{"id":159,"date":"2008-01-16T08:54:41","date_gmt":"2008-01-16T08:54:41","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=159"},"modified":"2008-01-16T08:54:41","modified_gmt":"2008-01-16T08:54:41","slug":"food-for-thou-1-3","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food-for-thou-1-3\/","title":{"rendered":"Food For Thought &#8211; The Young Man and the Sea"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/2008\/01\/16\/sea.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" border=\"0\" src=\"\/images\/2008-small\/01\/16\/sea.jpg\" title=\"Sea\" alt=\"Sea\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a>This week on Food For Thought, a chat with David Pasternack, executive chef at <a href=\"http:\/\/www.esca-nyc.com\/index.html\">Esca<\/a>, one of the best seafood restaurants in New York City, and his attitude toward cooking seafood.&nbsp; Here&#8217;s the <a href=\"\/files\/fft-jan16-08.mp3\">audio file<\/a>  for your listening pleasure. and links coming up this afternoon.<\/p>\n<p>In the audio file you&#8217;ll hear tips about getting to know a good fishmonger and how to choose fresh fish.&nbsp; I ended the piece with my admonition about buying seafood that is from a sustainable resource.&nbsp; You can check<a href=\"\/2007\/05\/food_for_though_2-2.html\"> this posting<\/a> to find links on that.<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/2008\/01\/16\/14fishing_600.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"93\" border=\"0\" src=\"\/images\/2008-small\/01\/16\/14fishing_600.jpg\" title=\"14fishing_600\" alt=\"14fishing_600\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> There is a great series called <em><strong>Empty Seas<\/strong><\/em> running in the New York Times now about how West African fish stocks are being decimated by European and Chinese industrial fishers.&nbsp; This <a href=\"http:\/\/www.nytimes.com\/2008\/01\/14\/world\/africa\/14fishing.html?pagewanted=all\">link <\/a>will lead you to the first story, and you&#8217;ll see the other stories in the series in the &#8216;related&#8217; box on the webpage.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week on Food For Thought, a chat with David Pasternack, executive chef at Esca, one of the best seafood restaurants in New York City, and his attitude toward cooking seafood.&nbsp; Here&#8217;s the audio file for your listening pleasure. and &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/food-for-thou-1-3\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-159","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=159"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/159\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}