A crash course in changing the world.
On March 10, 2020, I’m at home eating dinner with my family. While I’m by no means a chef, I do like to cook. I’m always looking for something new. On this particular day, I’ve finally battled my age old cooking nightmare: fish. By this time, overfishing has nearly destroyed some of the world’s fish populations such as blue fin tuna (http://www.tnr.com/article/environment-energy/aquacalypse-now?page=0,0). I listened to my cooking hero’s (Alton Brown) call several years ago to only buy sustainable fish, so for this meal I bought wild Alaskan salmon. The salmon was seasoned and wrapped in parchment paper with a variety of fresh vegetables (hopefully grown in our own garden), then baked in the oven. I would hope it tastes good, but I couldn’t tell you, since ten years ago the only seafood I would cook is shrimp.
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