Algemeen: Just like the Italian cooks, Ed sources his ingredients from the region. He gets the meat from the neighbourhood and even slaughters it himself. Organic greenhouse horticultu- rist Jochum de Boer in Kimswerd delivers tomatoes, arugula and other greens to him. The cockles come from the Wadden Sea, the fish from Ida's Visservice in Joure,
pumpkins from Arum and sheep cheese from Kimswerd.