our favorite finds from the front lines of food
Could triple-decker floating farms (like above) address future food issues? They sure look awesome. "Forward Thinking Architecture’s triple-decker Smart Floating Farms would feature 2.2 million square feet (2.04 sq km) of fish farm, hydroponic garden, and rooftop solar panels to power a floating barge, which could be anchored to the beds of oceans, lakes or rivers. The company estimates that each of its floating farms could produce about 8 tons (7.3 tonnes) of vegetables and 1.7 tons (1.5 tonnes) of fish per year." (Nisa Media)
Underused species of fish to schools is expanding. “'We wouldn’t be able to meet their price point for wild salmon and other fish...The only way we can offer the program is with species that are undervalued.” The CSF also found a bycatch species with a mild flavor kids want to eat – similar to tilapia. “It is not mainstream and we are hoping it doesn’t go mainstream, because the price would go up.'" (Seafood Source)
Is the Democratic Republic of Congo the Switzerland of Africa? Let's hope it can be. "Cheesemakers in this region are thriving, despite having survived decades of tumultuous warfare." Culture)
A formerly downright nasty stretch of Market St. in San Francisco has been getting a food-focused spiff-up. "A new culinary scene has been born seemingly overnight, the child of a three-way love affair among real estate developers, tech workers and food professionals that many say is unprecedented." (New York Times)
Pacific to Plate allows public seafood markets to set up like farmers markets. "Pacific to Plate streamlines the permitting process so that commercial fishermen can organize under a single permit—just like certified farmers markets—allowing public seafood markets to operate as food facilities and fresh fish to be cleaned for direct sale." (San Diego News)
Texas-based supermarket chain H-E-B strikes import deal directly with Italian trade bodies for specialty foods. (Houston Chronicle)
EU Looks into Insects as Food. This is where food processing really earns its keep. Turn them into textured protein. "How and to what extent the inclusion of insects in gastronomy can impact the general consumption pattern in the population is unclear but (it) holds the potential for a rapid change in future consumption patterns," EFSA's report said. You're going to need some serious marketing with that. Best line of understatement: "Belgian supermarket operator Delhaize in 2014 introduced tapenades based on mealworms in its Belgian supermarkets, but they were not a hit." (Reuters via Specialty Food)
Scientists say Maryland’s gigantic new oyster reef is a pearl that could save the Chesapeake Bay. "Maryland can lay claim to the world’s largest man-made oyster reef. It was finished just days ago, and rests at the watery bottom of Harris Creek on the Eastern Shore, spread across more acres than the national Mall." (Washington Post)
