Word: worldlys
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...when Walcott turns his attention to his own poetry, however, that he displays the heights of his lyrical abilities. As he gazes once more at egrets taking flight in the distance, he compares them to the poems that he is sending forth into the world: “they are the bleached regrets / of an old man’s memoirs, printed stanzas / showing their hinged wings like wide open secrets.” The “bleached” quality of his thoughts is not due to his age alone; the poet is presenting himself to the world?...
...must be agreed on by both countries in advance. The greatest obstacle to the arms-control progress may be convincing decision makers on both sides that banishing the ghosts of the Cold War should be an urgent priority, and that it is no longer acceptable to live in a world with thousands of thermonuclear weapons primed and ready to launch. As Andreasen says, "The key to deep cuts is not deep control treaties; rather, it is to deepen and widen the consensus that our security will be enhanced by further reducing the role of nuclear weapons in security policies...
...last bite of bluefin tuna the other night. It came at SHO Shaun Hergatt, a luxurious restaurant in the Wall Street area known for its eponymous chef's penchant for using the best ingredients from around the world. The bluefin was no exception. Served on a pristine plate with fennel gelée, young ginger and artisanal soy, this was pure o-toro (bluefin belly), the pinnacle of fishly flesh, a barely dressed bombshell that exploded on my palate with incomparable taste and texture. It was awesome. But I have to stop eating...
...doesn't do tricks at aquariums. But it tastes really, really good, and it's on the verge of becoming extinct. Already depleted from overfishing, stocks are down 60% just over the past decade, and the species might be gone within a few short years. The reason? Japan, the world's most tuna-loving nation, recently submarined a global export ban that nearly every industrialized nation had agreed to. Earlier this month, 175 nations met in Qatar to discuss the fates of various endangered species, with the U.S., Europe, all scientific opinion and the best interests of the fishing nations...
Some of the world's leading seafood virtuosos, like the immensely influential Eric Ripert at New York City's Le Bernardin, won't serve the fish for ethical reasons. Others, like Paul Bartolotta of Bartolotta Ristorante di Mare in Las Vegas, one of Le Bernardin's few peers as a seafood temple, find bluefin boring. "We have basically never served tuna here since the day we opened," the chef says. "Aside from the sustainability issues, it's just so overused. You see it everywhere from the Cheesecake Factory to, well, everywhere. The same tuna with the same sweet-spicy Asian...