.
Merhi'n meddwl am y byddau i'r mighthaf germanau'n nad a'r lle mae ride di'r meddwl am Y почемуon de-D Doncnutow
Chinese audio mins ondHe him y gallwn y cyfarffod barj Payphone
mewn digits per ar gyfer aud i'r당u, ond rwy'n meddwl am fastyn nhw oherwydd blurwyd
But we try to copy best possible.
So, thank you for talking after, after George.
To make sure with speech, you will have some guts in it.
I have to tell you that I have been eating in test times on creeds and stomach in Rome,
and brain too in Rome.
I once had the guts to order anitim from the menu normally reserved for Greek traditionalists.
What it was, it was testicles.
I had it today too from Lebanon.
Thanks, it's the old Roman kitchen that has survived here and where in Lebanon and Istanbul, for example.
Yeah, but where did I eat those testicles?
It was in a Greek restaurant, of course, but right here in Copenhagen.
And that is all I have to say on the topic of bloody guts.
When Renee invited me to speak at this event about foraging in a modern world, he told me,
say something you have not dared to say before, and he meant it.
Yeah, so he wanted me to address an audience of 600 freedom fighters in the global culinary and cultural revolution.
Looking for new ideas in the struggle in your struggle.
Yeah, that's not easy, but I humbly accepted your invitation, hoping that I had, through previous experiences,
mobilized enough meters of guts to share some with you.
For this young audience, it must seem like ancient times.
In the year of 1969, I tried to overpower the Swedish Prime Minister with my arguments in front of 2,000 fellow students of Lund University in Skona, the southernmost part of Sweden.
At the age of 22, I had been inspired by the political shockwave from China three years earlier.
The lesson was, bombard the headquarters, it's right to rebel, so I went wild.
The government had decided to build a large airport outside the town of Malmö in Skania in my home territory.
This was totally unacceptable to me as an amateur field biologist.
I was furious because I was a part of that nature, and that nature was an essential part of my identity.
I did not reflect over bravery or guts, I was just protecting that which I loved.
The Swedish Prime Minister, Targar Llandau, was defeated by a rational argument that day,
and so was his successor, Olof Palme, when he came to visit the university two years later, at least according to the press.
Despite our best efforts, Malmö Airport was built more or less in a big nature reserve full of birds and deer,
and the decision was taken without any democratic process.
Olof Palme had accepted the utopian vision of Eurostat as a Scandinavian megalopolis,
a Hamburg of the north, to please the economic powers of his time.
They want to build a new Copenhagen on the other side of the strait of Eurostat,
so we've doubled the population here.
OK, the project went ahead without a referendum, I call that criminal.
To survive as hominids, we have to remember where we can find our different foods.
We are gatherers by the nature, so we have strong memories of the places where we found those nice chanterelles, delicious nuts or berries in the forest.
We also remember each restaurant by the same primordial instinct.
We connect to that certain place when we eat there, becoming one with a place through the most ancient of sacraments.
We get involved with the soil and the people producing the food.
We get so much involved that we stand up and fight for the possibility to be able to eat that food again on that place.
We must fight pollution and climate change, and all threats to our food.
It's part of being a human being.
As a chef, you must understand this.
We must stand up and fight for a healthy, sustainable production of clean food from a healthy planet.
We must go wild.
Chefs have a unique opportunity in storytelling about food, its origin, history and environment.
Don't miss that chance. People need it.
Gastronomic innovation in refined dining kitchens always spreads to all other kitchens, and this is developing very rapidly now.
A chef has to be historically and environmentally aware and conscious and let guests have something to take notice of and remember for a long time.
A chef is suddenly required to become both teacher and environmentalist.
I'm an old teacher. You see, I must stand here by the pulpit or podium.
I can't live without it, but I had to do something else for it because I couldn't do any teaching anymore.
I had bad hearings.
So, what to say?
Yes, when you are paying the bill on the restaurant, ask them to go home and save the planet.
Take this chance.
As the old proverb says, the way to a man's heart goes through his stomach.
Completely disregarding its original sexist purpose of telling young women to learn to cook in order to attract suitable male companions.
I still think it holds wisdom.
I believe that the way to reach the mind of any human being goes through the mouth to the stomach, from the stomach to the heart, before finally reaching the head.
You can become conscious of a wild world in crisis when eating wild foods.
The solution is on the plate in front of you. It just takes some guts to digest it all.
I implore you using the words of Jean-Jacques Rousseau, Retour à la nature.
Restore to man the forces of his natural process. Place him outside every bond of society and the prejudices of civilisation.
The fact that these solutions manifest themselves in Copenhagen is no coincidence.
Contradictions are here on the highest level.
Urbanisation has forced one third of the Danes to live in Copenhagen.
A lovely city, but one third.
The dream of the Eurostar, the now expanding city around the state of Eurostar, is planned to force one third of the total population of all the Nordic countries to move in, the populating other parts of the region.
That happens now.
When I asked Olo Palma in 1971 of how this was to be achieved, he couldn't respond.
How are we to motivate people to leave our homes in the Scandinavian nature to live in the nightmare in Megalopolis?
Through highways and the Eurasian bridge, the cities and towns were to grow into an urban unit expanding on some of the most arable soil on earth,
comparable to the black earth of Ukraine.
The Swedish state originally planned for six nuclear power plants,
and the Danish state wanted to build a new airport hub on the island of Salton in the middle of Eurasund.
These six reactors should be rather near on the Swedish side, just some kilometers from the airport.
If not for the efforts of brave citizens with guts, this could have been a politically organized hell.
Six reactors beneath an aerodrome with 60 million people passengers per year.
It should be the biggest in the world at that time, bigger than Chicago's, that had 48 million passengers that year when they got the idea of crazy people.
We here could have been the Scandinavian Fukushima.
Today the Baselbeck reactor, the plant called Baselbeck, has closed down and our food is that much safer.
Who would want to cook and eat from Chernobyl or Fukushima?
Don't let ignorant fools in suits gamble with your food and your health.
Think of your own best, but at the same time take responsibility for generations to come, go wild.
This yearly gathering in Copenhagen, mad, can be the first step to something new.
We must in different ways find paths to wilderness, to natural living, to get to know some plot of the earth, a place to connect with and to protect during our short lives.
We need to find a place where we can sit down and let our souls catch up with us like the old native Americans did.
Only then can we act responsibly.
So, what's on the menu?
A return to nature does not mean a return to what used to be, but something completely new.
Leave towns and cities for the countryside.
Decentralise and re-colonise now abandoned but previously flourishing agrarian areas.
It is all very easy. Do you want to be a clybinotic robot, an alien, or do you want to be an emotional human being?
What's better, gathering in the supermarkets or in the wilderness?
What are your goals with life?
You have to get wild.
We need a mental and geographical domain, a home range, a territory to defend our life if necessary.
I grew up in a town but got interested for nature.
I spent a lot of time biking in the vicinity of a town as a teenager.
Through a feeling of identity with nature, I stood up for my home and for myself when politicians wanted to exploit the nature irresponsibly.
I did it with guts. I knew nothing about, but trust me, it is there in all of us.
Nature can help us find it and without a piece of nature to fall in love with, we are doomed.
Perhaps some weeds on the plate and the pellet is enough.
At least as a starter.
A piece of wilderness to mold our thinking.
To start transforming the so-called civilized society into something we cannot yet imagine.
Where people is the model for a sustainable civilization.
The wild revolution did not start here in Copenhagen.
The emerging heritage of indigenous people have survived scattered across the world, forgotten wisdom to be relearned a renaissance of the original foods.
One of the most beautiful result of this culinary revolution is that indigenous people are restoring their dignity.
Indigenous people are restoring their dignity. That is good.
I am happy for that.
That is because the knowledge once again is recognized as important for our common future.
No man would see if there had been catalysts in this development by consistently using wild nature and local products to revitalize the traditional kitchen.
What a journey it has been.
Not one odysi, but a series of adventures in the wake of a Greek precursor.
No doubt, it is just like Rene Ritsipi, must have had Macedonian ancestors.
Rene is also a conqueror of the world, like the Macedonian Alexander the Great.
I am forbidden to talk about Noma and Rene, but I can't let a must.
Weeds, mushrooms and berries from Scania, the southernmost part of Sweden, have been delivered to original restaurants ever since the creation of my company.
It has meant weekly trips to Copenhagen for over a decade, but it started as a humble sale of mushrooms in the marketplace in Lund 15 years ago, where I had studied mathematical biology and chemistry and later also archaeology and quaternary biology and petroleum.
You must have some knowledge to survive.
Therefore, let me study two and a half year computer technology to build computers and to learn free programming languages.
But I didn't get any jobs, so I had to forest. I'm very happy for that.
I gradually expanded the assortment with weeds and berries, not only mushrooms, and started to sell to restaurants shortly thereafter.
I was forging to survive. I had no idea at that time that my little enterprise would become part of this expanding movement where the new Nordic cuisine and the new thinking of local ecological identity with nature
have been a quality-raising agenda that permeates the kitchens, awareness, social responsibility, sustainability, and the concept of spreading globally at the speed of thought, illuminating minds and helping us to stay human.
We go wild to rescue the planet and humanity with it.
Now I have reached the point where I will say what I have not dared to say before.
Our gastronomic, culinary, cultural, global and revolutionary movement needs a right of passage and initiation ceremony, some ritual event that marks a person's transition from one status to another.
Go to the beach, or to the woods, or to some part of nature that you have made your own.
Kneel on the ground. Maybe I should kneel too. I think I do it. Here is a good place to kneel.
It's not planned, it's improved. Where is my kneel on the ground?
Humbly bend your head, and here is some edible things too.
Humbly bend your head, take a bite from a rooted plant.
It's a wood soil. Nice.
Take a bite from a rooted plant.
Grace, as the animal you are, contemplate with universal empathy our critical impact on this wild symphony of existence.
Thank the sun for giving us energy, green plants, animals and life.
Infuse your identity with the earth.
Be wild. Join the revolution.
