aquaculture

Friday Faves No. 187

favorite finds from the front lines of food

Its been a very busy spring and this just shows how busy we are feeling lately! 

Happy Mother's Day weekend folks!  Find you mom, a friend's mom or just a girlfriend and head out for brunch and/or cocktails! Seriously...it will be better than this Mother's Day gift from the Colonel.  That's right, KFC has done it again. We have seen and documented the "Extra Crispy Sunscreen", the fried chicken room candle and now its the publication of "Tender Wings of Desire", a Colonel Sanders romance novel. Just in case you thought we were joking....here is what the cover looks like. (AdWeek) 

We knew it! Cheese is not bad for you and we have the science to prove it! 

The findings, from an international team of experts, contradict the view that dairy products can be harmful because of their high saturated fat content. The experts dismiss that fear as “a misconception [and] mistaken belief”. (Guardian)

So if a daily dose of cheese and exercises is the order of the day, one can always try their hand at Stilton Cheese rolling. That's right, cheese rolling. Every year, in May, people congregate in the village of Stilton to watch teams made up of 4 persons roll a whole stilton down the street. Each team member must "roll" the cheese during the course. You know what, just watch the video! (BBC)

Earlier this past April, the Aquarium of the Pacific came out with a short film about perspectives on the state of California Aquaculture. It features prominent scientists and experts on the topic of marine aquaculture in California and the U.S. In this film the experts discuss marine aquaculture’s role in the global food supply and as a conservation tool, the state of domestic marine aquaculture, and the future of marine aquaculture in the U.S. and California. Experts featured are:

And last but not least, don't become an avocado statistic! Stay safe out there folks. (Munchies)

 

 

Friday Faves No. 161

our favorite finds from the front lines of food

Would make a great fitness class: High Speed Mochi (link to video) (Laughing Sqiud)

Buy some vegetables already. For some growers, farmers markets just aren’t what they used to be. "The decline in sales is, arguably, one result of the contemporary farmers market, which has evolved to meet the needs of a new generation of shoppers who view these outdoor markets as more a lifestyle choice than an opportunity to support local agriculture." More sophisticating marketing can help: "But market managers say farmers must also help themselves if they want to survive and thrive in this new era. It’s not enough to simply show up at a market and expect consumers to buy all your gorgeous, freshly harvested stone fruits and greens. Farmers must be attuned to consumer demand and be better marketers and shopkeepers, even at their makeshift outdoor stands." (Washington Post)

There is always room for compassion, and another bakery: Syria’s Beloved Sweet Shops Follow Its Refugees Into Exile "Civil war has scattered Syria’s bakers, pastry chefs, and restaurateurs. For the foodies—and children—in their new communities, it’s a tasty turn of events." (National Geographic)

We're not generally fond of "food as medicine" headlines, but we do love our seaweed. Seaweed Could Help Fight Food Allergies (Food & Wine)

The New York Times is barely dipping its toe in here, but the further we get from the "farmed = bad, wild = good" trap the better. Farming for Fish As leading chefs are turning away from the sea and toward sustainable hatcheries, it seems we’ve just begun to skim the surface of aquaculture (New York Times)

A great new food site for the breakfast obsessed — Extra Crispy with some really fine personal essays like: Soup is the Breakfast of Kings 

The future is in the works, with both rising interest in sustainable food and domestic production in China: International hotel chain starts serving 'low carbon' Chinese salmon (Seafood Source)

Friday Faves No. 160

our favorite finds from the front lines of food

Tribes Create Their Own Food Laws to Stop USDA From Killing Native Food Economies (photo above) From blue corn to bison, narrow federal food-safety codes impact tribal food systems. But advocates are writing their own food laws to preserve Native food sovereignty. (Yes Magazine)

Jamie Oliver Doesn’t Want to Be a Hipster Chef And he's getting an awful lot done. (Munchies)

Aside from fashion, a look at what food can mean to those who have nothing. PHOTOS: An Intimate Look At Las Patronas, The Mexican Women Who Feed Migrants Traveling On La Bestia (Remezcla)

From the vintage files: Care Packages: How The U.S. Won Hearts Through Stomachs After WWII (NPR)

How Small Grocers are Banding Together to Change Food Retail For the Good Cultivating an independent grocery space can be challenging, but a group of retailers are building a collaborative to change the conversation. "These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too." (Civil Eats)

Why matching fish farming with crop irrigation is a win for parched Southwest Farmers in the Southwest are turning a harsh, dry climate to their advantage by raising fish. (Guardian)

Friday Faves No. 156

our favorite finds from the front lines of food

Coffee beans getting ready for your morning at Oakland, CA's own Mr. Espresso.

Coffee beans getting ready for your morning at Oakland, CA's own Mr. Espresso.

First, the good news: Drinking more coffee may undo liver damage from booze (Reuters)

Car and snacks are for everyone as Nascar starts using food sites as an a ad base: "'We wanted to start to talk about Daytona as a day that families get together," said Robert Gottlieb, Fox Sports' evp of marketing. 'It was important for us in framing that conversation to reach into food and lifestyle.'" (AdWeek)

Coupons for millennials: Whole Foods introduces digital coupons to lure more shoppers (Guardian)

From local patriots to beer: Eleven Signs a City Will Succeed "11. They have craft breweries. One final marker, perhaps the most reliable: A city on the way back will have one or more craft breweries, and probably some small distilleries too....A town that has craft breweries also has a certain kind of entrepreneur, and a critical mass of mainly young (except for me) customers. You may think I’m joking, but just try to find an exception." (Atlantic)

Mike Velings: The case for fish farming A great TED talk about a subject that's near and dear to our hearts — the need for developing aquaculture to feed a growing world population.
 

Friday Faves No. 152

our favorite finds from the front lines of food

image via Civil Eats

image via Civil Eats

Oyster farmers and lobstermen are turning to probiotics to fight bacteria that has been wreaking havoc for more than a decade. "The problem of bacterial infections in hatcheries has been worsening over the past decade as the waters of the Northeast warm. Rheault, who is now the president of the East Coast Shellfish Growers Association, says that thanks to climate change, bacterial infections now kill off 10 to 20 percent of the Northeast’s shellfish larvae each year. And because the bacteria, Vibrio, gets into the tanks via seawater, it affects not only shellfish but also lobsters, by turning their shells black and making them impossible to sell." (Civil Eats)

More Hospitals Are Ditching Antibiotics In The Meat They Serve "Hospitals understand antibiotic resistance, and they're being asked to steward their own use of antibiotics. So it's very easy for them to say, 'Livestock producers need to be doing their part, too.' " (NPR)

Nation's first vegan butcher shop to open in Minneapolis "The pair have attracted quite a following since they first started serving up their signature maple glazed bacon, Sriracha brats and other meatless wonders at farmers markets around the Twin Cities in 2014. They spent three years perfecting the recipes, using ingredients such as yeast, soy, juices and a blend of seasonings. The opening of a vegan butcher shop is yet another sign of the rise of fake meat in American diets. Since 2012, sales of plant-based meat alternatives have grown 8 percent, to $553 million annually, according to the market research firm, Mintel." (Minneapolis Star Tribune)

NOAA expands opportunities for U.S. aquaculture: Groundbreaking rule opens the door for seafood farming in federal waters of the Gulf of Mexico. Hopefully the Gulf of Mexico is just a start: "The groundbreaking rule creates a coordinated permitting system for the Gulf of Mexico, opening the door for the region to expand seafood production and create new jobs in an environmentally sustainable manner." (NOAA)

Slow fish: Preventing waste via packaging: BluWrap technology extending product shelf life, reducing carbon footprint of seafood. "He’s making it his mission to get fresh fish off airplanes and onto ocean-bound cargo ships where it may take weeks to reach its destination. And he says he can do it without ice or environmentally unfriendly Styrofoam — lingering symbols of just how antiquated the seafood supply system is in comparison to today’s high-tech world. 'There’s a myth that time is the biggest enemy to fresh proteins,” he said. “But the truth is that oxygen and temperature, not time, threaten freshness.'” (GAA Advocate)

Everything you ever wanted to know about salmon propagation, but were afraid to ask: To Save Its Salmon, California Calls in the Fish Matchmaker. At a hatchery on the Klamath River, biologists are using genetic techniques to reduce inbreeding, though some argue natural methods are more effective. (New York Times)

 

 

Friday Faves No. 150

our favorite finds from the front lines of food

Is this the face of the new Scottish "super food" above: What Is This Weird Weed, and Why Are Farmers and Health Nuts So Into It? It's chock full of omega 3's. "The EU this month awarded corn gromwell the status of “Novel Food,” a designation to let consumers know that this might be a new thing, but it’s safe and approved for consumption." (Modern Farmer)

Does story trump product? How Millennials Are Changing Wine "Yet with conventional wisdom holding that millennials don’t care about luxury and aren’t loyal to brands, it’s little wonder that wine producers all over the world—like every other business—are scrambling to figure out what they want." (Wall Street Journal)

Because the young ladies who lunch want artisan pizza, Urban Outfitters adds food to hipster empire with Vetri restaurant group acquisition.  (Restaurant Hospitality)

Entrepreneurs Pitch Sustainable Seafood Ideas; Investors Take The Bait at Fish 2.0  "Entrepreneurs presented ideas that ran the sustainability gamut: Licensing schemes designed to keep local family fishermen on the water; developing consumer-friendly, ready-to-cook sustainable seafood products; collecting old nylon fishing nets to recycle into skateboards and sunglasses; cutting-edge technology to monitor everything from a fishing fleet's location to the storage temperature for its catch; land-based aquaculture solutions; and programs designed to create both jobs and sustenance for tiny remote fishing communities in the Pacific." (NPR)

And in sucky news, the FDA approves GM salmon for sale in the US.  (Wall Street Journal and just about everywhere else)

FIACUI 2015: Aquaculture Forum in Guadalajara, Mexico

from Polly Legendre

I had the pleasure of attending the 10th annual Foro Internaciaonal de Acuicultura (FIACUI) earlier this month in Guadalajara, Mexico. This conference is organized every year by Panaorama Aquicuicola Magazine and provides a lively forum for discussion around issues related to aquaculture across Latin America, and more specifically Mexico.

This year the topic was principally focused on issues of sustainability — in production, practices and the marketplace.

The event kicked off with a live band at the opening reception, so right off the bat I knew that this conference would be special. Throughout the event, I was incredibly impressed with how the organizers could keep so many people engaged from early morning meetings through evening activities. They did this by alternating the important conference topics with dedicated “expo” sessions with the vendors. There was even a sponsored Mexican seafood lunch in the vendor area so that attendees could browse equipment, feeds, etc. without having to forage for food outside the conference. I mean, who would really be interested in leaving the expo area while grilled shrimp brochettes were on hand! To my amazement, on Thursday evening, when the panel discussion went over a full hour with sanding-room-only attendance, everyone stayed to the very end. After the long anticipated last question, the audience was finally rewarded with a full live mariachi band, dancers, margaritas and a seafood buffet, all in celebration of the 10th year anniversary of the FIACUI.

After the two full days of discussions, presentations and vendor expo, FAICUI goers had several options for field trips into the surrounding areas. Of course I chose the aquaculture tour. So, early Saturday morning a group of around 30 of us piled into a private charter bus, then headed southeast about two hours out of Guadalajara towards the small town of Tototlan. Throughout the day we visited catfish and tilapia farms, but what I didn’t expect was a visit to a frog farm!  

We stopped for lunch at a cool little roadside spot at La Barca called “Restaurant El Cortijo.” Here we feasted on whole fried fish, rice and beans and since it is the heart of Jalisco, a lunch time tequila. The family running the restaurant also operated the tilapia and frog farm. They were so proud of their product that they sent me back to the city with a couple of “ranas a la plancha”…yes grill frogs for dinner. This is REAL Mexican farm to table dining!

It was a wonderful trip and an informative conference — from the dynamic guys at SAGAPRA who found time to introduce me to a quick meal at Karne Garibaldi (self-proclaimed the fastest restaurant in the world), to innovative young farmers who want to learn more about branded seafood in Mexico and beyond. I look forward to keeping in touch with new friends and colleagues. There is a lot of potential here and I, for one, look forward to seeing the Mexican aquaculture community come into its own.

Friday Faves No. 118

our favorite finds from the front lines of food

These 5 Crops (including the beautiful vanilla, above) Are Still Hand-Harvested, And It's Hard Work  (NPR)

Could Great Lakes Fisheries Be Revived Through Fish Farms? "The reality is that the native Great Lakes wild fishery is in a state of general collapse...If we're going to have locally available fish, it has to come from fish farms." The concerns trade on the assumption that's there's only one way to raise fish. (NPR)

The back of your fridge is a perfectly good babysitter for your starter, but for some, it's the new frontier in helicopter "parenting." (Guardian)

Downton Abby and The Sopranos have had their own cookbook. Now its Portlandia's turn.
Check out the guides below and do head over the cookbook's website to play with the incredible menu generator, spitting out brilliant dishes like "dehydrated wild roses salad of cabbage blossoms" and "communal veal with inverted asparagus and a charred yeast brew paste." (Eater)

Nomiku Sous-Vide Cooking Immersion Tool Adds a Larger Screen and Wi-Fi, available for home cooks. Awesome idea or food poisoning generator? (Laughing Squid)

Friday Faves No. 108

our favorite finds from the front lines of food

World Cup food.png

Since we're all a-buzz with competition and national pride, why not delve in to the World Cup of Food "In the spirit of the World Cup, we offer you a lively and completely subjective global conversation about the merits of the national cuisine of each of the 32 countries competing in Brazil. Can England’s Yorkshire pudding stay the course against pasta al pomodoro? Will Red Red from Ghana emerge victorious over America’s barbeque (North Carolina division)?"
 (AlJazeera America)

National Geographic explores the "Blue Revolution" of progressive aquaculture. Congratulations to Gustavo Valdez on being included — and with some great photos of his shrimp pods. (National Geographic)

Fun with tools: custom carved rolling pins that decorate whole sheets of dough at once (Laughing Squid)

The 'Tastemakers' Who Shape Our Food Trends: From cronuts to kale chips to gluten-free, a look at food crazes and the people who create them. A radio discussion featuring guest (and cronut creator) Dominique Ansel.  (On Point)

Looks like leatherback turtles have favorite hang-out spots to eat. NOAA Scientists recently discovered that most adult leatherback sea turtles in the Pacific Ocean return to the same feeding areas between nesting seasons. (NOAA)

Yuck: Australian Honey "Sting" busts importers for passing off sugar syrup as real honey. (The Courier)

Champagne that was salvaged from a shipwreck in the Baltic prompted Veuve Clicquot to create  a "Cellar in the Sea" to monitor aging. (Wine Searcher)

Friday Faves No. 102

our favorite finds from the front lines of food

Trendy Kale has been getting around. Meet the newest celebrity offspring (above).  (Modern Farmer)

Romancing the Soybean: Agribusiness Funds 'Farmland' To Counter Hollywood Message  Says Randy Krotz, with the Farmers and Ranchers Alliance: "How do you get to millennials?...How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand." You can view the trailer here.  (NPR)

The EC-funded Diversify Project is trying to get more and different kinds of fished raised in Europe. But how much effort will be put into bringing buyers and tastemakers along? "Cattle, sheep, pigs and chickens make up the vast majority of meat consumed around the world, and every time someone has the bright idea of introducing something like crocodile, ostrich or coypu to the market, the general reaction from taste panels is “Mmmm, nice! It tastes just like chicken or pork or beef....In a few years’ time, will we see taste panels saying “Mmmm, nice! It tastes just like salmon.”? (Seafood Source)

The growing popularity of ancient grains has caused a spelt shortage. (Probably never thought you'd read that phrase.) Spelt flour 'wonder grain' is set for a price a hike as supplies run low (Guardian)

Can seaweed burgers and potato mayo feed a growing world population? It's just seaweed people. Compared to eating bugs, this one should be easy. (Science Nordic)

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Friday Faves — notes from the new gastroconomy, No. 69

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weekly round-up of our favorite finds from the front lines of food

 

  • "When words just aren't enough, say it with bacon..." urges this jewelry-spoof commercial (above). "All you have to do is listen, and bacon will show you the way."
  • Good news: the young folk don't want to eat anonymous junk. The Millenials are spending differently and restaurant chains are trying to woo the younger generation. "Between the proliferation of artisanal food trucks and items like cupcakes made of Valrhona and Callebaut chocolates and topped with a fondant daisy for $2.75 at Georgetown Cupcake, or Fresh Direct’s offering of “heritage” pork from the Flying Pigs Farm in upstate New York, millennials tend to spend their dining dollars sparingly and in a more calculated way."

Friday Faves — notes from the new gastroconomy, No. 12

a weekly round-up of our favorite finds from the front lines of food

 

  • Is it possible to scientifically plot out why some flavors go with others? Researchers have tried in Flavor network and the principles of food pairing (illustration above). "A hypothesis, which over the past decade has received attention among some chefs and food scientists, states that ingredients sharing flavor compounds are more likely to taste well together than ingredients that do not."
  • A look at visions of post-industrial Milwaukee explores how urban agriculture and aquaculture are becoming key to reclamation efforts. "What we really like about Sweet Water, and what they’re very adamant about, is that they want to make these spaces productive again. They see themselves as part of a narrative of production in the city of Milwaukee. They see themselves as being in touch with the [industrial past], but working in a way that speaks to the needs of the 21st century."
  • Turning to agriculture as a way to cope with joblessness isn't just for Americans. With Work Scarce in Athens, Greeks Go Back to the Land “In big cities, there’s no future for them. For young people, the only choice is for them to go to the countryside or to go abroad.”
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