Interesting to see the world’s most-starred chef swinging both ways: touting fresh and developing processed. I’d be more scornful if I couldn’t also see the potential, even though his partners in the deal happen to have links to Rmoney of Fail. Eons ago I did a story for Food Arts on how the negative opposite of fresh is not always frozen (think peas, just for starters). But lately fish is entering a new Ice Age that could be good for oceans, fishermen and consumers, assuming the fossil fuels hold out long enough to keep the freezers powered. Glacierized foie gras, though? J’doubt it.