Purging clams and smelly fish, perfect pigs and magnificent mangos, it’s all here in the latest edition of Read Up On It!
- Although the story was published a few weeks ago, check out this great piece by Amy Novogratz and Mike Velings in the Washington Post called “The End of Fish.”
- Like shrimp? You may want to think about how that shrimp found its way to your table. Also from a few weeks ago, The Guardian published a story linking slavery and south east asian shrimp.
- On a positive seafood note, Hank Shaw gives great advice to amateur clam diggers on how to purge sand from your clams.
- I’m a fan of funk-da-fied foods: kimchi, fish sauce, shrimp paste. I don’t know if I would find the idea of having my mouth peel from the fumes an appealing prospect. Would you say no to hongeo, South Korea’s smelliest food?
- Gizmodo approaches what makes a perfect pig.
- And the CBC looks at scotch as the (possibly greatest) investment du jour.
- Last but not least, Alton Brown teaches us how to properly slice a mango, without slicing ourselves.