While ordering lunch in a New Jersey restaurant last month, I saw that the menu offered a can of tuna fish. A can?! How tacky, I thought. I was wrong. It was not in a particularly expensive restaurant, but I soon learned that there are a lot of expensive restaurants that are serving canned food on fine tablecloths with expensive napkins and expensive service. It seems to be a good trend, with all the mercury contamination scares in fresh fish and the fact that most of the popular types of seafood are actually low in healthy omega-3 fats.
We think nothing of eating canned anchovies, sardines, and tuna fish, or bottled caviar, oysters and capers, so it should not be a surprise that innovative restaurants are putting their very cans on their menus. There are different ways to can food, but generally speaking, fish is pre-cooked for a couple of hours, then cooled and fileted. Then it is canned in some liquid such as extra virgin olive oil and vacuum-sealed. After that, the sealed can is heated for a few more hours, to kill any potential bacteria. Unlike the fresh fish we buy, besides having no danger of contamination, these cans often have a shelf life of up to 10 years.
If you would like to experience such a menu, try a restaurant named Maiden Lane in NYC, or Tincan in London, or Can the Can in Lisbon, or Quimet & Quimet in Barcelona or Sol e Pesca in Lisbon, just to name a few. But if you are not in any of these cities, try receiving guests at home with canned food. If you are creative, it can be stress-free and fun.
Meu compromisso semanal com a Betsy não pode ser considerado uma aula, e sim um momento onde dois amigos conversam, em inglês, sobre assuntos variado do dia a dia. Ela é uma pessoa muito atualizada, antenada no que acontece no mundo e em nossa cidade, e sempre traz seu ponto de vista sobre algum tema que debatemos. O que mais me impressiona é que a Betsy nunca vai para uma aula sem prepara-la, sem que tenha pesquisado e buscado textos e informações que muito acrescentam, tanto no idioma quanto no conhecimento geral. É um grande prazer poder usufruir de uma companhia tão agradável, e que não está preocupa somente em ensinar o idioma, mas que procura debater temas e assuntos do nosso cotidiano. Considero um privilégio este momento com ela, e somente tenho a agradecer sua dedicação e seu comprometimento.
É um prazer falar das aulas da Betsy. São empolgantes, temas variados e atuais, envolventes, bem preparados e com muito amor, com certeza. Acredito que seu blog será “helpful ” para todos aqueles que têm interesse em aprender a língua inglesa ou simplesmente intensificar seu conhecimento. Um abraço carinhoso e sucesso!
Betsy is my little sister, and I am very proud of her for her amazing language capabilities. When she was just a small girl, she would sometimes make up new words when she needed to, to avoid being slowed down by not knowing the “mainstream” word. Example: her word, “benext”, a combination of “beside” and “next to”, which simple meant “do lado” (but long before she ever encountered Portuguese, of course).
I have known Betsy for a long time, and in all these years I have learned so much from her… not just English, but from her vast experience as a teacher and as a person. Being an excellent teacher is not just about knowing your subject perfectly (which is of course the case since English is her first language) but also about loving to learn and to relate to people from all kinds of backgrounds and ages. I had as much fun in her classes as a nerdy Star Wars / Elvis teen fan as I do now as busy working grown up!