Centering on food, we sail with our
mother earth, farmers and culture. We curate Food Origin Tour and Farm to Table Exchange
periodically and hope that we reach the topic of sustainability and blend culinary
culture and aesthetic education into life through sharing characteristics,
creativity, experience with regard to food and the content of dining
experience.
We live our motto "Beher, Be her!" and hope everyone here can feel like home and simply be herself/himself. Here 're our favorite moments in the kitchen and beyond.
The Journey
It all starts with an
appreciation for unrefined, natural and simple food. We enjoy the particular
fragrances that is associated with every season's special produce. Most
importantly, we love the warmth and the aroma that is slowly brewed up by the
attentiveness and patience required behind every handmade creation.
Driven by the
passion, Beher Kitchen was born in Taipei in January 2008.In the
beginning, it operated mostly through the web and a studio workshop format. The
physical shop front on FuJin street, a tree lined, green promenade, opened in
December, 2009.
With a welcoming kitchen where we periodically curate various activities
on culinary culture and cooking lessons which materials mostly source from
local, earth-friendly farmers, we hope to cultivate more dialogues on food and
lifestyle through this space, connect the urban shoppers to the farmers, and
tune in to the sources of our everyday living. Along with offering small
farmers' produce, we make our own pickles, seasonal fruit jam and marmalade,
locally-grown soy bean milk using Taiwanese local small farmers' raw
materials. Here 're our favorite moments in the kitchen and beyond.
Besides Food Origin Tour , Farm to Table Exchange and exhibitions on handmade kitchenwares/household
wares, there are fermentation classes, Indian cooking classes, Japanese sweets
pastry classes, tasting classes on Taiwanese coffee, liquor and more. As
exploring culinary stories through diverse lens is our consistent effort, we
hope that we reach the topic of sustainability and blend culinary culture and
aesthetic education into life through experiments mentioned above.
We live our motto
"Beher, Be her!" and hope everyone here can feel like home and simply
be herself/himself.
Centering on food, we sails with mother earth, farmers and culture and
hope to reach sustainable business model along the voyage. Starting out from
seed to table, we look forward to sharing characteristics, creativity,
experience with regard to food and the content of dining experience.
關於Beher生活廚房
一開始，只是因為喜歡純樸、天然、簡單的食物；喜歡順應季節，才能夠體會到當令食材特有的芳香與滋味。更重要的，是喜歡手工那份只有用心和等待，才醞釀出來的氣味與溫暖。 自08年起參與宜蘭友善耕作小農聯盟的籌備事宜，更深入接觸農村及土地。隔年，於民生社區裡，一個充滿老樹綠蔭的富錦街成立了Beher生活廚房。從網路銷售到實體店面，自盤根以至枝芽向陽，走過七個寒暑，期望不斷開花結果，傳遞更多美好的種子。
一開始，只是因為喜歡純樸、天然、簡單的食物；喜歡順應季節，才能夠體會到當令食材特有的芳香與滋味。更重要的，是喜歡手工那份只有用心和等待，才醞釀出來的氣味與溫暖。 自08年起參與宜蘭友善耕作小農聯盟的籌備事宜，更深入接觸農村及土地。隔年，於民生社區裡，一個充滿老樹綠蔭的富錦街成立了Beher生活廚房。從網路銷售到實體店面，自盤根以至枝芽向陽，走過七個寒暑，期望不斷開花結果，傳遞更多美好的種子。
我們有一個溫馨大廚房，固定開辦料理課程及飲食相關活動，採用在地無農藥、無化肥的小農產品始終是努力的目標。希望藉由一個空間，與大家一起醞釀關於食物與生活的想法，也讓都會區生活的人們能有機會認識更多台灣的友善小農與貼近土地。除了小農產品，我們也製作了各種季節果醬、台灣在地黃豆及黑豆豆漿、番茄加工甜品等，均取材於台灣各地友善土地的蔬果。
圍繞在小農、手工、環保的主軸，店內展售手作生活用品、廚具，希望呈現飲食文化的完整構面，並將美學教育融入生活中。 秉持著「Beher，Be her!」的精神，希望每一個來到這裡的人，都能回到原本的自己（be herself/himself）。
未來，將會以食物為主軸的前提下，從餐桌延伸出去，尋找永續經營模式，希望不僅可以照顧土地、農夫和飲食文化，更能舉辦各種活動，分享關於食物的特色、創意、經驗以及飲食體驗內容。
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