Industrial mill
Museum for food culture
Baking school
Digital museum
The Mühlerama is a competence center for food culture and nutrition policy. In the digital collection you will find background information on current and past events.
Be our guest: pulses
Peas, beans or lentils - protein-rich plant foods that, when properly prepared, become "comfort food", are filling and sustainable in various respects. The lunch panel will talk about preparation methods, personal reservations and discoveries and the future of legumes.
You either love them or you don't. Often plagued by digestive problems, chickpeas, beans and lentils are not everyone's cup of tea. Is there the right way to prepare them? How do different cuisines differ in the way they handle these protein-rich seeds? The experts give a personal and exciting account of the topic of pulses.
Topic pulses - at the lunch table with Lena Rutishauser aka Linsenlena.
In this episode of "Be our guest", we are joined at the lunch table by Lena Rutishauser, also known by her company name Linsenlena, who teaches how to bake sweet pastries and cakes made exclusively from pulses at the Mühlerama baking school. Julia Graf, curator of the Mühlerama baking school and marketing manager at the museum, and Luana Cardu, responsible for visitor services at the museum and a vegetarian from way back. In addition, Sina Jenny, former curator at the museum and still responsible for the production of all podcasts at Mühlerama . Pius Tschumi is at the mixing desk and has cooked a lentil dish with tahini for the group.
You can also find our podcasts here:
About the Mühlerama Podcast
In the Mühlerama podcast "Be our guest", we invite new guests to our bakery for each episode to talk freely and unscripted about food over a meal. The Mühlerama museum is a place of competence for nutrition with lively communication and therefore the ideal place for such an exchange.
Recording & Production: Sina Jenny, Pius Tschumi
Mastering: Podcastschmiede