How BAP Certification Is Improving Trust in Farm-Raised Fish

In June, our ocean-farmed barramundi became four-star certified under the BAP certification program. BAP (Best Aquaculture Practices) is one of the most comprehensive and best-known certification systems for ensuring the sustainability of aquaculture products. Four-star certification indicates that the entire system—from feed mill to hatchery, the farm to processing plant—comply with BAP’s standards. This means that… Continue reading How BAP Certification Is Improving Trust in Farm-Raised Fish

Tinned Fish: What to Love About It and How to Enjoy It

Photo by Huge Galdones of Galdones Photography

Little may you know, there is a delectable and nutritious seafood gem hiding in the aisles of your local grocer or specialty foods store. Tinned and canned fish is a product of Old-World preservation methods, but it touts modern convenience, fresh flavors, and sustainability. What IS Tinned Fish? “Tinning is just a good way to… Continue reading Tinned Fish: What to Love About It and How to Enjoy It

What Do I Need to Know About Mercury in Fish?

You’ve likely seen articles that link high fish consumption with mercury poisoning, but the reality of the connection between the two is much more nuanced. What kinds of fish contain mercury? How much fish can I eat without risk? What is really the cause for concern? Here’s the lowdown on what you need to know… Continue reading What Do I Need to Know About Mercury in Fish?

Companies Turning Food Waste Into Delicious Food Products

In Summer 2015, with the goal of being No. 1 in the mustard, ketchup and mayo categories, condiment company Sir Kensington’s (recently acquired by Unilever) decided that it needed a vegan version to really play in the world of mayo. After hundreds of iterations with the usual soy and pea proteins that replace the egg… Continue reading Companies Turning Food Waste Into Delicious Food Products

Sara Brito on Why Good Chefs Care About “Good Food”

Slow food pioneer and former executive director of Chefs Collaborative, Sara Brito, is kicking off an exciting new way to evaluate restaurants and food service businesses.   Good Food 100 Restaurants, a new rating system, focuses not on flavor but on how much money is spent on “good food,” (food that is good for all… Continue reading Sara Brito on Why Good Chefs Care About “Good Food”

Anita Lo on Culture, Cooking and Fighting Childhood Obesity

With her well-loved restaurant Annisa closing at the end of May, chef Anita Lo is embarking on a new and exciting chapter. With over 30 years in the kitchen—including a stint on Top Chef Masters, Food & Wine’s “Best New Chefs in America” circa 2001, and the chef and owner of one of New York’s… Continue reading Anita Lo on Culture, Cooking and Fighting Childhood Obesity

More Than Just Seafood at Chelsea Farms Oyster Bar

In late 2016, small-town Olympia, Washington, got a welcome addition to its sleepy culinary scene: Chelsea Farms Oyster Bar. Chef Austin Navarre and co-owner Shina Wysocki, share their multi-tiered approach to sustainability, why the best way to cook seafood is to let it shine, and why giving people access to food grown nearby is a… Continue reading More Than Just Seafood at Chelsea Farms Oyster Bar