“Traditional” usually means indigestible or overcooked. “Organic” means it costs more.
I’m not going to fall into the trap of taking satire seriously enough to correct misapprehensions. ((Actually, I am; indigestible is a good thing, if by that you mean a lower glycemic index, which confers all manner of health benefits. And organic needn’t cost more, especially if externalities are properly internalised.)) But that’s a tiny snippet from a very entertaining piece on The Economist’s Europe View. It explains menu items such as Cutlet Carpathian Style ((You’re halfway through eating it when the Ukrainians take it away and say the rest belongs to them.)) and other gems. What I want to know is, could we do the same for traditional, neglected and underutilised species?