Sustainable Seafood

The Super Green List:

Connecting Human and Ocean Health

Seafood plays an important role in a balanced diet. 

It's often rich in omega-3 fatty acids, which help 

boost immunity and reduce the risk of heart disease, 

stroke, cancer and other ailments. Omega-3s are 

especially important for pregnant and 

nursing women, and young children. 

Unfortunately, some fish carry toxins that 

can become harmful when eaten frequently.

Good for You, Good for the Oceans

Combining the work of conservation and public health organizations, the Monterey Bay Aquarium has identified seafood that is "Super Green," meaning that it is good for human health and does not harm the oceans. The Super Green list highlights products that are currently on the Seafood Watch "Best Choices" (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.

This effort draws from experts in human health, notably scientists from the Harvard School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey Bay Aquarium will continue to work with these organizations to balance the health and environmental attributes of seafood.

The Super Green list includes seafood that meets the following three criteria:

• Low levels of contaminants (below 216 parts per billion [ppb] mercury and 11 ppb PCBs)
• The daily minimum of omega-3s (at least 250 milligrams per day [mg/d])*
• Classified as a Seafood Watch "Best Choice" (green)

Contaminants in Seafood

Seafood contaminants include metals (such as mercury, which affects brain function and development), industrial chemicals (PCBs and dioxins) and pesticides (DDT). These toxins usually originate on land and make their way into the smallest plants and animals at the base of the ocean food web. As smaller species are eaten by larger ones, contaminants are concentrated and accumulated. Large predatory fish—like swordfish and shark—end up with the most toxins. You can minimize risks by choosing seafood carefully. Use our Super Green list and learn more about contaminants in seafood on the EDF website.

*The Best of the Best: October 2009

• Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
• Mussels (farmed)
• Oysters (farmed)
• Pacific Sardines (wild-caught)
• Pink Shrimp (wild-caught, from Oregon)
• Rainbow Trout (farmed)
• Salmon (wild-caught, from Alaska)
• Spot Prawns (wild-caught, from British Columbia)

**Other Healthy "Best Choices"

• Arctic Char (farmed)
• Bay Scallops (farmed)
• Crayfish (farmed, from the U.S.)
• Dungeness Crab (wild-caught, from California, Oregon or Washington)
• Longfin Squid (wild-caught, from the U.S. Atlantic)
• Pacific Cod (longline-caught, from Alaska)

Cacao photography

Melon caviar......molecular gastronomy just for fun

Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are two kinds: Basic Spherification (which consists of submerging a liquid with Algin in a bath of Calcic) and Reverse Spherification(submerging a liquid with Gluco in a bath of Algin). These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli... In both techniques, the spheres produced can be manipulated, since they are slightly flexible. We can introduce solid elements into the spheres, which will remain in suspension in the liquid, which obtains two or more flavours in a single preparation. In Basic Spherification, with some ingredients it is necessary to use Citras to correct the acidity; in Reverse Spherification, Xantana is generally used for thickening. This photo is from El Buli Restaurant in Spain.

MELON CAVIAR

For the Cantaloupe melon juice 

· 1 Cantaloupe melon 500 g 

1 Peel the melon and remove the pips. 

2 Shred the flesh of the melon in a blender. 

3 Pass the juice obtained through a superbag. 

4 Keep in the fridge. 

For the Cantaloupe melon spherical caviar base 

· 250 g Cantaloupe melon juice (preparation above) 

· 2 g Algin 

1 Mix the Algin with 1/3 of the melon juice.

2 Shred in a blender to obtain an even mixture without lumps. 

3 Mix with the remaining 2/3, strain and keep at room

 temperature for 30 min. 

For the Calcic bath 

· 6.5 g Calcic 

· 1000 g water 

1 Dissolve the Calcic in the water with a beater.

2 Put the mixture in a container that allows for a height of

 about 5 cm. 

3 Keep. 

For the melon caviar 

1 Fill 4 syringes with the melon caviar mixture. 

2 Drip into the water and Calcic mix. Leave to cook for 1 min. 

3 Strain and wash the melon caviar obtained in cold water,

 strain off the excess water. 

4 Put 25 g melon caviar in a container (for example, a caviar tin). 

5 Put 8 passion fruit seeds and a sprig of fresh mint on top of

 the caviar.

Quillisascut Farm School of the Domestic Arts WA

Farm School

In 2002 Lora Lea and Rick started the Quillisascut (Quil-li-sas-cut) Farm School of the Domestic Arts, “We want our farm to be a place where people can learn together, to understand where their food is coming from,” says Lora Lea. The Misterlys’ vision for the farm soon encompassed the larger community of farmers, chefs, restaurateurs, and others who have a place in the farm-to-table continuum. Lora Lea and Rick want to show us the intricate web that links producers and consumers with the land.

The School offers participatory education about where food comes from, changing the way people cook and eat for a better food future. Retreat participants will stay in the farm school, with bunkhouse-style lodging, shared bathrooms and a professional kitchen.

Program offerings:

• Farm Culinary 101 - Culinary Professional Development
• Intro to Farming - Introduction to Small Scale Sustainable Farming
• High School Teachers - Food Choices that Make a Difference; Casting a Lighter Food-print
• Sense of Place - Developing a Food Culture and Sense of Place
• Parent and Child - Discovering the Farm and Garden
• Hearth Breads - A bakers dream, wood fired ovens and grain based cookery
• Slow Food Youth - The Slow Food mission of “Good, Clean, Fair”
• School Gardens - Building  the classroom connections from the soil  to the table.
• Living With Intention - Creating Peace with Every Step

http://quillisascut.com/

Kopi luwak

I know they have had this for a long time in Indonesia but it is still interesting where the most expensive coffee in the world is from.  Tell me what you think?

Natural Kopi Luwak

Natural kopi luwak is completely untreated kopi, as it is collected with no additional processing. The beans are hand collected from where they lay on the jungle floor, bagged, and then sent to Animalcoffee where they are eventually turned into the world's most exclusive gourmet beverage.

The individual beans are naturally glued together in the stomach of the Luwak, there is no artificial adhesive involved, yet kopi luwak collected in this fashion appears remarkably clean and is completely odour free.

Depending on where the kopi luwak is collected there may be a predominance of either Arabica or Robusta grown which ensures the Luwak Coffee is of a particular type. Alternatively both Arabica and Robusta may be grown within close proximity of each other, as is the practice in some areas of west Sumatra, in which case both kinds of coffee cherry are eaten by the Luwak and the resulting kopi luwak is a blend of coffee created naturally in the stomach of the Luwak. A bagful of freshly collected kopi luwak in its natural state is brittle and needs to be transported carefully to avoid ending up as individual beans, which are generally unacceptable to Animalcoffee. To obtain beans while still in this state they must be collected almost immediately after they are deposited on the forest floor. Once they have been exposed to the elements for even a very short period, particularly in the rainy season, they break down into individual beans and we can no longer be sure that they are genuine kopi luwak.

Freshies

       This is from interfacelift.....Photo with nikon camera w/macro lens

How was it prepared?

Recently we had some friends that drove from Bend to Santa Monica for a little vacation.  While out at a restaurant that evening one of them decided to have the lamb.  The restaurant itself impeccable and the food was top notch although she was feeling under the weather and decided not to eat the meal with plans of retiring for the evening.  On the way back to the car they were approached by a homeless man inquiring about change.  They decided why not offer him this meal.....She hadn't touched it and maybe it would fill his belly.  When they offered the food the man asked what it was.  She said it was lamb and that it looked amazing.  His response was "where is it from and how was it prepared".

Community Supported Agriculture

Community Supported Agriculture

Early in the year (January – March) is a good time to sign up for a local Community Supported Agriculture (CSA) share. CSA stands for community supported agriculture, where individuals pledge support to a farm in return for high quality food and farm products.  Members, also called shareholders, collectively invest in a local farm by funding the whole season’s budget in advance.  In return they receive a proportion of the harvest throughout the growing season, as well as the satisfaction from participating directly in the production of their food. There are variations to this type of farming, but most CSA farmers have members pay for the whole season in advance and the members receive a weekly basket of produce during the growing season, usually June - October.  Other CSA farms allow weekly or monthly payments and others require members to work a small amount of hours on the farm during the growing season.  CSA farming creates a very strong relationship between the consumer and producer, which benefits all that are involved. By investing in a CSA share, you, the shareholder, assume with the farmer both the risks and rewards of growing the food you eat. If it’s a good year, you get more local food. If it’s a down year, you receive less in your basket each week.

Not only is this a great way to get to know a local farmer, and support their continuing economic viability, but you become intimately attuned to what is in season. Each week at a predetermined pick-up spot, generally from about June to October, you receive a box of produce (and sometimes eggs, meat, and flowers) that were just harvested. For some, this is an adventure in eating.  What’s this crazy looking vegetable called a cardoon, and how the heck do I cook it? For some, the pressure to eat everything in your box can be a bit overwhelming. In that case, sharing with friends, or buying a ½ or ¾ share is a good route.

Why buy a CSA share?  It’s a good value. You get to eat the freshest possible, delicious fruits and vegetables each week, grown nearby. You can’t get food this fresh in the store.  You know who grew your food, and how they grew it. And, the price of a CSA share is often less than comparable vegetables would be at the grocery store. But yours are fresher!

CSA is also good for local farmers.  CSA farmers keep 100 percent of every consumer food dollar, while on average conventional farmers receive only $0.21 of every consumer food dollar. If you want to support local, sustainable agriculture and the protection of farmland, this is a great way to do it. And, how many people can say they have a local farmer?

Smoking Gun Handheld Smoker

Smoking Gun Handheld Smoker

Excellent for finishing products that are cooked Sous Vide or other methods where food is not normally directly exposed to fire or Smoke. Use classic flavors, such as hickory, mesquite, applewood, cherrywood, or let your imagination take over with things like Lapsang Souchong tea, lavender, or clove.

If you are someone that likes to play around with food alot this is a fun gift.  You can cover fresh salad greens and put the hose in the container for just a second depending on how smokey you like the flavor.  You can infuse the flavor of herbs into salad mix.  This item is about $80 at JB Prince but I thought it was fun enough to tell ya about.

food map container

This is a great idea if you have only a small space on a patio or something.  I found these in Dwell magazine and because we have been in alot of cities with little apartments it seemed very promising.

Dinner photo's and golden nugget squash pie

   

Tonight we roasted some parsnips, golden nugget squash and elephant garlic. We are using our squash for a healthier little pie. The parsnips and garlic we tossed with the fresh beans. All the produce we got from the The Pumpkin Patch on Sauvie Island. We get our cases of apples there from $8-10 and about 8 varieties local. Our fresh corn we get there is about 4 ears for $1 and about 5 varieties including one called Peaches and Cream which is amazing.

Hickory smoked local pork chops slow cooked on the grill in the overcast weather. The hickory smell drifts down the walkway, 30 feet before you get to the door it smells like a southern smoker. The lemon zest went into a fresh whip cream to dip fruit in. Blake loves to peel or grate and loves to know what he can work on next before the first item is prepped. We usually put on some music and within seconds we catch blake dancing himself off his step stool. He's a blast!

Urban Farming

Locals of late have decided to take back overrun lots and empty spaces all over the city as well free space in their own backyards.  Plant a garden and grow your own produce,  backyard to table ensuring the most vitamins possible in everything you eat.  City garden farms in Portland is one group helping to transform unused areas in to city farms.
www.citygardenfarms.com

Check out this hip little trailer style coop.   Although this may be a little much for some of us it's not that far fetched from what's best.  If you go to your local farmers market website to the vendor list you can find sustainable local farms and farmers that are within reasonable distance.  We have researched local farms to us and have picked a few to go through for meat as well as produce.  For us grass fed, free range, no hormone, no antibiotic........FOOD has been night and day.  Enjoy the difference

Food Inc. is a new release Documentary that opens your eyes to government controlled food. ughk!  It's worth watching and is from the author of the Omnivores Dilemma.  Enjoy and let me know what you think.

The meatrix

The Meatrix is a  animation film short and continues with part 2 and 3. Take the red pill.
This cartoon animation won alot of indie film awards

Sustainable foods? Local? I'm sure there's questions.

Local vs. sustainable

Sustainable agriculture involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities. Sustainability includes buying food as locally as possible. Buying local food does not guarantee that it is sustainably produced. Pesticides, chemical fertilizers,factory farming, hormone use, and non-therapeutic use of antibiotics can all be involved in local food production, so it's important to make sure that the local food you buy is from farmers or gardeners using sustainable methods.

Economics of localwww.sustainabletable.org

The significant difficulties of earning a living wage as a farmer are often masked by headlines about subsidies and record high crop prices. In reality, farmers are earning less producing crops these days than they did in 1969, despite the fact that American farmers have almost doubled productivity over the past four decades. Farmers aren't just earning less, current prices do not even cover the cost of production. Until just recently the difference between farm income nationwide and what it cost to grow and raise American crops could be counted in the billions.⁵To make ends meet, and often to get health insurance, more than half of American farmers work a second off-farm job.⁶

Buying locally or directly from farmers can dramatically increase a farmer's income. The Maine Organic Farmers and Gardener's Association published a study that demonstrates what would happen if consumers shifted 1% of their purchasing power to buy locally grown products: farmers would see a gain of 5% in their income.⁷ Even better, buying direct from a farmer sends 90% of those food dollars back to the farm.⁸ Increasing farm income means more money can be spent locally by the farmer to run their business and home, helping keep the local economy alive.

Annually, Americans consume more than $600 billion⁹ in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community.¹⁰ The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy.¹¹ When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs.