5 Food Options in Boston – For Those With Plenty of Time and Not Necessarily Money

At first glance, Boston seems to be a city ‘on the go’. On a working day, as you stand in front of a subway station, you can see a steady of stream of people emerging from the station with their daily caffeine fix in one hand and burgers, sandwiches and doughnuts in the other.

It’s a picture of life and food ‘on the go’!

But while the city of Boston is literally dotted with Au Bon Pain, Starbucks, Pizzerias, Dunkin Doughnuts and range of fast food options to cater to the quick food fix needs; it also equally boasts of a wide choice of dining options and cuisine from countries across the world. 5 of my best picks are mentioned below. And the best part is, most of these are quite affordable, given the large student population in the city.

1. Regina Pizzeria

Boston’s famous North end is one of its well-known historical neighborhoods that houses a host of Italian restaurants and cafes amid narrow streets and old buildings including the house of Paul Revere (famous for his midnight ride to warn people against the onset of the British troops in 1775).

Regina Pizzeria, one of Boston’s original brick oven pizza restaurants can be spotted miles away due to the snaking queues in front of it on a weekend.

Once you finally enter the premises, you immediately feel a part of the crowded, happy atmosphere with the posters on the wall that talk about its history dating back to 1926. You realize that you are here not just for the food. The pizza is of course great, the portions are huge, but the warm ambiance is probably what keeps bringing people back. After all, one can have more exotic thin crust pizzas in road side cafes of Italy.

2. Mike’s Pastry

Still at North End after the pizza lunch, if you are in the mood for a sweet treat, one can head to Mike’s Pastry. Long lines can be seen here again as people pick and choose from an awe inspiring array of desserts ranging from the local favorite Boston Cream Pie to Biscotti, Cakes, Fruit Squares, Marzipan, Cookies, Gelato and the works. There is something sweet here for everyone’s tastes and we found people packing huge boxes and children standing patiently with their parents and choosing their own picks. Another Boston tradition, this one.

3. Penang, China Town

In quite a different corner of Boston, the ubiquitous China Town beckons foodies and shoppers alike. While one can feast on a variety of dumplings here, we tried our luck at a Malaysian restaurant called Penang.

On a Sunday afternoon, it was packed to capacity with busy waiters running around the tables carrying orders and wearing warm, welcoming smiles.

In Penang, I would definitely recommend the Roti Telur, a dish which a friend of mine introduced me to.

Bengalis, who might be missing the ‘Mughlai Porota’ of our old Calcutta days, would find Roti Telur quite close to it and quite delicious too.

4. P.F. Changs

If you are in the mood for Chinese, but not close to Chinatown, PF Chang’s might be a good choice. The richly decorated interiors usher you inside to an inviting aura of subtle aromas and attentive service.

Food here is vibrant, bold and tasty, with plenty of choices, quite a sure hit for Chinese food lovers.

5. Legal Sea Food

When in Boston, of course, you cannot escape seafood. And the flagship restaurant of Legal Seafood with its majestic view of the Boston Waterfront is a perfect way to experience seafood in Boston. This one is not very cheap, but for sea food lovers, it is worth the splurge. From Clam Chowder, to Crab Cakes to Fisherman’s Platter, this restaurant has an amazing variety of fresh sea food on offer.

So, if you have a leisurely weekend in Boston where life need not be on the go, hopefully you can experience the amazing variety of food that Boston has to offer, rather than settling for another sandwich or burger. This list is just a sample, there is much more to discover from Mexican to Korean to ‘so called’ Indian food that foodies in Boston can enjoy.

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World Fish Stock Recovery Aided by Seafood Initiative

Founded in 2004, the Southern African Sustainable Seafood Initiative (SASSI) has created a way for consumers, retailers and wholesalers to take a stand in support of awareness in South Africa. Years of over-fishing and poor management have caused the populations of many fish species to drop to dangerously low levels.

76% of the world’s fish stocks are now overexploited, meaning that restaurants and traders of all kinds need to take the control of the situation by learning about which species are in trouble and encourage others to do so as well.

Restaurants in Cape Town are taking part in the SASSI Restaurant and Retailer Participation Scheme. By joining the scheme, they will voluntarily agrees to ensure that they only buy fish from legal sources and never trade in species that are illegal to sell (as stipulated on the SASSI ‘red-list’).

The restaurants also endeavour to not promote species that are from overexploited or vulnerable populations and always have better choices available for their customers – fish and seafood from relatively well managed and healthy populations.

The initiative also educates buyers of the methods used to catch fish and their associated impacts. By being discerning buyers, restaurants and retailers can use their consumer buying power to try to encourage more responsible fishing practice further along the chain of custody. “As restaurant owners, we can make a huge impact by refusing to spend our money on products that are unlawful,” comments Brian Singer, owner of the Blowfish Restaurant. “The idea at Blowfish Restaurant is to create good food with a clear conscience.”

The fishery business is a large one the world over, with upward of 200 million people earning all or part of their income through fishing and related activities. “The solution is not to ban fishing as this will have a negative impact on the world economy, and possibly an even worse impact on the environment, but rather it is to maintain reasonable regulations whereby we can make use of resources available to us without damaging the environment,” adds Jaco Barendse, Seafood and Technical Advisor of SASSI.

SASSI provides its members with a list of South African fish that are categorised according to their conservation status on a colour-coded chart. Red for those species that are protected such as Kingfish, Garrick, Galjoen and Blacktail, through to green for those species, like Dorado, Snoek, Bluefish and Yellowtail, that are able to cope with commercial fishing demands. These indicators are a good way for restaurants to avoid causing damage to an already delicate and endangered environment: the ocean.

“There are also alternative solutions to fishing straight from wild stock. Aquaculture is a fast growing sector in the Western Cape economy and already seafood such as mussels, oysters and abalone are successfully raised,” adds Timony Siebert, Coordinator of SASSI.

Of all the fish stock world-wide, only 3% are under-exploited, states the FAO Report of 2005. Of these, 52% are fully exploited while 45% are either moderately exploited or on the edge of severe depletion. If we are not proactive in the protection of our oceans, we will soon be faced with an ocean desert of devastating proportions.

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Alaska As a World Leader in Conservation of Precious Seafood Species

It’s very fashionable at this point in the world’s history to claim to be a leader in preservation of our precious ecosystem. In fact, it has been used as a marketing tool for many companies. When several companies who were claiming to be producing organic foods were exposed as frauds a few years ago, it forced us all to look a little closer at what is the claim of an organization and what is the reality.

In the seafood world it is no different. Since the science-driven model for the sustainability of Alaskan fisheries came into being fifty years ago, the international community has acknowledged its superiority. For this reason, using the Alaskan sustainability standards to judge what the rest of the world has to offer is the only way to go.

Looking over a chart which lists two important bodies — the Marine Stewardship Council and the Food and Agriculture Organization of the United Nations — you can see that the Alaskan sustainability standards in play for over fifty years continue to outdo the attempts by either group, both of which are less than fifteen years old.

One of the biggest achievements of the Alaskan model is its enforcement of the Total Allowable Catch quotas (known by the acronym TAC). TAC figures, which limit the harvest of fish caught per season, are hard numbers in the case of Alaskan fisheries. The enforcement by state troopers and federal regulatory bodies has made it an overwhelming success. Have you noticed that halibut and salmon continue to stock the world’s menus? It takes a concentrated effort on the part of officials, one that the MSC and UN’s FAO still can’t match.

Another key component of Alaskan sustainability standards is the use of in-season management. When unforeseen cycles in weather and breeding occur, Alaskan law reserves the right to change the amount of fish that can be legally captured by the fisheries. This important element of state conservation laws puts Alaska at the forefront of environmental efforts at sea. It’s the reason the Alaskan seafood population continues to thrive, bringing us fresh, nutritious meals year after year.

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Places for Good Seafood in Atlanta

There are plenty of places to eat in Atlanta and the wide range of restaurants ensures that every person’s personal tastes are satisfied when eating out in Atlanta. Especially those with a liking for seafood are in for a treat when eating here because of the large number of quality seafood restaurants in Atlanta.

Firstly, there is the Canoe which is in the Vinings area. This restaurant not only serves excellent seafood but also provides an impressive ambience that makes the restaurant a perfect venue for a date or even a long due family reunion. The Canoe is the perfect place to eat in Atlanta for people who like American seafood. If one is looking for Cajun/ Creole seafood restaurants in Atlanta, then the Crawfish Shack Seafood is a good idea. There is also the Red Snapper Seafood Restaurant that is one of the finest American seafood restaurants in Atlanta.

If one is around the Virginia Highland and is looking for places to eat in Atlanta, the restaurant Goin’ Coastal is one of the best options for seafood. The Joey D’s Oak Room is also an excellent restaurant that also serves steaks alongside seafood. If one has to draw up a list of the ten best seafood restaurants in Atlanta, then it has to feature the McCormick & Schmick’s Seafood Restaurant. This restaurant has very comfortable interiors and is extremely popular for its signature seafood dishes especially the ones that serve fish and shellfish. It is claimed that the restaurant gets its seafood from the waters of the Pacific Ocean. In case one is not very fond of seafood, the restaurant also offers pastas and steaks. A well stocked bar adds to the restaurant’s popularity.

Legal Sea Foods, another of Atlanta’s famous seafood restaurants is located in downtown Atlanta’s Hilton Garden Inn. It is a restaurant that is spread across two storeys, the first storey of which is the Oyster Bar. This bar is extremely popular given its location near the Georgia Dome and Philips Arena. Therefore, this place is often crowded with sports enthusiasts on game days. The second storey of this restaurant has beautiful large windows that offer a spectacular view of Atlanta’s Centennial Olympic Park. In the evenings, the view gets even more beautiful as one is able to see the whole of the Atlanta skyline lit up against the night sky. This restaurant also rents out space for private parties. The well-stocked bar boasts of some 19 signature cocktails, 28 wines and a large range of delicacies prepared with fresh fish and shellfish.

There is also the Oceanaire restaurant which is famous for its fine dining seafood cuisine. The interiors of this restaurant are sleek and sophisticated and its patrons are promised to be served dishes made from the freshest seafood available. The menu also has on offer a collection of wine that go very well with the range of seafood the restaurant offers.

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Did You Know That by Law Your Seafood is Being Traced? Why Not Trace it Too?

Organizations like the International Standardization Organization (ISO) are setting guidelines internationally for how governments and companies can follow their food production from processing to distribution. However, Alaskan seafood traceability is already mandated by law to ensure that if a product says that is Alaskan, that its path from ocean to the grocer can be documented. This implies knowledge of producers, good record keeping during processing, adequate labels, and a tracking system that functions from catch to retail. These and other steps, such as monitoring and surveillance of shipments, allow truth in advertising and empower consumers to choose wisely and sustainably.

Currently Alaska seafood is certified by the Marine Stewardship Council (MSC), which assesses Alaskan seafood traceability. Seafood that is MSC-labeled is certifiably from, and can be traced back to, sustainable fisheries. The presence of their logo helps consumers support companies who value conservation, good management, and best practices. From restaurants to large-scale industrial fisheries, MSC partners with a range of players to encourage sustainable seafood processes.

By why does traceability matter? For a number of reasons. In the case of contamination, tracking seafood can ensure accountability and sufficient product recalls. Also, traceability is fundamental to ensure that seafood has been legally and sustainably caught. Organizations like Greenpeace publish Official Blacklists of vessels and suppliers known for illegal catches. Through retailer and consumer education, distribution of unlawful catches can be curtailed.

Specific to Alaska, tracking is vital because their waters provide the world with 80 percent of sockeye, king and Coho salmon and 42 percent of the world’s wild salmon. With such an important role globally, Alaska must be a model of transparency and traceability for smaller markets, especially developing countries. Consequently, the Alaska Seafood Marketing Institute actually has a legal Standard for Alaska seafood Traceability that ensures suppliers, distributors, vendors, and consumers that if a product claims Alaska origin that it will abide by sustained yield principle according to state and federal regulation. Being able to track a product from any point of the supply chain also protects the integrity of the “Alaska Seafood” logo, which has come to represent fresh, wild, and natural options for consumers around the world. To be able to verify to retailers and distributors, if needed, that each step of the supply chain has been carried out according to the highest of standards, builds trusts and encourages sustained partnerships.

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