Saturday, November 21, 2009

Dinner? Not tonight's, but I've got another free range fresh chicken from @tarafirmafarms on the way to my kitchen.

via tweetie

Posted via web from Doug's posterous

Wednesday, November 18, 2009

Tonight's dinner: Alaska cod steamed over wine, w/ginger, garlic and parsley, served over organic mixed greens.

via tweetie

Posted via web from Doug's posterous

The restaurant cheese plate crisis

With the increasing supply of artisan cheeses throughout the United States, one might wonder why any restaurant presents anything but a carefully selected, thoughtfully plated cheese selection. Regretfully, cheese wizards from coast to coast are finding artistry sadly lacking in too many cheese plate production lines. For more, check out my post at WineAndFoodWorld.com.

Posted via web from Doug's posterous

Monday, November 16, 2009

Sustainable fishing advocates aiming to curb bycatch kills

In yet another example of how industrial fishing operations endanger the future of fish, the waters of the Pacific now are dotted with man-made "reefs" known as "FADs" or "fish aggregating devices." Created as a response to calls for "Dolphin-safe tuna," these FADs appear to be doing far more harm than good.

For details and to follow Casson Trenor's reporting from a Greenpeace vessel over the next several weeks, go to http://www.sustainablesushi.net/2009/11/05/skipjack-seiners-and-the-sea/. His blog on keeping the supply of fish safe is well worth following at other times, too.

Posted via web from Doug's posterous

New Yorker cartoon pokes fun at foodies

Yes, even I chuckled at this one: http://www.newyorker.com/humor/issuecartoons/2009/11/23/cartoons_20091116?slide=7#showHeader

Registration on or use of this site constitutes acceptance of our User Agreement (Revised January 7, 2009) and Privacy Policy (Revised January 7, 2009). The New Yorker © 2009 Condé Nast Digital. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast Digital.

Posted via web from Doug's posterous