Flickr member callum colquhoun posted this great image of farmers in Japan with string trimmers clearing a field of grass taken with his Ricoh GR. Brilliant.
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
I love this, beautifully presented and reasoned.
[via Malia Vatikiotis-Bateson]