Marco Nico the activist
Charcuterie, the art of curing meat. It also includes sausages, pates and terrines.
Despite vowing never to open another restaurant, Marco Nico is doing just that, reports Ingrid Shevlin.
Marco Nico is a man of many causes. And they vary wildly from the evils of genetically modified crops and the killing of whales to why Jacob Zuma should go – but not until he’s paid back the taxpayer for the improvements to Nkandla.
He’s an odd blend of reactionary, anarchist and missionary and has the zeal of all three in his attempt to change us and the world we live in – for the better. And he wields his Facebook page as a weapon to fight his myriad causes.
For instance:
He’s anti-GMO
Anti-pesticides in farming
Anti chemicals in processed food
Anti battery farming
Anti big corporations motivated by greed
Anti unnecessary waste.
Anti anything fake
Naturally then, he’s pro organic food, local food producers, foraged food, a low carbon footprint, good animal husbandary, slow food and celebrating the delights of East Coast produce and food.
Many of these beliefs come to together in Thirteen: East Coast Eatery, the new restaurant he’s is opening at 275 Florida road around mid-July. Right now the premises are being revamped, repainted and redecorated.
