Fluencer

“This means that food is always in the here an now; it is everywhere and nowhere. Yet every time people eat the pliant flesh of salmon they are tasting evolution, natural history and deep time. Indeed, salmon's evolutionary, natural and life histories turned what might have otherwise been a common fish into one of the handful of most important sources of marine-derived fats and proteins the world has ever known.”
― Nicholaas Mink

“Anadromy, in a funny way, produced nature's original convenience food: calorically dense and reliably delivered straight to people's homes in such vast quantities that it seemed limitless.”
― Nicholaas Mink

“Within all of these species, of course, there still exist tremendous variations in taste, color and texture. Each season produces new tastes, much like a wine from, say, Burgundy does. For most of their natural history, salmon have been wild foods, so their taste, texture and color resist the homogeneity demanded by industrial food production. Every single wild salmon is different. This is part of the gastronomic beauty of the fish, even though it frustrates consumers with palates trained by corporate food to expect conformity. This fact, too, has been written by evolution and the currents of deep time, processes that privilege diversity over uniformity, chaos over control.”
― Nicholaas Mink

“Salmon so efficiently convert the sun's energy into food because they are dietary generalists. Much like us, they eat everything.”
― Nicholaas Mink