Tag Archives: Seafood

Previews: The New Yorker Magazine – Oct 16, 2023

Five people on a gondola drifting through New York's subway.

The New Yorker – October 16, 2023 issue: The new issues cover features Yonatan Popper’s “Service Changes” – the delightful and dreadful parts of riding the subway.

Jake Sullivan’s Trial by Combat

A photoillustration of Jake Sullivan with a map of Ukraine.

Inside the White House’s battle to keep Ukraine in the fight.

By Susan B. Glasser

On a Monday afternoon in August, when President Joe Biden was on vacation and the West Wing felt like a ghost town, his national-security adviser, Jake Sullivan, sat down to discuss America’s involvement in the war in Ukraine. Sullivan had agreed to an interview “with trepidation,” as he had told me, but now, in the White House’s Roosevelt Room, steps from the Oval Office, he seemed surprisingly relaxed for a congenital worrier. (“It’s my job to worry,” he once told an interviewer. “So I worry about literally everything.”)

The Crimes Behind the Seafood You Eat

Video of a squid ship from above

China has invested heavily in an armada of far-flung fishing vessels, in part to extend its global influence. This maritime expansion has come at grave human cost.

By Ian Urbina

In the past few decades, partly in an effort to project its influence abroad, China has dramatically expanded its distant-water fishing fleet. Chinese firms now own or operate terminals in ninety-five foreign ports. China estimates that it has twenty-seven hundred distant-water fishing ships, though this figure does not include vessels in contested waters; public records and satellite imaging suggest that the fleet may be closer to sixty-five hundred ships.

News: Spain Tries To Form Government, Russia Says Navy Commander Is Alive

The Globalist Podcast (September 28, 2023) – Spain struggles to form a government and we discuss the changing symbolism of the car in American politics.

Monocle’s Tokyo Bureau Chief, Fiona Wilson, reports as Russia mulls over an import ban on Japanese seafood, and discuss Russia’s claims that Black Sea Fleet commander Viktor Sokolov is alive. Plus: fashion news and the Charlie Watts auction at Christie’s.

Bermuda Seafood: Locals Hunt For Invasive Lionfish

Eater (March 22, 2023) – In Bermuda, lionfish are an invasive species that eat many of the fish local to those waters. They have therefore become a delicacy of the island, with fishermen catching them and local chefs preparing them in dishes like ceviche, jerk lionfish tacos, lionfish tempura, and more.

Seafood Insider: Catching Spiny Lobsters In Bermuda

Eater (March 8, 2023) – In Bermuda, spiny lobsters are only in season for seven months. Fisherman and restaurant owner Delvin Bean has been catching lobsters for 30 years, and he takes them straight to his restaurant where they are one of his most sought-after dishes.

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. Two large, cream-colored spots on the top of the second segment of the tail make spiny lobsters easy to identify. They have long antennae over their eyes that they wave to scare off predators and smaller antennae-like structures called antennules that sense movement and detect chemicals in the water.

Science Podcast: Fish Farming, Skin Microbes

These days, about half of the protein the world’s population eats is from seafood. Staff Writer Erik Stokstad joins host Sarah Crespi to talk about how brand-new biotech and old-fashioned breeding programs are helping keep up with demand, by expanding where we can farm fish and how fast we can grow them.

Sarah also spoke with Jan Claesen, an assistant professor at the Cleveland Clinic’s Lerner Research Institute, about skin microbes that use their own antibiotic to fight off harmful bacteria. Understanding the microbes native to our skin and the molecules they produce could lead to treatments for skin disorders such as atopic dermatitis and acne. Finally, in a segment sponsored by MilliporeSigma, Science’s Custom Publishing Director and Senior Editor Sean Sanders talks with Timothy Cernak, an assistant professor of medicinal chemistry and chemistry at the University of Michigan, Ann Arbor, about retrosynthesis—the process of starting with a known chemical final product and figuring out how to make that molecule efficiently from available pieces. 

Art Of Food: Portugal’s “José Gourmet” Canned Seafood & “Iconic” Artwork Of Gémeo Luís

“God wants, Man dreams, work is born”
Fernando Pessoa

 

Jose Gourmet Lisbon Portugal Canned Fish and Seafood OctopusJose Gourmet combs the coasts of Portugal and Spain to find seafood of distinction. They believe in the principles of fair trade, often paying in advance and never negotiating for better pricing. The artwork of Luis Mendonça on the packaging is meant to pay homage to the these fishermen and canneries who rely on manpower and life long dedication to their trade.

Adriano Casal Ribeiro, aircraft pilot, dreamed! The work was born!

Adriano Ribeiro and Gemeo Luís
Adriano Ribeiro and Gemeo Luís

A Q&A with Gémeo Luís of José Gourmet

JOSE Gourmet was born when Adriano Casal Ribeiro, lived in Macau and dreamed of Portuguese delicacies that he was unable to buy.

Portugal lived written in markets of longing, without shine, and ACR dreamed of selling our country on the front line. Together with his wife, Sofia Almeida Santos, flight attendant, a designer friend, Luís Mendonça, reinvented the iconic products of Portugal!

 

Jose Gourmet Canned Fish and Seafood Lisbon Portugal products

Canned foods, olive oils, jams, Port wine, cherry and brandy. They chose the best producers in Portugal, encouraged good fair trade practices and created very attractive and sophisticated packaging to sell the best we produce.

They are passionate about human nature and their ability to create, cooperate and involve a society that aims to be more attentive, sustainable, diverse and socially responsible. That was how JOSE GOURMET was born!

Website

Caputo’s Gourmet Food Website

World’s Top Restaurants: “Under” In Norway Is “Half-Submerged Into The Sea”, Serves Creative Seafood

From a BusinessInsider.com article:

Under Restaurant Norway Interior“Under,” which opened in March, is Europe’s first underwater eatery.Designed by Snøhetta, the restaurant sits half-submerged into the sea and has three-foot thick walls designed to withstand the area’s rugged seas.

Guests at Under can gaze at marine life through a 36- x 13-foot panoramic window in the dining room, which seats between 35 and 40 guests each night. Muted lighting was installed on the seabed so that guests can see the marine life in any weather conditions.

The cuisine is, of course, seafoodDanish chef Nicolai Ellitsgaard Pedersen will create locally sourced dishes that include cod, lobster, mussels, and truffle kelp, which is a local type of seaweed that apparently tastes like truffles.

Under Restaurant Norway

https://under.no/

To read more click on the following link: https://www.businessinsider.com/underwater-restaurant-norway-photos-2018-11?nr_email_referer=1&utm_source=Sailthru&utm_medium=email&utm_content=Business_Insider_select&pt=385758&ct=Sailthru_BI_Newsletters&mt=8&utm_campaign=Business%20Insider%20Select%202019-08-28&utm_term=Business%20Insider%20Select