toraberuposutā

Collectors' Weekly has a brilliant gallery of previously unknown Japanese deco-era travel posters, from a forgotten lot printed in the 1930s when Japan was beginning to expand its railway network and promote domestic tourism. These works of art had very limited circulation and the collection was an interpretation of the style that I had never seen before that seem equally rooted in traditional art—neither had the experts who brought the rarities to auction.

flatfish or here's mud in your eye

We experimented with a nice recipe calling for halibut served on a bed of fennel slaw with mustard sauce. The fish's scientific name is hippoglossus from the Greek for horse-tongue, referring to the shape of the fish's body and not to its more distinctive, I think, feature of having one of its eyes migrate over to the other side of its head as it flounders its adult life on the sea floor. The common name, halibut, means holy-flatfish, as it is very popular for feast days of obligation during Lent.

For two to three portions, one will need:

• 500 – 600 grams of Halibut (fresh or fully thawed)
• 100 ml of cream
• 2 stalks of leek 
• 1 good sized fennel root
• 1 small onion
• 1 large carrot 
• Four to six small potatoes
• 1 glass of dry white wine
• Aluminum foil, Salt, butter, and one tablespoon of Dijon Mustard

First, divide the fish into serving sizes and briefly fry them, just browning the surface but not cooked thoroughly as it will be steamed later, in a pan with butter and then set aside. Pulse the leeks, fennel and carrot in a food-processor into a fine and thin slaw. Meanwhile, pre-heat your oven to about 180°C and make little pouches out of the foil, one for each portion of the Halibut and divide the slaw among them. Douse each pouch with the white wine and fold and pouch so they don't leak. Place the pouches back in the oven and allow to steam for around fifteen minutes (depending on the type of potato), while boiling the potatoes, peeled and in lightly salted water. Cube the onion and introduce it to a pan with some butter. Remove the foil pouches from the oven and carefully empty the liquid, fond (stock) into the frying pan and stir in the cream and mustard, with a little sauce to taste. Allow the fond to thicken a bit, only frying it for a minute or so, to use as a zesty sauce for the fish and bed of slaw.

conqueror worm

Wired Magazine reports on how a genetically engineered variety of maize designed specifically to kill one of the crop's biggest plagues, the corn root-worm (a beetle belonging to the genus appropriately named Diabrotica), has lost its efficacy. Accounting currently for some seventy-five percent of the US, the bio-tech harvest has been a casualty of its own success and wide-spread adoption, which in a text-book demonstration of accelerated natural selection, caused the pest to evolve by making dominate the mutation that accorded a small population of the worms resistance to the targeted toxin.

Now the majority of the worms are immune and poised to lay waste to the farmers' fields. Surely, there were more hard-nosed tactics in turning growers towards these patented seeds, forcing a whole lifestyle and licensing agreement on the farmers along with the crops, as well, but one other selling-point was that by not having to use chemical pesticides, there would be less negative environmental impact—without considering the effects that mono-culturing and cross-contamination might pose for the ecology. The industry could do without this sort of publicity, which forebodes a food-supply more vulnerable than it was before and evaporating benefits from all their research and government lobbying. Researchers are urging more refuges of natural corn be mingled in the huge tracts of GM crops, sort of as firebreaks to attract pests, as they originally urged, but I think its probably too late for containment and such a practise what have over unforeseen consequences besides. I suspect that human tinkering with genes, especially when it comes to food, has other chinks in its armour that no one in the business want to go public.

selected images oder farbe für die republik

There is a cheerful exhibit of everyday examples, not of propa- ganda—but rather of putting ones best foot forward of images of the German Democratic Republic (DDR) on display in Berlin, captured by a pair of freelance photographers, who found themselves sponsored not only by the patronage of businesses and catalog and cookbook publishers but also by the State, in order to promote optimism and efficiency. The documentation, in some instances, departed somewhat from reality, like showing a happy couple enjoying a repast of herring and pineapple cooked on a table-top grill with red wine. The exhibition seems to be an interesting if unintentional commentary on make-believe and GDR-chic.