The Year of the Lobster

Abstract

Research Article| August 01 2021 The Year of the Lobster: Decadence and Disgust in Pandemic Times Andrew Simmons Andrew Simmons Andrew Simmons is a public high school teacher and writer in Oakland, California. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2021) 21 (3): 78–80. https://doi.org/10.1525/gfc.2021.21.3.78 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Andrew Simmons; The Year of the Lobster: Decadence and Disgust in Pandemic Times. Gastronomica 1 August 2021; 21 (3): 78–80. doi: https://doi.org/10.1525/gfc.2021.21.3.78 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I didn’t ask for a lobster, but it came anyway. In April 2020, I started buying from Four Star Seafood and Provisions, a San Francisco restaurant supplier that had resorted to selling pristine seafood, meat, produce, and fancy pantry items directly to consumers—at reasonably dear prices, with a modest additional fee for regional delivery. Four Star sources both locally (little fishing operations, small family farms, artisanal producers) and from international distributors (hence, kampachi from New Zealand). You can order semi-boneless Wolfe Ranch quail, Alaskan halibut cheeks, farmed branzino from Turkey, razor clams, ramps, foraged sea beans, pistachio flour, Humphry Slocombe black sesame ice cream, date vinegar, and a $1,250 jamón Ibérico (which I imagine is a joke). And you can do it while dozing through a Zoom in your home office. You can spend $200 before you get out of bed, just as you impulse-buy running shoes, patio furniture, vintage... You do not currently have access to this content.