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Elevation. why you feel good after seeing a great movie.

http://blogs.suntimes.com/ebert/2009/12/the_best_films_of_2009.html
Don't go to movies often but I love his reviews. Wonderful words.

One of the annual highlights. This is part one of three. Watch for them all.

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Chef Paul Bartolotta wants you to eat like an Italian villager. Never mind that facilitating such a modest act will require speeding refrigerator trucks, thermal microchips, and an on-staff marine biologist. His Bartolotta Ristorante di Mare in the Wynn Las Vegas Hotel offers species that rarely make it onto US plates. Some menu regulars: three different kinds of lobster, Mediterranean snapper baked in a shell of its native sea salt, and grilled Sicilian amberjack, which is firm like swordfish but even moister. Here's how a typical shipment gets from pier to platter in just 53 hours.

Get Set, Go! A fisherman catches a particularly nice specimen—perhaps a blade fish (great for grilling)—and emails a pic to Bartolotta, who texts his buyer to add it to his order. » Hour 5 Cruising the market in Milan, the buyer spots other interesting species, like the strong-flavored Mediterranean horse mackerel, and Skypes his finds to the chef. » Hour 6 More than 45 species are packed up: Live crustaceans are wrapped in damp towels and straw, the swimmers in waxed paper. One fish in each container is microchipped.

Hour 10 The shipper books several flights to ensure the cargo gets on the first plane to take off. At the last second, he tells the racing driver which of Milan's three airports is optimal. » Hour 11 During the 14-hour flight, crabs, lobsters, and langoustines reach a semidormant state. The microchips take temperature readings every 20 minutes. » Hour 25 The flight lands at LAX. Handlers unload Bartolotta's coolers and place them in a waiting refrigerator truck, which zooms off through the desert to Las Vegas.

Hour 31 At the restaurant, kitchen staff review the chip data to make sure container temps stayed cold en route. Bartolotta checks the fish for odor and appearance. » Hour 33 A marine biologist tests the crustaceans for liveliness. Healthy specimens are transferred to a saltwater tank. Weaker ones might end up in sauce. » Dinnertime The next evening, waiters unveil the chef's specials: blade fish, turbot, spiny scorpion fish—all around $60 and all so fresh they're practically twitching.¹

Illustrations: Rafael Macho

Very interesting article.

Just ridiculously cool