News and Notes
Fishhugger Thanksgiving Feast
27 November, 2008
We enjoyed a wonderful family Thanksgiving with our friend Chef Rachel. The meal included seared and poached coho salmon, steamed kale, collard greens and chard, cauliflower potatoes, cranberry apricot chutney, herb salad and squash pudding pie for dessert.
Kenny's Salmon Season Ends
29 August, 2008
Many of you already know that commercial fishing is the most dangerous job in America. The story of Kenny's last day of the 2008 Commercial Salmon Harvest illustrates that point. Fishing off the Western coast of Kodiak Island, the boat is in the middle of a set, the net is in the water. A 30 knot wind starts pushing the big boat onto the rocky shore. The jet skiff (a smaller 17 ft. boat that tows the other end of the net), being driven by Kenny, is pulled by the force of the net and larger boat and capsized. Kenny, with 14 years experience (most of them in the skiff), sees what is happening and is able to stand up and run over the side of the skiff as it flips over and he somehow manages to end up standing on the bottom (now the top) of the capsized craft. He says he didn't even get his boots wet. However, all of the video footage he shot this season is now at the bottom of the ocean inside his video camera. The crew aboard the big boat ended up cutting the seine net in order to escape going onto the rocks. The season is over for them because even though nobody was hurt, the skiff engine drown and the net needs repair. Only Kenny's alertness and experience kept him from going into the drink.
Our 4th Annual Wild Salmon & Greens Event
17 May, 2008
Saturday, 7-11am, 6718 Rio Grande Blvd NW, Los Ranchos de Albuquerque NM. Guest Chef Kenny the Fishhugger will prepare and sample his wild salmon, NM grassfed beef and local, in-season greens at the Los Ranchos Growers Market. ENJOY!
Offline & Happily Unplugged!
23 April, 2008
It is time to go offline and unplug our computer for the move. I'll be answering email again beginning April 28.
Fishhugger Open House
21 April, 2008
Monday 10am-8pm, Our last day in Phoenix until November 2008. Bring a friend and a cooler to stock up for the summer on wild salmon, Bee Hugger Honey, Bariani Olive Oil and more. Our address is 2031 N 47th St, Phoenix 85008 (near Thomas Rd & 44th St). We look forward to seeing you!
Beef checkoff introduces five new beef cuts
20 February, 2008
The checkoff-funded Beef Innovations Group announced the introduction of five new beef cuts from the chuck roll. The new cuts include: The Delmonico Steak, with a taste similar to a Ribeye The Denver Cut, a versatile cut from the fourth most tender muscle America's Beef Roast, a dry roast application that is simple to prepare Boneless Country-Style Beef Cut Ribs, convenient for cookouts Country-Style Beef Roast, a premium roast with low preparation time "Expanding the chuck cuts line is among the checkoff-funded tools aimed at reaching the industry's Long Range Plan goal to increase beef demand another 10% by 2010," said Mark Pendleton, Cattlemen's Beef Board member and vice chair of the Joint New Product & Culinary Initiatives Committee. Chuck roll optimization research will also result in two new cuts to be released in fall of 2008: the Sierra Cut and Beef Strips. SOURCE: Meatingplace.com
US: Halibut Commission recommends lower catch limits for 2008
29 January, 2008
The total halibut catch limit for the Pacific coast will be lower this year, reveal numbers released by the International Pacific Halibut Commission (IPHC) after its annual meeting last week in Portland. SOURCE: Fish & Information Services
US: Alaska Salmon season fourth-largest ever
11 December, 2007
Alaska recorded its fourth-largest salmon harvest ever after totalling 212 million fish for the season. Pink and sockeye salmon reached record peaks while keta, coho and chinook fell well below the forecast levels. SOURCE: www.fis.com
At long last, Whole Foods buys Wild Oats
29 August, 2007
Whole Foods Market Inc. said it has purchased smaller rival Wild Oats Markets Inc. for $565 million, ending a six-month attempt by the Federal Trade Commission to stop the two natural foods chains from joining forces. While the FTC has argued the merger would give the combined company an unfair competitive advantage in the natural foods niche, Whole Foods countered that the natural and organic market is moving mainstream, and their competitors now include large traditional grocery chains. Last Thursday a federal appeals court denied the FTC's last attempt to stop the deal. All of Whole Foods Market's 11 operating regions will gain stores, with three of its smallest regions gaining critical mass. Whole Foods will also gain immediate entry into a significant number of new markets. Austin, Texas-based Whole Foods had sales of $5.6 billion in fiscal year 2006 and currently has 307 stores in the United States. Boulder, Colorado-based Wild Oats has annual sales of about $1.2 billion and owns 109 stores in 23 states and British Columbia, Canada. Under the terms of the merger, Wild Oats will become a wholly owned subsidiary of Whole Foods. SOURCE: www.meatingplace.com
USDA ready to issue voluntary grassfed standards
27 August, 2007
USDA's Agricultural Marketing Service will issue voluntary standards for grassfed livestock in the next few weeks, AMS Assistant Deputy Administrator Bill Sessions told Meatingplace.com. "We're talking within a month or so," he said of the standard that would verify that livestock has been 99 percent fed on a grass and forage diet. Once AMS issues its voluntary standard, USDA's Food Safety and Inspection Service (FSIS) would recognize producers who meet the standard and grant them the right to use the grassfed label claim on meat from those animals. Currently, FSIS approves such labeling on a case-by-case basis. Sessions said meeting the grassfed standard would include putting a system in place that substantiates how the animals were fed and being subject to periodic USDA audits. USDA first proposed the grassfed standards in May 2006, reflecting consumers' increasing demand for a variety of information about how animals are raised and fed. SOURCE: www.meatingplace.com
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