Finding Joy in Discarded Food
Every year millions (billons?) of tons of food is wasted right at the point of processing. Beautiful food. Perfectly, new food. It simply doesn’t make the cut or is too expensive to harvest. Probably the real reason is the speed and efficiency at which we must capitalize (capitalism).
Let’s take the lowly cod’s head, for example. Nobody at the local wharf would ever consider harvesting these cod’s heads—they are discarded overboard as waste. Nobody except this 91 year old man who’s witnessed times when waste was impermissible. This was food when there was none. That tradition – or necessity – is long gone in the age of mass production of boxed, frozen, and preserved food.
When one gets past the conditioning of what is not acceptable to eat, and educates oneself on the horrors of boxed, preserved, dye-injected, nutrient-deficient, commercially-productive, profit-intensive packaged foods for the masses, only then will one enjoy a feed of cod’s heads.
W