From Farm to Fork: Understanding Bali’s Fresh Produce Culture
Bali’s fresh produce culture, traditional farming practices, seasonal eating, and the enduring subak irrigation system shape the island’s culinary identity in ways that few places on earth can match. In West Bali, this culture is not a trend or a marketing term it is a living, daily rhythm that determines what ends up on your plate. For the past decade, mornings have followed a familiar pattern: at 6:30 a.m., a motorbike arrives carrying crates of dew-covered avocados, sunrise-pink dragon fruit, freshly picked young coconuts, and bundles of katuk leaves tied with strips of banana bark. No cold storage trucks, no warehouses, no plastic. Just farmers’ hands passing produce directly to […]