Monday, June 25, 2012
‘Tis the season for seaside cookouts and beach reads, clams and mussels and pulpy paperbacks in quantity. We’d recommend Bren Smith’s Thimble Island Oyster Co. as a source of the former and Lucky Peach issue 4 for the latter. We’re longtime fans of Lucky Peach (especially since co-founders Peter Meehan and David Chang came speak at Yale this past spring), and this issue, which focuses on American food, features YSFP alum Nozlee Samadzadeh writing about the invasive species now making their homes in our country’s fields, lakes and streams. Of course she interviews another close friend of the Project, Chef Bun Lai, whose inventive recipes make use of the abundance of invasive Asian shore crabs in the waters near New Haven. Nozlee’s piece, like Bun’s cooking, offers an innovative way of looking at a seemingly insoluble problem— by recognizing that so-called invasive species are here to stay, and that integrating them into our vocabularies and diets might be the best way to handle their presence on our shores.

‘Tis the season for seaside cookouts and beach reads, clams and mussels and pulpy paperbacks in quantity. We’d recommend Bren Smith’s Thimble Island Oyster Co. as a source of the former and Lucky Peach issue 4 for the latter. We’re longtime fans of Lucky Peach (especially since co-founders Peter Meehan and David Chang came speak at Yale this past spring), and this issue, which focuses on American food, features YSFP alum Nozlee Samadzadeh writing about the invasive species now making their homes in our country’s fields, lakes and streams. Of course she interviews another close friend of the Project, Chef Bun Lai, whose inventive recipes make use of the abundance of invasive Asian shore crabs in the waters near New Haven. Nozlee’s piece, like Bun’s cooking, offers an innovative way of looking at a seemingly insoluble problem— by recognizing that so-called invasive species are here to stay, and that integrating them into our vocabularies and diets might be the best way to handle their presence on our shores.