{"id":142188,"date":"2018-04-22T09:28:27","date_gmt":"2018-04-22T01:28:27","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=142188"},"modified":"2024-08-28T01:45:58","modified_gmt":"2024-08-27T17:45:58","slug":"nate-green-chef-rhoda-interview-sustainability-organics","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/nate-green-chef-rhoda-interview-sustainability-organics\/","title":{"rendered":"We discuss the myth of organics, sustainability in restaurants with Nate Green, chef at Rhoda"},"content":{"rendered":"

Sustainability is slowly gaining momentum in Hong Kong with fashion, food and beauty outlets curating products that are less hurtful to the planet. Here at Honeycombers Hong Kong, our staff is made up of proud meat eaters,<\/a> vegetarians<\/a> and vegans<\/a>, and we all know how hard it is to be mindful of the earth. One chef in town who is a big believer in sustainable cooking is Nate Green from Rhoda<\/a>, so we sat down with him to chat about sustainability in restaurants, why he doesn’t believe in organics and Rhoda’s monthly Whole Hog event.<\/p>\n

An interview with Nate Green from Rhoda<\/h2>\n

Hey, Nate. Tell us a little about \u00a0your philosophy on sustainability and how that affects your menus at Rhoda.<\/h3>\n
\"Nate
At Rhoda, Chef Nate Green sources produce that is raised responsibly to lessen the impact on the earth<\/figcaption><\/figure>\n

Well, I have a young daughter now, so I believe that we inherit the earth to leave it in a good position for the next generation, and in the last seventy years, we\u2019ve pillaged our planet. You know, before we invented combustion engines, the world was sustainable purely because we could only take so much from the land by hand. But now we have machines and factories and everything is done en masse, so the waste level is huge.<\/p>\n

The problem with Hong Kong is that it\u2019s a city that buys by label; everyone wants Iberico, Wagyu and Foie Gras, but they don\u2019t know that there are good versions and shit versions, and lots of the stuff used in Hong Kong is the shit stuff, as everyone is trying to cut their costs, and that\u2019s just not good for the planet.<\/p>\n

My life would be way easier if I stuck Wagyu on the menu, but I\u2019m not going to sell something that I don\u2019t ethically believe in. For example, I use purebred Mangalitsa and they\u2019re part of a nationally funded conservation project in Hungary. They\u2019re a lard pig, so they are 70 per cent body fat, but they taste amazing. It\u2019s the equivalent of the highest type of Wagyu beef that you will ever eat, but because people don\u2019t know about it they complain about the price.<\/p>\n

When it comes to our seafood, we use things that we know are in abundance: farmed salmon from New Zealand that is ecologically controlled for example. Another problem with Hong Kong is that people want to know where the next Alaskan King crab or Blue Fin Tuna dish is coming from, but should we really be eating these? Everything we use is seasonal, and we listen to the fishermen.<\/p>\n

What are your thoughts on the organic revolution?<\/h3>\n
\"Nate
Featuring contemporary design, Rhoda and Chef Nate Green are passionate in delivering ethically sourced dishes<\/figcaption><\/figure>\n

The thing with organics is, that people have no idea. Every country controls its own organic certification, so if you read the USDA certification standard\u2026 it\u2019s hilarious! You can still use chemicals to grow organic food in America, it\u2019s just the ones you can use have to be on the approved government list. Also, animals only have to have access to pasture, so it\u2019s not necessarily the dream life for these animals that people are led to believe.<\/p>\n

I don\u2019t believe in organics. I believe in knowing where products come from and knowing who raises the crops. I believe in doing my due diligence and visiting the places where I am sourcing from, so I can learn how the farms are run. Animals should be free roaming and eating a diverse diet, so that\u2019s what people need to be thinking about when they are buying their food, and it\u2019s our responsibility as chefs to be educating our guests on things like this.<\/p>\n

So then, what about vegetarianism?<\/h3>\n

I don\u2019t think veganism and vegetarianism is the way to save the planet. Yes, we need to be more responsible in what we are eating. We need to eat meat and fish less often, and when we do eat it, we need to eat higher quality products that are farmed properly. And we also need to be willing to eat more cuts, so there\u2019s less wastage.<\/p>\n

Tell us how your monthly Whole Hog event came about?<\/h3>\n
\"Nate
Enjoy a Movember weekend roast and a quick complimentary trim<\/figcaption><\/figure>\n

We\u2019re really into using the whole animal, so having a lunch once a month, where the whole animal gets cooked off and eaten is a really nice way to get people together in a communal environment. For me, if we are going to take a life, then we should make the most of it, right.<\/p>\n

We can feed 90 people with it, so it also shows how many meals you can make if you are willing to buy a whole animal. Along with that, the sides are all made with seasonal ingredients, so it\u2019s about responsible abundance. I mean, if I could fit a whole pig in my freezer at home, that would be pork for me for about six months, and I would have only had to kill one animal. Whereas, if you sit there eating your lamb chops or your pork belly – well\u2026 a pig only has one belly.<\/p>\n

When I grew up, my dad had a spit in the garden, and it would get brought out for big family occasions and everyone would come round, you know, 50, 60, 70 people. You get the same thing in many cultures and in the States too – especially in the South, you know, cooking the whole pig; it\u2019s a really special way to bring people together.<\/p>\n

What\u2019s the atmosphere like?<\/h3>\n

So, The Whole Hog is our way of showcasing to people that actually you can get a lot out of just one animal and how every part of the animal tastes different. And it\u2019s good fun too. We put on the rock music and get the beer flowing, it\u2019s almost like a lock in.<\/p>\n

It\u2019s just a fun day, and I get to chat with the guests which is cool. Especially because I stay up all night the night before watching the pig and the fire, which is quite exhausting, so it\u2019s good to see it all come together.<\/p>\n

Rhoda, 345 Des Voeux Road West, Shek Tong Tsui, Hong Kong, p. 2177 5050. The Whole Hog is held on the third Saturday of the month.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Sustainability is slowly gaining momentum in Hong Kong with fashion, food and beauty outlets curating products that are less hurtful to the planet. Here at Honeycombers Hong Kong, our staff is made up of proud meat eaters, vegetarians and vegans, and we all know how hard it is to be mindful of the earth. One […]<\/p>\n","protected":false},"author":103644,"featured_media":142233,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445],"tags":[5730,11196],"acf":[],"yoast_head":"\nNate Green of Rhoda discusses the myth of organics<\/title>\n<meta name=\"description\" content=\"Rhoda's chef Nate Green wants to debunk some of the hype around food trends and get down to how we can save our planet through food choices.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/nate-green-chef-rhoda-interview-sustainability-organics\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"We discuss the myth of organics, sustainability in restaurants with Nate Green, chef at Rhoda\" \/>\n<meta property=\"og:description\" content=\"Sustainability is slowly gaining momentum in Hong Kong with fashion, food and beauty outlets curating products that are less hurtful to the planet. 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