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NEWS
July 2, 1995 | By Miriam Lupkin, INQUIRER STAFF WRITER
"Wow!" "That's really neat!" "Cool!" Those words were uttered yesterday as a crowd at the New Jersey State Aquarium gazed at a motorized mobile that sent hundreds of fish swimming toward a lighted dome, giving the impression of fish swimming on the ceiling. The mobile, in the rotunda, was just one innovation in a $3.75 million package displayed yesterday when the aquarium opened a new exhibition titled "Ocean Base Atlantic. " Among the features were a 7-foot-tall set of jaws from a prehistoric, 50- ton shark, an interactive computer system called "Ask the Experts," and an underwater station that simulates life on the bottom of the ocean.
NEWS
May 15, 1997 | DAVID MAIALETTI/ DAILY NEWS
Kevin Corbett, of West Philadelphia, takes advantage of clear, cool weather yesterday to fish on the Schuylkill near Boathouse Row. Today is expected to be partly cloudy with a chance of showers.
FOOD
August 30, 2012
Excerpts from Craig LaBan's online chat. Craig LaBan: Good afternoon, my hungry friends, and welcome to the summer's-just-about-done Philly food chat! Summer's done for me, now that I'm back from a great season of travels, the final leg being a loop through New England. We had great meals almost everywhere we went. In Providence, R.I., we had grilled corn pizza and wood-roasted eggplant parmesan at the classic Al Forno, and amazing mac 'n' cheese alongside house-made charcuterie (kimchi sausage)
NEWS
December 19, 1990
In his autobiography, Benjamin Franklin told of how at age 17 he had decided not to become a complete vegetarian after all. This selection was suggested by Harriette Behringer. Being becalmed off Block Island, our people set about catching cod, and hauled up a great many. Hitherto, I had stuck to my resolution of not eating animal food, and I considered the taking of every fish as a kind of unprovoked murder, since none of them . . . could do us any injury that might justify the slaughter.
FOOD
September 11, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Eat up fresh-caught fish fast. They'll taste so much better. That fresh quality and taste begin to deteriorate as soon as the fish leaves the water. The way it is caught and stored also affects the flavor. When caught, fish struggle to escape and use up stored glycogen that otherwise would convert to lactic acid, which acts as a preservative for the flesh. Oily fish, unusually high in polyunsaturated fats, also tend to spoil more quickly. Refrigeration helps preserve the fish, but won't stop the growth of bacteria on and in the fish, which should be gutted and rinsed at once.
NEWS
August 17, 1986 | The Philadelphia Inquirer / WILLIAM F. STEINMETZ
Michael Boyd, 22, and Mary Bond, 23, both of North Philadelphia, cast for fish in the Schuylkill on a warm summer's day, with bucket poised to hold their catch should they meet with success.
NEWS
November 7, 2011 | By Faye Flam, Inquirer Columnist
Goldfish don't forget every time they swim around the bowl. Fish - the smarter ones at least - have been shown to distinguish left from right, to remember mental maps of their surroundings, sometimes for months, use logic, engage in deception, and cooperate while hunting. We humans have grudgingly come to accept the idea that our close relatives the chimpanzees can think. And maybe our best friend the dog. But fish? They're not even warm-blooded. We may tend to underestimate fish as "lower" creatures thanks to the residue of an ancient idea known as the great chain of being - a quasi-religious notion that all living things form a hierarchy from lowest to highest.
NEWS
December 26, 1993 | By Kay Lazar, INQUIRER CORRESPONDENT
Lawrence Ceresani said he got the idea from a previous owner who built the half-acre pond in the back yard to raise trout. When Ceresani bought the house on Bridgetown Pike in Northampton Township seven years ago, he decided to switch to a more colorful fish called Koi. Or, as Ceresani describes them, a Japanese "gigantic-looking goldfish. " The Koi started reproducing like crazy. "Before you knew it," Ceresani said, "you could almost walk across the pond on them. " It started Ceresani thinking, and about two years ago, he set up a fish hatchery on his 6.35-acre property and began selling the fish to a couple of wholesalers who supply pet stores.
NEWS
May 18, 1999 | by Jim Nolan , Daily News Staff Writer
Koi are to carp what butterflies are to moths. "They're basically the same fish that swim in our rivers," said Donna Howard, of the Quality Koi Co. on North Broad Street. "But koi have much prettier clothes on. " Spectacular suits of metallic gold and platinum. Vivid stripes and spots of red and white and black. The Japanese call them "living jewels. " The goldfish are a distant cousin, but don't expect to win a koi at the church carnival. They are bred like show dogs and fetch similarly high prices - anywhere from $250 to $2,500 on average, with rare one-in-a-million specimens fetching in excess of $10,000.
ENTERTAINMENT
October 27, 1989 | By Steven Rea, Inquirer Staff Writer
Savvy entrepreneurial types would be well-advised to trundle down to the Roxy Screening Rooms this weekend at midnight and set up some fish-bark stands. That's right, bark shaped like fish - straight from the tree, curved like a cod. They'll sell like hotcakes to the giddy crowd exiting Tales From the Gimli Hospital. A magnificently murky, completely off-kilter movie - mostly silent and shot in grainy black-and-white - Tales From the Gimli Hospital is a funny, surreal, grim fairy tale, steeped in a lore of its own making.
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ARTICLES BY DATE
NEWS
June 28, 2015 | By Erin McCarthy, Inquirer Staff Writer
Erik Lund will do the dirty work of fishing for folks up and down the Jersey Shore. Inspired by his own experience as a lifelong fisherman, Lund, 33, of Cape May, started On the Fly Mobile Fish Cleaning in 2012, with the help of his wife, Rebeka, and two daughters - Mia, 12, and Isabella, 8. He cleans, guts, and fillets fish for customers at the South Jersey Marina in Cape May, where he usually parks his truck. But he can also go to wherever his fishing clientele desires. Last week, Lund discussed his unique business while cutting up a thrasher for a hungry customer.
NEWS
June 3, 2015 | By Tom Avril, Inquirer Staff Writer
When scientists announced their discovery of a prehistoric fishlike creature with muscled fins that looked a bit like legs, the media trumpeted it as a "missing link. " Cartoonists drew images of fish marching onto land. One person who was a bit uneasy amid all the acclaim in 2006 was the codiscoverer of the fossil, Edward B. "Ted" Daeschler of Philadelphia's Academy of Natural Sciences. After years of additional study, however, and multiple return visits to the site of the discovery in the Canadian Arctic, Daeschler has edged closer to all the hype.
NEWS
May 8, 2015
RICH LANDAU and Kate Jacoby, owners and executive chefs of Vedge, provided this recipe for Gene Baur's new book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. Baur writes, "I love this robust 'catch-of-the-day' tomato soup, because here the catch isn't fish, it's wild mushrooms, peas, leeks and fennel. Served with a slice of toasted sourdough bread, this is a compassionate version of a San Francisco classic.
NEWS
April 22, 2015 | By Kelly Flynn, Inquirer Staff Writer
Hold a dead octopus up to a room full of elementary school students and the reaction is almost certainly a resounding "eww. " Trying to convince the students that the slimy, tentacled creature is, in fact, a healthy source of protein is no easy chore after moans of disgust, but this was the task at hand Monday at Springville Elementary School in Mount Laurel. Students from the K-4 school gathered in Springville's cafeteria to watch as Ian Knox, executive chef at Blair House in Washington, and representatives from Samuels & Son Seafood Co., a national wholesale company founded in Philadelphia, and Whole Foods stressed the importance of healthy eating with cooking demonstrations and prizes.
FOOD
February 27, 2015 | By Anna Herman, For The Inquirer
Eating fish on Fridays is a longstanding tradition in Catholic households worldwide dating back to the first century of the modern era. Why abstain from meat? Why on Friday? Why during Lent? Meat once was for celebrations and feasting. Early Christians abstained from eating meat on Friday as a kind of sacrifice and reminder that acknowledged the death of Jesus on the cross on Good Friday. This still holds true today in the Catholic Church, but only on Ash Wednesday, and Fridays during Lent.
NEWS
February 6, 2015
HAVE YOU heard? Science shows that, contrary to popular thinking, fish is not a vegetable. Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, "It's just seafood!" But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of "bycatch" - nontargeted animals that die just the same.
TRAVEL
January 26, 2015 | By Frank Hollick, For The Inquirer
"Let's head back to Montana next summer," said my fly-fishing buddy Tom. We had spent a week the previous summer on the beautiful Madison River, and in nearby Yellowstone Park in Wyoming, with our good friend Jim. While not catching a ton of fish, we had a fly fisherman's dream week. "I'm in. Let me talk to Jim," I responded, with visions of 20-inch trout rising to my dry fly filling my head. Jim said yes immediately, and to make the idea more palatable on the home front, we decided to ask our wives to go along.
ENTERTAINMENT
January 24, 2015 | By Monica Peters, For The Inquirer
Learn about winter's effects on Schuylkill aquatic life at the Fairmount Water Works during this week's Science Saturdays program, "Fish: Playing it Cool in Winter. " From 2 to 4 p.m., you'll learn about the lifestyles of aquatic cold-blooded species and how they survive in the Schuylkill during the cold months. Also find out the physical differences between cold and hot water, and how they affect water creatures. Plus, you can make a fish to take home. Science Saturdays, 2 to 4 p.m. at Water Works Interpretive Center, 640 Waterworks Dr. 10 a.m. to 5 p.m. Tuesdays to Saturdays; 1 to 5 p.m. Sundays.
FOOD
October 24, 2014 | By Craig LaBan, Inquirer Restaurant Critic
"In our family, there was no clear line between religion and fly fishing. " - "A River Runs Through It," Norman Maclean In our family, fishing has been not so much a religion as the legacy of generations - a dormant but lingering theme passed down my wife's side through heirlooms, taxidermy, and lore. When my mother-in-law was crowned Miss Penn State in 1951, the pivotal question Barbara Klopp answered from the judges, she proudly remembered, had to do with fishing.
SPORTS
October 23, 2014 | By Bob Ford, Inquirer Columnist
The Eagles reunited on Tuesday at the NovaCare Complex after a week away from work. During the bye week, they scattered from one end of the country to the other. They went back home to visit family and friends. They went hunting and fishing. They returned to their high schools or colleges to see how things were going. They sat their aching bodies down and put their feet up. They did a lot, and they did nothing. The coaches mostly scattered, too, but Chip Kelly stayed around to evaluate what has happened so far this season and to get a jump on planning for Sunday's game against the Arizona Cardinals.
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