“Chef Matthew Dillon preparing his bycatch octopus salad at Bar Sajor.”

This article relates to our science topic because it is about how an exotic  large octopus is caught. Very rare do people catch such a big sea animal and I thought it was quite interesting because I’m also a fan of exotic dishes.

http://www.nytimes.com/2013/10/20/magazine/the-octopus-that-almost-ate-seattle.html