American shad fish are an invasive species that spawn by the millions in the Columbia River. They're fairly small and really bony, but with the right preparation, they make for a cheap, tasty feast.
The school lunch menu in the Bend-LaPine School District looks more like fine dining under a new program that delivers local seafood to Central Oregon cafeterias. Menu items include Oregon shrimp salad loaded with tomato, cucumber, cauliflower, a hard-boiled egg, and a lemon wedge, and baked ginger-soy Dover sole served over coconut rice and topped with fresh pineapple salsa.
Who are your local food heroes? Edible Portland magazine holds a Local Food Hero contest every year to recognize businesses that go the extra mile for social, environmental and economic sustainability.
Last week, a new report released the news that 30 to 50 percent of the world's food is wasted. Food waste makes up 18 percent of the waste currently going into landfills in the U.S., according to the Environmental Protection Agency.
While I was reading up on beef earlier this week, I came across this graphic of worldwide meat consumption. One of the takeaways from my reporting on grass-fed and grain-fed beef is that environmentalists encourage people to eat less meat in general to reduce environmental impacts that come from producing it. Is that happening?
Rick Boatner has picked up on an emerging trend in the local food movement: People who want to grow their own seafood.
The National Oceanic and Atmospheric Administration reported this week that the U.S. seafood catch hit a 17-year high in 2011. The leap from 2010 in the pounds fishermen landed and the value of the catch is staggering: From 1.9 billion pounds to 10.1 billion pounds and from $784 million to $5.3 billion.
Well, Portland. We’ve nearly made it a year with our kitchen compost buckets and curbside bins. What do you think?
Oh, this story is so right up my alley. Several companies and volunteers in Chicago (my home town!) are turning a former meat-packing plant into a vertical urban farm that combines aquaponics (a super-efficient plant-and-fish-growing system) with kombucha tea production, beer brewing, biogas energy, and a kitchen that serves up the end result with net-zero waste.
A reader just sent me a recent blog post about a story by Bryan Walshin Time Magazine last year: "Foodies Can Eclipse (and save) the Green Movement." Even though the story is a year old, neither the players nor the premise has changed, so I think it's still worth discussing today.