tagged w/ toro
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David Spates shows and talks about the bull that jumped into a crowd in Spain, at a bull fight, and injured 40 people!David Spates shows and talks about the bull that jumped into a crowd in Spain, at a... more
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The Gulf of Mexico oil spill is the worst environmental disaster the US has faced. Toxic oil from the Deepwater Horizon well threatens the region's sensitive shorelines and the nesting birds along the Louisiana coast. But there's another species at serious risk: the Atlantic bluefin tuna, Thunnus thynnus. This disturbing video tells you more about their plight, and how this oil spill could be the last straw that pushes them over the edge ...The Gulf of Mexico oil spill is the worst environmental disaster the US has faced.... more
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Last night I made an appearance on Top Chef. (And by appearance I mean I was in the background tasting food with several patrons of the mock restaurant). As an amateur chef myself, it was a privilege to sample the talents of folks who have spent so much time studying the craft of preparing amazing food. The episode was shot at RM Seafood, a sustainable seafood restaurant in Las Vegas. The challenge was to prepare a three-course meal for restaurant patrons (my wife and I) that included sustainable seafood. The message was clear: when seafood is prepared by the best of the best, it should be done responsibly.
Working for a network co-founded by Al Gore, I like to think of myself as a socially conscious and responsible citizen. Over the years, Vanguard has produced numerous stories about the environment from Madagascar to Greenland. I drive a Prius and shop for produce every Sunday at the local farmers market. (Wow, just writing that down makes me realize what a crunchy pinko I’ve become since moving to California). At the grocery store, I look for phrases like “line-caught” and “free range.” But like many eco-conscious consumers, the same rules often don’t apply when it comes to dining out for one of our favorite cuisines: sushi. To many of us, those tiny glistening jewel-colored rectangles just don’t look like fish. Even when we do acknowledge what we’re eating, it still feels like nothing could be more “organic” than eating a perfectly prepared piece of fresh fish in its most raw and natural state. But it’s that type of thinking that’s contributing to an environmental disaster. The three most popular items on the sushi menu, Tuna, Yellowtail, and Eel, are on the verge of disappearing. In fact, the rising global demand for sushi is causing the planet to fish out its seas completely, with some researchers estimating that all commercial fisheries will collapse within the next 40 years. More urgently, the World Wildlife Fund warns that if fishing practices don’t change, the Atlantic blue fin tuna faces extinction within the next TWO YEARS. Yet, it is still very difficult for many of us to give up our Toro.
So… earlier this month I began my quest to learn how to make my own sustainable sushi. Now, while I like to consider myself a decent cook, I’m no sushi chef and fully acknowledge that cleaning and eating your own raw fish can be a dangerous, if not downright insane, endeavor. But like many things Vanguard, I carefully researched and laid out a plan of attack and lunged forward with the idea. After weeks of reading, consulting seasoned sushi chefs, practicing cutting techniques (which I watched on YouTube), and multiple trips to my local Japanese market, Mitsuwa, I finally came up with a menu of alternative sushi fit for serving someone other than the neighborhood cat. Last Sunday, our Vanguard editor, Yasu, a native of Japan, bravely agreed to come over and taste the results. I’m proud to say that my weeks of preparation paid off. I got his nod on halibut nigori with yuzu, sole sashimi with ginger and ponzo, and miso-glazed black cod. All not only delicious, but sustainable fish. And we managed to avoid killing ourselves-- always a plus. Here’s to sustainable sushi!
Download this iPhone application from the Monterey Bay Aquarium for your guide to sustainable seafood.
Recently on the Vanguard Blog:
- Celeb Oxy Watch: Sam Jones III of Smallville - by Mariana van Zeller
- Hearing the voices in Afghanistan - by Kaj Larsen
- Running the Math on Big Brother’s Pills - by Darren Foster
- An overview of Cuba: Past, Present and Future - by Adrian BaschukLast night I made an appearance on Top Chef. (And by appearance I mean I was in the... more
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Vanguard correspondent Christof Putzel got front row seats on Top Chef a few nights ago and blogged about his experience of tasting sustainable seafood on the Vanguard blog:
At the grocery store, I look for phrases like “line-caught” and “free range.” But like many eco-conscious consumers, the same rules often don’t apply when it comes to dining out for one of our favorite cuisines: sushi. To many of us, those tiny glistening jewel-colored rectangles just don’t look like fish. Even when we do acknowledge what we’re eating, it still feels like nothing could be more “organic” than eating a perfectly prepared piece of fresh fish in its most raw and natural state. But it’s that type of thinking that’s contributing to an environmental disaster. The three most popular items on the sushi menu, Tuna, Yellowtail, and Eel, are on the verge of disappearing. In fact, the rising global demand for sushi is causing the planet to fish out its seas completely, with some researchers estimating that all commercial fisheries will collapse within the next 40 years. More urgently, the World Wildlife Fund warns that if fishing practices don’t change, the Atlantic blue fin tuna faces extinction within the next TWO YEARS. Yet, it is still very difficult for many of us to give up our Toro. So… earlier this month I began my quest to learn how to make my own sustainable sushi.
Download this iPhone application from the Monterey Bay Aquarium for your guide to sustainable seafood.
Want to know about more environmentally friendly green iphone apps: stay tuned to a blog near you (aka tune in next week).
Recently on the Vanguard Blog:
- Celeb Oxy Watch: Sam Jones III of Smallville – by Mariana van Zeller
- Hearing the voices in Afghanistan – by Kaj Larsen
- Running the Math on Big Brother’s Pills – by Darren Foster
- An overview of Cuba: Past, Present and Future – by Adrian BaschukVanguard correspondent Christof Putzel got front row seats on Top Chef a few nights... more
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leahl
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added this
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2 years ago
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