Posted by Adam Kuban, August 23, 2008 at 11:00 AM
Give a man a fish, they say, and he'll eat for a day. Teach him to fish, and he'll eat forever—as long as he has bait.
Continuing our series of wacky food-vending machines is this one, sent in by my friend Sydney. She says, "This was bizarre. My cousin took a photo of a bait-vending machine in Idaho. Somehow I thought it would be of some strange interest to you and your Serious Eats compatriots."
It is.
Yeah, it's not directly food-related, but I think I've made my point on how it can indirectly score you some food. I think my dad will like this post, as will you, HunterAnglerGardenerCook.
Related
Eggs from a Vending Machine
Coca-Cola Vending Machine Robot in Japan
Incredible Japanese Vending Machines
Posted by Melissa Hall, September 21, 2007 at 4:40 PM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
From left: Florida fishermen Tommy Ward and A. L. Quick
After the long, hot bi-valveless summer, it is time to anticipate and then savor platters filled with glistening briny fresh oysters. Can’t get a table at your favorite seafood place tonight? Then, celebrate the start of oyster season with a virtual trip to Apalachicola, Florida. Meet the men and women who have long worked the water, tonging for oysters, casting nets for shrimp and fish, and cultivating soft-shell crabs on Florida’s Forgotten Coast.
People have drawn their livelihoods from the Apalachicola Bay and surrounding waters for generations, but their way of life is changing. These people tell stories of the days when schools of mullet were thick in the water and when tupelo honey was a local find, not a Hollywood star.
Visit with Tommy Ward of the 13 Mile Oyster Company and oysterman, A.L. Quick and his wife, Gloria to learn the love and art of oystering.
Continue reading »
Posted by Ed Levine, September 19, 2007 at 5:00 PM
The European Union has just ordered its members to stop reeling in bluefin tuna for the rest of year.
Here's how the New York Times is interpreting this:
That may seem like a positive step toward saving the species, but it comes because the union’s fishing fleets have already caught their quota for the year — a quota that scientists say is twice as large as it should be.
The most immediate practical impact outside the fishing industry falls on restaurant chefs faced with a sudden hole in their menus. The longer-term question is how to manage the world’s ever-deepening bluefin addiction.
Do we have a bluefin tuna addiction? And are chefs worried about this?
Continue reading »
Posted by Lia Bulaong, February 27, 2007 at 12:34 PM
Novel Noshing: When Dining Rooms Upstage Menus by Fodor's Katie Hamlin discusses six different restaurant concepts from around the world. Most of them are old hat (kitchen tables and conveyor belt sushi, especially) but I'd love to eat at the Fukuoka branch of the Zauo, The Fishing Boat Café chain, a restaurant that has "500 seats on two giant boats "anchored" side by side in the restaurant's massive indoor pond. After casting your pole (there is one stationed by each seat) and making your catch, your fish or lobster is wisked away to the kitchen for proper cooking." (There's also a Belgian restaurant that lifts your dining table 50 meters in the air, but I'm not really one for heights.)
Posted by Lia Bulaong, February 22, 2007 at 1:21 PM
Exciting news: "New Zealand fishermen have caught what is expected to be a world-record-breaking colossal squid. Fisheries Minister Jim Anderton said the squid, weighing an estimated 450kg (990lb),took two hours to land in Antarctic waters. Local news said the Mesonychoteuthis hamiltoni was about 10m (33ft) long, and was the first adult colossal squid landed intact. One expert said calamari rings made from it would be like tractor tyres."
Wikipedia's Colossal Squid is fantastic, if you'd like to read more about the species. If you'd like to make dinner in honor of New Zealand's catch, Leite's Culinaria has Mario Batali's recipe for Stuffed Calamari on the Grill from his book Simple Italian Food: Recipes from My Two Villages.
