The Guardian

Quel Fromage! Whole Foods' GMO Labels Make Trouble for Cheesemakers
The Guardian Sustainable Business, August 2014

The scramble to source non-GMO ingredients is heating up for artisanal cheesemakers thanks in part to the nation’s largest specialty cheese retailer, Whole Foods. For cheesemakers, whose products often require a year or more of careful aging, the grocer’s commitment to label products made from genetically modified ingredients by 2018 is sending ripples up the supply chain now.

Pregnant Women: Should You Be Eating More Seafood?
The Guardian Sustainable Business, June 2014

For the first time in a decade, the FDA and EPA have updated their fish consumption advice—quadrupling recommended levels for some eaters. That message marks a big change from the one many took away from the 2004 advisory, which is why the seafood industry and environmental groups want a say in the new guidelines.

Vermont Takes On Genetically Modified Foods With New Labeling Law
The Guardian Sustainable Business, May 2014

With the governor's signature, Vermont will become the first state in the nation to require labeling for products with GMO ingredients—but will it ever take effect?

New Walmart Guidelines put Alaskan Salmon Back on the Menu
The Guardian Sustainable Business, January 2014

In an eagerly awaited decision that spells good news for Alaskan salmon suppliers, Walmart says it will begin accepting seafood certified by programs other than the Marine Stewardship Council.

Fishy Business: Will Venture Capitalists Embrace Sustainable Seafood?
The Guardian Sustainable Business, November 2013

Fish 2.0, a sustainable seafood business competition at Stanford University, aimed to connect entrepreneurs with investors. Can it help jump start the sector?

Fish Fight: Walmart Caught in the Middle of Alaska Salmon Tangle
The Guardian Sustainable Business, October 2013

After a push from Alaskan salmon fisheries, Walmart considers alternative seafood certification systems. Will this undermine the Marine Stewardship Council's dominance?

Scientific American

Help for Kelp—Seaweed Slashers See Harvesting Cuts Coming
Scientific American, May 2014

The Marine Stewardship Council, best known for its ecolabeling and certification program for wild seafood, says seaweeds are an important component of the marine ecosystem that deserve more attention and protection. Last month they announced plans to develop the first global standard for sustainable seaweed, and expects to certify seaweed fisheries by the end of 2014.



TakePart, ongoing

Is It Time to Reconsider Farmed Salmon?
Fish farmers are shifting to more-sustainable practices to lure back consumers.

Is This The Most Bee-Friendly City in America?
A pesticide ban in Eugene, Ore., puts it at the forefront of protecting pollinators.

Here’s What’s Changing On Nutrition Facts Labels
'Calories from Fat' is likely out; 'Added Sugar' is in.

How the Massive Beef Recall Could Be a Chance to Reform Industry
From the meaty stuffing in Hot Pockets to grass-fed beef, millions of pounds were affected.

Here's What's Being Done to Test Seafood for Radiation After Fukushima
Not much radiation is being seen now, but that could change.

Lunch Lady Revolt: No Money, No Food For You
Though fruit does grow on trees, it costs more and lunch ladies are having trouble collecting.

Your Oysters Are Impostors—Expensive, Slurpable Frauds
Here's why your shucker may be a huckster.

The Surprising Reason Fewer Foods Are Being Labeled 'Natural'
Though it has been a lucrative part of marketing, companies have been getting sued for describing less-than-natural food as natural.

Can Radishes Be the Secret Weapon in Protecting Our Water From Big Farming's Runoff?
The crunchy crop—popular in salads and sushi—has proved remarkably effective at absorbing excess nutrients.

Politicians Play Chicken with America's Health While Salmonella Sickens Hundreds
Americans beware, federal shutdown means your food isn't getting the attention it usually gets.




Local Fishermen Land the Big One: A Dockside Market
Voice of San Diego, July 2014

Less than one month after we wrote about a group of local commercial fishermen’s struggle to secure a seafood market of their own, officials announced that permits have been issued, and San Diego’s Tuna Harbor Dockside Market will open for business on Fish Harbor Pier Aug. 2.

What’s Stopping Fishermen From Tackling the Market on Dry Land
Voice of San Diego, June 2014

Using traps, nets, diving or hook and line, San Diego’s commercial fishermen can bring in 28 different species throughout the year. But what these fishermen don’t have is a fresh seafood market of their own. It isn’t for lack of trying. They formed Tuna Harbor Dockside Market LLC last June, but since then, approval to move those seafood sales off the boat and onto land has been skunked.

‘Water is Essential to What We Do’

California’s farmers and ranchers aren’t the only thirsty food-production niches out there. For San Diego’s craft beer community, worrisome water forecasts could impact their ability to grow their businesses, which is why some are embracing water-saving practices now.

How an Egg-Centric Amendment Could Hurt San Diego Farmers

San Diego is one of the top five egg-producing counties in the nation. That means a controversial Farm Bill amendment being proposed by an equally controversial Iowa lawmaker could dramatically impact local farmers.

How a Stalled Immigration Bill Could Become a Food Security Issue

California’s growers rely on migrant labor to do the majority of this backbreaking work, but tightening immigration policies have left farmers short on crews, a development that prompted Sen. Dianne Feinstein to speak out.



When In Drought
San Diego Magazine, June 2013

A combination of low snowpack, a threatened Colorado River, and record dry months at the start of the year have scientists cautiously concerned that we may be slipping into a drought. Unfortunately, our ability to fend off drought is complicated, and can’t be resolved with a simple summer soaker or two.

Scientific American

Outbreaks of Foodborne Illnesses Are Becoming Harder to Detect
Scientific American, November 2012

Advances in laboratory tests for pathogens like Salmonella, Campylobactor and E.coli provide quicker test results that are cheaper to process, but those very same lab tests have health officials worried. New rapid, non-culture tests no longer produce the isolate required to do the DNA fingerprinting needed to help identify a source of contamination, such as salmonella in lettuce or E. coli in raw spinach. The result could put public health at risk.



Meaty Bargains
San Diego Union Tribune, June 2012

Did the recent "pink slime" controversy have you fretting over what might be lurking in your burger? The brouhaha meant an uptick in meat sales at local farmers markets. If sticker shock sent you reeling, we're here to let you in on a little secret: There are bargains to be had in some overlooked meaty goodness, especially if you've got an adventurer's heart. Or make that a beef heart.



Sound Barrier: Can High-Power Ultrasound Protect Produce from Pathogens?
Scientific American, March 2012

Perfectly sanitized dimpled spinach leaves or tender greens like baby lettuce has been high on the wish list of the $3.1-billion bagged salad industry since its inception. A litany of food scares—and rules for organic produce—have pushed the industry to look outside the bag for food safety solutions. One of the most promising? High-power ultrasound.



Culture Club: Fellow Fermenters Are Giving Good Bacteria Its Due
San Diego Union Tribune, January 2012

Crouching down for a peek into the tiny closet, it was clear that Austin Durant is an optimistic kind of guy. The small box of Arm & Hammer baking soda tucked behind several large glass containers of fermenting vegetables was a valiant effort, but the smell of yeast-gone-wild won out. The scent floated through the entrance way and into Durant's living room upstairs.



Specious Species: Fight Against Seafood Fraud Enlists DNA Testing
Scientific American, November 2011

Escolar masquerading as white tuna. Flounder passing for Vietnamese catfish. Pricey baby cod replaced with lesser quality hake instead. Seafood fraud has long vexed the industry, but all this fishy business could soon change. The USDA is rolling out new DNA-sequencing equipment in nine of its major laboratories across the country in a push to squelch deceitful substitutions.



Grist, ongoing

The Big Blue: Can Deepwater Fish Farming Be Sustainable?
Can Carnivorous Farmed Fish Go Vegetarian?
Fleeced Again: How Microplastic Causes Macro Problems in the Ocean
Small Fish, Big Ocean: Saving Pacific Forage Fish
Good Menhaden Are Hard to Find
Ocean of Trouble: Report Warns of Offshore Fish Farming Dangers
Feds Help GMO Salmon Swim Upstream
Big Food Exerts Unhealthy Influence on America's Nutritionists
Small Fry: The Case for Smaller Fish Portions
For Sharks, A Race to the Fin-ish Line?
Chilean Sea Bass Test Yields Fishy Results



Serving Up The Local Catch
San Diego Union Tribune, October 2011

Despite our proximity to the ocean, getting local seafood onto your plate can be a challenge. Much of the fish landed in our port – like spiny lobster, swordfish or spot prawns – is shipped internationally to countries like China for both processing and sale. Unless you know an avid angler, chances are that lobster dinner you enjoyed came from the rocky coastline of Maine. But a group of local commercial fishermen are exploring ways to get their catch into local markets here at home, and clearing hurdles like limited seafood processing or securing refrigerated transportation. Their mission is one being played out in other cities across the U.S.



Pantry Preparedness: Keep Your Pantry Stocked For An Emergency
Food Network, August 2011

For you East Coasters who just got rattled by that unexpected earthquake and are bracing for what looks to be monster Hurricane Irene, we thought this would be a swell time to remind you of what your pals on the left coast already know: Create a well-stocked emergency pantry for yourself. What does that mean exactly? We looked to the American Red Cross for their best tips on how to make sure your family has enough to eat should a catastrophic event hit close to home.



Best Bars Issue: Rent a Stylish Meeting Space
Entrepreneur, July 2011

This bustling American brasserie tiptoes the perfect line between work and play - high ceilings, inviting red banquettes and coaxing restaurant-length bar manned by some of the most skillful bartenders in the city.



Trading Posts
San Diego Union Tribune, July 2011

Hilary Condon's first attempt at introducing San Diego to a trend that's sweeping other U.S. cities didn't go so well. Only a small handful of do-it-yourself foodies made a showing at her first swap event, but Condon is confident it's an idea that will take root, and is planning to hold monthly swaps where sticky-sweet jams are traded for handmade empanadas, or jars of tasty Bolognese sauce are bartered for candied citrus peels.



Off Shore Wars: Fishermen & Environmentalists
Go Head-To-Head

San Diego Magazine, June 2011

In Southern California, the task of setting aside marine protected areas (MPAs) became a bitter back-and-forth drama between fishing rights advocates and environmentalists. The Marine Life Protection Act is expected to go into effect later this year. It's being heralded as an important victory by environmentalists, while commercial and recreational fishermen say they're left feeling bruised and somewhat victimized.



What's On Your (GE) Dinner Plate?
EatingWell, March/April 2011

Historically, crops have been genetically tweaked to be herbicide- or insect-resistant. Today, scientists are stacking traits to address both weed and pest problems. Others are looking at ways to improve the nutritional values of some staple crops. Here's the backstory and latest news on several GE foods that have made it (or may make it) to our dinner plates.

Trend Watch: Gone Fishin'
EatingWell, March/April 2011

In a time when most of our seafood is imported, the idea of buying fish that is caught nearby appeals to many – both for reducing carbon footprints and to bolster the local economies. CSF's, a riff on the popular CSA model, calls on members to shoulder the risk with the fisherman by paying for seasonal shares of locally caught seafood up-front. Today, nearly 20 CSFs operate in the U.S., with many more in the pipeline.



Slashfood.com

Gulf Seafood & the Anniversary of the BP Spill
Organic Valley Accused of Violating Organic Egg Standards
Many Imported Olive Oils Fail Quality Tests
Jamie Oliver’s Food Revolution Recap
Boston Bans Soda on City Property
Japan Sets Radiation Limits for Fish
Radioactive Iodine-131 Found in U.S. Milk Samples
Debate Raging Over CAFOs
Japan’s Nuclear Crisis May Also Affect Fish
Do Culinary Schools Actually Get Chefs Jobs?
Gulf Coast to Obama: Tell Citizens Our Seafood is Safe
Sustainable Seafood for Lent
U.N.:Small-Scale Farming Could Double the World’s Food Production
Nutritional Labels for Booze?
New Seafood Labels: What Will They Tell You?
Gulf Coast Oysters Back on Local Menus After Oil Spill
Veterans Come Home to Farming
Food Allergy Awareness Comes to Restaurants
McDonald’s Maple Settlement
Good News for Seafood Lovers
A Sticky Mess for McDonalds
Lawmakers Tackle Genetically Modified Salmon
A "Blacklisted" Fish Dinner
The Greenest Restaurant in America
The New Project FishMap App
Murky Waters Around Seafood Eco-Labeling
FoodCorps Selects Partners to Fight Childhood Obesity




Health Advice Scrutinized
SeaFood Business, August 2010

While the USDA dietary guidelines are updated every five years, industry experts say they're at a standstill waiting for the federal government to reassess the science when it comes to seafood consumption and mercury. Critics say misinformation means too many consumers, including pregnant women, are not getting the health benefits seafood consumption provides.



Slashfood.com

Fresh Off The Press: Olio Nuovo
Tiffany Refuses to Turn Alaskan Salmon Into Gold Fish
Cleveland's Urban Farm Takes Root
Fish Swap
Taking the Mystery Out of Meat
Ready for a Sugar Beet Shortage? GMO Beets May Be the Cause
Wal-Mart Moves to Peddle More Local Produce
Mommy Blogger Backlash over HFCS
New Labeling at Whole Foods Counters
Environmentalist Banned from Restaurant
NOAA Reopens Part of Gulf to Fishing
Save the Bay, Eat a Ray
California & Oregon Salmon Given "Avoid" Rating
Genetically Tweaked Salmon Swims Faster to the Dinner Table
Nosing Through Seafood
Gaffe over Gulf Shrimp




Reeling in Stripers
edibleBoston, Summer 2010

Striped bass is either the poster child of a fishery recovered from its near collapse in the early 1980s, or it's once again showing ominous signs of diminishing numbers. Like many topics that touch on shared natural resources, this feisty fish has the ability to ignite passionate debate among those who spend their summer months chasing it off our shorelines.



Space Requirements
National Culinary Review, April 2010

Caged or cage-free, eggs have become a political lightning rod for chefs and eaters alike. Producers and animal activists use impassioned arguments to support their case in what’s becoming a tense agricultural battle over the egg-laying hen.



Sea Change: Environmental Group Gives First-Time Nod to Sustainable Salmon-Farming Method
Scientific American, January 2010

Farm-raised salmon has long been the poster child of unsustainable aquaculture practices. Issues of escape, pollution and inefficiency have plunged it deeply into the "avoid" territory of environmental groups – until now. The Monterey Bay Aquarium took the unprecedented step of approving a farming method for Pacific Coho salmon.



The Dish on Fish: Steps Towards Sustainability
edibleBoston, Winter 2010

When chef Chris Parsons decided to add fresh sardines to the menu at his Winchester-based seafood restaurant Catch, he had to slip them into his tasting menu line-up or send them out as treats from the kitchen to his regular customers. Never mind that sardines are actually tasty, that they're capable of reproducing rapidly, that they are jam-packed with healthy omega-3 fatty acids, or that they would very likely be the most sustainable choice on Parsons' menu that evening. The fact is, the sardines were a hard-sell, while the Norwegian farm-raised salmon was not.



Revolutionary Fare
Arrive, September/October 2009

Whether it's steak frites, frisee aux lardons or handcrafted fromage, Boston's effervescent food scene means you don't have to look far to get a delicious French meal in nearly any part of the city.



Guilt-free Sushi: Environmentalist Tout Sustainable Fish for the Dish
The Christian Science Monitor, July 2009

While Chef Nobu continues to wrestle with the decision to remove bluefin tuna from his menus, savvy restaurateurs in San Francisco and Portland, Oregon have instead seen opportunity. Customer concern over dwindling fish populations has provided the impetus for chefs to do the heavy moral lifting for us eaters. Here, an order of fauxnagi is something to embrace, and turns out to be surprisingly delicious, even though there's not a flake of eel in it.



Taking Stock in Fish
Wall Street Journal, June 2009

The traditional CSA-model has made the evolutionary leap from land to sea. This month, nearly 1,000 Boson-area residents will be collecting their first fish shares through the Gloucester-based Cape Ann Fresh Catch Community Supported Fishery (CSF) program. But a closer look at the details shows the CSF is not without controversy.



A Chocolate-Infused Dinner
Wall Street Journal, February 2009

Chocolatier Andrew Shotts of Garrison Confections is raising the standard for American confectionaries. He places an intense focus on pairing seasonal ingredients with chocolate. Before placing pan to stove, Mr. Shotts conceptually develops each dish by stringing together a line of taste combinations.



Christmas Tamales
The Christian Science Monitor, December 2009

If the first image that comes to mind when you think of a tamale is a flavorless, corn-meal heavy brick that's too far on the dry side, wrap that image back up in the corn husk it came in. Those typical to San Antonio and southern Texas are full of flavor, shaped like a thick cigar and the masa is moist and delicate. In this region, it's the filling that's the star.



Believing in Providence
National Geographic Traveler, November/December 2008

A buzzing food scene and a new splashy art space have revived visitors' faith in Rhode Island's capital. A prosperous New England port town grown gritty in the wake of big industry's decline, Providence had few cheerleaders. But thanks to a downtown revitalization effort launched in the early 1980s, Rhode Island's capital city now has a lot to shout about.



City Shorts: A Spoonful of News
National Geographic Traveler, September 2008

Salt is what's shaking at The Meadow, a gourmet food shop in Portland's Mississippi Avenue neighborhood. In the tasting room, owner and selmelier (that's fancy for salt expert) Mark Bitterman might introduce you to exotic Japanese Kamebishi Soy Salt or Himalayan Pink Salt – just two of the 90 or so different kinds he carries.

Executive Dining: Boston's Green Dining Scene
The Wall Street Journal, July 2008

Conversations about product-packaging reduction or your company's pending LEED certification may be harder to swallow over a plate of bluefin tuna or at a restaurant that serves imported bottled water. For those closing eco-deals – or just keen on being "green" – Boston is among the more eco-friendly dining destinations.



A 'Tapanese' Twist, Japanese Cuisine Gets the Tapas Treatment
Wall Street Journal, April 2008

Arizona chef Nobu Fukuda serves small plates that are his twist on Japanese kaiseki – the formal multi-course meal, where attention is paid to the smallest of details with the goal of creating harmony.



Power Tables - Caucus Cuisine: Where Obama, Romney, Edwards and local big-shots eat in Des Moines.
The Wall Street Journal, December 2007

During campaign season, as long as hungry customers and political staffers keep arriving, chef and owner George Formaro keeps the kitchen humming well past closing time at this see-and-be-seen restaurant.

Chefs At Home: Braising For A Better Bird
The Wall Street Journal, November 2007

Cleveland-based Douglas Katz, known for using local ingredients, makes chicken with a comfort-food twist.

   
   

Dining Out Safely
Pregnancy Magazine, September 2007

Regular news reports about food scares are enough to make anyone queasy, but when nibbling for one becomes nourishing two, dining out quickly gets complicated.

   

Just a Taste: Huitlacoche
The Boston Globe Magazine, September 2007

A subtly flavored Mexican delicacy makes its way into Northern kitchens.

   

Just a Taste: Go Fish
The Boston Globe Magazine, July 2007

Lean, light, melt-in-your-mouth Copper River coho salmon is a late-summer delight.

Hog Wild: Play Tastemaker With Niman Ranch's New Bacon Flavors
The Boston Phoenix, August 2007

Smoky Niman Ranch bacon may have been on the menu at Elton John’s big 60th-birthday bash, but we’d bet a whole slab that the Rocket Man didn’t have the fab new flavors that the folks at Niman just launched.

Caliterra's Copper River King Salmon
The Boston Phoenix, June 2007

For just the briefest window this time each year, the mighty wild king salmon tussles its way up the 300-mile stretch of Alaska's glacier-fed Copper River. Catch it while you can.

Fish Without Fear: Henry & Lisa's Natural Seafood
The Boston Phoenix, April 2007

Knowing your safe seafood levels won't feel like a game of "Go Fish" anymore.

For the Allergic, Safe Dining
The Boston Globe, February 2007

Celebrity chef Ming Tsai and some local lawmakers are trying to make dining out safer for those with severe allergies, but they're facing some tough opposition.

 

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