For some values of guilt-free, anyway: I ate practically nothing but lionfish when we went diving in the Caribbean, and every delicious forkful helped save the reef from a destructive, invasive species.
So dine on California wild boar ("dark and lean, packing a more intense flavor than cured ham"); New York dogfish ("a bit like scallops but less chewy"); Tambaqui Fish Ribs ("resemble baby-back ribs but are more tender"); Atlantic red snapper and Puerto Rican iguana kebabs. They're the species it's OK to wish extinction upon (at least in specific regions).
You’ve heard of the locavore, but what about the invasivore? Whether it’s lionfish, which are ruining reefs in Mexico, or wild boar, tearing up California valleys, invasive species are the latest offering on menus around the world. After being accidentally introduced to local habitats, where most of them don’t have natural predators, these organisms multiply—often at a rapid pace—causing environmental stress, infrastructure harm, and even health problems. Pioneering chefs are taking sustainability one step further by working with foragers, fishermen, and hunters as a form of edible conservation. “I was looking to utilize ingredients that may not be mainstream,” says Taylor Naples of Craft New York. “Then I realized these items had great flavor.” Here’s a global guide to some of the animals, fish, and plants you might order next.
The Delicious, Invasive Species You'll Be Eating Next [Maridel Reyes/Businessweek]
(Image: Red lionfish, Paula Whitfield/NOAA, public domain)
With L.A.’s iconic Eddie Blake’s Tail o’ the Pup hot dog stand set to reopen, LAist posted a brief photographic history of the city’s fantastic history of “‘programmatic architecture,’ buildings designed to look like food, animals or other items.” “LA’s Awesome History Of Weird, Food-Shaped Restaurants” (via NextDraft) images: Los Angeles Public Library Collection
From Food Insider: Rainbow cake sprinkles have been around since the late 18th century, when French candy chefs used them as decorations. Today, liquid food coloring, shortening, and sugar are mixed in hot water to form the sprinkle’s colorful dough. Long strands of the dough are broken into the tiny shapes we see on cakes, […]
Whether or not you've ever chosen to eat insects, you've eaten insects, or parts of them, in the grains, legumes, fruits and nuts you've consumed (not to mention the occasional inhaled kamikaze mosquito).
Traveling isn’t always the most comfortable experience, but at least you have your music to keep you company on those long flights. That is, until your chatty neighbor and that crying baby three seats over drown out your playlist. These Paww WaveSound 3 Noise-Cancelling Bluetooth Headphones block up to 20 decibels of audio, so you can […]
SEO can be a fickle creature, but it can work in your favor—you just need the right tools. When it comes to getting your site on that coveted first page of Google, SERPstash Premium simplifies the process with 21 user-friendly tools designed to break down your page’s performance and show you where you can improve. Lifetime […]
Running a Shopify store is a great way to net some extra cash on the side or—if you really know what you’re doing—replace your 9-to-5 altogether. However, success doesn’t come naturally, and newcomers tend to receive mixed results when starting on their own. This E-Commerce Bootcamp can help start your Shopify venture off on the right […]