Air New Zealand recently introduced an edible biscotti coffee cup — which purportedly stays crispy long after you have finished drinking your coffee — as part of an overall effort to reduce the amount of plastic waste which is generated each year.
What a Crock of Sauerkraut Soup — Which I Ate. Air New Zealand Introduces Edible Coffee Cup.
“We’re always looking for ways to reduce waste on board, so we’re trialing an edible biscotti coffee cup from twiice”, according to this message which was posted at the official Twitter account of Air New Zealand. “Who’s eating their cup once they’ve finished what’s inside?”
We're always looking for ways to reduce waste on board, so we're trialing an edible biscotti coffee cup from twiice 🍪 Who's eating their cup once they've finished what's inside? ☕️ #AirNZSusty pic.twitter.com/SFgL16dDLC
— Air New Zealand (@FlyAirNZ) December 3, 2019
Although I personally applaud the effort in which Air New Zealand is attempting to reduce plastic waste overall by nearly 55 million items from its operation this year, the truth is that edible crockery — ergo, the “what a crock” reference in the title of this article — has been around for decades.
Sauerkraut Soup in a Dense Dark Rye Bread Bowl
The satisfying meal which I had at Pilies Katpėdėlė Lithuanian Kitchen on a cold April afternoon in Vilnius is a good example…
…as I was seated at a table which was rather private, cozy and quiet in the restaurant. I sat in the yellow chair at the far end of the table for my dining experience.
When I looked at the menu, one of the dishes being offered was raugintų kopūstų sriuba — or sauerkraut soup — in a dark rye bread bowl.
The loaf of dark rye bread — which was hollowed out and cut at the top to form a lid — was amazingly dense and rich with flavor. It did a great job of holding the liquid of the hot soup inside; but yet allowed some of it to seep into its “pores” and soak up the soup.
I took the “lid” off of the “bowl” and was greeted by the sauerkraut soup, which interestingly was full of flavor but not nearly as tart or tangy as raw sauerkraut. A thick slab of inedible smoked bacon was included in the soup to add more flavor to this dish.
Believe it or not, this dish was so filling that I had to take the remains of the dark rye bread back to my hotel room to finish it off for later that evening — and it hit the spot.
That did not stop me from ordering a latke — or potato pancake — as I had a craving for one. On the side were greaves — which is a type of rendered animal fat — and sour cream.
Even though I passed on the greaves and sour cream, I enjoyed the latke.
Summary
The one good thing about edible crockery is that even if it is not eaten — maybe because the person to whom it was served simply did not like the flavor or texture enough to enjoy consuming it; or perhaps he or she was too full to eat it at that point — it still can be composted and therefore remain friendly to the environment.
I believe that more companies which serve food and beverages — not just airlines — should do more to offer edible crockery and utensils to reduce waste. Additionally, less water would be needed because not as many dishes and flatwear would need to be washed.
As for Pilies Katpėdėlė Lithuanian Kitchen, the restaurant is located within walking distance from central Vilnius in Lithuania; the service was good but not fantastic; and the prices of the food are reasonably decent, as they will most likely not break your budget.
The sauerkraut soup seems to no longer be offered as one of the variety of soups at the restaurant at this time; but you can still order a Samogitian creamy mushroom soup in a similar bread bowl, which seems rather hearty for the upcoming winter that is almost upon us in the northern hemisphere — and is a good deal at only five euros…
…and for 3.60 euros, you can have the potato pancakes, which I recommend.
Pilies Katpėdėlė Lithuanian Kitchen
Pilies gatve 8
Vilnius 01124
Lithuania
370-861120576 Mobile telephone
vrg152@vici.eu E-mail address
The restaurant is open at 10:00 every morning through:
- 11:00 in the evening Sunday through Thursday
- Midnight Friday and Saturday evenings
All photographs ©2017 by Brian Cohen.
