https://en.wikipedia.org/wiki/Brent_Cameron

I also completely agree with you on those books — Caitlin picked them up recently and I read and enjoyed them a lot.

I know it may seem like an entirely overpriced and “fancy-pants” restaurant, but I do have to say that their food is uniquely and beautifully prepared, with proper respect and attention given to each and every ingredient. Having eaten at the restaurant, I have to say that the way they prepare their food, and the freshness with which their ingredients are presented, is every Chef’s dream.

I agree that it’s pretty terrible to be serving endangered fish, but you have to keep in mind that, although an American (and now English) institution, Nobu has its roots firmly in Japanese culture; it is owned and operated by a man who barely speaks English. As such, it is understandable that bluefin is served there, given that it is a staple in any of the high end Japanese sushi restaurants. I agree, labeling it “endangered” on the menu is overkill, and undoubtedly done in order to drive sales up from individuals who have no respect for the delicate balance our oceans require. It is also currently not illegal to fish for bluefin, so, while it may seem distasteful, it is not equivalent to “tiger burgers” as Greenpeace put it. Their suggestion of designating 40% of the ocean as reserves would definitely help improve the overfishing crisis, but it would also certainly put a limit on your tuna steaks. I think the inevitable question, as with all edible protein-related questions (read: foie gras, hydrogenated fats, trans-fats), is would you give up what you’re eating to support a cause?

Now that it has been irrefutably shown that saturated fat and cholesterol have absolutely no relation to levels of coronary heart disease within any population (by the Harvard School of Public Health in 2004, I believe), the solution is clear: eat sustainably and respectfully farmed beef and pork.

Shannon, as somebody who is clearly interested in the issues surrounding food today, I would highly suggest you read “The Omnivore’s Dilemma” and “In Defense of Food” by Michael Pollen. I think you’d find them to be absolutely fascinating, and perhaps would illuminate you a fair amount on the process that most of the food we eat goes through. When I first read the books, they horrified me. When I read them again, they reassured me that my interests in eating (and sourcing) local and sustainably farmed foods that are, as a whole, unprocessed is an entirely valid expedition.

I wish you well Shannon. BME/IAM sucks without you. The site saddens me more each and every day. I’m watching something that helped me come into my own being turned into a corporate whore with nothing interesting to say. I think my days there are definitively numbered (and I’ve been a member on and off from the very beginning).

I hope work on your new book(s) is coming along well!

Shannon, are you not allowed to post anything about body modification any more? Not even on a new site? If you’re not allowed to answer this I understand. Stupid legal system.

More ink? Lucky dog! My artist is fairly pricey (and, y’know, lives in Hawaii instead of California…) and I’m in grad school, so I have to wait. Off topic, I know, but most of my friends are ink-free and just don’t understand why that’s an issue.

I wish you still ran some mod forum. I still read ModBlog, but since you stopped administering it, it’s gotten bland and they regularly post run-of-the-mill pictures of decent, or even bad work. Not being able to rely on BMEZine to come through with eye-popping, never-been-seen stuff really hurts.

Do you have any forums or sites you recommend? I’ve got some decent photos of my latest tattoos, and had been planning to post them to BME/ModBlog, but I’ve lost all desire to have anything to do with them.

The next time, the beans and rice had been replaced with mashed potatoes.

The third (last) time, the menu looked like Applebee’s.

I’m sure as they americanized (and blanded-down) the menu, they got more customers. Most americans, and I assume Canadians, don’t like flavor in their food. Sure, artificial hot flavoring is ok, but nothing else.

your veggies and rice on the other hand…loves it.