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Take a pass on Chilean sea bass

Original post made on Nov 20, 2008

Late last July, I opened the Voice to find a picture of a moist, flaky, delicious-looking chunk of fish atop a bed of garlic noodles studded with mushrooms and garnished with bok choy. This alluring shot illustrated a review of a new Castro Street restaurant whose signature dish was miso glazed Chilean wild sea bass.

Read the full story here Web Link posted Friday, November 14, 2008, 12:00 AM

Comments (1)

 +   Like this comment
Posted by kristin flrorence devine
a resident of another community
on Nov 20, 2008 at 11:46 pm

True to Ms. Albers' eloquence and elegance as a writer, as evidenced in her Tina Modotti biography (SHADOWS, FIRE, SNOW, she managed here to capture the Truth of the issue while gracefully omitting a berrating tone. Nice piece on food/politics/environment/personal responsibility and the simple ways we can make a difference.


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