Each summer flocks of sooty shearwaters fly low over the Monterey Bay, diving and squawking as they feed on masses of bait fish – anchovies, sardines, squid, and krill – that school just below the water’s glistening surface. You see them coming in the distance, an impressive mass a mile or more in length; thousands of birds flying low over the water forming a cacophony of feathered missiles plunging headfirst for food.
Unless you have the room to pasture a cow in your backyard, the meat you consume has to travel. Taking carbon footprint, environmental, and health concerns into account, how can we make thoughtful choices on the meat we purchase? Here are a few considerations.
The oysters smelled like the air on still, foggy mornings when the tide is low and kelp is heaped on the sand and the only footprints are from marauding nighttime snails – an ancient smell of brine and salty tears.
A wasp eats a caterpillar – for real. Guts and all.
This is not urban myth: castoreum, the product of the anal glands of the beaver, is used in some food products with the FDA’s blessing. Here’s the lowdown.
Winter’s untended and forgotten greens, gone wild in the overgrown vegetable bed.
Hundreds of bottle nose dolphins dive for Sunday brunch in the Sea of Cortez. Check out a few photos: