Sustainable, healthful sardines are ready for their close-up; on the Washington PostMark Shelley, who is working to promote the healthful, sustainable fish. Many Americans consider sardines to be seafood versions of Spam, but the included recipes can help change that image.
MONTEREY BAY, Calif. - "Revolutionary" isn't the first word you'd use to describe Mark Shelley. The California filmmaker drives a Toyota Prius, for goodness' sake. But Shelley is a key member of a culinary counterculture plot to reintroduce sardines to the American palate. ...
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... A New School of Thought About Sardines. They're Eco-Friendly. But Can They Be Tasty? ; By Jane Black
Recipes on The Telegraph.co.ukThe Irish were eating seaweed centuries before sushi came to its shores. Simon Beckett joins the harvest, and discovers that hand-picked dulse and carrageen makes remarkably good bread, broth and even chocolate jelly.
Few things are more evocative than the smell of seaweed. It instantly conjures images of rock pools and beaches, an olfactory accompaniment to the crash of waves and cry of seagulls. What it isn’t generally associated with, unless it is to spark the memory of fish and chips on a windswept seafront, is food. ...
Full Story: Seaweed recipes: the best of fronds; By Simon Beckett. Photographs by Peter Dench
More Interesting Links!
~ Culture - Malnourishment common among obese. Eating right is evolving as a science; Malnutrition amid plenty; WashingtonTimes.com.
~ Health and Behavior - The United States has been dubbed the fast-food nation, but that may be changing — at least in one respect. The real 'fast-food nation'? Not U.S., survey says; USAToday.com
LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈
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