The art of Sashimi
04.10.11
The move towards eating locally produced food is a commendable one and many restaurants on the Island are embracing the practice wherever possible. Admittedly, these islands are not particularly conducive to agriculture and the range of locally grown fresh produce is limited, but fresh seafood is something that it should be reasonably easy to source locally.
Not so when it comes to sashimi grade fish, according to Aaron Molloy, executive chef at Karma, who is both passionate and highly knowledgeable about quality seafood, having worked in a sashimi grade fish factory growing up.
“Our water in Cayman is really warm. It’s great for swimming but it’s too warm for good sashimi-grade fish,” he explains. “Local yellowtail tuna, mahi or wahoo is great for grilling or cooking, but the flesh is not as tight as cold water fish. When you cut into it, it’s not firm.”
Warm water fish, he says, are soft-fleshed. The colder the water a fish lives in, the tighter the muscles and the firmer the flesh, all which make them better for eating raw. “When you eat sashimi it should be crunchy,” he says, “that’s something most people haven’t had before.”
Source: Caymanian Compass
Walter Miller is 1 of 7 in his family who served in WWII
27.09.11
CHINA GROVE — Walter Miller is a tough ol’ bird. Approaching 90 and a veteran of World War II, he owns a crushing steel grip, thanks to a career in construction and a retirement spent toiling away in his garden, which is more like a truck farm.
An Army sharpshooter, Miller remains pretty good with his rifle. Ask the scores of groundhogs he has picked off. Once he hit two with one shot.
He’s a morning person, who likes to eat breakfast every day at the Hardees in Kannapolis. Sometimes he’s waiting in the parking lot for the restaurant’s doors to open. Then it’s back home to the garden, which features peas as the dominant crop.
“He grows enough peas for the whole county,” daughter Sandra Miller complains.
Walter Miller carries a deep tan on his face, neck and arms and stays in miraculous condition for his age, even with a hip replacement when he was 82. “He’s about got a six-pack here,” Sandra says, pointing to her father’s stomach.
Source: Salisbury Post
By Paula Lavigne AP Photo/Pock Humphrey 
'Perceive of Safe keeping' Mitsui Fudosan, Japan's biggest developer by sales, is installing pipes with adjustability to belittle invoice and will set aside three-day ardour furnishing for buildings and warehouses, it said in a Dec. 15 communication.and more »
