Smoking only wild fish such as Atlantic salmon and albacore tuna, Sally Ferns-Barnes is Ireland’s last wild fish smoker. Using ancient techniques she’s refined over 45 years, she’s an expert in salting, brining, filetting, and even labor-intensive cold smoking—using smoke instead of heat to preserve fish. Journalist Asia London Palomba meets her at her home near Cork.
A human-made nature reserve. That may sound like an oxymoron, but in the Netherlands, the artificial island chain known as Marker Wadden has been touted as just that. But can people actually build effective—and lasting—solutions for Mother Nature? Journalist Elizabeth Claire Alberts investigates.