Word: fishly
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...Supreme Court rejected Michigan's request to temporarily shut down three locks to stop mammoth Asian carp from invading the Great Lakes. But the battle is far from over. As news broke that scientists had detected DNA from the fish in Lake Michigan, the White House--which also opposed the shutdown--agreed to convene an Asian-carp summit for worried Great Lakes governors. U.S. Representative Dave Camp of Michigan, meanwhile, introduced a bill to halt the potential spread of the aggressive fish and develop a strategy to close the waterways...
...last time Avatar was not No. 1 in North American theaters was the weekend of Dec. 11-13, when the top spot went to the Disney animated feature The Princess and the Frog. That was another fish-out-of-water (or amphibian-in-the-bayou) love story, about a New Orleans girl who hopes to build her dream restaurant but is turned into a frog when she kisses a cursed prince. In Dear John, the hero meets his sweetheart by diving into a lake to retrieve her purse. The Sparks story has even more in common with Cameron...
Chefs around the world have come to embrace what might be called the New Naturalism - a culinary dogma that practically verges on the pantheistic. West Coast superchef Michael Mina is even going so far as to poach fish in actual seawater at his Vegas restaurant American Fish. Unfortunately, like all infatuations, this one comes with some baggage...
...alas, the movement appears to have entered its baroque phase. Consider Mina's preposterous fish. There's no doubt that poaching a fish in seawater produces an effect different from that of salted tap water, or broth, or whatever. But they had to fly that water a thousand miles in a jet plane to get it to Vegas! What can be more unnatural than that? Mina sees the technique as the ultimate in no-frills cookery ("there's literally nothing to it"), but even he admits it's not exactly a feat of conservation...
...technology. It's dramatic in the way it presents natural food - for $35 - but also artificial. The only things that keeps it from being laughable or a rip-off are that the chef totally believes in it and that it celebrates a very real value: the value of fresh fish. It's easy to make fun of the New Naturalism, but at its heart is an almost Shinto-like reverence for nature. Tom Colicchio, who helped found the modern green-market-gastronomy movement at Gramercy Tavern and then Craft, says, "Some people think manipulating food is the job a chef...