In which I extol the virtues of being on a boat in the Mediterranean.
In which I write about eating a fish platter one fine Saturday evening
Rejoice, people of the US, for today is the official start of the Copper River Salmon season. But what exactly makes this sort of salmon so much better than others caught in Alaska?
Last week, while waiting for a contemporary Swedish dance show to start, I suddenly realized that I know the word fish in five languages: fish Fisch fisk sakana piscis Must be the Swedish