<
https://www.theguardian.com/food/2021/nov/01/end-of-the-avocado-why-chefs-ditching-the-unsustainable-fruit>
"On the one hand, they are deliciously creamy, versatile and gloriously
Instagrammable. On the other, they have an enormous carbon footprint for a
fruit, require up to 320 litres of water each to grow and “are in such global
demand they are becoming unaffordable for people indigenous to the areas they
are grown in”, according to Thomasina Miers, the co-founder of the Mexican
restaurant chain Wahaca.
For some time, the chef has struggled to balance the devastating environmental
impact of avocado production with her customers’ appetite for guacamole. Now,
she thinks she has found the answer: a vibrant, green guacamole-inspired dip,
made from fava beans, green chilli, lime and coriander.
The dip – called Wahacamole – debuted last month, but Wahaca is not the first
restaurant to remove or reduce its reliance on avocado. In Toronto, the Mexican
chef Aldo Camarena recently suggested a guacamole alternative made with
courgette and pumpkin seed paste. Last year, the chef Santiago Lastra included
a guacamole-style dip made from pistachios and fermented gooseberries on the
menu at Kol, his Mexican restaurant in London. In 2018, the Irish restaurateur
JP McMahon called avocados the “blood diamonds of Mexico”; he has developed a
guacamole alternative made using jerusalem artichokes.
This trend is not confined to the restaurant industry. Last month, the TikTok
star Calum Harris (AKA @madebyblitz) garnered 371,000 likes on his recipe for
“guacamole” made with frozen peas, while, on Instagram, the hashtag #noavocado
has 3,220 posts and counting."
Via Christoph S.
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
