Trout: From Elite Sport Fish to Global Aquaculture
Trout amandine. Duck in orange sauce. When I was coming of age in 1960s England, these were the prestige restaurant dishes. I’m not sure how I knew that. Such restaurants…
Read more“A Good Cook:” A Pandemic Reflection On My Mother’s 104th Birthday
I felt mulish today. Six months with one meal away from home. No outing further than 30 miles. Seeing friends and family only in constrained circumstances. Enough, enough. Time for…
Read moreThinking About the Land 3 i: The Farmer as a New Role in the 18th-Century
Farming goes back millennia, right? At least to the ‘agricultural revolution?’ Well, only if we use the word ‘farming’ loosely as we often do today to mean cultivating the land…
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