October 19, 2018

Interview: Oceanographer Sylvia Earle, The Sun, July 2018

A lot of people excuse their bad behavior toward fish by saying, “Oh, they don’t feel pain.” That’s absurd. Fish have all the equipment we do to feel pain. Don’t make up stories to try to spare your conscience. You either choose to inflict pain on other creatures, or you don’t. But do they feel pain? Of course they do. Do they have emotions? Do they have a social structure? Do they bond with one another? Absolutely. It’s a smallness on our part, a narrowness of spirit and mind and heart, to think we are so special. Why not be thrilled that we have so much in common with other creatures? … Humans today are empowered with knowledge that did not exist even fifty years ago and that gives us the gift of responsibility; we have an opportunity not to lose this extraordinary living planet.
Imagine if we did not know. Most people choose not to take advantage of this most precious knowledge we have, which no other generation before us could have. It’s the key to our survival. It’s an opportunity that will never come again. Why aren’t we excited about being able to take what we’ve got and turn it to our long-term advantage? We can be the saviors of humankind. I say humankind because life will go on with us or without us. It did before, and it can after. It just won’t be the same assemblage of life. We’re already altering pieces of the puzzle. We’ve lost a lot of species due to our actions. When we destroy a coral reef, we lose its residents, all the unique species that evolved there and nowhere else in the universe. Some species of lizard fish have a very limited range. Shrimp-like creatures called stomatopods have unique eyes that see a much broader spectrum of light than humans can — the broadest spectrum we’ve been able to identify in any creature. So we destroy the reef, and we lose that piece of the puzzle. We’ll never have a complete picture again.

Washington Post: Dylan Thomas’s Wales

Annie tells me that Thomas wrote hundreds of poems in this house, with his greatest output coming between the ages of 16 and 20. He worked in the morning and drank late, Annie says. Unfortunately Thomas couldn’t hold his alcohol, perhaps because he’s now believed to have been a diabetic, so he became a “performing monkey,” she says.

“Obnoxious behavior became his calling card. In London he was a performer. That’s not creative, and it’s tiring. He had to keep coming back and recharging here – not just this house, this town,” she says. “He’d say when he was on the train to London (that) he wasn’t going to England, he was leaving Wales. He was leaving his heart, he was leaving his safety.”

Like a protective mother, Annie denies that Thomas was an alcoholic. There’s “such a lot of work of such high quality that alcoholism is not considered.” I refrain from listing all the great writers who overindulged in alcohol. Annie refills my glass with Cotes du Rhone and I ask about Thomas’ most famous poem, “Do not go gentle into that good night” written as Dylan’s father, a frustrated poet, lay dying.

“Listen to it from a child’s point of view,” Annie says. “His father wouldn’t give Dylan the words he needed like ‘well done’ or ‘I’m proud of you.’ The work between father and son wasn’t finished.”

Man stricken with ALS finds new voice in singing partner; June 12, 2018

She asked him: “Bernie, how are you going to make an album if you can’t speak or sing?”
He replied: “I want you to be my voice,” but initially she didn’t think she could do that.
Dalton kept sending Goldman handwritten lyrics, asking her to help him put music and melody to his words.
“I was working on my own album,” she said, a follow-up to her 2016 release, “Black Wings.”

“But he’s persistent, extremely persistent, and he kept sending me the lyrics in the mail. He said, ‘This can be your next record.’ And there was just something so important and heartfelt about what he was doing.”

Goldman launched a GoFundMe campaign that raised more than $23,000 to pay for producing Dalton’s album.

Members of Goldman’s band joined Goldman and Dalton in a recording studio and knocked out a song a day. Dalton was involved in every aspect of song creation, from the melodies to the horn parts, offering his comments on a dry-erase board or giving a thumbs-up or thumbs-down to the musicians’ suggestions.

They named the band Bernie and the Believers and titled the album, “Connection.” Last February they had an album release party at the San Francisco club Slim’s.

Portland: A food tour, Virtuoso, April 2018

Located downtown in the city’s historic Carriage & Baggage Building, once a garage for horse-drawn carriages, Pine Street Market brings together nine of Portland’s top food and beverage purveyors. All affordable, options range from steamed pork buns and other Korean specialties at Kim Jong Smokehouse to chicken al carbon at Pollo Bravo. For classic American fare, try Bless Your Heart Burgers and hot dogs from OP Wurst. Top it off with a soft-serve cone from Wiz Bang Bar, which features ice cream from local favorite Salt & Straw.

SingleThread restaurant shines in Healdsburg, Spring 2018

Every acclaimed restaurant aspires to achieve a moment that wows diners. At SingleThread, the Sonoma County restaurant that earned two Michelin stars last fall, less than a year after it opened, that moment happens before you take your first bite. On your table when you arrive is an edible work of art, an assemblage of more than a dozen delicacies—in shells, on little wooden planks, and on handmade ceramic plates—garlanded with greens and flowers from SingleThread’s farm, just five miles away. The tablescape is so beautiful that, like a waterfall or Japanese garden, it can take your breath away.

“These are beets, roasted in the hearth with shaved purple cauliflower from our farm,” says our server, explaining that every item is emblematic of the late autumn season (when I ate there). “This is a salad of lotus root with silken tofu made by one of our sous chefs; he’s been working on the recipe for about a year. There’s also some mustard greens from our farm. This is Golden-eye snapper wrapped around braised kombu and sea palm. We have some sesame-dressed young broccoli from the farm with a broccoli blossom. Moving on to the boards: Fort Bragg sea urchin, which is just beginning that season here in Northern California, served raw with some ahi tuna and a little bit of tamari dressing.” And that was just part of the first course.

Oceans on the Edge, Saturday Evening Post, Jan-Feb, 2018

Once thought to be so vast as to be immune from human degradation, the oceans supply us with vast amounts of seafood, regulate global temperatures, absorb a tremendous amount of carbon, and serve as venues for recreation such as sailing, kayaking and diving. But now we know oceans are not too big to fail: the health and stability of the sea is threatened by an array of powerful forces: rapacious overfishing, plastics pollution, acidification that’s killing coral reefs, and rising temperatures that are melting polar ice. These dramatic shifts in the oceans have largely happened since the middle of the 20th century, a blip in geologic time.

“Here’s the thing: the ocean comprises the great majority of our life-support system,” said renowned oceanographer Sylvia Earle, 82, a National Geographic Explorer-in-Residence. “It shapes climate and weather and holds the planet steady with respect to temperature. It’s where most of life on Earth exists; it’s where most of the oxygen is generated; it’s where a great amount of the carbon is captured. It’s one big system and until recent decades the oceans have been largely unaffected by us.” Earle, former chief scientist at the National Oceanic and Atmospheric Administration and the subject of the film Mission Blue, said: “Now we have evidence, clear evidence of the cause-and-effect relationship of what we are doing. … Now we know, maybe just in time to save us from ourselves. This is good news.”

Tuscany tastes better, a food tour with Frances Mayes, Inspirato, Summer 2017

In Tuscany, food isn’t just something to eat – it’s something to do with family and friends: harvesting wild mushrooms, picking olives, canning tomatoes, sharing big bowls of pasta, and gathering for dinners where everyone helps cook and conversations flow deep into the night. “There is an intense passion for local food, and it’s particularly focused on what you can find yourself,” Mayes told me last fall. (2016) “And that’s what I see that is so different from living” in the United States.

“In Tuscany right this minute (early October) everybody is out looking for the mazza di tamburo, the mushroom of the moment. That means drumstick – it’s shaped like a drumstick with a long stem and a big flathead. You find them on your own land and saute them with garlic,” Mayes said. Italians “don’t even want them on pasta – they just want them on little crostini because they so want to taste this wild mushroom. And in the spring it’s strange things like the green almonds. Everybody loves those crunchy green almonds before they really turn into a nut. To me that’s very much an acquired taste, but local people really like them.”

Turning junk into the art of the possible, Sierra magazine, August 2017

Amiot and Laurent hope their message is about more than turning junk into art and reducing the amount of waste going into landfills. They hope their work demonstrates how a neighborhood can be a “magical place” where kids grow up thinking anything is possible.
“All of a sudden, it’s normal to have something big, bold, and crazy in front of your house. That to me is way more important than anything else,” Amiot said. “In mainstream America, you don’t see giant sculptures in front of people’s houses, but if you’re brought up in this community, it’s a natural thing. These people grow up thinking it’s alright to show your colors and do wild and crazy things. And it just so happens that the things they saw were actually made out of recycled materials.”

Napa Valley’s most unlikely grape spirit

The self-described “spirit educator” behind the bar, Tim Johnston, said this outpost of the nearby Napa Valley Distillery had the largest selection of bitters on the West coast, including a couple of antique bottles. He showed me two ancient bottles of Abbott’s bitters, one of which predated Prohibition. “We have two of the remaining 10 bottles of Abbott’s bitters in the world,” he said. And yes they’re for sale: one is $1,500, the other $750.

Shapiro wins 2016 Explore Canada Award of Excellence for fish story

“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.”