On the boat to this weekends MAD Foodcamp, brainchild of Noma's René Redzepi and friends, I was seated next to an inside man. A restaurateur specializing in seafood, the man to ask the pressing question: is it true that tuna is in danger of becoming extinct? I have read up on it and asked around, but my findings correspond poorly with the fact that canned tuna is dirt-cheap and available in every supermarket. Yes, everybody knows that, he said, giving me a slightly confused look. But the thing is, we don't. The more I learn, the more I understand that I need to ask questions. I don't want to support unethical farming, and I certainly don't want to eat endangered species. It bothers me that I even have the choice.
The MAD Foodcamp held at the remote Refshaleøen was like two separate events in one. One for the people, and one for the trade, in a camp built from haystacks and beautiful tents. I parted ways with Mr. Inside at the entrance, and joined the people. My first encounter with a passionate food camper was a professor from the Technical University of Denmark, a true root fetishist.
Behold the evolution of the carrot. The ancestors are still around, but today they are considered weeds. The bushy roots smell exactly like carrots (well, because they are), but there is no use for them. The way I see it we just haven't found it yet, at the very least the dried roots would make for interesting toothpicks (oh, and remember the apple eggs? I wonder how carrot meat would taste). The professor giving an inspired speech on his beloved roots:
And then there was the school-garden project (full post on that to come). This girl was so proud of her sunflowers, picking the most photogenic ones for me. Look at that tender touch:
There were several events for children, like the Veggie bling bling workshop by Dutch eating designer Marije Vogelzang (I am a huge fan, but I didn't have the balls to tell her... well, the timing seemed wrong... or maybe I am just too Danish for my own good)(dammit). And no shots of happy children in veggie jewellery either, because I didn't want to violate their privacy. Tricky thing, that.
The weather was crazy wet, the worst possible scenario for this kind of event, yet it didn't seem to suffer from it.
MAD Foodcamp backstage.
The stripey temple where the worlds royalty of fine cooking according to twitter were inspired by each other, sustainable cooking, hay and lime flavored ants. I am so happy that there is someone out there who cares enough to make this camp happen. The revolution may start at the Michelin level, but eventually it will make it to the people. I have a feeling that if we start asking the right questions, the market will have to meet our demands.
***** UPDATE *****
Katie from Parla Food made a great post on what went on in the stripey tent.