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...write a novel that's a normal redemptive story. I don't buy the whole redemption thing anyway. We're human and we are capable of love and destruction. These things are a part of what we are. Why do we need to be redeemed in the first place? We're human, why apologize...
...mirrored in a metaphoric way by our geography. Americans rarely stay in the place they were born, with their nuclear families. That's unique in human history. We became nomadic geographically, as well as morally, religiously and ethically. And after all that happened, there was a second sort of seismic change, instituted by the technological revolution at the turn of the century. It's changed the pace and cadence of our days dramatically. We spend much more time with screens and electronic devices and mediated contacts than we do in face-to-face contact with other human beings...
...dolphins with an unflinching eye on the sometimes gruesome process. The documentarians, led by photographer turned director Louie Psihoyos and dolphin trainer turned activist Richard O'Barry, have stirred both international outcry and acclaim at film festivals from Sundance to Seattle with their footage of the slaughter that takes place every year in a remote cove in Taiji...
...tech machines to minimize the animals' suffering. The most common hunting methods, however, are oikomi, a process illustrated in the film in which fishermen chase dolphins into shallow water and surround them with a net, and tsukimbo, in which dolphins are killed individually by harpoon. Taiji is the only place in Japan to recently practice oikomi...
Peruvians, however, do not want to wait decades to conquer the world's palates. "We are living the same kind of moment Japan did decades ago, inventing a market where one does not exist," says Acurio. The world is a different place from the one in which Benihana first branched out of Japan and opened in the U.S. - in New York - in 1964. Tastes have become more global and transportation allows fresh produce to move from a farm in Peru to a restaurant kitchen in Europe or the U.S. in less than 24 hours, making it easy to start...