Word: chef
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Dates: during 2000-2009
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Celebrity chef, author and maestro of Southwestern cuisine Bobby Flay is already one of the most recognizable faces in American cooking. Now he's turned his knife to the most American of feasts - Thanksgiving. With a new web series sponsored by Hellmann's mayonnaise on tips and tricks for dispatching holiday leftovers, Flay uses the down-home style familiar to viewers of his Food Network shows such as Boy Meets Grill and Iron Chef America to reinvent holiday standbys. He spoke with TIME about how he prepares the most important meal of the year and his secret weapon...
...lovers of tuna. In Tokyo's upmarket Okusawa suburb, the lunch crowd at the sushi restaurant Irifune has thinned out. Katsumi Honda, Irifune's owner and head sushi chef, rhythmically chops blocks of pink and red flesh behind a counter. Now 68, Honda remembers how, as a boy, his first bite of Japanese hon maguro, or bluefin, inspired him to become a chef. For Honda, it's the only tuna there is. "Once you experience our natural maguro, you cannot go to a conveyor-belt sushi place anymore," he says. In 2001, when the yen was still rolling, Honda helped...
...Farmed tuna have huge appetites - in Cartagena, it takes up to 22 lb. (10 kg) of seafood to add 2 lb. (1 kg) of weight - and they create a lot of waste. But tuna-breeding is one of an expanding list of ideas being rolled out by scientists, activists, chefs, fishermen and entrepreneurs trying to find a happier marriage between the human demand for tuna and the ecosystem. "There is no one silver bullet to end overfishing because there is no one thing causing overfishing," says Mike Crispino of the ISSF. Major canneries that have signed on to the ISSF...
Last is Nathaniel, who graduated last year as a statistics concentrator. He still lives in Cambridge and is looking for a job as a chef. He comes to the weekly meetings as an “NPC”—non-player character...
...Wake with the first rooster crow and head out for a morning walk. The fog rises, the dew burns off and the water buffalo are saddled up for work in the paddy fields. Stop off at the bakery on Don Det's northern tip, run by an Australian pastry chef, for a simple breakfast of cinnamon rolls or focaccia bread (and don't forget, at some point during your stay, to try the best pumpkin burger on an island full of imitators). You could then cross the bridge over to Don Khon to explore the remnants of an old French...