īringing up these types of issues often results in difficult conversations, because many people would just like to ignore the consequences of our actions (ex. It reminds me of the unrealistic idea to "sustainably" harvest Rhino horns. Wild collected lichens are not a sustainable menu item and sustainable lichen farming does not seem like a realistic solution. Lichens are slow growing (Dunford et al 2006) and the ones Noma is serving could easily be 100+ years old (Ahti 1959). I agree that the age of organisms that we are eating or stepping on is an important part of the discussion. Thanks to the commenter who pointed out the geographic error. The restaurant Noma is actually located in Copenhagen, Denmark. * An earlier version of this blog post incorrectly locate Noma in Norway. If this reference rings a bell for anyone please drop a message in the comments. I remember a great graphic showing the percentages of items found in the stomachs of caribou throughout the year with a spike in the mosses during the winter, but I couldn't locate the study. Based on caribou stomach contents, they mainly eat mosses during the winter and probably just to fill hungry stomachs. Just a few northern creatures, such as caribou and lemmings. I also wonder if anyone tries to eat the bryophyte mosses off the plate? If they did, I don't think that they would find them too tasty or with much nutritional value. I would hate to hear that they tossed out the mosses after a single serving. Do you think they rinse off the mosses and then used them to serve the next customer. Serving platters are typically washed and reused. Many of the plates look to be covered in Leucobryum, the pin cushion moss. There are, however, mosses on the plates. One of the common names for the lichen Cladonia rangiferina is reindeer moss and that is the organism that is fried and intended for eating. After looking at a few of the plates did you discover the truth? It is not in fact a fried bryophyte, but is a fried lichen! Oh the mossy-misnomers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |