In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology we're attempting to do the same.
At our sister site CNN Opinion, author, journalist and underwater filmmaker Claire Nouvian expresses her thoughts on the havoc the international deep sea fishing industry is wreaking on the millennia-old deepwater coral reefs and sponge beds at the bottom of the worlds' oceans. An "oceanocide," she calls deep-sea bottom trawling, as well as "the largest and fastest ecological crime of all time."
"Fish are typically the last wild items on our dinner menu, along with a few mushroom species. Harvesting wild resources means being in tune with what nature can give, as opposed to what we have planned to get from it. So what can the deep sea give us? A scientist has calculated that 'sustainable' fishing in the deep Central Pacific would mean each ship would catch one fish a day. This encourages investors to 'mine' fish populations rather than to exploit them sustainably."
Again, there's that word, "sustainable." We invoked it yesterday when we reported that Whole Foods has launched a sustainability ratings labeling program for the seafood sold at its stores across the country, along with a pledge to stop selling "red rated" - or severely threatened - fish by 2013.
Then we ran a poll, asking readers, "If someone were to ask you what "sustainable" means in the context of food, could you confidently explain the concept?"
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
You may not immediately acknowledge Lee Schrager in a crowd of culinary gods and America's favorite television chefs - but trust us, he's around.
Schrager is the creator and director of the Food Network South Beach Wine & Food Festival - now in its tenth year - and its sister event, the Food Network New York City Wine & Food Festival, which donates 100 percent of its net proceeds to the hunger relief organizations Food Bank For New York City and Share Our Strength. Both festivals now host a respective and impressive crowd of approximately 50,000 food and wine lovers every year.
Let's put it this way: the man knows how to throw a party - and when you're dealing with lining up an all-star roster of talent, and lots of it, the power lunch is just another part of the job description.
Five Tips on How to Impress a Power Broker with a Meal: Lee Schrager
Food in the Field gives a sneak peek into what CNN's team is eating as they travel the globe. Today's contributor, photojournalist Jeremy Harlan is based in Washington D.C., but he travels. A lot.
John King's Election Express is hitting the road this political season and hey - a crew's gotta eat, right? Photojournalist Jeremy Harlan indulged in a local tradition, the "Thurmantor" at Columbus, Ohio's Thurman Café.
Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Who: Cheryl Sternman Rule, of 5 Second Rule
Where: San Jose, California
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