Word: lobsters
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Dates: during 1990-1999
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...dead of the night, the hulks of four 372-ft. cooling towers and two high-domed nuclear reactor container buildings were scarcely discernible above the gentle waters of the Susquehanna River. Inside the brightly lit control room of Metropolitan Edison's Unit 2, technicians on the lobster shift one night last week faced a tranquil, even boring watch. Suddenly, at 4 a.m., alarm lights blinked red on their instrument panels. A siren whooped a warning. In the understated jargon of the nuclear power industry, an "event" had occurred. In plain English, it was the beginning of the worst accident...
...contain cheese or seafood as well as meat. The table tried four: a special of pork tenderloin on a bed of white beans, garbanzos, and sauted mushrooms; scallops and squid with a puff pastry shell in squid-ink sauce; baby octopus vinaigrette and an enlightened burrito filled with shrimp, lobster, and spinach in red pepper sauce...
Whatever gourmet chefs like Prudhomme do, the swordfish boycott will not be a complete success unless the seafood chain restaurants go along. Red Lobster, the largest seafood chain in North America, says that less than 1% of what it spends on seafood goes for swordfish, but that's a lot, since the company serves 150 million meals a year in its 685 restaurants in the U.S. and Canada. While Red Lobster spokesman Rick Van Warner insists that "we consider ourselves stewards of the environment rather than users," the company has no immediate plans to take swordfish off the menu...
...address of their Web page is www.doylegroup.harvard.edu/foodtruck/. The truck is affiliated with the Allston Village Buffet, a Chinese restaurant on Harvard Avenue in Allston that features a lobster dinner buffet...
...science and management. World fish catches continue to grow, as does aquaculture, which now provides 25% of the global seafood supply. And your minuscule list of fish "O.K. to Eat" omits scores of products from well-managed, regulated fisheries, ranging from Alaskan salmon, halibut and pollock to New England lobster, scallops and yellowfin tuna. LEE J. WEDDIG, Executive Vice President National Fisheries Institute Arlington...