Group items tagged

poptimism has intertwined with a variety of cultural omnivorism that encourages people to embrace the most popular fare from all genres. And this is where the algorithm comes in: it feeds people a steady drip of the most popular things and assures you you’re good for enjoying a diverse array of sameness.

But, and this is important, taste distinctions still matter. Social rank demands fealty to certain ideals of taste, even if artistry isn’t the taste that matters. “Omnivorism, for all of its rejections of ‘taste,’ still presupposes that cultural choice can change society,” Marx writes. “Consumerism can support allies, shame enemies, and deny prestige and financial support to oppressors.”

In the modern cultural landscape, “the hipster” has been replaced by what might be called “der kommisar,” and der kommisar has a few general rules for how to appreciate culture:

1.     Artists should create content that promotes progressive political views and reveals unconscious biases against oppressed groups.2.  Gatekeepers should work to represent minority voices by elevating minority artists.3.     Consumers should only buy artworks and goods with progressive values that are created by upright individuals.4.     Majority groups should never profit on styles or stories that originate within minority groups.5.     Critics should decanonize antiprogressive artists and their works, and question aesthetics associated with high-status distinction.*

“art should avoid being for art’s sake when social equity is at stake.” The quality of artistry matters less than supporting artists who think the right things and say the right things

I don’t think you can really understand much of the last decade or so of cultural writing—or, for that matter, cultural production—if you don’t understand this dynamic and how poptimism, omnivorism, and identity politics have all spun together to change, at the very least, how people talk publicly about the art they consume

Raising marine fish is a different proposition. The harsh ocean environment makes production risky, and the biology of these species makes many of them difficult and costly to breed and grow.

Improvements in technology have reduced, though not eliminated, the amount of fish used in feeds, especially for farmed salmon. It now takes half as much fresh fish to raise salmon as it did 20 years ago.

Marine fish farming is currently done in sheltered bays and sea lochs. But there is growing interest in a new high-tech method that raises fish in huge submersible cages anchored far from land in the open ocean. It’s risky business, with high operating costs. Expensive infrastructure is vulnerable to intense storms.