News and Notes
Albuquerque: Fresh Catch Available Now!
14 August, 2015
Great news New Mexico FishHuggers! We have received some fresh catch harvested around Kodiak, Alaska in early-mid July. These fresher frozen fillet and tail portions are incredibly delicious. Stock up while it's available, we're only in NM for 5-6 more weekends. Need to place an order? send me an email or call 505-865-4097.
13 July, 2015
This fisherman's wife needs a break, I will not be available at my usual New Mexico Growers Markets July 18 - August 7. See you back in Los Ranchos & Corrales the weekend of August 8/9. Should you need to reach me in the meantime, feel free to call 505-865-4097 or send email
Phoenix in July
1 July, 2015
Hello Phoenix FishHuggers! I will be in Phoenix on Thur/Fri July 16/17 for those who order in advance. Gladly accepting orders anytime thru July 12 by phone 505-865-4097 or email TONS of delicious, grassfed-grassfinished-100% pasture raised beef, pacific cod, rockfish fillet, sablefish/black cod fillet, halibut cheeks and ling cod fillet. RAW honey, Bariani Olive Oil, and Kenny's Spice Rub.
Kenny is Guest Chef @Los Ranchos Growers Market!
16 May, 2015
Please join us this Saturday, May 16, from 7am-12noon at the Los Ranchos Grower's Market! Kenny the FishHugger will be the guest chef for our annual Wild Salmon, Grassfed Beef & Greens cooking event! Kenny will be preparing and serving samples of our delicious sashimi quality Wild Alaska Sockeye Salmon, our local NM Grassfed-Grassfinished ground beef along with local in-season greens and produce. The market is located at 6718 Rio Grande Blvd NW, Los Ranchos NM. Bring a friend and bring the family! Lots of convenient parking, live music and a wonderful family atmosphere. Kenny has been guest chef twice a year for about 10 years now and this is truly one of our favorite seasonal events. Los Ranchos Grower's Market is assuredly New Mexico's BEST Saturday market! Market tables will have quite a variety including: spring onions, green garlic, lots of assorted greens (spinach, chard, kale, lettuce mixes, stir-fry mixes), micro greens, leeks, garlic, carrots, sun chokes, rhubarb, edible flowers, fresh herbs, eggs, pecans, comb honey, smoothies, cheeses, Local NM Grassfed-Grassfinished Beef, Wild Alaska Salmon & Seafood, Raw Local Honey, pecans, various plant starts, herb plants, house plants, dried herbs, culinary herbal mixes, burritos, pastries, hot coffee, and more! Arts and Crafters feature creative and unique gifts including: musical wind chimes, large selection of handcrafted jewelry, cold processed soaps, lotions and soy candles. Batiked and tie-dyed T-Shirts, women and little girl clothing, handbags, knitted scarves, ceramic ornaments, quilts, and table runners. Decorative and functional pottery, tiles, felt art for home and heart, stained glass, & mosaic tables. Beautiful wood home accessories, toys, and frames, fabric books, block printed and silkscreened textiles, hand painted silk scarves, greeting cards, origami, detailed paper-cuts; all handmade by NM artists. We look forward to seeing you there!
Thank You Phoenix!
27 April, 2015
Thank you for considering us when feeding your families. Have a great summer! We anticipate having the 2015 fresh catch available by late July. Advanced orders are gladly accepted.
1 April, 2015
Hi FishHuggers! We've had a big surge in email subscribers lately, so we thought we'd take this opportunity to tell you a little bit more about us. If you've been familiar with us for a while, you already know that we leave Phoenix for the summer to focus on the Kodiak, Alaska wild salmon harvest (and cooler temperatures). We'll be taking the family to Albuquerque at the end of April (only 4 weekends left in Phoenix) to set up shop at a couple of our favorite New Mexico Growers Markets for the summer (and early fall). Kenny will gear up for fishing and head to Alaska around June 1. His typical season is 90-100 days at sea and he's usually back in Albuquerque by mid-September. We'll be back to our favorite Arizona Farmers Markets with fresh catch in late October. Why Albuquerque? Long before either of us considered becoming commercial fishermen (or eating salmon, for that matter) we both grew up in different parts of rural New Mexico. Just over 100 years ago, Kenny's Grandad Atchley, a toddler at the time, came to the northeastern corner of New Mexico from Oklahoma via covered wagon. Grandad's parents were homesteaders and Grandad began homesteading on his own as a young man and was a lifelong food producer and agriculturalist. Kenny's extended family still resides in northeastern New Mexico and they collectively maintain several multi-generational farming and ranching activities. I grew up in the fertile Middle Rio Grande Valley, about 25 miles south of Albuquerque. We didn't officially farm, but my grandparents and parents grew gardens, raised quite a few chickens for eggs & meat, a sheep here and a steer there, cooked good food, harvested wild edibles, canned and cured foods for storage, and took us hunting and fishing all over the state. Shortly after we met at New Mexico State University in Las Cruces, Kenny began his commercial fishing career. He was less than thrilled with college courses, but looking for new experiences, he decided to join the intramural rugby team. That's where he met Kane Fisher, a friend who fished commercially at the time in Alaska. All of Kane's stories detailed the exciting parts of fishing: king crab legs the size of turkey legs, heavy seas, tons of salmon, big-time cashflow (for tuition LOL) and lots of adventure. Well, suddenly, Kane had the opportunity to run his own boat and he asked his buddies who wanted to go. How could Kenny resist? Not much later we moved to Tempe to look for jobs. We stayed with a fellow fisherman Kenny met in Alaska the previous season. At that time, we quietly stepped into regular life as a carpenter and an accountant. We worked together on the boat a few summers and the wild salmon industry tanked due to the onslaught of farm-raised salmon. Kenny wanted to continue fishing commercially, but there was no way to make a real living at the time. That's when we decided to start FishHugger...well, we played around with a few different names, but officially adopted FishHugger shortly after inception. We heard about farmers markets, met Dee Logan and started our business at a small farmers market in Downtown Scottsdale on February 9, 2002. Later that summer, while Kenny was still fishing, I moved to the Roadrunner Park Farmers market and we've been there every winter since. Sometime around 2005, shortly after starting our family, I discovered the Weston A. Price Foundation and honestly, I was excited beyond belief. It was so powerful to have our intuitions about health and nutrition validated. This is around the same time that we introduced our 100% Pasture Raised-Grassfed-Grassfinished Beef from the farm and Raw Unfiltered Honey from a trusted beekeeper friend. At this point, we've invested over a decade in research on food, nutrition, health, emotional healing, animal welfare and a variety of related topics. Thank YOU for considering us when feeding your families! If you'd like a private cooking class, nutritional seminar or you need to stock up for the summer, please give us a call, email us, or come see us at the farmers markets soon. We're happy to answer any questions and further inquires! Eat Well, Brenna Aschbacher-Mrs. FishHugger
Sunday Open House!
15 March, 2015
10am-2pm or by appointment at FishHugger's Home (2031 N 47th St, Phoenix AZ 85008). We are only in Phoenix through the end of April, so NOW is the time to consider stocking your freezer and pantry for the summer. Advanced orders are gladly accepted, please let us know if we can help you determine your long term freezer needs or check our website for some popular stock-up bundles: FAMILY FOOD SHARE OPTIONS We currently have a wide variety of Wild Alaska Salmon, Smoked Salmon, Cod & Rockfish, our delicious NM Grassfed-Grassfinished-100% Pasture Raised-GrassFAT Beef Burger, Steaks, Roasts, Ribs, Shanks, Bones for Broth, Beef Broth, Beef Tallow (and more), RAW UNFILTERED Honey (16 varieties), FRESH Bee Pollen, Fermented Cod Liver Oil. High Vitamin Butter Oil, Bariani Olive Oil, Essential Oils, RAW Sunflower Oil, Dehydrated Fruits & Nuts, Kenny's Spice Rub, Himalayan Sea Salt and Tallow Soaps & Body Butter. If you'd like to place an advance order, please call 602-286-9233 or send email *Due to the Ahwatukee H.O.A's annual event, The Ahwatukee Farmers Market will not be held today. Please join us at the market again next Sunday, March 22, 2015*
Honey for Health
27 January, 2015
Kenny & I have been consuming honey as our primary sweetener for just over 10 years and we have seen a variety of health benefits. Our family typically consumes about 3 pounds (1 quart) of honey per week. Just to finish out the math, 52 quarts of honey = 4-5 cases or roughly 1 case per person per year. Since honey has an infinite shelf life and is nature's perfect survival food, consider purchasing a case (12 jars). Honey also makes a great gift. Here are our case prices: Hex Jars (14oz honey) 12 jars for $110 (8-12 varieties available) Quart Jars (46oz honey) 12 jars for $200 (3-4 varieties available) So, what is honey? Honey is a natural, sweet substance, made from the nectar of flowering plants and trees by honeybees, to which nothing has been added and nothing taken away. Honey is a "non-standardized" food with over 300 varietals produced in the U.S. alone. Many people mistakenly believe that health benefits are only associated with "local" honey. There is zero value in "local" honey that has been strained and filtered, heated and pasteurized (many valuable parts of honey-pollen, propolis, wax, royal jelly-are taken away in this manner). RAW and UNFILTERED are the two most important words when searching out quality honey. Of course, "local" honey typically allows you to make a relationship with beekeepers and those closest to the production of honey. Did you know that over 90% of the "honey" consumed in the U.S. comes from China? Basically any supermarket honey is suspect to this category...even in your high end grocery chains. Honeystix? Not honey...pasteurized filtered Chinese honey with added corn syrup, chemical colorings & flavorings. Honey at your favorite Mexican food restaurant? Not honey...stocked at restaurants in 5 gallon buckets labeled "sopapilla sauce", it's a mix of about half pasteurized filtered Chinese honey and half corn syrup. We take honey with us when we go out for Mexican food. Buying local at the farmers market and asking a lot of questions of your honey purveyor does help ensure that you are getting RAW UNFILTERED honey. All of our honeys are always raw and unfiltered and sourced from western USA floral sources, we consider all of them local. Our beekeepers have good relationships with their honeybees and the natural environment. Honeybees are native to Europe, this region has a history with honey and honeybees that dates back to the late 5th and 6th centuries BC. The French, in particular, are the world's most fanatical honey connoisseurs and they say there are 2 types: Sauvage and Cultivé. Sauvage, or wild honey, is honey that is wildcrafted by bees harvesting natural forage. Cultivé, or cultivated honey, is honey that is produced by bees harvesting nectar from agricultural crops. We typically offer a wide variety of both types. The majority of our southern Arizona honeys are wildcrafted, sauvage, and include Mesquite, Arizona Buckwheat, Cactus Blossom and Wildflower. Our most popular cultivé honeys include Strawberry-Raspberry, Meadowfoam and Orange Blossom.
Fresh Honey Harvest!
8 January, 2015
Happy New Year FishHuggers! We're excited to present 3 fresh Arizona Honey varietals! More on that later. First, here's the story of how we came to love honey. The average American consumes about 3 pounds of added sugar per week, a full pound of that is in the form of regular soft drinks. Even if you're not currently consuming soft drinks, many are still getting about 2 pounds of extra sugar per week. That's over 100 pounds per year. That equals an industrial dumpster full of sugar for a lifetime. Some may find it surprising, however, our bodies have no nutritional requirement for sweetener. In fact, sugar in most forms actually decays our bones, teeth and bodies, causes inflammation and reduces overall immune function. For more on physical degeneration by sugar/flour, please refer to the work of Dr. Weston A. Price. Based on this information, we decided to rid our diets of as many sources of sugar as possible a little over 10 years ago. We first started by consuming more whole, real foods including beef & salmon (less chicken) + lots of organic vegetables and fruits. Then we decided to throw away/give away/eat/use/finish/get rid of all the white sugar, brown sugar, powdered sugar, cane sugar, raw sugar, corn syrup, agave "nectar", etc. At first, we entirely replaced our sugar consumption with honey. We met a beekeeper and instantly had access to 3-4 different varieties of RAW honey. Sure, we'd had honey many times before. A bottle here, a couple of bottles there. I've decapitated my share of plastic honey bears over the years. I admit, when Kenny came home with the first 50 pounds of honey, I felt a twinge of panic. How could we possibly eat this much honey, EVER? It was gone within a month. In the beginning, 2 adults consumed about 5 pounds of honey per week, mostly in the form of homemade chocolate sauce (honey + cocoa powder + heavy cream or coconut cream for the dairy free) and homemade soda (honey + fresh squeezed lemon and grapefruit juice + a pinch of sea salt + sparkling water). Several months later we noticed that our weekly honey consumption was down considerably. Flash forward to 2015 and our family eats about 3 pounds of honey (1 quart) per week. It's still mostly in the form of chocolate sauce, soda, sore throat remedy (honey + essential oils) and used to sweeten tea, coffee and hot drinks. We are pleased to offer 3 fresh RAW honeys from southern Arizona. It's really hard to choose a favorite. Arizona Buckwheat: A medium amber color, thick texture due to low moisture content, classic desert honey with a subtle finish of medicinal buckwheat. Best choice for allergy suffers and diabetics. Arizona Cactus Blossom: A light amber color, buttery texture, low acid, wildcrafted of various cactus and Sonoran desert plants. Arizona Mesquite: A light amber color, classic desert mesquite, light and delicious with a robust finish. Will be quick to crystalize and have a fine grain texture. All of these honeys are good for homemade: soda, lemonade, chocolate sauce, ice cream, dressings, sauces, desserts, sweet cravings, hot drinks and a lot more. We typically recommend choosing your honey by taste. Don't assume that the honey you like the least will be the best for you. Trust your personal taste and instincts and go with the honey that you like best. It's also fun to get 2 or more varietals and run your friends and family through a honey tasting at home. And remember, honey's shelf life is practically infinite (we conservatively say 100 years) so you can always include that liquid gold in your will. It's raw, it's unfiltered, it's local and it will have benefits. It is typically recommended to consume 1-2 Tablespoons of honey 2-3 times per day. Best times are upon rising in a warm beverage and before bedtime taken by the spoonful. This will promote restful sleep by maintaining blood sugar levels overnight. We currently have about 15-16 RAW varietal honeys available from Arizona, New Mexico, Texas, Colorado, Washington, Oregon, and California and we'll be bringing 10 varieties to the market. Largely as a result of last fall's rains making lots of blossoms and bee forage, there is an abundance of southern Arizona honey available this season!
Phoenix Year End Stock Up
1 December, 2014
Now taking appointments through Dec 8. Now is a great time to stock your freezer with salmon and beef for the season. Our prices on Grassfed-GrassFAT Beef are BETTER than Phoenix area supermarket prices on commercial beef. We NOW have the largest variety of Wild Alaska Salmon & Whitefish available for the season: Coho Salmon Fillet, Sockeye Salmon Fillet, Salmon Bacon, Red King Steaks, White King Salmon Steaks, Coho in the Round, Sockeye in the Round, Smoked Sockeye Salmon, Halibut Cheeks, Sablefish/Black Cod Fillet, Rockfish Fillet, and Pacific Cod Fillet. Call 602-286-9233 or email for an appointment
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