It's July, and after a long needed sabbatical, Coastal Rover John Foss returns to the interwebs. After a long winter of electricking in the deathly shipyards in Seattle, Dungeness crabbing in Puget Sound and the Straits of Juan de Fuca, and a torridly hot spring in Hawaii researching Sustainable Sushi, it's time to go fish for Sockeye Salmon in the Bering Sea, and show you all of our BBQ tricks.
One of America's greatest interviewers, Bill Moyers, sits down with one of its great writers, eaters, and thinkers, Michael Pollan, for a conversation about food. The two discuss what food means to us today, where it is coming from, our health, the costs of food production and consumption, global warming, and energy independence.
Jon Rowley has been warning me that the villages would soon be out on the Yukon River in zero degree conditions, dip netting through the ice for returning lampreys (Jon's article in Gourmet-great pics). the lampreys are returning from the high seas headed upriver to spawn. I told him I wanted to smoke some of them, remembering the remarkable flavor of some smoked lampreys I had tasted 25 years ago-from the Rogue River in Oregon.
Wed. Nov. 19th
Cross posted from John's Eel Grass Roots blog:
Red Gold Film Seattle Premiere, 6-8pm
SAM-Seattle Art Museum
Taste Restaurant at SAM Featuring Bristol Bay Salmon
Free and open to the public
Seattle Art Museum Auditorium
1st and University Ave.
Смотрите описание company formation hong kong на сайте. Sunday's NYT Week In Review had a great article by Mark Bittman on the front page! Bittman talked about the terrible waste that is bycatch, the economic and environmental tragedy of fish farming (including some shocking stats about feed to flesh ratios for farmed fish). The best quote though, and one that I think both John and I can echo was Bittman's closing remark: "Myself, I’d rather eat wild cod once a month and sardines once a week than farm-raised salmon, ever."
Traveling throughout the Pacific Northwest in search of the bounty of the seas: fish, shellfish, and sea vegetables, the Coastal Rovers bring you the stories of the people who catch and harvest, and how they cook it.
Each week we will present new stories of the people of the sea.