by Toby Amidor in Food & Nutrition Experts, Healthy Recipes, September 7, 2016
by Dana Angelo White in Cookbooks, June 25, 2014
The 2015 dietary guidelines stress the importance of fish consumption, but there are still misconceptions swirling around about the seafood industry. What exactly is farm-to-table seafood, and is it sustainable? I had the opportunity to learn firsthand about the Alaska seafood industry by taking a sponsored tour of the breathtaking state and even getting on a fishing boat to catch my own fish.
They say everything is bigger in Texas, but it’s even bigger in Alaska! The state commands 34,000 miles of tidal shoreline. To give you some perspective, the Atlantic Coast (from Maine to Florida) is about 2,000 miles, whereas the Alaska Coast is about 5,500 miles. But there’s just about one person per square mile actually living in Alaska. (If you applied this population density to Manhattan, you would have about 37 people living on the entire island.)
And because of its exceptional fishing waters, the state produces more than half the nation’s wild seafood harvest by volume.
Alaska is known for its salmon, whitefish varieties (like halibut, cod and rockfish) and shellfish. There are five species of Alaskan salmon: king, sockeye, coho, keta and pink. Peak salmon harvesting is from June to September. Peak harvesting for whitefish (like halibut and cod) varies but is mostly between March and October, while shellfish are harvested more in the fall and winter months. Read more
by Toby Amidor in Food News & Trends, October 20, 2011
Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther — who favors the likes of bone-enriched broths and fermented goods — entices readers to once again get their hands dirty in the kitchen.
What are you growing in your garden this year?
This time of the year, we’re just starting our garden, as mountain living means that snow can linger into June and arrive again in September. This year, my family is planning to plant lettuce, hearty greens, radishes, carrots and a wide variety of mints. Chocolate mint and mountain mint are always favorites.
Do you have a favorite seasonal food or dish, something you look forward to every cooking year?
Every season brings something I cherish, some recipe my family looks forward to all year. In summer, it’s true sour pickles, seasoned with dill, garlic and spice. Pickling cucumbers enjoy such a short season. I buy them by the case, pack them into stoneware crocks and ferment them with a spiced brine until they come out sharp, salty and sour. Fall brings quince, and I like to pair it with apples and pears in a simple sauce, or to poach the quince and drop them into flaky pie crusts. In winter, I lean on savory winter squash pies and stews of root vegetables, grass-fed beef and broth. In springtime, it’s lovage soup — all clean and bright in flavor, but still warm enough to take the edge off the cold evenings of spring.
by Toby Amidor in Food News & Trends, April 20, 2009
October 24, 2011 is the date of the first annual Food Day. Each year on this date Americans will celebrate and push for healthy, reasonably priced food that’s produced is an eco-friendly and sustainable way. This year you’ll find schools, communities, health professionals, chefs, and foodies celebrating Food Day in their own way.
What’s Food Day?
Food Day is sponsored by the Center for Science in the Public Interest, which is a nonprofit group that has been working to improve nutrition, health and food labeling since 1971. The Co-Chairs for Food Day are Senator Tom Harkin (D-IA) and Representative Rosa DeLauro (D-CT). On the National Advisory Board are a collection of impressive public figures including Dr. Marion Nestle, Walter Willett, Alice Waters, Morgan Spurlock, David Katz, Michael Pollan, Ellie Krieger, and many more.
Experts say the biggest contributors to global warming are travel (our cars, planes and shipping needs) and electricity demands, but food production doesn’t tread lightly either. Food is responsible for one-third of global greenhouse emissions!
You may not fix the world’s problems by yourself, but making small changes and setting a good example can’t hurt — and what better time to start than Earth Week. Here’s what it means to go low carbon.
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