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Terri Salminen | the language of food

@terrisalminen

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cooking | teaching | storytelling
because food is never just functional, and cooking is never just practical.

POSTS STORIES REELS

The language of food in the first days of November.

I’m all wrapped up in burnished browns and dusty rose at the moment.

Gathering shapes of radicchio in Italy as the season turns. . .

As always, I am fascinated how the beauty of lettuce leaves are like flowers in the kitchen. by @terrisalminen

burnished grape leaf

Myoga and beet infusion by EAT resident @shuang.x.u

borlotti harvest for the punk peas harfest lunch project @fooddesignplayground

scene from the tomato house @gagel_farm

baguette dressed in garlic chive blossoms

Notes

Perfect plums by @terrisalminen

Borlotti. Pink, speckled and almost too pretty to cook. Almost.

Pasta e fagioli stories are the heart of next week's Punk Peas Harfest lunch. A concept by @marije_vogelzang and chef in residence @terrisalminen.

One dish. Endless versions. Often claimed by one place, yet cooked all over the country we know as Italy.

So we taste. We compare. And we ask the questions.
What is the common ingredient?
The method? The texture?
What does this dish mean, and why is it so essential to la cucina povera?

Expect subtle differences. And some shocking ones.

A lunch where the conversation matters as much as the pot. 🫘🍝

And that's just lunch. The rest of the day:
🫘 @paulfaassen draws you as a bean
📖 @merijntol presents her new book Hommos
💪 @joel.broekaert on the world history of beans in twelve beans
🌾 @surimams cook Moksi Alesi with you
🥄 @vanjavanderleeden shares her favourite bean recipes
🌱 Ton Vreeken of @vreekenszaden on growing from seed
👩‍🌾 A Taste of Permaculture in the Silent Garden with @sylvia_avontuur
🎶 Make beans dance in stop-motion with @joeriveul
and more...

Sunday 4 October 2026
@fooddesignplayground, Wijnstraat 153 Dordrecht
🎟️ Tickets incl. lunch: fooddesignplayground.nl/bonenfestival

#pastaefagioli #borlotti #cucinapovera #beans #punkpeasharfest by @terrisalminen

After another extensive process of carefully making a selection from all the beautiful applications, we are so thrilled to be able to present to you our two new EAT residents for our ERF residency cycle, autumn 2026:
Shuang Xu and Hanne Van Beuningen!

Shuang is a multidisciplinary artist and cook from Shantou, currently based in Rotterdam. Her work explores how plants, food, and craft hold and transmit knowledge across places and generations. Her work brings together botanical knowledge, culinary traditions, and craft practices, attending to explore what is retained, transformed, or lost as they move between contexts. She also considers the histories carried by native and introduced plants, and how their movement can reflect patterns of migration, exchange, and ecological change.
Photo of Shuang by
@miguel___teodoro

Hanne's work circles around questions of what it means to eat wel in relation to the landscape. How can we be a balancing factor as an eating human, one that enhances diversity and beauty? She explores these questions through different arts and crafts. Some current examples are her exploration into the traditional milling of grains and creating seasonal sourdough breads. Next to that she is part of the Voedselboskeuken collective that organises food forest dinners with exclusive use of ingredients found in dutch food forests. With the Voedselboskeuken she also wrote a cookbook with everyday recipes inspired by seasonal food forest harvest. by @terrisalminen

September notes.

Marking the beginning of the ERF program
and the EAT residency fall edition at @gagel_farm
with culinary explorations in collaboration with @goodtoground and two new residents with fascinating ideas in store!

More writing to come soon! by @terrisalminen

Four snapshots to tell the story of quiet days of intense summer heat -- by @terrisalminen

Scenes from a trattoria.

Pasta with pomodorini in August by @terrisalminen

Part 4.

Defining moments in the shape of a tomato.

Daily salad ritual with tomatoes, cucumber and peppers. by @terrisalminen

Part 3.

Defining moments in the shape of a tomato.

Tomato abundance at the daily food market.

A morning at Mercato delle Cure, Firenze. by @terrisalminen

Part 2.

Defining moments in the shape of tomatoes.

Shades and shapes sitting pretty in a bowl. by @terrisalminen

Part 1.

Defining moments in the shape of a tomato.

Waiting impatiently for the first of the season.

Yellow blossoms on promising vines @gagel_farm by @terrisalminen

Announcing the second event of our Regenerative Cookery School:

This September 14–17, we welcome a new group for the second Culinary Summer Retreat at Gagel Farm. This retreat is made for curious (home)cooks, culinary professionals, growers, makers and food thinkers that feel drawn to transitioning food stories and want to learn more from regenerative principles.

Designed by regenerative gastronomy mentor @terrisalminen and culinary curator and Gagel Farm co-founder @goodtoground, this four-day retreat offers a different way of relating to food — one that reconnects landscape, cultivation and the kitchen, and invites us into deeper kinship with place.

Our first edition in June explored the edgelands between the forests, meadows and the kitchen garden. Together we foraged, cooked, reflected and shared meals, discovering how regenerative thinking can transform culinary practice.

As participant @iam.eleftheria shared:

“Hands down one of the most inspiring experiences of my life. It landed right when I’m asking myself what regeneration actually means for my life.”

This September we continue the enquiry.
Together we’ll explore the abundance of late summer at the threshold between the wild and the cultivated, while opening a dialogue around culinary culture transitions.

Our days follow the rhythms of the farm, balancing harvesting, learning and cooking with time for reflection, silence, meditation and spacious conversation — because meaningful transformation asks not only for new knowledge, but also for the space to listen, to digest and to reconnect.

We look forward to welcoming you together with an intimate group of participants who feel called to join us.

More information about the retreat and our regenerative approach to the culinary arts can be found through the link in our bio.

Tickets available through our website: www.gagel.nl by @terrisalminen