Natural food

We recently came across the danish restaurant Noma, where the menu is crafted exclusively from ingredients sourced from the local areas and in accordance with the seasons.  There are quite a number of places that have tuned in to eating both locally and seasonally as a sustainable practice as we become more carbon conscious with our footprints.  What stood out for me about Noma is the extent to which it tries to go beyond that.  They have a dedicated food lab for research and development into furthering the possibilities of their ingredients from foraging in the danish wilderness, e.g., using moss as an ingredient!

As interested 'cookers' ( what my niece calls people who like cooking ), we are equally inquisitive about where our food comes from/could come from.  With Christmas and New Year just past and Chinese New Year round the corner, there has been lots of feasting and dining with family and friends. Food has a very special place in our lifes and culture, so it would make sense to look into the various practices of how we get our food as well.  Reading about these innovative bites made from freeze dried christmas tree leaves by Noma was eye-opening, considering the number of christmas trees unceremoniously chucked after father christmas returns to his workshop. Are we throwing away natural food and queuing at supermarkets for processed ones instead??