The Sardine Museum with host Tony Nunziata (part two, part three, part four, part five). Bonus: Tony tells a short story. [more inside]
Age your canned goods - Why I now think of best-by dates as maybe-getting-interesting-by dates. [more inside]
Last US sardine cans being packed in Maine. The Stinson Seafood Plant in Prospect Harbor, Maine was the last sardine cannery in the US, packaging Beach Cliff brand sardines (the "world standard for excellence in sardines"). The cannery shuts down this week. Of course this received a fair amount of coverage in Maine, including hopes that a new owner might buy the cannery as recent as a week ago. There's an interview with one of the long-time employees as well as a time-lapse video of the canning process. [more inside]
Stunning Underwater Photography A website filled with incredible underwater photography. Particularly impressive shots of a sardine bait ball being attacked by dolphins, sharks, whales and birds.
Cool Food For The Hot Summer Ahead: Bruce Cole's Sauté Wednesday has some enticing summery tips, as well as a superb collection of links to yummy articles on food and drink. Here in Portugal, we know Summer has begun when the first fresh sardines, start arriving, fat and silvery from the deep blue sea and straight onto the open-air barbecue, to be scoffed with buttery, yellow potatoes and great big salads overflowing with grilled green peppers, cucumbers, the first ripe tomatoes, sweet new onions and crunchy lettuce leaves.