December 16, 2013 |
China has blocked imports of shellfish harvested from the U.S. West Coast over reports of arsenic and toxins found in geoduck clams. The shellfish are believed to have originated from waters off Washington or Alaska, according to KUOW public radio. “They've never done anything like that, where they would not allow shellfish from this entire area based on potentially two areas or maybe just one area. We don't really know yet,” Jerry Borchert of the Washington Department of Health told the Seattle-based KUOW.
November 2, 2013 |
A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say mmmm, every time. But just because these shellfish are so good raw doesn't mean we shouldn't cook them too. Properly cooked shellfish is a wonderful thing. The cooking intensifies and transforms the flavor. Oysters especially change completely when cooked, seeming rich and fatty in the best way, while in the raw state they are anything but. You've got to be careful when cooking either type of shellfish, though.
June 18, 2013 |
The development of art, culture, and advanced cognitive ability that define modern humans may not have evolved until 50,000 years ago, according to a new study published online Monday in the Proceedings of the National Academy of Sciences. Richard Klein of Stanford University, the senior author of the study , believes that modern humans evolved at the same time that they left Africa to populate Eurasia and the rest of the world. According to his theory, the cultural innovations led to an increase in fitness for the fledgling human species, spurring a major population expansion.
May 22, 2013 |
'The Adobo Road': Food-blogger-turned-cookbook-author Marvin Gapultos will be celebrating the launch of " The Adobo Road Cookbook ," a Filipino food journey, on Thursday at Max's of Manila in Industry. The event, which starts at 6 p.m., will include a book signing, a talk led by Gapultos and food featured in the book. www.burntlumpiablog.com . Suds & Shellfish: Catch restaurant in Santa Monica is hosting a one-day-only seafood fest called "Suds & Shellfish" on June 2 from 4 p.m. to 8 p.m. The four-course menu will feature Maryland soft-shell crab rolls, Louisiana shrimp, Santa Barbara prawns and more.
April 13, 2013 |
For anyone who loves a leaner, more elegant style of Chardonnay, this is the one. Liquid Farm proprietors Nikki and Jeff Nelson are going for Chardonnay with less oak influence and lower alcohol. Bingo. That's a recipe for a food-friendly wine, and with the help of winemakers Brandon Sparks-Gillis and John Dragonette of Dragonette Cellars, they're making this terrific Chardonnay from Santa Rita Hills grapes. I love its minerality, the sharp, fresh scent of citrus and, well, grape that comes through loud and clear.
CALIFORNIA | LOCAL
December 20, 2012 |
The U.S. Fish and Wildlife Service has decided to allow sea otters to roam freely down the Southern California coastline, abandoning its program to relocate the voracious shellfish eaters from waters reserved for fishermen. Federal officials determined that their sea otter trans-location program had failed after 25 years and thus they were terminating it, according to a decision published in the Federal Register on Wednesday. "As a result, it allows sea otters to expand their range naturally into Southern California," the notice said.