Whales, dolphins and seals have been arriving outside New York's Harbor in increasing numbers, according to Prof. Christopher Clark, neurobiology and behavior and zoology.

On Sep. 19 and 20, the Veterinary Medicine Advisory Committee of the U.S. Food and Drug Administration (FDA) met to evaluate the scientific research on the human and environmental health impacts of genetically engineered (GE) salmon. If green-lighted by the FDA, the AquAdvantage Salmon, produced by Aqua Bounty Technologies, Inc., will be the first genetically engineered animal approved for human consumption. 

From your roomate’s goldfish to the trout in Cayuga Lake; for Prof. Amy McCune, ecology and evolutionary biology, these ordinary specimens provide a glimpse at a world of great diversity. 

This time, I delve into a Catalan cookbook to try and create a notoriously difficult style of dishes. Terrines have long been the bane of many a chef, but ever since I read The Soul of a Chef, I have been tempted to try my hand at them. Here is my attempt.

Continuing with recipes from The Complete Robuchon, the next dish I made was a monkfish with garlic and fennel cream, which Robuchon called lotte à l'ail, crème de fenouil.

2 (10oz) monkfish fillets

5 cloves garlic

Salt

Pepper

3 tablespoons plus 1/2 tablespoon plus 2 teaspoons butter, chilled

10 sprigs thyme

1 large onion (cut into 1/4 inch rounds)

1 large fennel bulb (cut into 1/4 inch rounds)

1 cup dry white wine

2/3 cup crème fraîche

Since I would be baking the fish, I wanted to stuff it with garlic so the meat would come out properly flavored. In order to do this I had to boil the de-germed garlic for 10 minutes first. To remove the garlic germ you first cut the clove in half.

I’m sitting in the library. The dim, diffused light seems to be as foggy as my brain right now. There are hundreds of flashcards spread in front of me, blurring together in all the colors of the rainbow. My head is incapable of memorizing the hundreds of species of whatever it is I’m supposed to be studying. I gulp down a rejuvenating cup of coffee and I’m able to focus for another fifteen minutes.

As Cornell students, we’ve all had the overwhelming sensation that our brains just can’t function any longer. The thick fog of exhaustion prevents us from cramming even the tiniest piece of information into our brains. Personally, I’m pretty sick of it. And just to spite my hazy head, I did a little research on what the best foods for thought are.