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Freshly harvested Siberian sturgeon caviar is meticulously cleaned, salted, measured and preserved as photographer Mark Mahaney examines the processing of one of the most luxurious edibles on the planet. A product of the sturgeon program at the non-profit Mote Marine Laboratory in Sarasota, Florida, the local caviar has been sourced to fine restaurants including Napa Valley’s three-Michelin-starred Meadow Wood and the Waldorf Astoria Hotel in New York. “We are dealing with some of the top palates on the planet and we have to provide these chefs with a consistently high quality product,” says Seth Cripe, founder and co-owner of Anna Maria Fish Company, a leading distributor of Mote’s caviar. “We are there tasting every fish to make sure each one is perfect. Besides, eating caviar never really gets old.”An edited version of a presentation about Twitter for journalists. Won’t make a lot of sense without me speaking, TBH. From www.noodlepie.com
Twitter For Journalists
Call it the Oprah Effect. Or maybe it was all the publicity generated by the Ashton Kutcher/Ted Turner race to reach a million followers. Whatever the cause, there is a growing fear that the mammoth microblogging site may be overexposed, overhyped and underused. It is true that Twitter’s growth is skyrocketing. No one argues that. eMarketer estimates (see Twitter Tally ) there will be over 12 million Twitter users in the US in 2009, slightly more than twice last year’s number.
Beware the Twitter Flitterers - eMarketer