A certain number of chefs have set a goal for themselves of stopping to use fruits and vegetables that have traveled halfway across the planet before landing on their plates. For them, local food systems are not just a trend, but an imperative for preserving the planet.
From the North Sea, the English Channel, the Mediterranean, the China Sea, to the Pacific, not a month goes by without scientists around the world alerting us to the gradual disappearance of wild fish. Should we be worried? Definitely. Can we do something about it? Most certainly.
A series featuring forgotten vegetables to introduce a dash of variety into the kitchen for the last few chilly winter days. Let’s start with the Jerusalem artichoke, a root vegetable that is not what it seems. Its subtle flavour has seduced the chefs of the world.