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 moreAmazing: My Choice of Food in a Medium-Sized American City
Sitting eating really-worth-eating strawberries and cream in my newly-screened in back patio, idly watching two cardinals facing off on the grass, I reflected on how amazed I am by the…
Read moreThe Red Brick Fish of Dublin
Pull up images of Dublin and you are apt to see the elegant white Georgian squares and government buildings. Very lovely they are too. It’s something of a relief, though,…
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