Truck parked near the docks in Petersburg, Alaska Alaska salmon is all wild, never farmed. The Blue Ocean Institute and Monterey Bay Aq...

Breakfast one day on the Sea Bird: locally cured lox with bagels, cream cheese, etc. Serving himself: Justin the ship's fabulous dive...

Tlingit Totem Pole depicting salmon, Sitka Historical Park Salmon! Last week in southeast Alaska we hiked and kayaked beside streams cro...

Happy Birthday to Len: our last evening on the Sea Bird You can see the dining room behind us. The food was great, and I'll be posting...

Seattle's Pike Place Market, right beside the docks, has fresh shellfish, regular fish, and lots of fruit, vegetables, flowers, and ...

7:00 AM -- too early to pay the parking meter!

This morning everything I ate was a cheerful shade of yellow-orange: scrambled eggs, peaches (both fresh and in a compote), and orange jui...

Why do Americans get fat and stay fat? When did they start getting fat? Why weren't they fat before that (whenever it was)? Can legisl...

Today: a wonderful slide show from the New York Times on French macarons, including history and a tiny bit about technique -- see sampl...

Two weeks ago: dinner at Le Baratin, a wine-bar and restaurant near the home of our friends Jean and Natalie, and a favorite of theirs. Le...

Goose with peaches at La Cerisaie Restaurant, Paris, Monday July 1 Duck with peaches and cherries, an attempt to reproduce some of th...

Dessert in France is often a simple but perfect choice of fruit and cheese, which many people purchase at the stunning outdoor markets that ...

A set of hand-made coffee cups displayed at an outdoor ceramics fair near Saint Sulpice. In French homes where we have been, after-dinner...