Mona’s invasive species recipes

I am inquisitive about invasive species and the philosophy across the concept of “invasive.” I grew up on the island of Guam, which made me a form of invader myself. And while residing there, I saw how an outrageous explosion inside the quantity of invasive brown tree snakes destroyed the local bird populace. They killed our island fowl, made it extinct.

In Louisiana, too, wherein I lived for decades, there has been a huge invasion of nutria, a kind of giant swamp rat that eats the roots of marsh flora and erodes the panorama. Louisiana is washing away. The ecologists spoke back with a central authority-sanctioned cull, and the local sheriff located an $8 bounty on their tails. But nobody idea to use the animal, so there had been carcasses floating anywhere. And I just saved thinking: what a waste – their fur is stunning, and their meat tastes top-notch – so why aren’t they being placed to use? I became stimulated to ask artists to make things from nutria for the 2008 New Orleans biennial, and that turned into the start of Eat the Problem.

Now we have a better appreciation of environmental problems. Foodies are so much extra interested by the terroir and in which their substances come from. It has become a fun venture for the ebook members to create recipes that turn invasive species from something hated into something delicious. Their recipes have become the physical manifestation of a larger philosophy, remodeling a flaw into a function.

Of course, numerous what we discover difficult is so simply due to the fact it is surprising. There are masses of ingredients that can be visible as horrifying by using one subculture but delicacies by every other, like insects, weeds, sea urchin, or parts of an animal like organs or extremities. We should check our very own prejudices about what is and isn’t ideal to consume and why. And culinary artwork is properly suitable for that motive.

We’ve surely taken cows off the Mona menus due to the effect of cattle farming on the surroundings. Why could we serve cow when we will make use of a species that is already being culled for environmental purposes, be that deer, rabbit, or even feral cat (in my view, I am not prepared for the latter, however, why we might devour cow or sheep above any of those animals is a superb question to ask).


I want to have a good time with pest abundance without including the ecological damage and ethical debt collected through animal agriculture. In addition to reframing many of the less obviously appetizing ingredients within the ebook, the cooks had to create monochromatic dishes – all one color – because the book is a rainbow (and because I am a lover of a monochrome palate).

Environmentalism and sustainability are often heavy-handed and dualistic, which I discover aesthetically and philosophically unappealing. I wanted to have fun with the complexity of invasiveness in a way that honors the complexity of surroundings. And I wanted to create something lovely, to contribute to the sustainability communique more seductively or attractively. An ecological missive this is nuanced, paradoxical, glamorous, and, in the end, amusing: a surrealistic artwork. Eat the Problem is a cookbook from Mona, after all, so it must be conceptually tough, gross, and fabulous suddenly.

80g sea urchin roe
2 tsp cream
1 tsp sea salt flakes
½ tsp floor pepper
200g spaghetti
25g unsalted butter
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp tomato paste
2 tbsp ocean trout roe
40g bottarga

Pulse 1/2 the ocean urchin roe and cream in a blender until clean, cautious not to overwork. Season with a pinch of salt and pepper. Cut the remaining urchin roe into approximately 1cm segments, and set them aside.

Cook the pasta in a massive pot of salted boiling water until al dente. While the pasta is cooking, warm the butter and oil in a frying pan, upload the garlic and sauté for two mins, or until softened. Add the tomato paste and sauté for another 3 minutes.

Strain the pasta and toss it into the garlic tomato butter, adding a dash of the pasta water. Stir till pasta is evenly covered with tomato sauce. Pour within the sea urchin cream, stir thru the pasta and prepare dinner for any other minute. Remove from warmness. Stir inside the chopped urchin and ocean trout roe, and toss via—season with salt and pepper.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.