The internet opens us up to a world of more food (and other dangers) than any of us ever thought possible. Even though I miss fresh off-the-boat salmon, I can still get it. Want some game meats, like rabbit, duck, moose, bison, ostrich, etc.? It is available at the push of a key.

I learned last night that opossum and turtle are protected animals in Australia. Kangaroos come to your door much the same way deer do here, raiding garbage cans and creating havoc with household pets. The grocery store available to all of us has just become worldwide. Walking through the store now might just entail letting "our fingers do the walking".

As I teach people daily, both where I work and at McNeese and Lamar Universities, I encourage anyone and everyone, evenly slightly interested in food, to expand their horizons. Never let the phrase, "I never tried it but I know I wouldn't like it,” stop you from trying something new. After you have tried something new and you don't like it, then and only then has the criteria been met and the next food can be tried.

Live life to the fullest, eat food before it eats you (even if it is green), and remind yourself that we are still on top of the food chain (at least for now). The next and best new trend at the dinner table is waiting for you to make it happen. Bon Appetit

In a small skillet over medium heat, toast cumin and coriander seeds, shaking pan, for 30-40 seconds, or until fragrant. Let cool and crush with spice grinder or with the bottom of a heavy pan.

In a large heavy skillet, heat oil over medium high heat. Add shrimp and red pepper flakes and sauté for 2-3 minutes, or until shrimp turn bright pink. With a slotted spoon, transfer to a plate. Season to taste with salt and pepper and set aside. Add shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 minute, or until the shallots are lightly browned. Stir in the chopped tomatoes, bell peppers, , and zucchini. Cook the mixture, stirring often, over medium heat, for 8-10 minutes, or until sauce is slightly thickened. Add the reserved shrimp, parsley, and lemon juice to the skillet and heat through. Taste and serve immediately over rice.

Cut cucumbers in half lengthwise. Using a spoon, carefully scoop out the seeds. Cut cucumber into 1-1/2 inch by 1/2-inch sticks (ca. 4cm x 1-1/2cm) and set aside. In a shallow dish, combine flour, salt, and pepper. Dredge the salmon pieces in the flour mixture, shaking off the excess. In a large, non-stick skillet, heat 2 tsp oil over high heat. Add half the salmon and sauté 4-5 minutes, or until slightly browned on the outside but still pink in the middle. Transfer the salmon to a plate and set aside. Wipe out the skillet with paper towels and add remaining 2 tsp oil to the skillet. When hot, sauté the remaining salmon in the same manner to the same doneness. Transfer to a plate and set aside.

Wipe out the skillet again and add the cucumbers, stock, and sugar. Season to taste with salt and pepper and bring to a simmer. Cover and simmer 3-4 minutes, or until the cucumbers are tender crisp. Remove the cover, increase heat to high, and boil for several minutes, or until pan juices are reduced to 2 Tbsp. Add the reserved salmon and dill to the skillet and simmer, covered, for 2-3 minutes, or until just heated through and flesh is opaque. Taste and adjust seasonings. Serve immediately, garnishing with dill sprigs and lemon wedges.

In a pot, bring wine, curry powder, garlic, and bay leaf to a simmer over medium-high heat. Add mussels and cover. Cook until mussels open, about 5 minutes. Transfer mussels to serving bowls using a slotted spoon; discard any mussels that do not open or those with broken shells. Cover and keep warm. Add cream, celery, leek, carrot, and onion to the cooking liquid. Simmer until vegetables are tender, about 15 minutes. Stir in lemon juice. Season to taste with salt and pepper. Spoon sauce over mussels and serve immediately.