“In his in-depth exploration of Vancouver’s seafood restaurant scene, Michael Shapiro not only thoroughly and thoughtfully explains the timely issues surrounding ocean sustainability and the efforts being made by Vancouver to improve it, but also succeeds in making me very, very hungry for the extraordinary and often unlikely ingredients used by the city’s most talented and conscientious chefs.”
Though most of humanity doesn’t realize it, our survival depends on our oceans. During the past couple of centuries we’ve overfished and polluted oceans to the point where many aquatic species are on the verge of collapse. But most of us love wild seafood and have no intention of curtailing our appetite. That’s why the sustainable seafood movement is essential. In the U.S. it’s been led by the Monterey Bay Aquarium; the Canadian counterpart is the Vancouver-based Seafood Watch but the true stars of the movement there are the top chefs who insist on serving fish whose stocks are not depleted. Last fall I spent a few days in Vancouver tracing sustainable seafood from fishing boats to markets to the city’s finest restaurants.
Sometimes, if you’ve worked with an editor for a while, she approaches you with an assignment. And occasionally she opens the door to your dream story. When my editor at Inspirato suddenly had an opening for a feature and asked me to pitch a story about Chicago, I sent in essence a three-word reply: “Blues, baseball, barbecue.” Ultimately I got the assignmet and wrote about my favorite aspects of the City of Big Shoulders.
Here’s an excerpt from the story: Wrigley Field has been showing its age, but that’s part of its charm, and a new Jumbotron installed this year adds 21st-century technology to the creaky yard. Mark Gonzales, who covers the Cubs for the Chicago Tribune notes that baseball is “deep-rooted” in Chicago and that loyalty is passed down through the generations. “You can always sell hope, and hope remains strong with the Cubs.”
That hope is captured in Norman Rockwell’s 1948 painting The Dugout. It focuses on a slump-shouldered bat boy with dejected Cubs players sitting in the dugout behind him. Above are several jeering fans, but there’s one smiling kid, thrilled just to be at the game. That’s the symbol of the true Cubs fan.
It’s no secret that many of the cooks making New York City’s best ethnic food didn’t grow up eating smoked salmon or corned beef sandwiches. On the upper east side I found two Chinese brothers selling fantastic sturgeon; the guys making the pastrami at Pastrami Queen on Lexington near 78th came from the Guatemalan pueblo of Solola. When I told a chef at Pastrami Queen that I’d been to his hometown, he smiled as if to politely say “yeah, right.” Then I mentioned that Solola’s market days are Tuesday and Friday and that the village near Lake Atitlan is one of the few places in Guatemala where men still wear traditional colorful clothing – his grin widened in recognition.