Eats shoots and leaves

You may remember the old punctuation joke about the hungry (or was it homicidal?) panda: ‘Eats, shoots and leaves’ – or – ‘Eats shoots and leaves’. What with the growing vegetarian and vegan trend, it may be fair to revisit the nose-to-tail trend we looked at here and here and here. What do vegans do for nose-to-tail? Why, root-to-stem, of course!

There is even a cookbook on The Art of Using the Whole Vegetable by Tara Duggan which no doubt ranks with Deborah Madison‘s aptly named book Vegetable Literacy.

And a REALrestaurant and Green Restaurant certified catering company that calls itself Root & Stem .

And there’s school memories in the image of plants grouped by the parts we eat, together with 9 plant ‘families’

Head-to-Tail: Sustainability in Restaurant Concepts

Here’s a restaurant concept for a transitioned society: Djuret serves one animal at the time. Literally. If you come in August/September you get Cow. If you come in September/October you get Deer & Duck. If you come in October/November you get Elk & Boar, November/December you get Deer & Hare and finally in December: Pig.

The Stockholm-based restaurant considers this to be the most sustainable way to work with a slaughtered animal both from an organic perspective and out of respect to the slaughtered animal. Their menu consists of different meat cuts and more from the same animal. Further pictures here and here, including the deco lamp-cum-meat-grinder. This ‘whole-beast meat restaurant’ is part of a group of restaurants you can read up on here. Previously mentioned head-to-tail concept-restaurants include our entries here and here.