Mosi, aka the Lab Technician, crashed against my rib cage while I ate a late lunch and watched “The Chef’s Table” featuring Magnus Nilsson on Netflix. His now-shuttered restaurant in remote Sweden posed an interesting juxtaposition to the many eateries that boasted of local ingredients: How does that play out when for six months of the year, NOTHING grows? His response was that when you harvest something in the fall and serve it in the spring, the preservation process has added some interesting dimensions.