In high end seafood restaurants, there’s a certain moment that normally occurs right after the menu is presented. Someone stops,…
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In the history of Chinese cuisine in America, there is a contradiction that most people ignore when placing an order…
Every year, a small number of editors and anonymous inspectors convene in a conference room in Paris (or perhaps Clermont…
Last year when I saw tons of silver anchovies vanish into industrial grinders while standing in a fishmeal processing facility…
The TV footage of a huge container ship stuck sideways across the Suez Canal was hardly the first indication of…
Strawberries wrapped in chocolate are sold at a stand at London’s Borough Market. That’s nothing out of the ordinary milk…
Last spring, in a small Brooklyn kitchen, a line cook removed a pan of miso glazed black cod from the…
The oceans are subtly sending us the bill while the world as a whole decides it wants to eat healthier,…
Something seems strange when you stand in front of the fish counter at any mid sized grocery shop in the…
A $35 prix fixe menu was being served to customers at a restaurant called Trestle somewhere in the Jackson Square…