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Food vendor pushes her cart through flooded street of Sena district in Ayutthaya province

A flooded market on wheels and a vendor undeterred

Pushing a cart through a flooded street in south-central Thailand, a woman stays open for business despite the disaster affecting more than 2 million people in her region. Selling fruits and vegetables won’t wait because eating won’t wait, because survival can’t wait. Photo by Chaiwat Subprasom for Reuters.

APTOPIX India Economy

In Chennai, India. Photo by Arun Sankar K./Associated Press)

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Traditional outrigger canoe fishing

Sri Lankan fish netted on a beach in Galle.

Photo by M.A. Pushpa Kumar for European Pressphoto Agency

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Landing swordfish old school

When I began cooking professionally in the early 1990s, no one talked about sustainable fishing. We were serving up swordfish like crazy, which is considered crazy today.

It was insanely popular at the time and a regular on menus all over town. In those days, the big deal was convincing our clientele to eat the fish medium-rare or, better still, rare, because it took so little to overcook and dry out the fish, and once that happened, no one was happy. Looking back, it’s staggering to see how far we’ve come when it comes to eating raw fish. … Read more…

From central Europe’s biggest fishpond complex in the Great Hungarian Plain in Hortobágy, Hungary. (Laszlo Balogh/Reuters)

via WSJ

What happens when bounty spills over

Since early April, when the Wall Street Journal published this photo, I kept it in my sights to make sure I wrote about this woman and her beautifully sorted fish. Now that she’s in my queue to write about, I decided to get some context about her life and learned some bad news…. Read more…

BUYING BREAD: Men lined up to buy bread at the only bakery left open in Al-Bueda, Syria. Clashes between government forces and rebels spread over the weekend from the capital Damascus to the northern city of Aleppo. (Antonio Pampliega/AFP/Getty Images) via WallStreetPhotojournal

Traveling First Class

A farmer takes his ducks to market in the Ha Nam province in northern Vietnam. Travellers to this region who stay at the five-star resorts can have their own butlers. But not this guy. His business follows a different model. Going by appearance, these are Pekin ducks, which are very profitable to raise. They’re ready for market at about 3 ½ kilograms, which takes about 50 days.

I love the economy in his set-up.  Don’t the handlebar ducks look especially at ease?

Do they feel they’re in first class? Read more…