Psychoaquadiscobetabio-aquadoloop

A bit late, I know, but I was on vacation–blissfully removed from all things prefixed by e- and i-. Until I get my photographs sorted, here’s the link to my latest Chronogram piece: a profile of a local aquaculture operation.

Photograph by Jennifer May

7 comments to Psychoaquadiscobetabio-aquadoloop

  • Zoomie

    I can't agree that this is a good idea – so much better to work to clean up the oceans, determine a sustainable catch, and let nature do the rest. If we settle for this, the energy goes out of trying to fix the mess in the wild. You did a good job of being balanced about your story but I still worry about the fish food (here we go again with a new risk of mad-cow type problems), the huge energy cost in cold NYS, and the loss of momentum for helping the oceans.

  • Zoomie

    Plus, it looks like a crappy life for a fish.

  • cook eat FRET

    Supercalifragilisticexpialidocious

    take that

  • Heather

    Somethin about motionpicturesunderwaterstarringmostofyouloops?

    I worked with a group of steelhead fishery folks when I was in high school. Some fish take to it better than others, and some are better for the environment than others. I ain't mad at a little farm-raised tilapia.

  • jonathan

    Thanks for the great blog! I love it.

    Jonathan
    Gourmet Cookies

  • Michael @ Herbivoracious.com

    a motion picture under water starring Mr. Fruit Loops. They call me Mr. Wiggles the worm, and these are my ladies Giggle and Squirm.

  • Peter

    Zoomie: I don’t love it either. And the fish tasted like that dirty brown water.

    Claudia: Isn’t it past your bedtime?

    Blanche: Freshwater species are easier, and can be fed on spirulina grown on site. It’s much better if done right.

    Jonathan: Thank you.

    Michael: Did you see The Onion’s “President Clinton to drop da bomb on Iraq?” (George Clinton, of course.)

Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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