Archive for the ‘what i learned today’ Category


good advice.

June 16, 2009

ice cream


earth day 2009

April 22, 2009


did you know adequate access to clean water is a critical issue for both people and wildlife?  there are 1.2 billion people worldwide without access to clean water* and 4,000 children die each day from water-related illnesses.**

conservation is one of the easiest, most inexpensive ways to prevent water shortages – so people, planet and wildlie worldwide all have access.  it’s as simple as using less each time you use water.

  • use less water in your home and yard to prevent wastewater and pollution from runoff.  sweep driveways and sidewalks rather than hosing them down.
  • use pesticides sparingly-if at all- and compost all leaves and yard clippings for use as natural fertilizer in your garden or yard.
  • pick up-an properly dispose of-pet waste, trash and other debris in your neighborhood; street gutters and storm drains often run directly into lakes, streams, rivers and wetlands.
  • keep your car clean and green: choose a professional car wash that recycles its water; promptly repair auto leaks; and recycle used motor oil-a single quart that seeps into groundwater can pollute 250,000 gallons of drinking water.***
  • properly recycle electronics, appliances, compact fluorescent light bulbs (CFLs), silver batteries and paint to keep toxic pollutants out of your water.

 learn more:

*source: united nations development programme, 2006 human development report

**source: world health organization, 2004

***source: national resources defense council, ‘how to clean up our water.’- 2001


amy sedaris for god! vote now.

February 7, 2009

courtesy of aaron over at refracted

clearly amy sedaris is god-like (and chelsea is just trying to testify!)


toro = fatty tuna belly = yum!

January 2, 2009

in today’s installment of ‘what i learned today’ – i learned about toro, the japanese word for fatty tuna belly.

from (let’s not even start with what a unfortunate name that is):

“In Japan, tuna are graded and priced according to fat content — the fattiest part of the fish is the most prized — and toro, cut from the tuna’s belly, is usually the most expensive item on a sushi menu. Toro is pink and somewhat opaque, and the sushi chef may identify it as chutoro, which is moderately fat, or otoro, which indicates the highest fat content, tuna that is light pink and extraordinarily tender.

Toro is taken only from bluefin tuna, which are abundant in the waters off the East Coast. Bluefin have never been commercially important in the United States except as pet food, partly because the fish are so enormous that they are awkward for fishermen to handle. Many specimens caught are the size of a baby elephant, and when the cat food market is down, they are often thrown back. The same fish flown to Japan could command an exorbitant price.

A taste of toro goes a long way toward explaining why. Its richness and tenderness approach that of butter. In the winter, when toro, like maguro, is at its best, it is a luxurious and tasty delicacy well worth its price. Out of season, however, it may not live up to its reputation or its price tag. “

while i did not have any toro sushi tonight at dinner, my friend ray did, and it looked wonderful.  i will have to try some the next time i get sushi.