saying he was very interested and that he had a bunch of practical questions, but the only one he asked at that point was, "When are you back from LA?"
It might sound stupid but I saw it as the start of long-term collaboration and dialog about honest food. I had a feeling he was just as idealistic, curious, and open to unexpected, wild ideas as me.
During a video call, he opened up about the difficult and challenging year. The vast amounts of rain we'd been experiencing since April left him depleted and wondering if it was even worth continuing. He said hosting this event would be a nice way to close this chapter.
This conversation made me even more determined to create something memorable, give him a stage to tell his story, and boost his energy to keep going. This might be the end of a chapter, a season, but not the end of the book.
As creatives, we've got a job to do: push boundaries, think differently, and show action through stories. Real change starts with what's on our plates and what we consume. As simple as that.
Yeah, it's a battle against convenience. Against grabbing whatever, whenever, without thinking or reading labels. But since when did 'easy' mean 'better'?
The 'I want it now' mindset is what got us in this mess in the first place.
We don't need beans flying in from Peru. We don't need strawberries in winter. And those bland, watery tomatoes everyone complains about?
That's what happens when we forget what real food tastes like, when it's supposed to taste like it.
Our small individual (and yes, privileged) actions matter on all levels: planet, economic, social interactions, and community.
Sustainability isn't just one thing; it's a package deal. It's the full story - from soil to table, season to season, through real people creating a ripple effect.
There's no need to be perfect; I started this story on a plane, remember?
Small steps.
