"Nothing makes me as anxious as ordering seafood in restaurants. I must look like a nutjob when I play twenty questions with a server, who more than likely has no clue about the exact provenance and life cycle of the fish or shellfish. At the very least, I need to know whether those shrimp and that salmon are domestic, imported, wild-caught, or farm-raised. And I can’t just have an oyster po'boy, either. “What kind of oysters?” I whine."