I Went Salmon Fishing, Too

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Alaskan Seafood Marketing Institute


Last week I went on the same Alaskan fishing expedition Marion did, and admit that I accepted the kind invitation of the Alaska Seafood Marketing Institute chiefly for the pleasure of her incomparably lucid, penetratingly analytical company. I wasn't disappointed—or in the wonderful company of the participants. Here we are at left consulting the nutrition box on a package of Saltines--an activity akin to learning to conduct "West Side Story" from Leonard Bernstein.

Much more on them and the trip later, and a photo fest, too, plus an account I can't wait to read of the final salmon banquet, a true feast featuring fish caught by the fellow traveler who promises he's hooked and on the line.

And, being Marion, she's already posted some of her observations, with damnable efficiency and of course clarity. Who does she think she is, James Fallows? Yet another impossible model for us to try to live up to. In the meantime, read her thoughts.

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Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
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