| Quote: | |  | |
| Hey . . . we're only discussing the subject . . . there's nothing personal here, nor anything aggravating as far as I can tell! 
My point is about the low level of the risk: <600 cases over twenty years is nothing. You're more likely to win the lottery!
Presumably restaurants serving this stuff have to assure the local environmental health people that it's safe?
I guess another point is that even if you can find, say, farmed nettles . . . what guarantee is there that a fox has sloped past for a quick whizz?
I don't know how complete my information is, but I'm surprised I've not seen any restaurants extensively using wild alpine flora . . . surely that's a fantastic terroir? | |
| | |
hey, I'm sitting on the terrace drinking a spritz and enjoying the sunshine, I'm just messing with you
600 death for a single disease caught eating food is actually not that small of a number, and a lot of restaurateurs will get concerned by this figure.. fogu causes less deaths and I guess you know the stringent training a chef has to go through before being allowed to prepare it (at least until the non-poisonous variety catches on...), so the lack of wild food shouldn't really be surprising.