Cooking
- Alaska Seafood Moqueca Recipe
I'm just back from the incredibly wild and unspoiled state of Alaska. I was on the trip with food writers and chefs as well as a seafood importer. I got a chance to talk with a lot of people involved with Alaska seafood including a biologist, a conservationist,...
- Gulf Coast Seafood
I started blogging ten years ago and since then, everything has changed. Blogging has changed, my career has changed, my shopping, cooking and eating have all changed. Hands down, the best thing about blogging is not the food, but the people I get to...
- Kona Kampachi Ceviche: Recipe
I know, it's February and I ought to be singing the praises of cabbage and turnips but frankly I'm not in the mood. The sun is shining, the weather is warm and I feel like celebrating with something tropical and refreshing. I need a break from...
- Eating
There are two things about me that I wish I could change (actually if I thought about it for more than two seconds, I'm sure I'd come up with a much longer list): • my shoe size (it's very hard to find ladies shoes in size 10 1/2 • my...
- Usda Chickens Out On Grass-fed Beef
The USDA impressed ethical eaters with recent proposals to tighten the "grass-fed" label. Officials wanted to require beef labeled as grass-fed to be, well, grass-fed: cows that only ate grasses from a pasture. But the industry has pushed back,...
Cooking
Bye, bye Fishies
You know how everyone says the seafood industry will collapse if we keep overfishing? It always seems hard to believe, because you can still find fish, right? Not after 2048, according to a report in Science that CNN summarized in a recent article. Scientists looked at a number of ecosystems, and the portrait is grim.
The seafood industry has adopted a predictable stance, arguing that seafood populations fluctuate in natural ways. Objective observer or financial interest? Who to believe?
Spotted on eGullet
- Alaska Seafood Moqueca Recipe
I'm just back from the incredibly wild and unspoiled state of Alaska. I was on the trip with food writers and chefs as well as a seafood importer. I got a chance to talk with a lot of people involved with Alaska seafood including a biologist, a conservationist,...
- Gulf Coast Seafood
I started blogging ten years ago and since then, everything has changed. Blogging has changed, my career has changed, my shopping, cooking and eating have all changed. Hands down, the best thing about blogging is not the food, but the people I get to...
- Kona Kampachi Ceviche: Recipe
I know, it's February and I ought to be singing the praises of cabbage and turnips but frankly I'm not in the mood. The sun is shining, the weather is warm and I feel like celebrating with something tropical and refreshing. I need a break from...
- Eating
There are two things about me that I wish I could change (actually if I thought about it for more than two seconds, I'm sure I'd come up with a much longer list): • my shoe size (it's very hard to find ladies shoes in size 10 1/2 • my...
- Usda Chickens Out On Grass-fed Beef
The USDA impressed ethical eaters with recent proposals to tighten the "grass-fed" label. Officials wanted to require beef labeled as grass-fed to be, well, grass-fed: cows that only ate grasses from a pasture. But the industry has pushed back,...