Fra Mord til Bord #2

(read: From Murder to Table)

Some of my very best food friendly friends are making noise. They are trying to tell people where food/meat/beverages comes from, who makes them and why things such as seasonality, location and transparency are at the very core of what is imortant to us, our planet and the animals consume.

They held a pop-up restaurant to put focus on it. Animals was slaughtered and their heads served. Blood was spilled (into sausages and the dessert) and a graveyard in the center of Copenhagen was raided for herbs).

All in all, we had a fantastic night and we all got a little bit brighter and aware of what is going on around us!

FMTB is: Rødder, Martin Guf, Teitur Christensen and Martin Marko

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