in a recent Food and Wine magazine, I was inspired by a page devoted to creative chefs who are using soil and "faux" soil (made from shaved beets, mushrooms, dried olives and other items) as a new food inspiration. Several of the sites the article links do not have photos of the dishes, but I found one at an Australian restaurant called Attica, whose chef Ben Shewry builds dishes based on the landscape of his native New Zealand. In another extreme, artists like Laura Parker at San Francisco's Intersection for the Arts actually has different soil types in wine glasses, ready for perusers to sniff like a wine, and then eat vegetable that was grown in that particular soil. Leave it to creative chefs to point the way to more inventive ways of using natural resources of Earth. Here, that is a literal idea!!
great photo on below link...
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