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Hawaiian Fish Tales
In seafood shacks, at gourmet tables, and especially during a stomach-defying live-fish auction, Reggie Nadelson discovers the true—and a new—Hawaii.
It's 5 a.m. at Honolulu's fish auction, and I'm eyeballing a quivering Hawaiian opah, a pink and silver moonfish, round and flat as a plate. Nelson Aberilla, a quality-control manager at the auction, cuts the tail off a tuna, sticks in his hand, pulls out some flesh, squishes it in his fingers: Is it firm enough? Fatty enough? He offers me a fistful. …[Read more]
They are rich, but they are not dumb: In Houston they like dressing up, big jewels, big houses, big business; and of course, George Bush, fellow Republican, friend and neighbour. But right wing rednecks hijacking the Grand Old Party convention? No sir. Reggie Nadelson reports The Independent, 1992 IN THE 
For her latest culinary escapade, pays a visit to Ron Ben-Israel for tips on crafting a dessert almost too pretty to eat.
"Elton John’s people just called and asked me to make his birthday cake—what should I do?" says Ron Ben-Israel when he calls to postpone my cake-decorating lesson. For Elton, I let him off the hook. A few weeks later I’m in Ron’s Manhattan loft where he designs and makes voluptuous, witty works of edible art—bowers of flowers, replicas of designer shoes. In the sunny 
Florentine master perfumer Lorenzo Villoresi lets Reggie Nadelson in on the secrets of his art—and his city
"Luxury is having something no one else has, "Lorenzo Villoresi says, sounding a bit like a Renaissance prince handing down a proclamation on the nature of things. In his case, the nature of things is in the scent. Come to his atelier in an ancient Florentine palazzo, and Villoresi—one of the last great artisanal perfumers of Europe—will design for you a couture fragrance that no one