Guacamole is a dip made from avocados.

This is just a simple list of some of the types of poisons that come out of these harmful algal blooms shellfish poisoning,fish ciguatera, diarrheic shellfish poisoning you don't want to know about that neurotoxic shellfish poisoning, paralytic shellfish poisoning.

Reviving New York's rivers with oysters!

Can you eat raw oysters?

So the oyster was the basis for a manifesto like urban design project that I did about the New York Harbor called oyster tecture.

Malcolm Gladwell on spaghetti sauce

But as soon as you walk in, I go, Ooh. Spaghetti sauce there.

It s made of peceto (veal), topped with a sauce of tuna, mayonnaise and anchovies.

Fish and shellfish It is unsafe to store fish or shellfish without preservation.

They had a notion, a Platonic notion, of what tomato sauce was.

Commercial versions of apple sauce are readily available in supermarkets.

We reinterpreted this life cycle on the scale of our sight and took the Gowanus as a giant oyster nursery where oysters would be grown up in the Gowanus, then paraded down in their spat stage and seeded out on the Bayridge Reef.

It can move from a fertilized egg to a spat, which is when they're floating through the water, and when they're ready to attach onto another oyster, to an adult male oyster or female oyster, in a number of weeks.

Encocados (dishes that contain a coconut sauce) are also very popular.

In particular, soy sauce should never be poured onto rice or into soup.

When we talked about authentic tomato sauce in the 1970s, we talked about Italian tomato sauce. We talked about the earliest ragus, which had no visible solids, right?

Now, did he look for the most popular brand variety of spaghetti sauce? No!

And for years and years and years and years, Ragu and Prego would have focus groups, and they would sit all you people down, and they would say, What do you want in a spaghetti sauce? Tell us what you want in a spaghetti sauce.

And finally, how much fun it would be to watch the flupsy parade and cheer on the oyster spats as they go down to the reef.

The most common food allergies in children are shellfish, nuts, eggs, wheat, and soy.

But it was, technically speaking this is an aside Prego is a better tomato sauce than Ragu.

And the Ragu would all go to the bottom, and the Prego would sit on top.

Finally, oysters can attenuate and agglomerate onto each other and form these amazing natural reef structures.

And already, commercial oyster larvae are dying at large scales in some places.

There are three types of dredges (a) The dredge can be dragged along the seabed, scooping the shellfish from the ground.

What Howard Moskowitz was doing was saying, this same revolution needs to happen in the world of tomato sauce.

The dish consists of these plants, with dried shrimp and potatoes all contained within a mole (spicy chocolate) sauce.

In fact I love the fact, I just have to mention this Rome in fact used to import oysters from London, at one stage. I think that's extraordinary.

And today, if you go to the supermarket, a really good one, and you look at how many Ragus there are do you know how many they are? 36!

Gochujang (Korean traditional sauce made of red pepper) is also commonly used, often as pepper (chilli) paste, earning the cuisine a reputation for being spicy.

And, anyway, despite the fact that they were far superior in adherence, and the quality of their tomato paste, Prego was struggling.

So if we had some way to stop this scaling and so I picked up some shells on the beach. And I asked them, what is scaling? What's inside your pipes?

There are also Kärntner Kasnudeln, which are pockets of dough filled with Topfen, potatoes, herbs and peppermint which are boiled and served with a butter sauce.

Tipping Point author Malcolm Gladwell gets inside the food industry's pursuit of the perfect spaghetti sauce and makes a larger argument about the nature of choice and happiness.

Campbell's made Prego, and Prego, in the early '80s, was struggling next to Ragu, which was the dominant spaghetti sauce of the '70s and '80s.

And Prego then went back, and completely reformulated their spaghetti sauce, and came out with a line of extra chunky that immediately and completely took over the spaghetti sauce business in this country.

This cuisine is based on fresh vegetables, fish, oysters, mussels and other shellfish, and the wide range of hand made cheeses that are now being produced across the country.

Because we thought that what it took to make people happy was to provide them with the most culturally authentic tomato sauce, A and B, we thought that if we gave them the culturally authentic tomato sauce, then they would embrace it.

And of those three facts, the third one was the most significant, because at the time, in the early 1980s, if you went to a supermarket, you would not find extra chunky spaghetti sauce.

And living amongst the tangle of tube worms is an entire community of animals shrimp, fish, lobsters, crab, clams and swarms of arthropods that are playing that dangerous game between over here is scalding hot and freezing cold.

So, he keeps on moving, approaching an unsuspecting waiter who is trying to deliver two plates of linguine in a delicate white wine clam sauce to diners who are sitting at a table just outside of a restaurant in the street.

Architect Kate Orff sees the oyster as an agent of urban change. Bundled into beds and sunk into city rivers, oysters slurp up pollution and make legendarily dirty waters clean thus driving even more innovation in oyster tecture. Orff shares her vision for an urban landscape that links nature and humanity for mutual benefit.

And the core idea of oyster tecture is to harness the biological power of mussels, eelgrass and oysters species that live in the harbor and, at the same time, harness the power of people who live in the community towards making change now.

The quality of the tomato paste is much better the spice mix is far superior it adheres to the pasta in a much more pleasing way. In fact, they would do the famous bowl test back in the '70s with Ragu and Prego.

You know, it's a silo, people in silos. They didn't know that the same thing was happening. So one of them thought about it and said, OK, well, if this is just crystallization that happens automatically out of seawater self assembly then why aren't shells infinite in size? What stops the scaling?