{"id":8291,"date":"2013-09-05T06:57:00","date_gmt":"2013-09-05T05:57:00","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=8291"},"modified":"2013-09-05T06:57:00","modified_gmt":"2013-09-05T05:57:00","slug":"fula-gronsaker","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2013\/fula-gronsaker\/","title":{"rendered":"Fula gr\u00f6nsaker"},"content":{"rendered":"
\"Ingredienser,<\/a>
Ingredienser, inte skr\u00e4p. Bild l\u00e5nad fr\u00e5n Culinary Misfits webplats.<\/figcaption><\/figure>\n

”Nuf\u00f6rtiden rensas enormt mycket r\u00e5varor bort l\u00e5ngt innan de n\u00e5r oss konsumenter”, skrev Jens Linder p\u00e5 sin matblogg i Dagens Nyheter <\/a>f\u00f6r ett par \u00e5r sedan. ”Krokiga mor\u00f6tter, \u00e4pplen med skinn som inte \u00e4r helt sl\u00e4tt, gurkor som inte \u00e4r perfekt formade, fiskar som inte h\u00e5ller vissa standardm\u00e5tt \u2026 i viss m\u00e5n anv\u00e4nds dessa r\u00e5varor till annat, men mycket kasseras eller f\u00f6rblir os\u00e5lt. Ett on\u00f6digt sl\u00f6seri som bygger p\u00e5 att matbutikerna sk\u00e4mt bort oss med ytlig sk\u00f6nhet. Men ett importerat glansigt \u00e4pple \u00e4r ofta smakm\u00e4ssigt underl\u00e4gsen ett oborstat inhemskt. Sedan m\u00e5ste man ocks\u00e5 kunna ta hand om sina rester, \u00e4ven om de inte alltid \u00e4r lika eleganta och inbjudande som mattidningarna, annars blir sl\u00f6seriet stort ocks\u00e5 i det ledet. D\u00e4rf\u00f6r, l\u00e5t oss kr\u00e4va fulare mat! Det blir b\u00e5de billigare och godare.”<\/p>\n

Sedan skrev jag lite om samma \u00e4mne h\u00e4r<\/a>.<\/p>\n

Efter det har jag inte h\u00f6rt s\u00e5 m\u00e5nga andra prata om fulare mat — men ig\u00e5r hade min syster ett stort reportage i The Guardian <\/a>om en tysk cateringfirma som anv\u00e4nder sig av ratade gr\u00f6nsaker och till och med har gjort det till sin f\u00f6retagsid\u00e9. Culinary Misfits <\/a>kallar de sig. Deras marknadsf\u00f6ring \u00e4r s\u00e5 vacker att man undrar hur det ska g\u00e5 f\u00f6r alla vanliga, traditionella cateringfirmor i Berlin.<\/p>\n

S\u00e5h\u00e4r presenterar Culinary Misfits sig:<\/p>\n

\"Lea<\/a>
Lea Brumsack och Tanja Krakowski, matinnovat\u00f6rer som inte r\u00e4ds flerbenta mor\u00f6tter. Bild l\u00e5nad fr\u00e5n Culinary Misfits webplats.<\/figcaption><\/figure>\n

Misfits \u00e4r de udda, ibland krokiga gurkor, mor\u00f6tter med tre ben eller kn\u00f6liga potatisar. Det som inte \u00e4r perfekt hamnar inte p\u00e5 tallriken och absolut inte p\u00e5 butikshyllorna. N\u00e4stan h\u00e4lften av alla gr\u00f6nsakerna \u00e5ker varje dag i soporna — de blir kvar p\u00e5 f\u00e4lten, tas undan i aff\u00e4ren eller blir djurfoder. Det \u00e4r priset f\u00f6r v\u00e5r perfekta v\u00e4rld.<\/em><\/p>\n

Det som tidigare har blivit kvar p\u00e5 f\u00e4ltet, det ger v\u00e5ra r\u00e4tter deras karakt\u00e4r. Varje smaktalang kommer till anv\u00e4ndning, f\u00f6r under varje \u00e5rstid anv\u00e4nder vi det som st\u00e5r till v\u00e5rt f\u00f6rfogande h\u00e4r i v\u00e5rt omr\u00e5de.<\/em><\/p>\n

Culinary Misfits p\u00e5verkar inte bara v\u00e5ra recept utan har ocks\u00e5 f\u00e5tt ge namn \u00e5t v\u00e5rt vegetariska cateringk\u00f6k. Vi \u00e4r formgivare med en passion f\u00f6r god mat, och vi \u00e4lskar inte bara att bli m\u00e4tta utan ocks\u00e5 att experimentera och att ta vara p\u00e5 och visa naturens m\u00e5ngfald. P\u00e5 det viset ger vi v\u00e5ra r\u00e4tter en s\u00e4songsbetonad smak, och vi ger tillbaka deras visuella karakt\u00e4r till dem.<\/em><\/p>\n

Sedan 2012 erbjuder vi detta cateringkoncept f\u00f6r mottagningar, fester och evenemang. <\/em><\/p>\n

V\u00e5r andra passion \u00e4r att presentera v\u00e5rt koncept f\u00f6r stora och sm\u00e5\u00a0genom\u00a0lekfulla workshops. D\u00e5 \u00e4r vi ute hos b\u00f6nder och p\u00e5 marknader tillsammans, och sedan lagar vi en f\u00e4rgglad m\u00e5ltid.<\/em><\/p>\n

Till min systers intervju med Lea Brumsack och Tanja Krakowski <\/a>finns ocks\u00e5 ett bildgalleri med fantastiska gr\u00f6nsaksbilder fr\u00e5n den tyska kampanjen Ugly Fruits<\/a>.<\/p>\n

\u00c4r det n\u00e5gon som har h\u00f6rt talas om n\u00e5got liknande p\u00e5 andra h\u00e5ll? Kanske till och med i Sverige?<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

”Nuf\u00f6rtiden rensas enormt mycket r\u00e5varor bort l\u00e5ngt innan de n\u00e5r oss konsumenter”, skrev Jens Linder p\u00e5 sin matblogg i Dagens Nyheter f\u00f6r ett par \u00e5r sedan. ”Krokiga mor\u00f6tter, \u00e4pplen med skinn som inte \u00e4r helt sl\u00e4tt, gurkor som inte \u00e4r perfekt formade, fiskar som inte h\u00e5ller vissa standardm\u00e5tt \u2026 i viss m\u00e5n anv\u00e4nds dessa r\u00e5varor…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[340,1],"tags":[],"class_list":["post-8291","post","type-post","status-publish","format-standard","hentry","category-forresten","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/8291"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=8291"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/8291\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=8291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=8291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=8291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}