Word: seafoods
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Dates: during 2000-2009
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...from a Western perspective at least-threatening. Malay shopkeepers call children baby-jaan, or "life," and press free candy into their palms. Indian bus drivers clamber out to lift young kids into their vehicles. Wizened Chinese waiters break out into smiles and escort crying toddlers toward the live-seafood tank so that the parents can eat in peace. Stern Japanese bank clerks stop all work to gather and coo over a baby...
...whether these workers really endanger traditional American jobs is a bit more complicated, though. For many factories, guest workers can do little more than delay the inevitable shutdown that comes from dying demand or global competition. In the quiet shore town of Oriental, N.C., for instance, the Garland Fulcher Seafood Co. turned to guest workers after locals stopped applying for jobs as pickers, who are given the cruelly repetitive task of prying blue-crab meat out of the shell. But the company is now out of the crab-picking business altogether: not even a guest-worker program could save...
...central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...
...Meerbar, www.meerbar.de, in the lobby of one of Gehry's three neighboring asymmetrical office buildings, chef Wong Zhen Kun keeps up with the architect's venue by creating interesting seafood dishes like red snapper with smoked tofu wrapped in a banana leaf. Wong, who also heads up the perennially popular Bug, www.bug-restaurant.de, serves up fare there that nods to his native China in a bustling dining room kitted out with Asian-inspired furnishings. Next door, the eye-catching, raw-boned interiors of Riva, www.riva-duesseldorf.de, are background to Ralf Polfers' Continental cuisine, including such standouts as saffron fish cream soup...
...failure, then of drudgery, loneliness and a future in a land that will never quite be home. Back in Fujian, Big Lin had a decent job with a construction firm. He made enough to play games of pool with his friends and occasionally treat himself to a seafood feast. Still, Fujian is a place which young men leave, so Big Lin made preparations in 1997 to go abroad, too. More than anything, he recalls, he wanted to see more than the rice paddies, potato fields and squat factories of his hometown. "I wanted to make lots of money," he says...