Commentary Apparently it’s not a good day to be a squid. And while you may say no day sounds promising, or wonder why I’m talking molluscs given the Ukraine, climate, and inflation crises, a minor news item about overfishing highlights two major current problems. Or three, if you count paying attention to the wrong stuff….
Instead of Virtue Signalling, We Should Be Addressing Real Issues That Can Be Solved
Small Fry: Peru’s Fishermen Battle China’s Overseas Fleet
PUCUSANA, PERU—Aboard the Ocean Warrior in the eastern Pacific Ocean, José López proudly remembers his first catch: he was 13, and a local skipper, pitying his ragamuffin look, hired him as an extra hand. When he returned home, his pockets stuffed with a day’s wages, his mother protested. “She thought I had stolen the money,”…
A Seafood Dinner in the Greek Islands
There is a category of recipes that I make that I lovingly refer to as “dream dishes.” Dream dishes, to me, are ones that transport us to another time or place. When we’re really lucky, the mere smell of a certain dish can take our senses on a trip to a dream destination. When I…
Risotto al Nero (Squid Ink Risotto)
This seafood risotto is striking in appearance: pitch black thanks to squid ink, which also lends a distinctive briny flavor. The use of squid ink is common throughout the Mediterranean, from Venice to the coast of Tuscany to Spain, with its traditional arroz negro. In Italy, we commonly don’t associate fish with cheese—with a few…
US News
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