Recipes

Northern pike tend towards beefiness, but the specimen Thomas Francis pulled from Hayden Lake in North Idaho is a chonky beast even by its species’ standards. The 40.76-pound, 49-inch-long pike edged out the previous Idaho record-holder, a 40.13-pounder caught in 2010. The fish was so big that it was a struggle to find a certified scale with the chops to provide an accurate weight. “I immediately headed for the dock to try and find a boat with a scale and tape measure. We found a boat with a scale, and the fish pegged the scale out at 30 pounds, so...

 Pexels CCO LicenseThere’s been a lot of debate about seasoning online as of late. Of course, how you enjoy finishing your food, provided it’s safe and healthy, is your business and your business alone. That said, it’s always good to challenge your preconceptions, even when it comes to food, if only to enjoy a different perspective from time to time. But seasonings can mean more than just knowing how to cook with fresh ingredients, after all, not everyone has the chance to buy fresh each day, but also understanding different cooking methods and means by which to enjoy the same...

A deep-water fish, called a Rattail, brought up as part of research into the effects of mining in the Clarion-Clipperton Zone of the Pacific Ocean. | Image: Carolyn Cole / Los Angeles Times via Getty Images From electric vehicles to renewable energy, the future runs on batteries. That’s driving soaring demand for raw materials used to make batteries, including nickel, cobalt, and copper. By next year, mining companies could start harvesting those materials from the deep sea at an industrial scale for the first time. But the damage that would do to ethereal ecosystems on the seafloor could be catastrophic...

Making yogurt using old-​world techniques is a quiet but powerful act. It is an uncompromising exercise in using all parts of what the environment and climate give us. It pays homage to one of the most sacred ingredients we get from nature: milk. Our products are handmade and labor intensive at The White Moustache, a handmade, hand-strained yogurt business based in Red Hook, Brooklyn that I founded with my father. Our business model is by design and intention not a volume business (and thus sometimes confusing to potential investors). The goal isn’t to learn how to mass-​produce, but to profit...

It's Monday! One last week of this insane month! Well, it's one more week this month, and then the first week of next month will be crazy as well, and THEN I'm home for a while. It's all fun and games! One of the can't move deadlines is done! Thank goodness for that, as it allowed me to focus on other things yesterday - like the four presentations that need to be assembled (good progress happened), and I had to pack my sample suitcase, which is also done. Despite all that, yesterday was about the dogs and me! The first weird...