[DUMMY – replace with the real story]
The forest is a pantry. For Orang Rimba families in Jambi, it provides tubers, greens, fruits, honey and fish — each with its season and its story. Yet as forests shrink, so does the knowledge of how to find, prepare and share these foods.
Over several weeks, our team and the women of the community mapped edible plants, cooked together and tested which recipes could travel beyond the village — as products, or as a dining experience for guests.
From mapping to menu
Each ingredient was documented with its local name, season and use. The most promising became prototypes in a mobile food lab: syrups, spice blends and snacks with a longer shelf life.
“When people taste our food, they also learn about our forest.”
What we learned
- Start from what the community already cooks and loves.
- Small batches and clear labels open the first markets.
- Dining experiences tell the story better than any brochure.