Celery root in salt crust, baked over fire by Chef Kobe Desramaults, In De Wulf restaurant. Photo © Piet De Kersgieter.

Going Wild

November 2013

Rethinking food
There is nothing wrong with eating creepy-crawlies for breakfast, or lunch, or dinner. Nor is there anything wrong with eating moss or dandelion root. It’s just that we have been weaned off of all that is natural, healthy, and intuitive, in favour of what profit-making corporations offer us for consumption. Here we find out what those doing the forging have already realised and what the new food sources actually are. And it’s all good.