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« Indiana Jones and the Gray Whales | Main | Julie Packard: Thoughts on the Gulf, One Year Later »

March 29, 2011


WFG Canada

Good article but really We need more growers to satisfy the growing demand for high quality food grown responsibly.

Mary jones

Recently I came to know about a new personality of this field only named weig..His work is similar to nathan..and no doubt a great man...


Among all the above, Nathen is the best and i hope others will also like him more in comparison!
nice post. Thanks for sharing!

Barramundi fishing

The final result will hopefully provide clues about what’s affecting sea otters, as well as important data on a host of other issues, from pollution to climate change.

metabolic cooking review

After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy.


P. Allen Smith is doing a fine job.Keep up the great work.


Nathans "simple yet innovative cuisine" is the best of it! :)

Steve Frost

Great post! Sustainability and clean food need to be key qualifiers in our food selection. Those actually are two big reasons for the profitability of freshwater shrimp farming. We need more growers to satisfy the growing demand for high quality food grown responsibly.


Great article! This helped me quite a bit actually.

-Vinny (

Account Deleted

I have no words for this great post. Thanks for sharing.

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