What Do Sharks Eat?
Sharks eat well but live a life surrounded by sharks.
Tim Ferriss • The Almanack of Naval Ravikant: A Guide to Wealth and Happiness
Wild-caught shrimp also come with an enormous ecological price: bycatch. Because shrimp are so small, the nets used to catch them tend to catch everything else in their path. In some countries, as much as 90 percent of what comes up in a shrimp net isn’t shrimp. Those sharks, turtles, baby snappers and hundreds of other species tend to die in the n
... See moreErik Vance • Is Shrimp Good for You?
Mike "Bagel" added
Of the food that we eat, which of it has an interest in being eaten? That is, what foods were produced by the organism with the expectation that their product would be eaten? Milk, fruit, and nectar. That’s all.
Heather Heying • A Hunter-Gatherer's Guide to the 21st Century: Evolution and the Challenges of Modern Life
It’s 20 May 2008 off the coast of the Bahamas. I am a trainee shark wrangler and currently have over a hundred of them circling me as I float on the ocean bed watching my mentor feed, study and inspect each one. His name was Jeremiah Sullivan and, fortunately for me, he was one of the world’s leading shark experts.
Ross Edgley • The Art of Resilience: Strategies for an Unbreakable Mind and Body
Andrew Huberman • Dr. Charles Zuker: The Biology of Taste Perception & Sugar Craving
Mo Shafieeha added
We mostly eat what we like (give or take). Before you can change what you eat, you need to change what you like. And you will never like new foods unless you give yourself the chance to try them. The fact that you don’t like something now is not necessarily a sign that you will never like
Bee Wilson • First Bite: How We Learn to Eat
Are you better off ordering your favorite food off a menu or something you have never had? Rozin had suggested to me it might depend on where you want your pleasure to occur: before, during, or after the meal. “The anticipated pleasure is greater if it’s your favorite food. You’ve had it, you’re familiar with it, you know what it’s like. The experi
... See moreTom Vanderbilt • You May Also Like
Brynne Delerson added
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef
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