WHAT DO YOU DO WHEN A DELICACY BECOMES AN UNCHECKED EPIDEMIC? GET EATING
We launch our kayaks at dawn from a pristine, sheltered cove and paddle about a quarter-mile up the pinnacle-studded Mendocino coastline to a craggy reef just offshore. Our mission is to scan the bottom of the Pacific for troublemakers, and we know we’re certain to find them. To prepare for my freedive, I float motionless on the surface and sink into the rhythm of my breathing: Inhale two counts, exhale slowly for 10, pause for two, repeat. A few rounds of this aquatic ujjayi slows my heart rate down to about 50 beats per minute. I take one last breath, filling my lungs top to bottom, before flipping upside down to begin my descent.
A few fin strokes later, I join Jason Jaacks, an awardwinning documentary filmmaker and photographer (and one of my closest friends), who is already near the ocean floor, capturing some establishing shots with a camera encased in crystalline plexiglass. I pause at a boulder, and over his shoulder spot a group of perch playing tag. A juvenile cabezon is perfectly camouflaged as a finny lump on a nearby bed of coralline algae, and a black rockfish is pecking at something invisible in a sandy crevice.
Denne historien er fra Spring 2018-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra Spring 2018-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
