The Cornell Daily Sun (https://cornellsun.com/tag/fish/)
A longstanding private partnership between land stewards and Cornell University’s Adirondack Fishery Research Program has received additional backing from the New York State Department of Environmental Conservation, building upon a 70-year research partnership in the Adirondack region.
Cornell was the first Ivy to be certified by the Marine Stewardship Council for serving sustainable seafood in 2012, and today campus dining halls continue to provide students with fresh fish and crustaceans on a regular basis.
Have you ever thought about the functions of the thousands of genes inside our bodies? Scientists have been excited to answer this question ever since the Human Genome Project identified more than 20,000 genes, most of which were of unknown function. The past decade has witnessed a great explosion of knowledge about gene function and regulation. Most of this knowledge has come from studying model organisms, ranging from single-celled yeast to multi-whiskered mice. Since the fundamental biological processes are amazingly conserved across different species, studies from model organisms have taught us a lot about how our own bodies work and have led us to develop methods to treat diseases.
Continuing with recipes from The Complete Robuchon, the next dish I made was a monkfish with garlic and fennel cream, which Robuchon called lotte à l’ail, crème de fenouil.
2 (10oz) monkfish fillets
5 cloves garlic
Salt
Pepper
3 tablespoons plus 1/2 tablespoon plus 2 teaspoons butter, chilled
10 sprigs thyme
1 large onion (cut into 1/4 inch rounds)
1 large fennel bulb (cut into 1/4 inch rounds)
1 cup dry white wine
2/3 cup crème fraîche
Since I would be baking the fish, I wanted to stuff it with garlic so the meat would come out properly flavored. In order to do this I had to boil the de-germed garlic for 10 minutes first. To remove the garlic germ you first cut the clove in half.
I’m sitting in the library. The dim, diffused light seems to be as foggy as my brain right now. There are hundreds of flashcards spread in front of me, blurring together in all the colors of the rainbow. My head is incapable of memorizing the hundreds of species of whatever it is I’m supposed to be studying. I gulp down a rejuvenating cup of coffee and I’m able to focus for another fifteen minutes.
As Cornell students, we’ve all had the overwhelming sensation that our brains just can’t function any longer. The thick fog of exhaustion prevents us from cramming even the tiniest piece of information into our brains. Personally, I’m pretty sick of it. And just to spite my hazy head, I did a little research on what the best foods for thought are.