2024-09-02
7 分钟Hi, I'm Josh Haner and I'm a staff photographer at the New York Times covering climate change.
For years, we've sort of imagined this picture of a polar bear floating on a piece of ice.
Those have been the images associated with climate change.
My challenge is to find stories that show you how climate change is affecting our world right now.
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This is the Opinions, a show that brings you a mix of voices from New York Times opinion.
You've heard the news.
Here's what to make of it.
I think right now anchovies are having a moment both in the culinary world and culturally.
My name is Christopher Beckman and I'm an archaeologist working primarily in the Middle East.
But I've gotten a little sidetracked the last number of years on anchovies and I wrote a book called A Twist in the how the Humble Anchovy Flavored Western Cuisine.
I think people are getting very excited right now about anchovies because as we move towards a more plant forward future, anchovies have an incredible role to play in this, this new chapter in how we feed ourselves.
I'm seeing a number of chefs consistently talking about them.
For instance, you know, Alison Roman talks about an anchovy almost every week, a.
Beautiful, perfect roast chicken that's been slathered in anchovy butter with a hyper acidic.
Nigella Lawson had a whole chapter devoted to anchovies in her last book, Melissa Clark of the New York Times.
I always call her the anchovy queen.
One, two, three gorgeous oil packed anchovies.
And then when you bring in the social media, when you bring in the new companies like Fishwife, Fishwife makes tinned.
Fish for hot girls.