Jacob Brown wish to develop his menu to incorporate possums, wasps, ants and wild Canadian geese
An environmentally minded New Zealand chef is promoting lots of of plates of imported jellyfish a month after changing into annoyed that the seafood is being wasted in his homeland.
Mass jellyfish landings are an more and more frequent prevalence in New Zealand, with scientists saying warming sea temperatures, a decline in conventional predators similar to tuna and nutrient-rich oceans are contributing to the blooms.
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