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SQUEE!! It's showtime!

As the Guardian article the OP shared and @Alex’s follow-up details, it’s important to learn about the sources of fish and seafood available to us. By and large, US fisheries are quite well managed and provide good options for those of us in this country. For anyone looking for local fish and seafood options in the US or Canada, make sure to check out your options at https://finder.localcatch.org and filter by your criteria. I’m lucky to live in an area of the country with good options (availability of local seafood far from the coasts is understandably sparse) and privileged that I can afford to participate in a weekly delivery of fresh fish caught by local fishers. Every week, I receive info about the fishers who caught that week’s fish, their fishing methods, which port their vessel brought the fish into and background on the fishery for that species. Since the commercial salmon fisheries off California have been closed for a few years due to concerns of overfishing, the wild-caught Alaskan salmon we get is procured from companies that process and freeze salmon caught by local SoCal fishers (and others) that sail up to Alaska for the season. Edited to add that not all the seafood I get is wild-caught. We’ve gotten locally farmed mussels, oysters, shrimp and abalone, all sustainably farmed.

I’m pretty sure that Thurston Howell (the third, I believe) was eating nothing but wild fish on that isle. You may, but it seems like everything I mention in my post is stuff that gets discussed here, so I don’t agree with that assessment. Great Alaska Seafood…https://www.great-alaska-seafood.com

i would eat fresh fish frequently if it was the sort that I get down @ CapeCod while visiting @ WHPS. Im very fortunate that I can afford it. when visiting my father , years ago , Id get fresh wild salmon 5 days a week , frim Cook's Seafood in Menlo Park. getting there in the morning , I could see the owner looking over several fish , some still wiggling ( all most ) its my favorite fish . The seafood outlet in Falmouth had salmon , but it was not local . so i got the freshest local and enjoyed every bite. Id pay quite a bit more where live , there is a large fish market one town over but the fish there is not fresh. now , in thinking about irt I might look into wild salmon on line : your favorites sites are : thank you .

May I respectfully suggest that not everyone finds any or all of these items affordable and therefore farmed salmon is all they can afford? I'd add that in Canada even farmed salmon is not cheap.

@Shelby Elegant . Kudos your way . BTW : for this Season , Im offering IDS // SV CkDrums for shoveling snow , esp. off the top of the Hylander ( 1 extra CD for that ) you can use the snow to keep the CD cold until you get home .

I read this comment out loud in my best Thurston Howell voice. I found it tremendously improved the accessibility of the comment

A further reply:

Well, it was kind of a rhetorical question. But if people (here) are buying fancy steam ovens, fancy induction burners and ranges, multiple InstaPots and Cuisinart steam girls, Vitamixes, Bamixs, Japanese knives, etc. etc., then buy wild salmon. I’ll add fancy indoor smokers to the above!

There are products designed for this like Retro Clean (eG-friendly Amazon.com link) and Vintage Fabric Stain Remover. Some people have recommended Retro Clean for vintage quilts, I'm sure it would work on other textiles. I used a product to clean up an old quilt or two but I can't remember what I used now and don't have it around anymore. I do remember it seemed to work well.

$ .

Eat wild salmon from Alaska. Why anyone buys farmed salmon is beyond me.

I love the look of wood, too. What I don't love is the look of aged, crazed, discolored "book-matched veneer", which is what I'm working with. Trust me, I'd replace this table with a lovely long rectangle of wood if it made any money sense at all. [Also -- thanks to whomever -- my guess is Smithy -- got these posts seated in the appropriate forum. I searched and searched, I can't believe I somehow missed "The Topic" ?! Anyway, now it's straight]

Oh your decor is lovely! Your house is awesome, so warm and inviting. Though I do have to ask about the Santa on the left of the fireplace there, because I think I would jump after walking into that room in the evening and maybe forgetting it was a Santa and just seeing someone standing there, hahahahaha. I can smell the wreath also. And good job with the tomatoes!

Hello! What the hell was I thinking up there saying I'd for sure be back on my game by now? 🙄🤣 For reasons I won't go into here Thanksgiving week was..........rough. BUT, time marches on and deer week stops for no woman! And I'm here! For some reason I prodded myself into decorating for Christmas early in November. Which is good because I promise it wouldn't have happened if it wasn't already done lol. I'm glad it's done, though, because I find the twinkle lights comforting . A few pictures of the house to get us in deer season mood lol: My mom and step dad sent me this gorgeous FRESH wreath. It's been years since I've had a real tree or anything so I'm really enjoying the fragrance. It's hanging in the kitchen where I can see it and smell it all the time. It's turned off pretty cold--which is an excellent thing. No worrying about it being too hot to hang a deer. I wrestled with going to the big city to the grocery store and Sam's.....but it snowed a bit on Monday and I just felt like staying home. We have enough food plus I ordered a big Misfits delivery that hopefully will be here Thursday to supplement my fresh veggie stash. Speaking of veggies, before it froze my brother and sister in law gave us about 80 lbs of green tomatoes. I had thoughts of relish etc. but in the end we simply packed them in boxes and let them ripen. It worked a treat! Soooooo...although they aren't exactly as good as just off the vine from the garden, they are miles above grocery store tomatoes. Very grateful to them for sharing (our garden got beaten to a pulp in that hail storm). And yay! Good tomatoes with meals! So, I'm off to finish cleaning a few things. Our hunter friend's flight was delayed from his starting point so fingers crossed he's able to make his connecting flight to get here. In a bit I'm going to start on breakfast burritos and prepping for dinner. I'll be back after a while!

A couple of nights ago I went to a party. One guest had brought smoked salmon from a local company. It was moist, tender, and better than I'd have expected; I have (had) firm opinions that the best smoked salmon in town comes from the Northern Waters Smokehaus. Another guest and I agreed that this was just as good. So I bought some yesterday, and had some of it for dinner. Mmm. Flaky. Oily. Maybe not quite as firm as Northern Waters' work, which is Atlantic salmon. This label suggests this salmon is locally farmed. (I need to call both of those companies and get more information about their sources, in light of this article.) Anyway, it's good stuff. I also finally had the ingredients to try a recipe from The Mediterranean Dish: Sauteed Mushrooms with Garlic. I overcooked the garlic and had to start over, but fortunately I hadn't added the mushrooms yet. This recipe's a winner. It's intended as an appetizer, but was plenty of dinner for me, especially because I'd been sampling the salmon. Edited to add: Everett's salmon comes from Alaska, according to their info sheet. According to the Northern Waters' Smokehaus FAQs, some of their salmon is wild-caught in Alaska but it isn't clear whether some of it is farmed. I've written to them to ask. Edited further to add: Northern Waters says their Sockeye Salmon is wild-caught in Alaska, but the Atlantic Salmon is farmed. They're careful to look for certain certifications for sustainability and best practices. If I get more information I'll share it elsewhere.

He replied this morning: I sent an appreciative reply.

四季豆炒土猪肉 (sì jì dòu chǎo tǔ zhū ròu), Green bean and organic pork with red and green space chillies. Served with rice.

My small city has a lot of refugees, with a sizable Karen population and others. Yesterday my partner was walking to the bank in the suburb we had just moved away from and saw that a rather ordinary cafe had been turned into a Burmese / Thai restaurant. We are unfamiliar with Burmese / Myanmar food so had to give a go for lunch, eating off the Burmese menu. The person behind the counter explained the food patiently and enthusiastically. It was excellent and quite different from anything I have had before. For some reason my photo preview doesn't have the quality to read. Maybe once it is posted. We opted for the noodle salad and the tea leaf rice salad. The noodle salad was very nice but a bit oily for my taste. The tea leaf rice salad had some really interesting bitter notes and came with an egg, cabbage, cucumber and toasted peanuts. He also brought out some bowls of soup. We of course dug in before remembering to take a photo. We had some Thai Iced Tea - one green, one black, basically Boba tea but we passed on the pearls. In the past when I tried Boba I was underwhelmed but this was really good. Will be going back to work my way through the rest of the menu.

I have a research project in Patagonia (in terrestrial agriculture-sheep-pumas) and I have sometimes seen something that if not slavery, was close to... I am not surprise at all that salmon industry is similar. In fact, Norwegians are partially responsible of it when moving their farming operations to Chilean fjords.

Collard Greens Tacos with Pickled Apples and Walnuts from the “Dos Caminos Tacos” cookbook - for the pickled apples you heat up apple cider vinegar, water, sugar, halved jalapeno and pickling spices until the sugar dissolves and add thinly sliced Gala apples. Let it cool down for an hour and filter off the pickling liquid. Walnuts are getting roasted in olive oil and finely chopped. Sliced collard greens are sautéed in the walnut oil until slightly wilted and mixed with the apples and walnuts. Served on corn tortillas

I never use the things. I don't see the point. They're just another thing to wash later. Anyway, I like the the look of wood.

For chicken I have recently gone of leaving the legs untied and even cutting some of the skin next to the breast so they can flop open more. For both, but especially for turkey, the key imo is to cut the tendons at the end of the drumstick so the meat can contract and the tendons soften

I totally agree with this. Fast heating is nice, but the fine control is really important and often lacking.

I also read this today. I promptly sent a message to our local fish and seafood wholesaler; they supply our major supermarkets: Their marketing manager promptly replied: I then replied with the URL from the Guardian, and asked: That was about 1:30 this afternoon. No response yet.