Word: salmons
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Dates: during 1990-1999
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...along the flats in a predatory silence, and you stand on the bow platform, with line stripped out, sweating through the sunblock lotion, ready to cast. Tarpon fishing is stalking. You must see the fish and cast to it. Hence its peculiar excitement, which far exceeds trout or even salmon fishing. "Look, look, out there, about a hundred feet, in the white spot, a big one, he's coming, ooh, thrreee of them!" You peer and scan and peer again, and see nothing. Then you do: a dark gray bar under the green ripples, ghosting along...
People in the Pacific Northwest may love the Snake River sockeye salmon, but they are also fond of the cheap hydroelectric power that makes utility rates in their region among the lowest in the nation. Soon they may have to decide which they love more. Eight power-generating dams built along the Columbia River since the late 1930s have fatally disrupted the path by which thousands of the salmon once swam 900 miles eastward from the Pacific Ocean to spawning grounds in the Snake River basin. Last year fishery-service counters there spotted just one lonesome sockeye...
...river to create currents strong enough to push the young fish along their way to sea. That could also lead to a one-third jump in regional utility rates and trigger another battle like the one over the spotted owl, pitting environmentalists against those concerned about the economy. "Salmon are at the center of the Northwest culture," insists Robert Irvin, an attorney for the National Wildlife Federation. True enough. But so is cheap electricity...
Also described in mouth-watering detail are mussel soup, a chef's salad with pheasant mousse, grilled yellowfin tuna, venison, walnut crusted chicken stuffed with brie cheese, stuffed veal medallions and "salmon and spinach in a potato jacket...
...toque, has been strolling the aisles twice a month soliciting passengers' reactions to his food. Commuting between the 17 West Coast airport kitchens where Alaska's meals are prepared, Erbe says, "We want to promote the image of the airline as a moving dining room." With meals like poached salmon and beef stroganoff -- in coach class, no less -- Alaska Airlines spends $7.80 a customer on food, about $3 more than the average for U.S. carriers. This has allowed Erbe, who trained in the kitchens of Hamburg's Hotel Vier Jahreszeiten (Four Seasons), to add venison, pheasant and Cajun catfish...