Freegans are a woefully underrepresented minority group in the lifestyle television grid. Every night we tune into Masterchef and scream at the screen, sweaty hands clenched around the remote, yearning for less Coles-sponsored croquembouches and more pork chops fished out of the bottom of an IGA skip.
Dumpster Delish, the fever dream brainchild of Wisconsin comedian Duncan Berg and Adelaide DIY filmmakers Dom Sargent and Liam Somerville, promises to fill the hollow void in your life with delicious recipes foraged from the urban wilds.
The web series, filmed in the vein of public access television, is reminiscent of a young Steve Brule’s punk phase that never happened. Part comedy, part legitimate contribution to the dumpster diving community, everything cooked on the show is sourced from a solid night of rummaging behind supermarkets.
“The thing about eating meat you find in a bin is use discretion.” Duncan chimes happily as he prepares eggs Benedict ‘a la dumpster’. “Not all meat is good to eat. I prefer cured meats and things that aren’t exceptionally hot when you find them.” which may be the wisest thing I’ve ever heard.
Freeganism started out in the mid-1990’s and has enjoyed a slow evolution as the cheapest and possibly grossest way to dine (Fun fact: The freegan manifesto was penned in 1999 by former Against Me! drummer Warren Oakes who went on to open a dinosaur themed Mexican restaurant). While most freegans are also vegans, it’s not a hard and fast rule as anyone feeding themselves out of a bin probably isn’t likely to embrace stern instructions.
The nine part series was filmed in three days and three nights. Duncan says 95% of the food used on the show was found in a single night. You can watch two of the episodes above with the remaining seven likely to come out over the next few weeks.
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