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Ingrediënten 4 PERSONEN• 2 eetlepels olijfolie• 1 middelgrote ui, in ringetjes gesneden• 2 teentjes knoflook, geperst• 250 gram wortel, in vieren overdwars enplakjes van 1 cm gesneden• 200 gram sperziebonen, in stukken gesneden• 2 aardappelen, in stukjes gesneden• 2 theelepels...

We look around and see more and more green initiatives emerging and growing. Today, we want to put one of them in the spotlight: Vandebron, our favorite energy supplier.

Mari Maris, originally an Amsterdam chef, does what she loved doing as a child: digging in the dirt. In her home in France, everything comes together: cooking and vegetable gardening. As a 'vegetable farmer,' she wrote six cookbooks. How does one become a vegetable farmer?