Casual Teppanyaki in Amsterdam, the chef is preparing mushrooms, scallops, lamb, lobster, wagyu beef and fried rice.
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.
“God wants, Man dreams, work is born”
Jose 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!
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!
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!
From a BusinessInsider.com article:
“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, seafood. Danish 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.
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