We Need a Bailout for the Sustainable Food Industry

The auto industry wanted one; the banking sector already got one; why not give it to the “green” food companies?

Barry Estabrook reported on Gourmet.com that two major natural, sustainable food purveyors are in BIG trouble.

Strike one. According to the San Francisco Business Times, Niman Ranch, the natural meat purveyor that is a network independent American farmers and ranchers, sent a letter to their shareholders telling them that they were in “default on certain loans, it owes key vendors and sales are down.” CEO Jeff Swain said that Niman will be forced to merge with Chicago-based Natural Food Holdings, Niman’s largest investor. He went on to say, “[This] merger agreement… will provide our Company with a significantly stronger balance sheet and the liquidity to grow and expand our business. The transaction has been approved by our shareholders and is expected to close in the next few days with no expected disruption in our service to customers.”

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Wild Pacific Salmon

Wild King Salmon

Walk into any supermarket on any day and you will likely find some form of salmon. One reason for this is that salmon is one of the most versatile fish available. So what do you need to know to make a sustainable choice?

Know the Where, What and When

Knowing your salmon species, together with where and how they were caught, will help you get the best product for your money, promote sustainable cuisine and ensure that you get the most flavor from your fish. Wild salmon in the Pacific Northwest consist of five species plus Steelhead trout, an anadromous rainbow trout, and Coastal or Sea Run Cutthroat trout. In general, choose fish, whether whole or pre-cut, that are moist, shiny, firm to the touch and smell like the ocean, not like fish. Ask when and how the fish was caught, where it came from and how it has been stored. As James de Coquet said, “Salmon are like men: too soft a life is not good for them.”

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For information you need to make responsible and sustainable choices visit Sustainable Salmon – What Does it Mean?

 

Sustainable Salmon – What Does It Mean?

…salmon are among the oldest natives of the Pacific Northwest, and over millions of years they learned to inhabit and use nearly all the region’s freshwater, estuarine and marine habitats… the salmon have penetrated the Northwest to an extent unmatched by any other animal. They are like silver threads woven deep into the fabric of the Northwest Ecosystem. The decline of salmon to the brink of extinction is a clear sign of serious problems. The beautiful tapestry that the Northwesterners call home is unraveling; its silver threads are frayed and broken.

Excerpt from: Salmon Without Rivers: a History of the Pacific Salmon Crisis. By Jim Lichatowich, 1999. Island Press

Here is the information you need to make responsible and sustainable choices the next time you venture into the seafood department.

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Braised Breast of Veal

Braising is a technique made for the heart of winter. This hardy, meltingly rich breast of veal whisks you off to the Lombardy countryside in northern Italy.

Like veal shank, veal breast is perfect for braising because both these cuts come from a more active muscle. The breast comes from the lower side of the calf, and looks much like a rack of pork spareribs. Equally important in this economic climate is veal breast, unlike veal shank, loin or chop, is relatively inexpensive and will serve a family of four, with leftovers, easily.

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The Sustainable Pantry

5 Items We All Need For a Well Stocked Green Cupboard

The most sustainable way to keep a fully stocked pantry is to buy in bulk, buy local, preserve the harvest and store it all in glass containers.

Library of Congress

Mark Bittman recently wrote in his New York Times blog,

…if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you.

Mark has his list of 26 items that are IN and OUT of the new pantry. Her’s my 5 sustainable items that you should always keep in your dry pantry. Think of them as the items I’d have to have with me if I was stuck on that proverbial deserted island.

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Vertical Farms – Sustainable Agriculture in the Sky

"Living Tower" by SOA Architects

Why would we want to build skyscrapers filled with lettuce when we’ve been farming on the ground for 10,000 years?

The world’s population is growing at an enormous rate. By 2050, nearly 80% of the earth’s population will be found in cities. Due to this growth, we could run out of productive farm land and water. Additionally, modern factory farm based agriculture has been associated with deforestation, petroleum-laden fertilizers, carbon-emitting transportation and the weakening of biodiversity due to genetic modification of crops.

So how do we save energy, protect the environment, and avoid impending disaster while producing sustainable crops in an urban environment?

One possible answer is to Farm Vertically.

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