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René Redzepi endorses the EAT YOUR SIDEWALK COOKBOOK!

We have great news to share! René Redzepi, chef, and founder of the world’s best restaurant Noma, has endorsed the Eat Your Sidewalk Cookbook: “This is exactly the kind of philosophical look at foraging that is needed today.” For those of you unfamiliar with René’s work he is the chef behind the world famous foraging centric restaurant Noma. Besides regularly being voted the top restaurant in the world by the San Pelligrino awards, René is a major figure in re-imagining how we eat, cook and engage with our environment.  We believe strongly that foraging, cooking, and eating are potentially revolutionary philosophical and ecological acts. And so we are really pleased that René recognizes both how urgently we need a philosophical rethinking of eating and cooking, and that the Eat Your Sidewalk Cookbook...

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Meeting René Redzepi

  “This is exactly the kind of philosophical look at foraging that is needed today.” It is pretty astonishing to hear René tell us this. He had just turned off the blasting Norwegian death metal, sat down at a cheap folding table in a construction trailer perched at the edge of a wharf, out back from Noma and began to look through the Eat Your Sidewalk cookbook. René starts at the beginning flipping through the pages as we talk. After about twenty pages he gets to a double-page spread with an image of a bird -- head severed and blood seeping into the fresh snow.  He gets very excited.  “This is my favorite bird to cook.” Then he pauses and looks at us. “Do you know my favorite way...

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Beirut #4: Responses

Responses: With each set of dishes, we asked our guests to think of a word or phrase that arose in their reflections. Their words are critical, as they record the complexity of confronting the challenge of being-of-a-place and not simply being-in-a-place. These responses are listed by set of dishes, each response is separated by a comma. The ordering is ours. Sea curious, butter, moist, tastes like the sea salty, salt, salt, salty, salty, salty, salt citrus beach, vigilance edge of the sea that was, earth   mind matter, smooth, cold, schluck es? teeth tasty smoothly, nature taste, danger barrier play wise calming, kind, oyster, smoked bitter, tree-flower,   gin tonic: sparkling water with the bitter taste of the limestone, small stone sea...

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Beirut #3: The Dinner

DInner:  Two-thirty came quickly. SIxty-five guests quickly filled the space, and we were off. We introduced the shape of the afternoon: directly tasting our immediate environment from ocean to mountain top.  Sea Air: Sage and Eucalyptus (burned in room) Sea Rock: Limestone sea tumbled rock prepared in Mediterranean ocean (served individually on pine) Sea Glass: Sea Glass tumbled briefly with bruised lime zest (served individually on pine) Cocktail: Sea Water, Sea Salt Smoked, Vodka, Spring Water with Gas (In glass)   River Bed [Air: Lime leaves (burnt in room)] River Rock: Limestone Rock tumbled smooth in Dog River (Served Individually on Pine) Rough Mountain Rock: Limestone Rock with freshly mashed olive extraction and Juniper rub Cocktail: Mashed Wild Plum, Mountain Blue Berry, Whole Wild Plum, Vodka, Spring Water...

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Beirut #2: Cooking

Midnight Thursday night: Back at the hotel sitting on the deck with a hastily purchased bottle of good local wine we begin to plan dinner. Earlier we looked over our foraging haul: 48 things. How to approach eating? We quickly decided that this would be less about a gastronomical meal and more of a chance to feel, sense and join the world directly underfoot. We wished to experience as a group the question: what does it mean to be of a place and not merely in a place?  We would serve what we found: rocks, water, mud, sea-polished glass, roots, stems, leaves, berries, fish, and airs -- doing little to make them meet our palettes in the ways we normally equate...

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