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Product Spotlight: Aquafarm

Product Spotlight: Aquafarm



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We previously told you how we loved Back To the Root’s Mushroom kit, allowing you to grow edible mushrooms in your own home. The startup’s newest product, Aquafarm, a self-sustaining aquaponic garden, takes growing food in your home a step further.

Fresh herbs and lettuces with no watering or fertilizing, plus a pet fish? Yes Please!

Aquafarm is basically a little garden that sits atop a fish tank. The tank is designed to essentially close the waste loop—the waste generated by the fish is filtered to the plants for fertilization, and the clean water trickles back down to the fish. So watering or fertilizing the plant isn’t necessary, plus no cleaning icky fish tanks.

This is a great little gift for food- or garden-loving friends and family, or anyone that jokes they can’t even keep a plant or fish alive; as long as you feed the fish, all is well. It’s a neat little thing to have around, and it really does work—we tested it. Plants grow in colander-like baskets filled with shale rocks. The baskets sit in the water/fish-made fertilizer and roots grow own into the rocks. Sit the tank on a sunny windowsill and you can grow herbs and lettuces.

“The best part about it is all of this is happening without any soil or chemical fertilizers. The plants are growing just on rocks and all the nutrients are coming from the fish,” -co-founder Nikhil Arora said in their video.

Arora and his business partner, Alejandro Valez, have an interesting story. Originally aiming to be investment bankers, the two turned down jobs in the field and took a chance by concentrating instead on creating products for household sustainable food production.

Learn more about Aquafarm by watching the video or visit their website here.


Hubbs Sea World fish farm plan.

Anybody else see the LA Times article where Hubbs SeaWorld is planning to operate a fish farm in our waters in order to sell us their pen raised YT?

Feel free to post link. Im not too tech savvy.

Just when I thought I couldn't dislike that organization any more, they up the bar.

"What is the MLPA anyway? They are the meanest people ever!"

Mike mitchell

I Post A Lot But I Can't Edit This

Hismosa

I Post A Lot But I Can't Edit This

Open-ocean fish farm proposed off San Diego coast could be first in federal waters

Mike mitchell

I Post A Lot But I Can't Edit This

Capt.C.Delany

The only fishing I do is trolling the Internet


SAN DIEGO » A research institute in San Diego and an investment group in Long Beach have teamed up to propose what could be the first open ocean fish farm in federal waters off the southern California coast.

Hubbs-SeaWorld Research Institute and Pacific6 Enterprise proposed the Pacific Ocean AquaFarm and submitted a federal permit application for the project earlier this month, the San Diego Union-Tribune reported Sunday.

The farm would be about 4 miles offshore of San Diego and would generate 5,000 metric tons of sushi-grade yellowfish annually, enough for about 11 million servings, officials said. The partners also boast the project would provide a local source for fish and create diverse economic opportunities, including about 75 jobs.

The National Oceanic and Atmospheric Administration will next lead the environmental review of the proposal, which could take up to two years, Hubbs-SeaWorld President Don Kent said, adding that construction and market-ready product could add a few more years to the timeline.

“We’re talking about five years before people are enjoying farmed yellowtail off the coast of California,” Kent said. The project would also need to be vetted by half a dozen state and federal agencies, including the U.S. Army Corps of Engineers and the U.S. Environmental Protection Agency, he said.

Environmental groups have opposed previous offshore aquaculture operations, citing concerns about predation, pollution and effects on other marine species such as whales, dolphins and sharks.

Kent argued that this project would be designed to avoid harmful effects to marine animals or fishermen and could enhance job creation and food security in the region after already launching a similar operation in Mexico.

Hubbs-Seaworld already operates a hatchery in Carlsbad, and there are farms that raise oysters and abalone in Southern California. But there are no other aquaculture projects in U.S. federal waters, defined as three to 230 miles offshore.

Pacific6 Founder John Molina said the challenge is the longer timeline and the hesitation from investors who question if they are getting a fair return. The project came as the federal government announced the creation of 10 planned aquaculture opportunity areas throughout the country, with the first in Southern California and Baja.

The program will be overseen by NOAA and comes under an executive order signed by President Trump in May.


Food briefs for Aug. 11-17

Tapas & Taps, Tuesdays and Thursdays atTango:Tango Restaurant & Lounge in Escondido hasintroduced Tapas & Taps on Tuesdays and Thursdays, availablefrom 4 to 9 p.m. in the lounge. Tapas are one for $7 or four for$21 the menu changes weekly, but recent selections includedGrilled Chicken Sausage, Asian BBQ, Mediterranean Couscous Salad,Seared Ahi and more. Sangria is also available for $7 per glass or$14 per carafe. Tango will also offer half-price beer on tap go towww.tangoongrand.com or call 760-747-5000.

Dave’s Day:Famous Dave’s in Vista is offeringa free entree for those with the first name of Dave, David or Davy,and a half-price entree for those with one of those as a middlename (bring a valid ID) on Sunday. Go to www.famousdaves.com .

Support From Home:The Coffee Bean & TeaLeaf has brought back its Support From Home campaign for the fifthyear, running through Sept. 12. During that time, Coffee Bean willdonate $1 from each sale of its limited edition Support From HomeBlend ground coffee and Support From Home Ceylon Tea to The FisherHouse Foundation, which provides resources to support injuredveterans and their families. Customers can also donate a bag to thetroops. And Coffee Bean will donate $1 to The Fisher HouseFoundation for every Support From Home gift card sold. Go towww.coffeebean.com .

Cafe Merlot open for dinner:Cafe Merlot atBernardo Winery will be open for dinner from 5 to 8 p.m. everyfirst Friday through Oct. 7. Go to www.cafemerlot.com or call858-592-7785.

Harney debuts nook dining:Harney Sushi willdebut nook dining at its Old Town location every first Tuesday.Diners can sit in a private booth to taste modern and originalcuisine in a unique 10-course meal prepared by chef Anthony Sinsay.Nook dining is $150 per person (includes drink pairings) and islimited to eight people reservations available in even numbers. Goto www.harneysushi.com or call 619-295-3272.

Pei Wei adds lunch portion:Pei Wei Asian Dinerrestaurants are now offering lunch-sized portions, starting at$6.50 and available from 11 a.m. to 4 p.m. Diners will be able tochoose one of five favorites and pair it with one of four smallplate options (entrees are Honey Seared, Mongolian, Kung Pao, PeiWei or Spicy chicken, beef or vegetables and tofu small plates areAsian slaw, a spring roll, a cup of wonton soup or a cup of hot& sour soup). Go to www.peiwei.com .

Delicias summer specials:Delicias Restaurantin Rancho Santa Fe has expanded its summer menu to offer handmadefresh pastas and woodfired pizzas. Also, on Thursdays at lunch,guests can have burgers and barbecue (including pulled porksandwiches) on the patio and the Fiesta Friday lunch menu includes$3 street tacos at the build-your-own taco bar. Go towww.deliciasrestaurant.com or call 858-756-8000.

Sunday Game Day Brunch:Toast Enoteca &Cucina in San Diego’s East Village will offer a Sunday brunchbefore remaining home Padres games. The brunches, offered from11:30 a.m. to 2 p.m. Aug. 21, Sept. 4, Sept. 18 and Sept. 25, offeritems such as Toast Benedict (eggs benedict, focaccia, prosciuttoand rosemary hollandaise), omelets, a Breakfast Panini (eggs,salami, mozzarella and cherry tomatoes on focaccia), breakfastpizzas, Nutella and Banana Crepes, and more. Go to toastenoteca.comor call 619-269-4207.

Beer and Burger Wednesdays:La Valencia Hotelin La Jolla will offer Beer and Burger Wednesdays from 11:30 a.m.to 3 p.m. and 5 to 10 p.m. For $15, diners can get a new burger andcraft beer pairing each week a recent pairing was RoastedPoblano-Infused 1/2 Angus Burger, topped with a pancetta chip andlocal farm egg, paired with Lost Abbey Red Barn Ale. Go tolavalencia.com or call 858-551-3761.

Fall Fireside Menus:Starting Sept. 1, RoppongiRestaurant & Sushi Bar in La Jolla will offer Fall FiresideMenus, perfect for dining near the fire pits outside. The menuitems will be available after 3 p.m. daily through Dec. 31. Dishesinclude Walla Walla Sweet Onion Soup With Braised Short Rib AndTempura Scallions Persimmon Cranberry Crisp With ButterscotchGelato Abalone Mushroom Potsticker Kailua Pork Spring Roll andmore. Go to www.roppongiusa.com .

We Olive Wine Bar opens:We Olive Wine Bar hasopened its doors at 1158 Prospect St. in La Jolla, accompanying theolive oil tasting bar. The wine bar features a hand-selected winelist of California wines and a half dozen beers on tap. We Olive isopen from 10 a.m. to 6 p.m. daily go to lajolla.weolive.com orcall 858-551-8250.

Blues, Brews and BBQ:Sycuan Golf and TennisResort is offering Blues, Brews and Blues from 5 to 9 p.m. Fridaysthrough Sept. 30. For $21, guests can dine on homemade BBQ meatsand sauces, served with a house salad, baked beans, corn on the cobor baked potato, plus cornbread or Texas toast, and dessert. Go towww.sycuanresort.com .

Flavor team opens wine bar and lounge:The teambehind Flavor Del Mar has taken over a space behind the restaurantto open SIP at Flavor Del Mar. The intimate 27-seat lounge (pluseight seats on the patio) offers 40 wines by the glass, rangingfrom $8 to $30, and a selection of specialty cheeses andhouse-cured charcuterie. SIP is open from 4:30 p.m. to close Mondaythrough Friday and 12:30 p.m. to close Saturday and Sunday, withdaily happy hour from 4:30 to 6:30 p.m. Go to flavordelmar.com.

Round It Up:The Cohn Restaurant Group hasjoined Round It Up America, a program launched in 2009 that allowsdiners to round up their total bill, with the change going tospecific charities ---- in this case, to The Balboa Park Trust. Goto www.dinecrg.com or call 619-236-1299.

Diamond Lounge launches tapas menu:The DiamondLounge at Harrah’s Rincon in Valley Center has launched a tapasmenu, available from 3 to 7 p.m. at the Fiore Bar. Tapas includeCitrus And Lavender Marinated Olives ($4.50), Thai Spiced ShrimpAnd Mango Salsa ($7), Artichoke, Roasted Peppers And Goat Cheese($4.50), Heirloom Tomato Bruschetta ($4) and more. Go toharrahsrincon.com .

Cohn Restaurant Group announces Vintana:TheCohn Restaurant Group has announced its latest restaurant, Vintana,slated to open in February in the Lexus Escondido complex. Themenu, featuring selections under $25, will feature CaliforniaModern Cuisine created by chef Deborah Scott. The restaurant willoffer lunch, dinner and Sunday brunch, with possible menuselections include Short Rib Orecchiette, Roasted Nut Crusted BrieWith Jalapeno Jelly, Lobster Milanese With Garlic Caper Butter. Goto www.dinecrg.com or call 619-236-1299.

Crush now open:Crush Italian Cuisine andLounge took over the former Pacific Coast Grill spot in SolanaBeach in late July. The 180-seat restaurant will offerItalian-inspired seasonal cuisine created with locally sourcedingredients, handcrafted cocktails, more than 160 wines, and more.The culinary team includes executive chef Jason Colabove (formerlyof Chico Crush and The Black Crow) and head chef Mike Lina(formerly of Azul La Jolla). Dishes include Crush Bruschetta,Scampi Prawns, Lamb Shank, Pappardelle Carbonara and more. Go towww.solanabeachcrush.com or call 858-481-2787.

Eat, play at Coco’s:Coco’s Bakery Restaurantat 3905 Mission Ave. in Oceanside has introduced a family friendlyzone, with kids’ tables and chairs, books and toys, coloring pagesand crayons, balloons, and a TV airing children’s programming. Newkids menu items include the Happy Face Multigrain Pancake andGobble Gobble Turkey Burger.

Chef appointed to advisory board:Chef ArleenLloyd of Alchemy of the Hearth has been appointed to the KraftFoods Advisory Board, whose members help develop new product lines,analyze current products and revitalize older products. Go towww.alchemyofthehearth.com .

Cavaillon wine flight special:Beginning at 5p.m. Monday through Wednesday nights, through Sept. 7, Cavaillonwill offer a wine flight menu. For $23, diners can enjoy three winetastings and three cheeses. Go to www.cavaillonrestaurant.com orcall 858-433-0483.

Sea Rocket launches brunch:Sea Rocket Bistroin North Park will offer Sustainable Summer Sundays: Brunch at TheRocket from 10 a.m. to 3 p.m. Sundays. Items include Brandade Cakes(smoked cod potato cakes) Shrimp n Grits French Toast MB&JSandwich (macadamia nut butter with seasonal jam on lemon bread)and more. Sea Rocket brunches also offer a bloody mary menu andother cocktails. Go to searocketbistro.com or call619-255-7049.

Brewsday Tuesdays, Tapas Nights:Twenty/20Grill & Wine Bar in Carlsbad will continue to offer BrewsdayTuesdays and Tapas Thursdays through the first week in October.Beginning at 4 p.m. Tuesdays, diners can sample that week’s beerselections paired with a special menu. Featured beers are offeredat happy hour prices all night. And beginning at 5 p.m. Thursdays,small plates ranging from $1 to $6 are available on the terrace. Goto www.twenty20grill.com or call 760-827-2500.

IHOP, “Spy Kids” team up:Through August, IHOPis bringing back its Kids Eat Free program, this time with a “SpyKids” theme to celebrate the theatrical release of “Spy Kids: Allthe Time in the World in 4D.” From 4 to 10 p.m. daily, children 12and younger can eat free from the kids menu with the purchase of anadult entree. With the meal, kids will receive a “Spy Kids” themedactivity book and back-to-school coupons. Also, through Sept. 30,families can enter for a chance to win a trip for four to meet “SpyKids” director Robert Rodriguez, plus passes to nearby familyattractions and more. Go to www.ihop.com/skykids .

Karl Strauss releases Boardwalk Black Rye:KarlStrauss Brewing Co. has released the latest in its line of beers,Boardwalk Black Rye, an American black ale. A limited draft releaseand 800 cases of 22-ounce bombers are now available go towww.karlstrauss.com .

The Wine Pub adds doggie menu:The Wine Pub inShelter Island has gone to the dogs with a menu just for pups. Itincludes specialities such as The Lulu (poached shredded chickenwith white rice), The Sockey Dog (two large biscuits made withfresh veggies, chicken and whole wheat flour) and The Frankie(three natural peanut butter and flax seed cookies). The menu isavailable on the outdoor patio go to www.thewinepubsd.com .

Leroy’s Kitchen + Lounge opens:Leroy’s Kitchen+ Lounge has opened at 1015 Orange Ave. in Coronado. Leroy’s servesurban eclectic food from sustainable and natural sources, as wellas mixed drinks and more. Dishes include Beet Salad With BucheronCheese And Lavender Vinagrette Lamb Brochette With MintChimichurri and Duroc Bone In Pork Chop With Maple Bourbon Glaze.Leroy’s is open from 11 a.m. to midnight daily go towww.leroyskitchenandlounge.com or call 619-437-6087.

Bourdain to visit San Diego:Chef and authorAnthony Bourdain (also host of the Travel Channel’s “NoReservations”) will appear at the Spreckels Theatre at 8 p.m. Oct.28. Bourdain will offer insights into his work and travels, andoffer a question-and-answer session with the audience. Ticketsstart at $52.25 VIP packages are $152.25 and include ameet-and-greet with Bourdain, hors d’oeuvres, a photo opportunityand a tour poster. Go to ticketmaster.com or call 800-745-3000.

Marine Room spirits:The Marine Room hasannounced its fall cocktail lineup, available Labor Day throughNovember. Fall cocktails include Caramel Apple-tini, SpicedFig-Citrus Martini, the Smashed Pumpkin, and the “Rum-bunctious."Also, The Marine Room will participate in California Wine Month inSeptember with a special “Grape to Glass” wine list. Go towww.marineroom.com or call 858-459-7222.

Stadium Sports Bar specials:Stadium Sports Bar& Restaurant in Encinitas has announced new daily specials.Monday is half-price burgers all day Tuesday is $1.50 streettacos, plus $3 beer, tequila and margaritas Wednesday is 50-centwings Thursday is $1 sliders Friday is karaoke Saturday isbreakfast and a 9 a.m. opening for football and Sunday is patiobarbecue, plus kids eat free. Stadium also offers happy hour from 3to 6 p.m. Monday through Friday and 9 p.m. to close nightly. Call760-944-1065.

MOGL launches:Solana Beach-based MOGL haslaunched, offering 10 percent cash back at participatingrestaurants, plus monthly “jackpots” for the No. 1 diner at eachparticipating restaurant. MOGL also donated a meal to FeedingAmerica San Diego for every $20 spent by a MOGL customer. Go towww.MOGL.com .

Art + Cuisine:Every Thursday through Sept. 22,The Prado restaurant and the Museum of Photographic Arts will offera collaboration, starting with admission to the museum and endingwith a three-course dinner at the restaurant. The dinner selectionsinclude Dill Crusted Loch Duart Salmon, Forest Wild MushroomRisotto and Triple Chocolate “Threat,” and dinner includes a bottleof select wine. The event is $79.95 per couple go topradobalboa.com or call 619-557-9441.

STACKED to open Aug. 24:STACKED restaurant isset to open Aug. 24 at Fashion Valley mall. The restaurant featuresAmerican food ---- burgers, pizzas, salads and sausages ----available to order via an iPad at each table. Those who wouldrather order from a server can do so. Go to www.stacked.com .

Company opens:Company Pub and Kitchen hasopened in Poway at 13670 Poway Road. The gastropub offers “moderntwists” on classics, such as fish ‘n’ chips, ploughman’s plate,burger, roast chicken, bangers and mash, mussels mouclade, berrychampagne salads and more. Company is open from 11 a.m. to midnightMonday through Saturday and 11 a.m. to 11 p.m. Sunday. Go towww.companypubandkitchen.com or call 858-668-3365.

Applebee’s adds dessert:Applebee’s restaurantshave another dessert on the menu: the Cinnamon Apple Turnover. Thedessert features cinnamon-spiced apples in a caramel sauce inside asweet crust, topped with honey cream cheese sauce and served withvanilla ice cream. The dish joins the Maple Butter Blondie, DessertShooters, Chocolate Chip Cookie Sundae and Triple ChocolateMeltdown. Go to www.applebees.com .

New chef in Mission Hills:Sister restaurantsThe Red Door and The Wellington have announced their new executivechef, Daniel Manrique. Manrique was previously the executive chefat Jayne’s Gastropub, and was sous chef at the Mission Hillsrestaurants. Go to www.thereddoorsd.com .

S’mores celebration:To celebrate NationalS’mores Day (it was Aug. 10), Devine Pastabilities will offertableside S’mores for $1.49 through August. Go to www.torpasta.comor call 619-523-5441.

Flavor tasting menus:Flavor Del Mar hasreleased its tasting menus for the rest of the summer. Three-coursemenus are $50 per person (beverage pairings are available for anadditional $16). Go to www.flavordelmar.com .

• August:Chino Farms Heirloom Tomatoes andSweet Corn (Heirloom Tomato Trio, Cornmeal Crusted Maine DiverScallops, Sweet Corn Pudding)

Hunter beer dinner:Hunter Steakhouse inOceanside will host a Food & Beer Pairing Dinner, featuringSierra Nevada, at 6:30 p.m. Thursday for $25 per person. Dinersreceive four seasonal beers and four appetizer-size courses, plus aSierra Nevada pint glass. Courses include Beer Batter Shrimp,Spinach Salad, Hot ‘n’ Spicy Chicken and Chocolate Oblivion. Call760-433-2633.

Spotlight Dinners:La Jolla Playhouse willoffer a series of five Spotlight Dinners at private homes. Thedinners are limited to 50 people and include a presentation by thecreative team members of an upcoming production. Tickets are $350per person go to lajollaplayhouse.org/spotlight-dinner or call858-550-1070, ext. 141.

• 6:30 p.m. Thursday:“Milk Like Sugar”

Rancho Valencia Wine Dinner series:RanchoValencia in Rancho Santa Fe offers a wine dinner series, featuringa multicourse dinner paired with visiting wineries, starting at$69. Call 858-759-6216 to reserve.

• Thursday:Far Niente Winery

• Sept. 14:Miura Vineyards

• Oct. 12:Darioush Winery

• Nov. 9:Pahlmeyer Winery

BrewFest Encinitas:BrewFest Encinitas will befrom 4 to 7 p.m. Saturday at MiraCosta College’s San Elijo campus,3333 Manchester Ave. in Encinitas. Featured breweries include StoneBrewing Co., Karl Strauss Brewing Co., Pizza Port, Lightning,Ballast Point, Iron Fist, Green Flash and more. There will also befour food vendors: MIHO GastroTruck, Devilicious, Flippin’ Pizzaand PubCakes. Tickets are $40 and includes admission, acommemorative sampling glass, 10 tastings, and parking proceedsbenefit six local charities. Go to www.brewfestencinitas.com orcall 760-944-4449.

Second Ferragosto:Little Italy’s Amici Parkwill host its second Ferragosto from 6 p.m. to midnight Saturday.The celebration, which has a Venetian masquerade theme, includes a100-foot canal food from Toast Enoteca and Acqua al 2, Craft andCommerce, Tre Porcellini, Vigilucci’s, Bencotto Italian Kitchen andmore a silent auction and raffle live music and more. Ticketsare $100 go to www.ferragostosd.com or call 619-234-4820.

BICE Seasonal Centric Series:BICE restaurantin the Gaslamp Quarter will launch its second Seasonal CentricSeries the four- to six-course dinners are offered monthly andfocus on one ingredient. Go to www.bicesandiego.com or call619-239-2423.

Monday:Beans and Pork (fivecourses) $49 (selections include Pan Seared Potato Gnocchi, PastaE Fagioli Soup and Thinly Sliced Karabuta Pork Loin)

Sept. 12:Kings Mushrooms(five courses) $51 (selections include Beef Steak Tartare, StuffedRavioli, and Pumpkin Crumble Cake)

Wine-tasting fundraiser:Bourbon Street inUniversity Heights will host its 16th annual Mama’s Kitchen WineTasting Event from 6 to 9 p.m. Aug. 18. Attendees will receive winetastings, hors d’oeuvres and a silent auction, with proceeds goingdirectly to Mama’s Kitchen, which provides meals to those affectedby HIV/AIDS or cancer. There will also be a wine bottle ring toss,with prizes including wine bottles and more guests who bring fiveitems to donate to Mama’s Kitchen will receive three free rings totoss. Tickets are $55 presale or $65 at the door go towww.mamaskitchen.org or call 619-233-6262.

Dinner and a movie fundraiser:The city ofCarlsbad Parks & Recreation will host its annual dinner and amovie fundraiser to benefit the Carrillo Rancho Trust Fund from 6to 10 p.m. Aug. 19 at Leo Carrillo Ranch Historic Park. Tickets are$30 (only 150 are available) for the screening of “AmericanEmpire.” Go to www.leocarrilloranch.org or call 760-476-1042.

Stone anniversary and beer festival:StoneBrewing Co. will hold the Stone 15th Anniversary Celebration &Invitational Beef Festival on Aug. 19 and Aug. 20 on the Cal StateSan Marcos campus. Events include a Brewers Reception at 6 p.m.Aug. 19, and two three-hour sessions on Aug. 20 with 10 4-ouncetasters (the Arrogant Bastard Ale Onion Rings will also be on hand)with more than 40 breweries. Go to www.stonebrew.com/anniv fortickets.

Del Mar food truck fest:Head to the Del Marraces from noon to 6 p.m. Aug. 20 for a Gourmet Food TruckFestival, featuring more than 40 trucks from Southern California.Participating trucks include Devilicious, Nom Nom and The LimeTruck, Flippin’ Pizza, Bacon Mania, Lobsta Truck, Super Q Truck andmore. Go to www.delmarscene.com or call 858-755-1141.

Rossi’s wine dinner:Rossi’s, at 156 S. RanchoSanta Fe Road in San Marcos, will host Rotta Vineyard owner MikeGiubbini for a four-course wine dinner at 5:30 p.m. Aug. 20.Courses include Caesar salad, lasagna, chicken parmigiana andchocolate cake. The dinner is $40 reserve towww.meetup.com/The-San-Marcos-Wine-Meetup-Group/events/23290781/.Go to www.rossis-pizza.com or call 760-727-4747.

Arts ‘n’ Drafts After Dark:AIRR Supper Clubwill host Arts ‘n’ Drafts After Dark presents One Night in Bedlam,benefiting the Alzheimer’s Association Memories in the Making ArtProgram, at 6 p.m. Aug. 23. For $100, diners can enjoy twococktails, a three-course dinner and a pochade box. Go totickets.arts-n-drafts.com .

Chula Vista Rotary Wine & Food Festival:The ninth annual Chula Vista Rotary Wine & Food Festival willbe from 6 to 9 p.m. Aug. 27 at Otay Ranch Town Center.Participating restaurants include Brigantine Seafood, FirehouseAmerican Eatery & Lounge, King’s Fish House, Miguel’s Cocina,The Brew House at Eastlake, Via Lago Trattoria, and more.Participating breweries include Ballast Point Brewing Co., KarlStrauss Brewing Co., Stone Brewing Co., TailGate Beer and moreparticipating wineries include Barefoot Wine & Bubbly, LaSerenissima Vineyards & Winery, Wiens Family Cellars and more.Tickets are $50 go to www.mcfarlanepromotions.com or call619-233-5008.

Kiwanis fundraiser:The Greater EncinitasKiwanis Club will host its annual fundraiser from 5:30 to 9 p.m.Aug. 27 at the Encinitas Elks Lodge, 1393 Windsor Road in Cardiff.The event is $35 and includes a luau buffet dinner, a silentauction and raffle, luau costume contest and entertainment.

Garden Dinner Party:El Bizcocho at the RanchoBernardo Inn will host a five-course Garden Dinner Party at 7 p.m.Aug. 27 on the Aragon Lawn for $105 ($150 with wine pairings).Courses include Jerusalem Artichoke Soup, Farmer Tim’s HeirloomSalad, Torchon of Sonoma Foie Gras, Charcoal Grilled Elysian FieldsLamb, and Wild Berry Clafoutis. Go toranchobernardoinn.com/elbizcocho or call 858-675-8550.

Orfila grape stomp:Orfila Vineyards and Wineryin Escondido will host its 18th annual grape stomp from 4 to 8 p.m.Aug. 27 (age 21 and up only). The stomp includes a wine tastingreception, hors d’oeuvres, a buffet dinner, and the stomp. Dinnerselections include Couscous Salad, Oven Roasted Lemon-Herb DrenchedChicken Breast, Grilled Flat Iron Steak, Vegetable Lasagna,Strawberry Shortcake and more. Tickets are $85 go towww.orfila.com or call 760-738-6500, ext. 7.

Taste at the Cove:The San Diego SportsMedicine Foundation will hold the 10th annual Taste at the Covefrom 5:30 to 9 p.m. Aug. 31 at Scripps Park at La Jolla Cove. Theevent will feature more than 30 restaurants, hosted bars, a fashionshow, auctions and more. Tables of 10 are $3,000 go towww.tasteatthecove.com .

Beef & Brew:La Jolla Strip Club will hosta steak and beer pairing at 6 p.m. Aug. 31 for $39.95 per person.Chef James Stephennson will share tips and tricks for seasoning,grilling and more Arlan Arnsten will pour craft beer selectionsfrom Stone Brewing Co. Diners will receive four 4-ounce steaks withcraft beers, plus accouterments. Go to www.lajollasteak.com or call858-450-1400.

Annual BBQ Fundraiser:The Palomar MountainVolunteer Fire Department will host its annual barbecue fundraiserSept. 3. The event will include live music, a firefighterschallenge, an auction, drawings, antique fire engine rides, thebarbecue and more. Go to www.palomarfire.org .

The Vault: Contemporary Art & Fine Wine:Aspart of the Art San Diego 2011 Contemporary Art Fair, the HiltonSan Diego Bayfront Hotel will host The Vault: Contemporary Art& Fine Wine from 6 to 8 p.m. Sept. 3. More than 30 winerieswill be showcasing their products. Tickets are $35 go towww.artsandiego-fair.com .

Taste of Downtown:Taste of Downtown will havesamples from more than 50 San Diego restaurants (from the GaslampQuarter, Financial District, East Village and Little Italy) from 5to 9 p.m. Sept. 8. There will be a free shuttle service to and fromeach neighborhood. Tickets are $30 in advance and $35 the day ofthe event go to www.mcfarlanepromotions.com or call619-233-5008.

Festival of Beer:The 17th annual San DiegoFestival of Beer is set for 6 to 11 p.m. Sept. 9 at Columbia and Bstreets in San Diego. More than 70 breweries will be in attendance,and there will also be food, wine and live music. Tickets are $30through Sunday, $35 from Aug. 1-31, and $40 beginning Sept. 1tickets include admission, 10 4-ounce tasters, and a souvenirtasting mug for the first 6,000 attendees. Go to www.sdbeerfest.org.

Spirits of Mexico:Old Town San Diego will hostSpirits of Mexico from Sept. 11-18 to showcase agave spirits. Theweeklong event will feature seminars, tequila tastings, cocktailchallenges, Mexican dishes and and awards ceremony. The week kicksoff at 3 p.m. Sept. 11 with Tequila Trail, which lets guests sampletequilas alongside dishes from Barra Barra Saloon, Cafe Coyote,Miguel’s Cocina, Old Town Mexican Cafe, El Fandango, TheCosmopolitan, Casa Guadalajara, La Pinata and Rockin’ Baja Lobster.There’s also the “Main Event” at 5:30 p.m. Sept. 17, with more than200 styles of agave spirits and culinary items from Barra BarraSaloon. For a list of events, go to www.polishedpalate.com .

Restaurant Week returns, adds lunch:San DiegoRestaurant Week will return Sept. 18-23 with the addition of lunchmenus for $10, $15 or $20 (the dinner menus will still be $20, $30or $40). Go to www.sandiegorestaurantweek.com .

Masters of Food & Wine Culinary Weekend:Park Hyatt Aviara Resort will host a Masters of Food & WineCulinary Weekend event on Sept. 24. The event includes a tour ofthe Carlsbad Aquafarm (with an oyster and Sauvignon Blanc tastingto finish), a Mussel Eclade lunch at the aquafarm, and a “Cal-Ital"wine dinner at Vivace, featuring Seghesio Family Vineyards. Thetour and lunch is $145 per person, the dinner is $185 per person,and both events are $300 per person. Go towww.parkaviara.hyatt.com/hyatt/hotels/news-details.jsp?newsId=41203870or call 760-448-1234, ext. 5056.

San Diego Zoo Food & Wine Celebration:TheSan Diego Zoo will host its Food & Wine Celebration at 7:30p.m. Sept. 24 at the zoo. There will be dancing, live music andanimal appearances. Tickets are $90 and include samples from morethan 150 food, beer and wine vendors go to www.zoofoodandwine.comor call 619-744-3313.

Taste of North Park:The third annual Taste ofNorth Park will take place from 11 a.m. to 4 p.m. Oct. 1.Participating restaurants include Caffe Calabria, El Take It Easy,It Postino, Sea Rocket Bistro, The Linkery, The Smoking Goat,Tornado San Diego, Urban Solace, Urbn Coal Fired Pizza, ZenseiSushi and more. Tickets are $30 in advance or $35 the day of theevent go to www.tastenorthpark.com or call 619-233-5008.

The Gourmet Experience:Tickets are on sale forThe Gourmet Experience, San Diego’s cooking and home entertainingshowcase set for 11 a.m. to 5 p.m. Oct. 8-9 at the Del MarFairgrounds. The showcase features specialty foods, home products,culinary travel and more new this year will be a oil and vinegartasting pavilion, a gourmet meats pavilion, a kids’ activitycenter, grilling area and more. Single-day tickets are $25 inadvance or $30 at the door two-day passes are $40 in advance or$45 at the door (children 12 and younger are free). Go towww.thegourmetexperience.com .

Wine D’Vine food and wine tasting:The GrandDel Mar resort will host the eighth annual Wine D’Vine food andwine tasting benefit from 6 to 9 p.m. Oct. 12. Wineries includeDuckhorn Vineyards, Rombauer Vineyards, Maddalena Vineyards andmore restaurants include Truluck’s, Pamplemousse Grille, The GrandDel Mar, Union Kitchen + Tap, Red Tracton’s and more. There willalso be music and auctions, with proceeds benefiting Walden FamilyServices, a foster family and adoption agency. Tickets are $150 goto www.waldenfamily.org or calll 619-727-5887.

OktoberWest:Bistro West and West Steak andSeafood in Carlsbad will host OktoberWest from noon to 3 p.m. Oct.15. During the event, chef Eugenio Martignago will create sevenfood and wine pairings from his farm for $50 per person. Tenpercent of each ticket benefits the Make-A-Wish Foundation go towww.bistrowest.com, or call 760-930-8008 or 760-930-9100.

San Diego Bay Wine & Food Festival:Theeighth annual San Diego Bay Wine & Food Festival will returnNov. 16-20. The event features more than 800 wines, 70 chefs andrestaurants, 30 gourmet food companies, celebrity chefs and more.Festival events include celebrity chef cooking classes, winetasting seminars, a Grand Tasting event and more. Tickets are nowon sale go to www.worldofwineevents.com or call 858-578-9463.

Alchemy of the Hearth:Cooking classes areoffered at 960 Rancheros Drive, Suite L, San Marcos. Alchemy of theHearth is open from 10 a.m. to 9 p.m. Monday through Friday and 10a.m. to 4 p.m. Saturday. Call for pricing go toalchemyofthehearth.com or call 760-233-2433.

• 10 a.m. Thursday:Basic Cake Assembly andDecor II: The Elements of Cake Baking

• 6 p.m. Thursday:Crepes: Savory and Sweet

• 10 a.m. Friday:How to Start Your OwnFood-Based Business

• 6 p. . Friday:The Essential Ingredients

• 10 a.m. Saturday:Basic Knife Skills

• 1:30 p.m. Saturday:Vegetables of the Season:Cooking 102

• 10 a.m. Monday-Aug. 18:The Kids BreakfastClub Camp

• 1 p.m. Monday-Aug. 18:Kids Candy LandCamp

• 6 p.m. Monday:Tarts and Tartlets: Baking 101and The Art of Pastry Series

• 10 a.m. Tuesday:Flatbreads: Bread 101Series

• 6 p.m. Tuesday:Basic Knife Skills: Cooking101

• 10 a.m. Wednesday:Ravioli from Scratch

• 6 p.m. Wednesday:Mastering Technique: Stocksand Soup

• 10 a.m. Aug. 18:Flavored Pasta fromScratch

• 6 p.m. Aug. 18:The Lazy Days of Summer

• 9 a.m. Aug. 19:ServSafe CertificationTraining and Exam

• 6 p.m. Aug. 19:Calzone and Stromboli: TheStuffed Breads of Italy

Alta Vista Gardens:Mary Dralle offers cookingclasses at Alta Vista Gardens, 1270 Vale Terrace Drive in Vista.Classes are $20 (unless noted) and include tastings and recipesregister to [email protected]

• 10 a.m. Saturday:Little Red Hen Bread (kidsclass measure, mix, knead and bake bread) $5 per child

• 1:30 p.m. Aug. 27:Cooking with Klibs

Cooking class with Deanna Fortin:Chef DeannaFortin will host a semi-private cooking class from 9 a.m. to noonSept. 17 at SAE Kitchens, 2515 Pioneer Ave., Suite 5, in Vista for$75. The class includes recipes, a cooking utensil to take home, araffle prize and more. Participants will learn to make a meal withfancy sugar decorations. Class size is limited call760-612-4952.

Cups Culinary:The cupcake lounge in La Jollaalso offers classes at 7857 Girard Ave. go to cupslj.com or call858-459-2877 for prices and registration.

• 6 p.m. Thursday:Guiltless Summertime Baking$65

• 2:30 p.m. Saturday:The Perfect Picnic$65

• 6 p.m. Tuesday:Parent’s Night Off: Cupcakes,Dinner and a Movie $28

• 2 p.m. Wednesday:Kids’ Chef School: CandyMaking & Other Sweets $45

• 10 a.m. Aug. 21:Market-to-Table $55

• 2:30 p.m. Aug. 27:Summer Pasta $65

• 2 p.m. Aug. 31:Kids’ Chef School: Making andServing Dinner for Mom & Dad $45

Dallmann Chocolate Boutique: Isabella Valencia,owner of newly opened Dallmann Chocolate Boutique in the FlowerHill Promenade center in Del Mar, offers tastings classes at theshop. Classes are from 6:30-8 p.m. Wednesday and Thursday nightswith different themes. Go to dallmannconfections.com or call858-720-1933. Here’s the upcoming schedule:

• 6:30 p.m. Wednesday:Chocolate and Port

• 6:30 p.m. Aug. 31:Chocolate and Beer

Fall Harvest Cooking Class:Chef andrestaurateur Su-Mei Yu will offer a Thai cooking class above herrestaurant, Saffron, on India Street in Mission Hills from 10 a.m.to 1:30 p.m. Oct. 22. Su-Mei will explore local market ingredientsprepared with traditional Thai techniques, including NorthernThai-Style Spicy Chicken Soup (with Chinese melon), Grilled PumpkinSalad, Harvest Stir Fry and more. The class is $95 and begins witha visit to the Little Italy farmers market (where students willmeet). Email [email protected] or call 619-574-0048.

Franco’s Home Chef Pizza Classes:Vista chefFrank Latino, a graduate of the International School of Pizza inSan Francisco, is offering ongoing one- and two-day hands-onclasses in pizza-making for wood-fired and gas-fired ovens. Seven-to eight-hour classes are limited to six and include lunch. Forfees and locations, visit [email protected] or call619-890-4984.

Great News! Discount Cookware & CookingSchool:The San Diego school hosts cooking classes at 1788Garnet Ave. (in the Pacific Plaza at Garnet Avenue and JewellStreet) reserve to www.great-news.com or 858-270-1582, ext. 3.Reserve early classes fill quickly.

• 10:30 a.m. Thursday:The Basics of HomemadePasta $59

• 6 p.m. Thursday:Cooking With Summer Fruit$54

• 6 p.m. Friday:Friday Night Dinner Party:Summer Thai Flavors

• 11 a.m. Saturday:Seafood on the Grill$59

• 6 p.m. Monday:Croce’s Seasonal Favorites$59

• 6 p.m. Tuesday:Tuscan Summer $54

• 11:30 a.m. Aug. 18:Quick and Easy Lunch:Mediterranean Flavors $34

• 6 p.m. Aug. 18:Hands-On Crazy Rolls

• 6 p.m. Aug. 19:Evening in New Orleans$54

• 11 a.m. Aug. 20:For the Love of Steak$59

• 10:30 a.m. Aug. 23:How to Tofu $54

• 6 p.m. Aug. 23:Tapas and Paella Party$54

• 10:30 a.m. Aug. 24:Suzie’s Organic FarmTour $15

• 6 p.m. Aug. 24:An Evening at La Taverna$59

• 10:30 a.m. Aug. 25:Warm Weather Salads$54

• 6 p.m. Aug. 25:Caribbean Cookout $54

Inspired Gourmet:Inspired Gourmet offerscooking classes at 11 a.m. Saturdays at 29373 Broken Arrow Way inMurrieta. Classes are $45 go to inspiredgourmetcooking.com or call951-894-7551.

Ro Z’s Sweet Art Studio:Rosanne Zinniger’scake decorating shop and studio at 277 S. Rancho Santa Fe Road, SanMarcos, offers classes in cake decorating. There is also a kidscake decorating club for ages 7 to 11 one Saturday of every monthgo to the website for dates. Store hours are 10:30 a.m. to 6:30p.m. Monday through Friday and 10 a.m. to 2 p.m. Saturday. Visitrozsweetartstudio.com or call 760-744-0447.

• 9 a.m. Aug. 20-21:Elegant Wedding Cakes$480

• 9 a.m. Aug. 27:Satin Ice: Basic RolledFondant $150

• 9 a.m. Sept. 17:Introduction toLambeth/Overpiping $210

• 6:30 p.m. Sept. 21-Oct. 26:Cake Design:Basics to Fondant $175

• 6:30 p.m. Sept. 27:Basic Cake Baking 101(six-week course) $125

San Diego Botanic Garden:Chef ElizabethPodsiadlo, the “Opera Singing Chef,” holds cooking classes at SanDiego Botanic Garden (different teacher as noted) classes are $25for members and $30 for nonmembers (unless noted) and includerecipes and tastings. Call 760-436-3036, ext. 206, or go tosdbgarden.org/classes.htm.

• 1:30 p.m. Sept. 17:That’s Italian: AutumnDishes

SDSU Exploring Wine course:The SDSU College ofExtended Studies will offer an Exploring Wine course with advancedsommelier Lisa Redwine from 6 to 9 p.m. Tuesdays, beginningTuesday. The course offers an overview of the role and influence ofwine in history and culture, as well as discussions on history,grape varietals, viticulture, language and labeling, and more.Students must be 21 or older the course is $299 before Aug. 9 and$329 after. Go to www.neverstoplearning.net or call619-594-6924.

Sur la Table:The Carlsbad location offerscooking classes at 1915 Calle Barcelona (in The Forum shops). [email protected] or call 800-243-0851:

• 6:30 p.m. Thursday:Date Night: MoroccanNights $69

• 6:30 p.m. Friday:Bobby Flay’s Grill It!Three-Part Series $215

• 10:30 a.m. Saturday:Pocket Pies $69

• 2:30 p.m. Saturday:Celebrating Julia Child$79

• 11 a.m. Sunday:Patio Picnic $69

• 3 p.m. Sunday:Essential Knife Skills$59

• 6:30 p.m. Monday:Celebrating Julia Child$79

• 6:30 p.m. Tuesday:Favorite Recipes fromChicago’s Great Restaurants $79

• 6:30 p.m. Wednesday:Sweet and Savory Crepes$69

• 6:30 p.m. Aug. 18:5 Grill Recipes Every CookShould Know $69

• 6:30 p.m. Aug. 19:Everything on the Grill$79

• 10:30 a.m. Aug. 20:Homemade Cheese and DairyWorkshop $79

• 5:30 p.m. Aug. 20:Date Night: Summer Surfand Turf $79

• 2 p.m. Aug. 21:SAVEUR Cooks: Fruit-FilledSummer Cakes $69

• 6:30 p.m. Aug. 22:French Bistro Cooking$69

• 6:30 p.m. Aug. 23:Simply Chicken $69

• 6:30 p.m. Aug. 24:Midweek Meals Made Easy$69

• 6:30 p.m. Aug. 25:Five Fish Recipes EveryCook Should Know $79

Tea classes:Barbara Barker of Memories EnglishTea Garden in Vista offers themed classes and afternoon teas in aprivate Vista garden. For directions, call 760-945-0476.

Twenty/20 Summer BBQ series:Chef StevenPatrick of Twenty/20 Grill & Wine Bar in Carlsbad will host aseries of summer grilling classes, which will include how-totechniques, tips, common and unique ingredients, beverages andtastes from the grill. Go to www.twenty20grill.com or call760-827-2500.

• Wednesday:Peruvian Barbecue

• Aug. 24:Chef’s Loaded Burger Bar

• Aug. 31:Cheese & Fruit by theBarbecue

• Sept. 7:Alaskan Barbecue and Local GrowersGrill

Acqua Al 2:The Gaslamp Quarter restauranthosts wine tastings during “Uncorked” the first Wednesday of everymonth at 322 Fifth Ave. in San Diego. For $20, guests taste fourwine/spirit selections paired with four appetizers. Reservationsare required Visit acquaal2.com or call 619-230-0382.


Aqua Farm Fish Tank

This product is one of the cutest I’ve had the pleasure of reviewing. The Aqua Farm Fish Tank is such a cool concept it is a closed-loop sustainable Aquaponics system that uses the waste of the fish to grow plants and clean its water. It's a fish tank that literally grows food!

The unit is a scaled-down table-top Aquaponics system. Aquaponics is an ancient sustainable method of farming developed by the Aztecs. It uses NINETY PERCENT less water than traditional farming methods and combines aquaculture (raising fish and other aquatic animals) with hydroponics (cultivating plants in water).

The bottom of the compact unit is a three-gallon fish tank. Fish produce waste that contains ammonia, a substance that can be toxic for them at high levels. In this system, their waste is then pumped through an inner tube in the tank into a grow tray up above that contains plants.

The plant roots act as a biofilters where beneficial bacteria break down the harmful ammonia in the fish’s waste into nitrites and then finally nitrates which are absorbed as food by the plants. The remaining clean water is then circulated back into the fish tank so all you have to do is feed the fish … there is absolutely zero cleaning required! How convenient is that?

There really is no more sustainable way to grow your own greens at home. You can grow anything from parsley, coriander, mint, rocket, mixed greens, to wheat grass.

This is such a nifty gift to introduce some greenery into the home of someone who lives in an apartment or unit block. This adorable unit is perfect for any space in the kitchen, classroom or office.

It’s also great for kids. Not only are you giving them THAT pet they’ve been hounding you for, you’re also encouraging them to eat healthy, fresh produce, all whilst teaching them about sustainable food production methods.

This is a great fuss-free addition to any household.

To learn more about the AquaFarm and Fluid Growers, visit their website here.


All You Can Eat

Photo: Jamie Goldenberg

The green dumpster behind Red Lobster was nearly empty when I lifted the lid. Through the effluvium of yesterday’s supper, way down, sat a couple of pretty blue boxes. I hitched myself over the rim, leaned in, and took one.

I am not a regular dumpster diver. I was driven by a hunger for knowledge. Inside the restaurant, where the décor, ambience, soundtrack — all but the smell — reeked of the sea, I asked the server who laid before me the first plate of Red Lobster’s “endless shrimp” where they came from.

“Where are these farms?” I asked.

“Different places.” She gave a shrug. “Do you want another beer?”

I ate only eight grilled shrimp from Red Lobster’s “endless” supply. Something was stuck in my craw. An hour before, I had been in a community hall in Brownsville, Texas, with forty-three angry, tearful American shrimpers. In a country awash in shrimp, they were going bankrupt. They had gathered to hear more bad news: severe new rules limiting what they could catch.

“What about Red Lobster?” I asked the group.

“Red Lobster!” one man shouted. “They’re our enemy. They haven’t bought a shrimp since the 1980s.”

The restaurant walls were covered with shrimp boats — striking photos of trawlers at docks, at sea, in sunset silhouettes. The Gulf of Mexico was a mile away. Yet, while I sat eating, real shrimp boats sat rusting, their outriggers raised as if surrendering.

The box from the dumpster gave me a clue: “Product of Ecuador. Farm Raised.”

I am farm raised. I nurse a nostalgia for what those words used to mean. Holding that fetid box, I began to question my own clueless consumption. From a springboard both pure and naïve, I dove into all-you-can-eat shrimp.

SHRIMP, IN MY YOUTH in upstate New York, were rare and pricey. I remember a 1960s shrimp cocktail at the Rainbow Room atop Rockefeller Center. I don’t remember my date’s face but I do recall a scent of privilege. Thirty years would pass before another shrimp scene would be as sharply etched on my mind. It was late October in the Carolinas. I had tied my sailboat to an old wood dock in front of a village on the Intracoastal Waterway. Around me marsh grass tinted gold by the sunset was slowly emerging from ebbing waters. Barely a month into living aboard, I’d opened a beer to toast my good fortune when a man from the village walked onto the dock with a bucket and ball of netting.

With a practiced arabesque he threw the net. It blossomed into a ten-foot parachute that dappled a circle and sank. In a few seconds, he pulled the line and wet flopping creatures spilled onto the dock. He sorted through them, discarded several, and repeated the motion. Half a dozen throws later the bucket held two handfuls of shrimp.

“Supper,” he said, and walked off.

The scene was magical, almost biblical: its grace and bounty, its sense of proportion — one man, one meal — evoked a sustaining ocean. As I sailed farther south I began to see shrimp everywhere. Shrimp boats seining night and day. Roadside stands selling shrimp from coolers. All-you-can-eat shrimp buffets for a few dollars. These waters, a federal survey reported in 1884, contained “immense schools” of shrimp, so many a man could catch bushels on a “pleasant evening.” It appeared that nothing had changed. In fact, everything had changed during a century in which shrimp had gone from lowly regional fare, caught by hand, to America’s favorite seafood.

In 1913, one hundred miles down the coast from where I had watched the man cast his net, Billy Corkum, a Massachusetts fishing captain, introduced the otter trawl to Amelia Island, Florida. An ungainly contraption of ropes, cables, wooden doors and nets, the trawl was dragged through the water just above the ocean floor, its mouth open like a whale’s. Modified with a drooping chain to “tickle” mud-dwelling shrimp into jumping into the maw, diesel-pulled trawls scooped shrimp by the billions.

“We never had so darned many shrimp,” old-timer Anthony Taranto told the Southern Foodways Alliance, a University of Mississippi institute that studies southern food culture. “You couldn’t hardly sell them and couldn’t hardly do nothing with them.”

Shrimp are a perfect protein delivery system, built with a head and carapace that twist off easily, revealing a muscle that can be cooked in three minutes. The Chinese and Greeks loved them. Apicius included shrimp in his Roman cookbook. But it took decades for shrimp to whet appetites outside the American South. Packed in barrels of ice and shipped by rail, shrimp were served in tulip glasses as “cocktails” in upstate New York in 1914. As cookbooks added Low Country recipes, canning and, in 1943, a shrimp-peeling machine — invented by teenager J.M. Lapeyre in Houma, Louisiana, who noticed how easily shrimp meat could be squished out of its shell by his rubber boot — made shrimp available nationwide.

Trawls soon emptied the shallows of southern waters and moved deeper. For seventy years growing fleets of bigger boats galloped from one gold strike to another as veins of shrimp were discovered off Louisiana (white, 1933), Mexico (brown, 1940), Dry Tortugas (pink, 1949), and Key West, where in 1957 huge, royal red shrimp were discovered a thousand feet down.

“Greater riches are being brought up than all the gold ever sunk off the Spanish Main,” gushed National Geographic in 1957. Many shrimpers became millionaires.

“We were outlaws,” Wallace Beaudreaux, of Brownsville, Texas, eighty-one, told me, describing raids into Mexican waters. It was not unusual for boats to gross $10,000 to $25,000 on a single trip.

I felt rich, in 1998, buying a pound of shrimp for a mere three dollars right off the boats near where I anchored in Key West. I had only one question: with thousands of boats endlessly trawling and millions like me endlessly gobbling, how could there be any shrimp left in the sea?

“Shrimp are a crop, like wheat,” shrimpers replied. “You can’t overfish them.”

I was asking the wrong question. I should have wondered where all these shrimp were coming from, and how they could cost three dollars a pound. I happened to sail into the Deep South in time to witness the crash of a culture bound to, and blinded by, endless shrimp dreams.

SHRIMP HAVE BEEN AROUND since Gondwana. Their tracks are found alongside dinosaurs’, which explains their astounding diversity — more than two thousand species in every body of water in the world. They are a major food source for Salt Lake gulls, ocean whales, Gulf red snapper — virtually every marine critter, which makes them ideal bait.

But the shrimp’s life cycle was understood only in the 1960s. Shrimp didn’t ascend rivers to spawn, as once thought, but reversed the process in a complicated and delicate cycle. Adult shrimp mate in deep water, holding each other feet-to-feet. He inserts a capsule of sperm and she spews half a million microscopic eggs that resemble milk spilled in water. These babies molt through a dozen tiny, spiderlike creatures, finally emerging shrimplike in a month.

With mysterious instinct they move up and down in the water column, catching waves, currents, and winds that sweep them into shallow bays. In the Gulf this cycle coincides with a shift from northerly to southerly winds, a warming of bay waters, and an increase in freshwater runoff from rivers, which reduces salinity. In these brackish, rich estuaries, protected by reeds and organic muck, they begin devouring one-celled algae called diatoms and growing at the rate of one inch a month. In two or three months, triggered apparently by increased salinity, they begin to walk — literally — and flick their tails back to the sea, traveling as far as two hundred miles. Left alone, a shrimp grows to a length of six to eight inches, developing a tail as big around as a man’s thumb. At this stage they are in deep water, ready to spawn before dying or being eaten by a predator.

I learned all this aboard Leslie Hartman’s runabout one May day in Mobile Bay. She was out there, as she is every week of the year, her long brown ponytail swinging like a pendulum as she heaved a miniature trawl off the stern. As Alabama’s shrimp biologist, Hartman’s job is to constantly sample the size of shrimp returning to the sea, and determine when they are large enough to open the state’s shrimp season.

After fifteen minutes, she stopped the boat, hauled in the net, and dumped the catch into a white bucket. She knelt and fingered through glistening life. Little rays, horned blowfish, baby snapper, and a bunch of crabs were thrown back. Left in the bottom were a set of creatures that ranged from transparent globules half an inch long to juvenile shrimp up to two inches. She counted, measured, and logged the sample and sped off for another drag elsewhere.

The threshold for legal shrimp in Alabama is 68 shrimp per pound. A 󈬴” shrimp is pretty small, often canned, tossed into macaroni salad, or breaded and fried as “popcorn” shrimp. Shrimp cocktails use a minimum size of 40 to 50 per pound. When I look at shrimp in a grocer’s case I usually choose 󈬄󈞅,” the size of my little finger. Hartman’s task was to calculate when the average of her samples reached 68. She was always anxious to reach that point, for she considered herself a friend of the industry.

“We want our great-grandchildren to be shrimpers a hundred and fifty years from now,” she said.

“GO,” SHOUTED JOE SKINNER, releasing brakes that governed two winches. Squeals, grinds, the sounds of cable and rope under stress on the throbbing bed of a major diesel smothered the splash of green nets on the water. As cables let out, the nets disappeared behind the boat. At 6 a.m. at the start of the 2005 Alabama shrimp season, the A.S. Skinner was trawling.

We were in Mobile Bay. A rising sun, barely burning through haze, added a band of pink to a formless horizon. Around us a circus of boats — trawls, skiffs, outboards — were out for opening day. “It’s a madhouse,” said Mike Skinner, Joe’s brother, at the helm. A black radar screen set at one-mile resolution was dotted with forty or fifty green moving spots. “I’ll be glad when this day is over.”

A.S. Skinner, for whom the boat was named, had been a jeweler, as was his son. But grandson Gary left gold in the showcase to seek his fortune with shrimp. Great-grandsons Mike and Joe joined him at age five. By high school, the last formal education they sought, they were taking boats out by themselves. “When I came out of high school, we done good,” said Mike, tall and angular, dressed in blue-jean shorts and a white t-shirt. The first year they grossed $200,000. “We didn’t work that hard. Dad had two good years and then it started dropping.”

The Skinners, aged thirty-two and thirty, each with a one-year-old son, reminded me of cowboys I’d known out West, still pining for pastures before barbed wire. Their dreams of a commons, free to exploit, had once been our dream, so woven into our national DNA that we, like they, mourned its passing. Each spring they rode out after a myth, only to find the world had changed.

The sea stopped giving in the 1980s. Catches flattened worldwide. There were, in fact, only so many shrimp in the sea. And because of overfishing for half a century, the average shrimp size caught in the Gulf had shrunk from 󈬢” to 󈬻.”

There was also growing dismay that shrimpers wasted more than they caught. Down below, in the channel made famous by Union Admiral Farragut’s cry, “Damn the torpedoes. Full speed ahead,” was a kind of “fishing” that was nothing short of marine clearcutting.

In the gold-rush days, before Joe and Mike were born, shrimpers killed ten pounds of sea life for every pound of harvested shrimp — waste that reached one billion pounds a year in the Gulf. Once called “trash,” now called “by-catch,” this sea life included sea turtles driven to the brink of extinction, and juvenile red snapper, a good eating fish. Under environmental regulations requiring escape hatches in nets, the by-catch-to-shrimp ratio has been reduced to four-to-one, still a startling sight when the Skinners dumped their twin nets on deck. Using grain shovels, they transferred this squirming pile into a large wooden box of seawater mixed with Cargil Boat and Boil salt. The shrimp sank to the bottom, and the by-catch, mostly dead, floated to the surface. This they skimmed and threw overboard.

Gulf shrimpers, the last cowboys of the sea, were corralled in 2006 when the U.S. government, trying to balance the Gulf’s ecosystem with a sustainable supply of shrimp for a viable commercial fishery, capped the federal-waters shrimp fleet at twenty-seven hundred boats, down from a gold-rush high of seventy-five hundred, and ordered federal clerks to be randomly stationed aboard to record by-catch. The goal was a “maximum sustainable yield,” roughly 110 million pounds a year, which left 22 billion shrimp to reproduce, according to modeling by Dr. Jim Nance, head of the NOAA Fisheries Service Galveston Laboratory. This figure was half the natural shrimp population before the arrival of the trawl, estimated Bill Hogarth, the former head of the agency.

The Skinners grossed $1,000 on opening day — not a bad haul, I thought, until I learned that it was half the price they got when they were teenagers. They made a living but not a killing selling their shrimp to their father, who ran a roadside stand on Dauphin Island. “The last few years, we’re just paying for fuel,” said Joe, sitting below their federal license framed on the Masonite wall of their boat’s dinette. “If it weren’t for the shop . . .” His voice trailed off.

What really ended the Skinners’ dreams, what really brought shrimpers to their knees and tears in Mobile Bay, Brownsville, New Orleans, Biloxi, and Bayou la Batre — all along the Gulf Coast — was not regulation or lack of shrimp but good old global supply and demand. “Because of imported, farmed shrimp from the Far East,” said Joe Skinner, “wholesale shrimp prices in the U.S. are the same as when Dad started thirty years ago.”

THE STORY OF FARMED SHRIMP begins with a Japanese dish called “dancing shrimp,” a casserole that arrives at your table with the unmistakable sound of something inside striking the cover. Jumping about on a bed of hot rice are Kuruma prawns — live. The object is to grab one between chopsticks and pop it wiggling into your mouth. Kuruma, large, meaty shrimp found in limited quantities in the Sea of Japan, sell for a hundred dollars a pound. Seventy-five years ago this rarity prompted an ichthyology student at Tokyo University to try growing Kuruma in captivity.

Until 1933, when Motosaku Fujinaga first spawned and hatched shrimp in a lab, aquaculture had been an ancient artisanal practice. Tides swept fish and shrimp into estuaries, and weirs were built to prevent their escape. The shrimp grew to eating size in naturally replenished waters.

Out of their element, though, shrimp proved to be finicky eaters, fragile and prone to diseases. It took Fujinaga twenty-five years of trying, interrupted by World War II, to be able to grow ten kilograms of shrimp to adulthood. In 1967, when he spoke to the United Nations Food and Agriculture Organization’s first world conference on shrimp culture in Mexico City, Fujinaga envisioned a world where capitalism and altruism could coexist in the “vast and boundless marshes, swamps, or jungles in the tropics.” Shrimp farms, he predicted, “will greatly contribute toward the increased supply of animal protein to the human race.”

It was a lovely thought. A Blue Revolution. But his success fueled a global grab in which protein and profits flowed one way — north toward the moneyed. One year after his speech, a group of Japanese businessmen bought Fujinaga’s technology, won a U.S. patent, and approached DuPont for money. DuPont declined, but two officials who heard the pitch, Paul Bente and John Rutledge Cheshire, were so excited they quit their jobs, put up $200,000 of Cheshire’s family money, and opened Marifarms in a bay near Panama City, Florida.

Aided by research at the U.S. lab in Galveston, Marifarms harvested a disappointing six thousand pounds in 1970, according to Cheshire’s book,Memoir of a Shrimp Farmer. The same year, another venture, Sea Farms, was digging canals in a Florida key to grow shrimp.

Because of environmental issues — Marifarms scooped up pregnant white shrimp and confined them in a public bay, while Sea Farms flew in nonindigenous shrimp from Central America, a practice Florida soon prohibited — shrimp farming moved south. Supported by USAID, World Bank loans, and willing developing-world officials, corporate giants United Fruit, Armour, Conagra, and Ralston Purina launched shrimp farms in Honduras, Brazil, Panama, and Ecuador, according to oral histories collected by Bob Rosenberry of Shrimp News International. Learning as they went, the farmed-shrimp industry laid waste to mangroves, fishing communities, and ecosystems. The word “plundering” comes to mind.

A shrimp farm is a saltwater feedlot. There can be as many as 170,000 shrimp larvae in a 1-acre pond that is 1 to 2 meters deep. So-called intensive ponds can yield 6,000 to 18,000 pounds of shrimp in that acre in 3 to 6 months. (A good wheat yield is 3,600 pounds per acre.) Because of this density, the waste they swim in, and their susceptibility to disease, most farmed shrimp are treated with antibiotics, only some of them legal in the U.S. A wide array of poisons is used to kill unwanted sea life and cleanse ponds for reuse, creating what Public Citizen calls a “chemical cocktail.” In random sampling of imported shrimp, health officials in the U.S., Japan, and the European Union have found chloramphenicol, a dangerous antibiotic banned in food.

The industry acknowledges that 5 percent of the world’s mangroves, hundreds of thousands of acres, have been destroyed creating shrimp ponds. In some estuaries 80 percent of the mangroves are gone. A commons was privatized, ruining artisanal fishing and driving indigenous fishermen to work raising shrimp. By removing the thick coastal barrier of trees, shrimp farms have undoubtedly aggravated damage from hurricanes and tsunamis. And salt intrusion has sterilized once-fertile estuaries.

Even in the best-run farms, two to four pounds of sea life is caught and ground up as feed for every pound of shrimp raised. Mortality rates of 30 percent are common. The dead shrimp, shrimp excrement, and chemical additives are often flushed into coastal waters.

By the mid 1970s, farmed shrimp from South and Central America, at less than half the cost of Gulf shrimp, began arriving at Red Lobster restaurants — and everywhere else. All-you-can-eat shrimp dinners became a standard, filling both waistlines and Red Lobster’s coffers. That box of shrimp I retrieved from the dumpster cost $2.50 a pound, and sold, in my case, for $25 a pound, a markup that bettered the beer’s.

Quietly, farmed shrimp took over the market, its source hidden behind the motif of a picturesque but actually sinking shrimp fleet. By 1980, half of America’s shrimp consumption came from foreign farms. By 2001, shrimp passed canned tuna as America’s favorite seafood. Today, 90 percent of our shrimp — more than 1 billion pounds a year — come from foreign farms. Virtually any restaurant chain, from Captain D’s to Red Lobster, serves farmed shrimp. Foreign farmed shrimp was peddled for years by vendors at the National Shrimp Festival in Alabama — until they were caught — and at happy hour for the Gulf of Mexico Fishery Management Council meeting in Birmingham, Alabama, in March 2005, where government officials finalized a ten-year freeze on twenty-seven hundred shrimp boat licenses. The sight of government biologists slurping Vietnamese shrimp after reining in American shrimpers was an irony sharper than cocktail sauce. Even in New Orleans, where a handful of high-end chefs brag about their Louisiana shrimp, imported shrimp are the norm in most restaurants. A new Louisiana law requires restaurateurs to tell the truth — if asked.

TO GET A SENSE of the pink tsunami on U.S. shores, I flew to Long Beach, California, the single largest shrimp port, where among the five million containers arriving each year are several thousand filled with shrimp, 265 million pounds of it in a year.

On the day I visited, 5 ships were docking with 9 containers — 412,000 pounds — of shrimp from Peru, Ecuador, Venezuela, and China. One container, a semitractor load, holds an astounding amount. Laid out in a customs warehouse, boxes holding 30,000 pounds of shrimp covered a 12-by-100-foot area chest high. Based on our average consumption, this one container held a year’s supply of shrimp for 12,000 Americans.

The container in question had been seized and opened because of suspicions that the beautiful bags of store-ready 󈬊/30” frozen raw shrimp, labeled “farm raised in Indonesia,” may, in fact, have come from China and been relabeled in Singapore, a common cat-and-mouse game that customs officials calls “transshipment.” A bag was dispatched to a government lab in Savannah, Georgia, to try a new sniffing tool that might determine its source. Transshipping is used to evade special import taxes or restrictions, such as one imposed on Chinese shrimp and four other species in 2007 after malachite green, gentian violet, and other carcinogens were found in farmed fish.

“It’s very, very difficult to prove a transshipment issue,” said Jeff DeHaven, the deputy director of fines, penalties, and forfeitures. So great is their volume of business that importers just walk away from seized containers, he said. Moreover, U.S. customs is concerned primarily with duty issues, not food safety. “We don’t look at that much shrimp,” admitted an enforcement chief.

The Food and Drug Administration, responsible for imported food safety, samples less than 1 percent of the 1 billion pounds, a “sorry” record, according to U.S. Representative John Dingell, who in 2007 chaired food safety hearings before the House Energy and Commerce Committee. Mindful of consumer fears fanned by poisoned seafood arriving from China, the Global Aquaculture Alliance — an industry group underwritten by Wal-Mart, Red Lobster, and multinational seafood importers — has written standards that, if enforced, could produce clean, safe shrimp without damaging people or the environment. But that will take years, admitted GAA president George Chamberlain. Only 45 shrimp farms are certified by the alliance — out of more than 100,000 worldwide.

TODAY, IF YOU LIVE more than a hundred miles from the Gulf Coast, the shrimp you eat most likely come from a foreign farm. You can tour these farms while standing at your supermarket seafood freezer and reading labels. The top ten importing countries are Thailand, Indonesia, Ecuador, China, Vietnam, Malaysia, Mexico, India, Bangladesh, and Guyana. The wholesale value of their shrimp is $4 billion a year.

Despite that income, citizens in the developing world have protested shrimp farms — and been killed for doing so. The Blues of a Revolution, a book published in 2003 by a consortium of environmental and indigenous groups, described Honduran shrimp farms ringed by barbed wire and watchtowers and armed guards. Between 1992 and 1998, in the Bay of Fonseca near large shrimp farms, 󈫻 fishermen have been found dead by shooting or by machete injuries . . . no one has been brought to justice.”

One story from the book I cannot shake involved Korunamoyee Sardar, a Bangladeshi woman who, on November 7, 1990, joined a protest against a new shrimp farm near Harin Khola. She was shot in the head, cut into pieces, and thrown into a Bangladesh river. A monument stands where she was murdered. It reads: “Life is struggle, struggle is life.”

Red Lobster, which buys 5 percent of the world’s shrimp, is Bangladesh’s biggest U.S. customer. The restaurant did not respond to repeated requests for an interview.

Author of nine books, award-winning journalist Jim Carrier has published in National Geographic and the New York Times . He lives in Madison, Wisconsin.

Comments

Non-governmental organizations (NGOs) from around the world are deeply concerned about the intentions of the World Wildlife Fund (WWF) to form the Aquaculture Stewardship Council (ASC). Strong opposition to this latest among many such recent certification initiatives is based upon years of our collective experience in working to counter the negative effects of the shrimp aquaculture industry and to spotlight the major flaws in current certification processes. We see the ASC as yet another attempt by a Big International NGO to formulate some ill-conceived plan to remedy the problems of unsustainable industrial shrimp farming. These kinds of remedies do not involve the local communities and grassroots movements in the process of defining steps to be taken, and therefore exclude those peoples most affected by the industry’s ongoing assaults as readily evidenced in such locations as Lampung, Indonesia or Muisne, Ecuador, in Khulna, Bangladesh or Choluteca, Honduras.

Our concerns were delivered in person in both Guayaquil, Ecuador by the Latin American Network, RedManglar last October, and by ASIA, Red Manglar and MAP in Bangkok, Thailand last November during WWF’s so-called “Shrimp Aquaculture Dialogue.” Our stated concerns still apply, and the attempts by WWF and other intended certifiers of farmed shrimp are not supported by the global network of NGOs, local communities, academics and citizens who are still demanding a moratorium on further expansion of this socially disruptive and ecologically destructive industry.

Thanks for that news, Alfredo. It’s work like yours, ASIA, and Red Manglar on the ground with local communities that has more potential for positive impact than big certifying schemes.

Erik
Orion Grassroots Network

Thanks to Orion for covering this and to Alfredo and MAP for their excellent work.

Be sure to ask before you eat shrimp! And keep this important conversation going.

I just got turned on to Orion, and yours was the first article I read. Being a Texan (Austin), I usually look for “Texas brown shrimp” in the local markets. What I haven’t been asking about is the source of the shrimp I eat in restaurants. Your article was very insightful, and will make me stop and think, and make more conscious choices. Thanks!

I won’t eat any farm raised shrimp, or salmon either, and haven’t for years now for ecological reasons. So pretty much that means no shrimp for me. But living in Maine we’re in the midst of cold water shrimp season, small, sweet shrimp caught by local fishers and often sold by them from trucks along the side of the road. They are so good, totally different tasting than “regular” shrimp. And so tender. I just bought a couple of pounds to make scampi for my son and his family visiting from Vermont. They are in for a treat.

I’ve enjoyed shrimp twice this last week, little knowing they’d be the last I’ll eat – after reading this article. Just not participating by not purchasing a particular item, such as shrimp, is a simple, easy starting point for making a difference. Every dollar we spend is a vote for something – whether it be recycled paper toilet paper, organic and/or locally grown food, sustainably harvested mussels, even “second hand” i.e., recycled clothes, cars, etc., etc.,….

smlowry, I was going to ask about Maine shrimp. They are $4/pound right now in NYC and they look and taste so much better than imported shrimp. Why are they so cheap? Is it that they’re only sold with shells on and people can’t be bothered to deal with the shells? I can’t imagine any other reason why they wouldn’t cost more – a lot more! – than the other varieties, since otherwise they are more desirable in every way. (Personally I think the shells are desirable in their own right because it’s very easy to make stock with them).
Also, for anyone interested in reading more on this issue, I recommend an article the Guardian did on shrimp farming in Vietnam back in September:
http://www.guardian.co.uk/business/2008/sep/21/fooddrinks.food

Maine shrimp are generally cheap (less than a dollar a pound in the state) because consumers tend to prefer larger, easier-to-peel Gulf or farm-raised shrimp over the tiny, succulent Pandalus borealis, which is why Downeast fishermen have turned to alternative methods of distribution: http://orionmagazine.org/index.php/articles/article/3226/

When I was a child in the 50’s an individual in a small boat could get enough shrimp for his family for a year from the gulf bays. Then liscensing changed and small shrimpers were out. Also the many chemical plants arournd the gulf coast made it so toxic I havent eaten anything out of the bays in 30 yrs. so much for eating locally. wanda, south texas

the story mentioned current by catch rates of 4 to 1. Is that bottom trawling?

Here in the Pacific Northwest there is still a spotted prawn recreational fishery. I well remember 15 years ago pulling my first pot from 300 feet down – quite a task hand over hand – and seeing a pile of these , fascinating creatures. Nowadays the fishery is so popular you can’t leave pots overnight, just a few hours.

The ads for Red Lobster Rest. were so inviting. No longer do I want to eat there never have. I have a 40 foot power boat and catch my own crab and if lucky enough to be north enough my own shrimp. We have to each of us be informed and care enough to support our local businesses and look to having our grandchildren available to go out and catch their own.

Thank you. Excellent article. I have certainly lost any appetite I might have had for imported shrimp.

i live in vietnam. aquaculture is destroying vast areas of the south. farmers shifted to growing shrimp because it was easy and far more profitable than growing rice. the water tables have been affected. the waste water from the ponds is damaging the low-lying land in the south, which is vulnerable to flooding. it is a very serious problem and little has been done about it. there are periodic reports in the press about huge amounts of shrimp dying because of disease.

I just can’t beleive that our own Government would allow these nasty uninspected so called shrimp to be dumped into this Great Country . Shame on Red Lobster and any other company that would buy these nasty things . I live on the Ms & La Gulf Coast and I see our Shrimping Fleet just sitting and rusting away at the Docks , These poor Fishermen have lost everything and what does our Government do ? Nothing ? They want to talk about Stimulus plans for this economy, then how about Banning all Shrimp Imports and giving our own U.S. Fishing fleets Stimulus Money to get their boats back in the water !! Mr. President Obama are you listening ?? We want this done!!

I actually went to Red Lobster for a school project the morning before I ran into this article and was given a less than confident answer on where their shrimp was really coming from. It prompted me to look further into it and I am glad I did! This is a brilliant article and I really appreciate getting the chance to read and comment on it. I have a degree in aquaculture and I am currently working towards a degree in environmental studies and coastal management so these are issues I am truly passionate about. I just wanted to commend you on raising awarness on this particular matter because you touched on so many critical points that really needed to be addressed. I am pretty sure Iv’e tortured all my friends and family members with how much I have talked about it in the recent days, so again, thank you!

Thanks, Christy, glad you asked the Red Lobster employees about the shrimp, hope you look into it some more – sounds like you’re in a great position to do so. When people hear what an atrocity most farmed shrimp is, it can change their mind about it. A good resource is Mangrove Action Project, http://www.mangroveactionproject.org. Sign up for their enewsletter, it’s always got interesting world news about the aquaculture industry, in particular shrimp and how mangroves are effected.

Erik, Orion Grassroots Network

I applaud you on a very in dept article about our nations imports. I have no problem with farming for our nations food but when we have to resort to “polluted” dinners then we all have a problem. Regulations must be standardize to meet the quality of our wild catches in the US for all our imports. Just like oysters, I would like to know where it was caught as the taste differs from region to region and wild or raised. Could you feed your children vegetables grown with harmful pesticides, why start with CHEMICAL SHRIMP?

Thank you for bringing this subject to the masses so artfully. One thing we in the domestic industry have been sorely lacking is getting our story out in a multitude of forums. I appreciate how you captured some of the romanticism that has been the draw for many into business. Much like those that prospered in the gold rush of the 1840-50’s in California, it was a unique individual that dropped everything they knew and headed for open water to develop an industry.

Today, the business model has certainly changed, and those of us left in the industry are doing everything we can to rapidly adapt to it. I believe that “press” like this piece you have authored will go a long way in helping us developing the “niche markets” we need to be able to continue in the business and remain economically viable.

Patrick Riley
Western Seafood Co., Inc.
Freeport, Texas

I feel sick. I love shrimp, have eaten them often @ special events. As a rule, we generally don’t buy them for home consumption, that would be too “uppity” for folks in this house. Yeah, we like burgers and fries. But NOW, now that I know where those shrimp came from, I’m very very glad I didn’t buy any for home and I sure won’t be eating them elsewhere unless I know where they came from. YUCK!

I’ve worked for Red Lobster for 33 years now. It was once a place I was proud to work for. That time has pasted. Too many things to mention, but I will tell you that by the mid 90’s to cut costs the entire kitchen staffs in the Chicago area were 95% illegal Mexicans. I have been the only American in the kichen 2001. But that no longer saves them enough money. So this year they started something new. All the shrimp is prepared in China. All the Shrimp Scampes, Fried & all the Grilled Shrimp. Although they do say they have a plant in Florida. I have “never” seen a case marked “Made in Florida”. (Note, these are just my observations. I’m sure the company sees things differently. 0

I tell this story every day, I operate a nature/history sightseeing river cruises business in Fernandina Beach, fl. I was born in Gloucester, Ma. in 1951 and I moved to Fernandina Beach, Fl. in 1968. I married into the Bennett family one of the pioner families in the shrimp industry here on Amelia Island, fl. My great grandfarther was a shipmate of Capt. Billy Corkham the fisherman who introduced the otter trawl to the shrimp industry here in 1913. The Wild Caught shrimp industry is near and dear to my heart.I have tryed for years to share this story with the local community on Amelia Island with little success. Our little shrimping town has turned into a resort community and I am very much a part of the tourist industry here today. Most of the shrimp that are sold in our upscale restuarant are farm raised and no one has a clue. We host The Isle Of Eight Flags Shrimp Festival every May, some 125 thousand vistors come to our island to eat shrimp and enjoy the festivel and most of the shrimp that are served are farm raised.If this artical could be published in our local media perhaps it would open some eyes. I believe this town should be in the for front of supporting Wild Caught local Shrimp. Could I offer this story to some of our local media?

I long for the end of cheap oil.

Wow, very eye-opening. It’s relatively disturbing to be exposed to how the world truly operates.

Ohio and Kentucky have become real players in the environmentally sound methods of freshwater shrimp farming. To provide a clean, quality product to your local customer base at a fair price is the agricultural dream come true. Learn how to raise freshwater shrimp for your own food or for profit at http://www.FreshwaterShrimpFarming.com

We used to be able to buy clean food without worry, but now with profit oriented growers coupled with environmental problems that are ignored, we consumers must take responsibility for what we buy and eat. Ohio, Indiana, Kentucky and many other states have freshwater shrimp farms and other aquaculture ventures. These are not difficult to start and are very profitable. This is a niche business that is taking off and we need more growers to fill the demand from quality conscious consumers.

The term yellow journalism comes to mind here. You have seriously distorted a number of facts and conveniently latched onto others that really do not tell the truth. Farming anything has always exacted some environmental cost and as you have pointed out so does hunting (fishing). Choosing worst case examples and making it appear that these are the norm serves no useful purpose. Clearly you have an agenda.

Around the same time I saw how awful wild shrimp fishing is as portrayed in the Blue Planet documentary, I purchased a bag of designated farmed shrimp that tasted more clean and healthy than any shrimp I had ever eaten. While I am now assuming that this was an anomaly and not all farmed shrimp is this clean, my experiences with farmed salmon have been the opposite–farmed salmon tastes nasty and dirty–always–. I became curious as to how shrimp is farmed and set about researching it a bit and read this article.

My experience with good quality farmed shrimp–from China by the way–leads me to believe that if it is done properly, shrimp farming could conceivably be a healthy renewable resource. Whether we are politically capable of bringing this about in a sane environmentally healthy way remains to be seen.

Wild shrimp fishers are still going to be unhappy about losing their lively-hood.

Gentian Violet, one of the substances listed as a problem in Chinese shrimp is actually a healing herb in both eastern and western traditional medicine.

The majority of farmed shrimp is not healthy, either for the consumer, or the affected communities in the shrimp producer nations. Though the taste of this shrimp may appear “healthy,” tastes are deceiving, and “cleanliness” must be viewed as something relevant to actual content. Much of the farmed variety of shrimp is raised in an overcrowded and often polluted pond where antibiotics and pesticides are used to combat the many diseases and pond invaders that threaten the shrimp harvest. The vast majority of these farmed shrimp imports are not inspected for dangerous levels of contaminants (In the US, only 1% of seafood imports are actually FDA inspected, and only 25% of this 1% is actually lab tested for contaminants! This is not reassuring!)

As for health for the affected local communities, loss of coastal resources, including the mangrove forest wetlands, leads to immense problems of shoreline erosion, endangerment by storms and wave surges, noticeable declines in wild fisheries and loss of customary resource tenure rights, forcing many poor communities to face hunger and deprivation so that we in the more wealthy nations can eat our “clean” shrimp. Looked at in this light, I must ask what can be so healthy about your imported, farmed shrimp. Eat local wild caught or US farmed, but avoid those dirty-imported variety, for you really do not know what you are biting into!

Please check out our website: http://www.mangroveactionproject.org and view information ion our Question Your Shrimp blog.

Alfredo Quarto
Mangrove Action Project
[email protected]

I am submitting this in behalf of Jorge Varela of CODFDEFFAGOLF in Honduras:

On which place are situated your ponds? They are in former mangrove, salt flat/lagoon or peat lands?
Any of your farms had been in troubles getting your Environmental License?
Any of your farms had been in troubles with fishermen or Ngo’s in a)establishment b) illegal expansion on protected areas?
Does your company practice social responsibilities which one for example?
Do you use oxidation Pond in your farms?
Do you use oxidation ponds in your packing plant?
Do you use oxidation ponds in your nursery or, if you buy it the larvae, the waste water have any treatment?

We wait for true responses and we have the capacity of confirm your answer in Honduras.

(Sorry for grammatical mistakes)
Greetings
Jorge Varela,
CODDEFFAGOLF

Well, I’ll never eat shrimp again.

I have looked high and low for U.S raw shrimp. I want to support my country’s fishermen, and it is healthier than imported, farm raised shrimp, according to experts.

I did find some, and I cleaned and cooked them and they were excellent. I even got my brother-in-law interested because he said they tasted so much better, and had a better texture.

The problem is, I cannot always find them, and when I do, they are so much more expensive. I am willing to pay more, but not three and four times more.

Also, the last bag I purchased was not very good and I had to throw most of the shrimp away. I think they stayed on the shelf too long, as people are not willing to pay the price and some are not aware of how good they really are.

U.S. shrimp are not available in ready to thaw and eat packages. They are raw and many people don’t have the time or don’t want to have to clean and cook the product.

Organizations that support our fishermen have to get more information out there that will motivate people to stop buying the cheap imports. Maybe if people knew how good the U.S. shrimp tasted and how much healthier they are, they might try them.

Shrimp is a luxury that we humans can’t afford, no matter where it comes from. Back in the 60’s, Jacques Cousteau said we humans are destroying the oceans. The future of humanity is more important than a luxury food item. It sounds cold hearted to those who make their living from the shrimp industry, but we humans have created the mess we are in and we need to take responsibility for our destructive actions.

That’s a masterful article, really enlightening. Now, I can’t find the book mentioned in those last few paragraphs: “The Blues of a Revolution.” Published by a consortium in Honduras. Anyone have any more publication information on that? Maybe the subtitle?

This may be old information, but ordering information for that book can be found at this URL: http://www.earthislandprojects.org/news/new_news.cfm?newsID=197

Here’s something to chew on:

one pound of shrimp = one ton of CO2.

Read about the new study here:

Please – before you give up on eating shrimp entirely – go to a farmers market and see if you have a local grower selling freshwater shrimp. These are tasty, firm, very large, excellent quality and not hugely expensive. If you live in the midwest USA, you will find more and more freshwater shrimp farming going on as a way for farmers to diversify their income. Find them and support them. Learn more at http://www.freshwatershrimpfarming.com.

I do not like the Idea that we that live in Louisiana have to eat trash Shrimp it makes me very angry.

I’m not in favor of farmed anything, but Gulf shrimp is now full of the carcinogenic Corexit, courtesy of the BP oil spill.

Please view our new video for our Question Your Shrimp Consumer/Markets Campaign! It is now on our website under the Question Your Shrimp section heading.
http://www.youtube.com/watch?v=_KVJbUHGAQg

Also, please help us gather more signatures on our Avaaz petition that supports the QYS campaign!

Take the Pledge and Sign Our Question Your Shrimp Petition1 (Note, I am rerunning this Pledge, as there was a technical problem with the first attempt, forcing me to withdraw the petition from the Avaaz site. But I was advised to run this again, so please do help again by signing our new petition.

Will you join us in furthering this campaign by passing this message on to your contacts?
Click here to find out more and sign: http://www.avaaz.org/en/petition/Take_the_Pledge_and_Sign_Our_Question_Your_Shrimp_Petition1/?kVNAaab

Nice article but I have been aware for over 45 years that shrimp in the North East were almost always frozen and brought in from Mexico(white),South America(B&G whites).These were considered high end. No one bothered with Gulf shrimp because of the small size. Farmed shrimp from Ecuador was
considered high end since it was a step above Indian imports and you could be assured of a quality product and larger sizes like 16-20’s and up.
I think the thought of wild shrimp filling the huge demand is long over. I have Chinese friends who buy live bait shrimp in Florida and ship it up to NY for sale in China Town. This is similar to Maine Rock shrimp which is predominantly purchased by Asians for their markets. They appreciate the good flavor of wild shrimp even if they are small size. The onslaught of farmed tiger prawns
which prefer brackish water was due to the fast growth rates an larger size range in the growing season. I would not blame red lobster for importing shrimp because you would not want an all you can eat popcorn shrimp they are too small. The American consumer
wanting only large end shrimp and the American fishermen who’s mentality is take it before the next guy gets it have only them self’s to blame.

As I have already pointed out the problems created by the shrimp farm industry un the Global South, I again must sincerely ask, “Knowing all of the ecological and social problems associated with imported shrimp to the US, when you consider the “all you can eat” slogan on your Red Lobster pr Skippers’ menu, I must ask, “how much can you stomach?”

We can greatly reduce consumption and thus demand if we choose, and this will in turn reduce loss of mangroves, loss of vital wildlife habitat and reduction in food insecurity and human rights abuses now engendered by the shrimp farm industry.

Please check out our website and short (two minute) video:

I worked at Marifarms, from year two through year four of their unsuccessful operation. As a teenaged laborer, then a slightly older aid to the biologists, I saw the terrible impact upon the rich bays and estuaries leased from the State of Florida. I was relieved when he State turned away from the experiment.

Local shrimpers blamed the Asian immigrants for ratcheting up the shrimp harvest to damaging levels in the years that followed. I believe that over harvesting was inevitable, and controls are a necessary route to recovery of the fishery.

I don’t eat farm raised shrimp or farm raised catfish, another item on many Southern restaurant menus. Southern rivers should be clean enough and healthy enough to support commercial fishing, though most are not. Farm raised catfish can be raised in ponds built in fields that have been saturated with herbicides and pesticides for decades. No good choices left, except environmental policies and practices that protect consumers.
The catfish farm lobby has presented their product as superior to river fish, undermining any concern for commercial fisherman who used to work those waters, so the managers of inland waterways don’t show much concern.

Just a short response to Robert’s comment: We need to find a way to increase US Consumer awareness about the serious consequences of their appetite for cheap, imported shrimp. Awareness does not mean merely being informed, but somehow being effectively informed where real motivation brings about needed change in our consumer demands.

This seems obvious, yet the numerous shrimp certification programs being bandied about as “green solutions” will not address the real need to motivate people to be more self-conscious and fair in their food choices, knowing that perhaps “your future is what you eat.”

This is further important proof that imported shrimp must not be condoned or certified!

The New York Times weighs in on the shrimp-slavery connection. If you’re not reading labels, and asked where your shrimp came from, you’re are supporting exploitation of humans and the environment.
http://www.nytimes.com/2014/06/22/opinion/sunday/thai-seafood-is-contaminated-by-human-trafficking.html?hp&rref=opinion&_r=0

Great piece. Found from your link on the 8/5/14 article on Going Wild for American Shrimp. So many challenges that the shrimpers face. Sad. We’re afraid it’s almost over here in SC.

Greener Shrimp and Other Resources

See what some more environmentally-friendly shrimp farms are up to:
Green Prairie Aquafarm
Marvesta Shrimp Farm


What to Give a Sister for Her Birthday for 12, 13, 14 Years

When choosing what to give a sister for her birthday, who turns 12, 13 or 14 years old, it is important to remember that this age is considered borderline – the girl is still a child, but at the same time a new, adolescent period is already beginning in her life.

At this time, she is characterized by extraordinary activity and impressionability. These features must be taken into account when choosing a presentation, which in this case can become:

1. Bicycle

Recently, cycling has become extremely popular among young people, so if you decide that you can give this type of transport for your sister’s birthday, you will not go wrong with the choice.

Naturally, the more the model will “novoroty “, the stronger will be the admiration of the child, however, a low-cost version of the birthday girl will cause joy, especially if you own a bicycle before she did not. At the same time, you should not chase exclusively fashion and beauty – in search of a present for a child, you need to focus, first of all, on the safety of the unit.

To do this, you need to pay attention to the materials from which it is made, the operation of the brakes, the presence of a depreciation system, etc.

2. Roller Skates

If you think that giving your sister such a present for her birthday is a great idea, give preference to models that can increase in size.

This feature will allow the birthday girl to use the rollers as long as possible, without worrying that they will soon begin to press.

Also, when buying, pay attention to the fact that the quality of lateral support is at a height (usually this is achieved by a hard boot) – in this case, the leg will be securely fixed, and the risk of sprains will be reduced to zero

Examples of such gifts are, for example, organizing a themed party with invited friends from school, courtyard and developmental sections, visiting a dolphinarium or planetarium, riding attractions, horseback riding, and whatever the little one can wish for.


I show my Cattleya Orchid from bud to full blossom. This is the 9th. year this beautiful purple and lavender orchid has bloomed.

The $50.00 Tomato I Grew In A Container

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Flotation Tanks: What Are They? What Are the Benefits of Floating?

The practice of floating in a dark salt filled tank is very relaxing and helps with our everyday stress. It also is beneficial for some common ailments.

My Miniature Schnauzer Is Blind From Glaucoma. Facts And Information About Canine Glaucoma

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Do You Suffer From Osteoarthritis? Consider Using Arthritis Gloves To Relieve The Pain And Swelling

Many people suffer from Osteoarthritis . The pain caused from this disease makes it difficult for people to be physically active. Relief may be found by wearing Arthritic Gloves.

How My Collie Dog Saved My Life: A Short Story

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Help Your Children Make And Decorate An Easy Easter Bunny Cake

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Use Activated Charcoal To Make Your Skin More Beautiful, And To Get Your Teeth Whiter

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My Memories Of Winters Past

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How To Make Easy And Adorable Gingerbread Men: Complete Instructions And Recipe For Delicious Gingerbread

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The Danger of Spider Bites to Your Dog (With Photos)

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Do You Choose Cremation Over Burial?

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Some Things To Consider If You Are Thinking About Taking Early Retirement

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Do You Have An Itchy Dog? Could Be Sensitive To Glutens!

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The AquaFarm Hydroponic System I Installed For My Betta Fish. Grow Wheat Grass For Your Cat, too

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Bring Back The Monarch Butterflies By Planting Milkweed In Your Garden.

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How You Can Recycle Your Body After Death: A Biodegradable Urn That Can Turn Your Cremains Into A Tree Of Your Choice

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Can I Prevent Foreclosure On My Home?

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Racial Discrimination in the South

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How To Make A Gingerbread House: Complete Instructions And Photos

This article should inspire you to make a beautiful and sturdy Gingerbread House. The house is constructed from cardboard or foamcore can be used over again.

How to Refinish and Paint an Old Wooden Porch and Deck

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How to Give a Shih Tzu a Bath

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Should Corporal Punishment, Such As Spanking, Be Allowed In The Home And In Our Schools?

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How To Grow Beautiful Bromeliads Inside and Outside In The Yard

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How To Make CakePops! Instructions: Photos And Videos

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How My Daughter Applied For And Won 18 College Scholarships: Read Her Winning Letter To Each Scholarship Committee

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Edible Food Wrappers And Beverage Bottles!

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Use Solar Path Lights To Light Up A Walkway And Some Facts About Solar Energy

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The Arecibo Observatory And The Rio Camuy Caves In Puerto Rico

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How The Thundershirt Calms My Miniature Schnauzer During Fireworks And Thunderstorms

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The Mohs Procedure Used to Remove My Basal Cell Carcinoma

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Growing and Caring for the Rare Blue Mystique Orchid

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What Are Pocket Neighborhoods?

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How To Give Up Cable TV By Installing An Indoor TV Antenna

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Amorphophallus Titanium (Corpse Plant): The Largest Flower in the World Only Blooms Every 40 Years

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How To Make A Decorated Flower Pot From A Cat Litter Bucket Instructions and Photos

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Things I Would Say To My Mother If She Were Alive Today: A Tribute To My Mother

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Why Do People Have Pets?

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My Cattleya Orchid: Amazing Photos From Bud To Full Bloom

I show my Cattleya Orchid from bud to full blossom. This is the 9th. year this beautiful purple and lavender orchid has bloomed.

How to Make Deviled Eggs That Look Like Baby Chicks: Recipe

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How To Grow Annual Flowers From Seeds

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Prevention Advice I've Learned After I Lost My Kidney to a Staghorn Kidney Stone

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A Yellow Flowering Tree: The Tabebuia: Dr. Edwin A. Menninger, The Man Who Brought It To Stuart, Florida

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Are You A Shy Introvert? Take This Quiz And Find Out

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The Snorting Cinnamon Challenge. Parents: Lock Up That Cinnamon, It Could Be Dangerous To Your Teenager!

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How to Make Some Easy Money: Rent out Your Household and Garden Items!

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What Does Martha Stewart Have That I Don't Have??

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How To Faux Stained Glass Windows and Doors To Look Like The Real Thing! Instructions and Photos

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Why Do I Love Puerto Rico? Let Me Tell You!

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Old San Juan, Puerto Rico: Forts El Morro and San Cristobal

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Would You Rent Out A Room In Your Home To Help Pay The Mortgage?

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Backyard Chickens Make Great Pets: A Bonus Of Fresh Eggs, Too!

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My Personal Encounters With Rattlesnakes And Other Venomous Snakes In South Florida

This is a Hub about my personal encounters with venomous snakes. Stories of my children and pets encountering snakes also.

Baking and Selling Amish Friendship Bread: Recipe and Complete Instructions

I made $3,000.00 baking and selling bread to earn money for my daughter to travel to Japan with her school band.

Wildlife In The State Of Florida: Photos Of Some Of The Most Common Wild Animals Seen In Florida

There are 98 species of wild life in florida. Many have been displaced by development. I will discuss 9 of the most commonly seen animals in Florida.

A Grandmother's Endless Love: A Narrative Poem

A narrative poem about the endless love of a Grandmother who raised her Granddaughter, because the child was born to a drug addicted Mother.

What Is The Difference Between Costa Rica Or Puerto Rico?: A Comparison

I have to make a decision to go to either Costa Rica or Puerto Rico for the winter months. Help me decide where to go. I have spent time in both countries and I enjoyed each one.

The Sad Death Of A Marriage: A Poem

After 10 years of marriage, a couple drifts apart. He gathers up his belongings to leave the house for the last time, broken hearted.

Grandma's Advice To Our Youth Of Today

I am very concerned with the behavior of our Youth today. They don't seem to be preparing for their lives in a meaningful way. These are things I would say to them.

Make A Christmas Stocking With A Counted Cross Stitch Name On The Cuff: Instructions and Photos

Make a Christmas stocking with a Counted Cross Stitch cuff. This is a very easy project to do.

How I Move Furniture Easily By Using The EZ Furniture Moving System: A Product Review

This is a product review for the EZ Furniture Moving System. It is easy to move furniture even for the ladies.

How To Make Easy Chocolate Dipped Candy Balls: Instructions and Photos

This is a recipe with instructions and photos of how to hand dip Chocolate Candy Balls. They make excellent gifts all year round, but especially at Christmastime

How To Make A No Bake Cookie And Candy House: Great For Kid's Birthday Parties: Instructions With Photos

These are instructions and photos on how to make a no-bake cookies and candy house. The house is constructed with Foam Core that can be reused for many years.

Picking Cotton By Hand In The South

I have wonderful memories of picking cotton in the deep south. These memories were rekindled after buying a sprig of cotton.

A Huge Poinsettia I Received Last Christmas Is Still Growing!

I received a huge Poinsettia as a gift this year. We will enjoy it all during the holiday season.

Survival Of The Fittest In The Plant World: Some Plants Refuse To Die

Survival of the fittest in the plant word is proven by me in my garden. By moving a plant to a different environment it will thrive and grow.

Our Thanksgiving Dinner Guest Knew He Was Dying Of Cancer, But He Was Thankful

We had a guest who came for Thanksgiving dinner. We knew he was dying of Pancreatic Cancer. He made us more thankful for our blessings.

How to Preserve Pecans and Other Nuts in Mason Jars

Pecans (and almost any food) can be preserved in Mason jars. This method frees up your freezer space and there is no freezer burn.

How To Make A Cake In A Jar For Year Round Gifts: Perfect Way To Remember Servicemen, College Students Or Friends.

Make a cake in a jar to send to our troops overseas. Perfect for college students or friends. The method can also be used to send homemade meatloaf, stews, etc.

How To Make An Easy Lemon Meringue Pie In The Microwave Flaky Pie Crust Recipe Included: Instructions With Photos

This is a recipe for Lemon Meringue Pie that is made in the microwave. No standing at the stove stirring! It is quick and easy to make. I included my favorite recipe for no shortening pie crust.

How To Do Calligraphy: Instructions and Photos

This is a project that uses Calligraphy to label photographs that have been mounted inside mats. Calligraphy can be used for many different writing projects

Make Snowballs (The Kind You Eat): Instructions and Photos

A recipe with step by step instructions and photos on how to make Snowball Cookies.

Looking For A Work At Home Job? Read This First!

My short career as a Call Center Agent to sell products advertised on TV.

Costa Rica: A Perfect Vacation, With Photos of This Beautiful Country

My family's adventures in Costa Rica.

My Miniature Schnauzer's Canine Intervertebral Disc Disease

This is about my personal experience with my miniature schnauzer who has canine intervertebral disc disease, or disc herniation.

An Inside Tour Of My Restored Old House

This is an inside tour of my old house that I moved and restored. It's a house filled with love and a lot of wonderful memories.

How I Moved And Restored My Old House: Part I, With Photos

This is a story of how I bought a house at public auction, had it moved, and restored. It is my home now, and I am very proud of all my blood, sweat, and tears that went into this project.

How to Make Chicken and Dumplings With Bisquick and Sour Cream

This is a good way to use up leftover baked chicken. This recipe uses sour cream to give the dumplings extra texture and taste.

Being A Parent Is The Hardest Job In The World, But Truly The Most Rewarding Job!

Being a parent is the hardest job in the world, but it is the most rewarding job.

A Secret Love Affair On A Collision Course: A Poem

A poem about an illicit love affair and how it collides with reality. Reveals the outcome.

Bladder Stones in Our Shih Tzu-Schnauzer

Our Shih Tzu developed bladder stones. This is about her surgery to remove them.

CONFESSIONS OF A SURLY BARBER: What Is A Barber? By Mara Stewart: A Book Review

What is a Barber? This book answers that question and many more. This is a book review of CONFESSIONS OF A SURLY BARBER, a witty, well written book on the art of barbering.

How To Make An Easy Chocolate Texas Sheet Cake: Step By Step Instructions With Photos

Chocolate Texas Sheet Cake is a family favorite. It's an easy cake to put together using just a saucepan. The frosting is made in one saucepan, too.

How To Make a Reusable Cupcake Tower: With Step By Step Instructions and Photos

Instuctions and photos on how to construct a cupcake tower for Christmas, and other celebrations

How To Make Christmas Angels Made Out Of Lace Ribbon

Making these Lace Edged Ribbon Christmas Angels is a fun project to get the children involved in. You'll be teaching all your friends how to do this.

Coleus: A Shade Loving, Colorful, And Easy To Grow Plant. Instructions On How To Propagate Coleus

Gardeners are always looking for plants to grow in the shade. The Coleus is the perfect solution. They are colorful and very easy to grow. They propagate from cuttings very easily, too.

My Failed Experience As A Foster Mom To A Senior Maltese Dog

I fostered a Maltese named Mister, and then discovered I couldn't live without him. I never regretted that decision to make him my own.

The Life Cycle Of The Butterfly: Photos And Video

We learn to appreciate the beauty of all the Butterflies especially the Monarch and the Zebra Longwing, (official Butterfly of Florida).

My Miniature Schnauzer Has Trained Me Well

Having a dog like my Miniature Schnauzer has taught me many lessons I should have learned long ago. She has taught me patience and has contributed to my good health by her daily walk and our play.

How to Make a Perfect County-Fair Funnel Cake

There was a time when you could only get funnel cakes at the county fair, but now you can make them at home! They are easy to make, and your family will gobble them up as fast as you can make them.

How to Decorate Plain Black Luggage With Acrylic Paint

Tired of trying to find your luggage at the airport baggage claim? This DIY project is fun and will help you identify your bags once you arrive at your destination!

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Executive Order on Promoting American Seafood Competitiveness and Economic Growth

Section 6 of Executive Order 13921 , Promoting American Seafood Competitiveness and Economic Growth (May 7, 2020), states that NOAA will serve as the lead agency for National Environmental Policy Act (NEPA) review for aquaculture projects when the projects meet all three of the following criteria:

  1. located within the EEZ and outside of the waters of any State or Territory,
  2. require environmental review or authorization by two or more (federal) agencies, and
  3. the agency that would otherwise be the lead agency has determined that it will prepare an environmental impact statement (EIS).

For purposes of Executive Order 13921, environmental review is the agency procedures and processes for preparing a document required under NEPA. Authorization is any license, permit, approval, finding, determination, or other administrative decision issued by an agency that is required or authorized under Federal law in order to site, construct, reconstruct, or commence operations of a covered project administered by a Federal agency. This includes Marine Mammal Protection Act incidental take authorizations and consultations under the Endangered Species Act and the Magnuson-Stevens Fishery Conservation and Management Act (MSA).

As lead agency, NOAA would ultimately be responsible for completing the NEPA EIS process. Per the E.O. and consistent with One Federal Decision process enhancements described in section 5(b) of Executive Order 13807 , NOAA would be responsible for navigating the project through the Federal environmental review and authorization process and preparing a permitting timetable for the project that is made publicly available on its website. NOAA must also identify a primary point of contact at each cooperating and participating agency. All individual agency decisions shall be recorded in one Record of Decision (ROD), unless the project sponsor requests that agencies issue separate NEPA documents, the NEPA obligations of a cooperating or participating agency have already been satisfied, or the lead agency determines that a single ROD would not best promote completion of the project's environmental review and authorization process.

The U.S. Army Corp of Engineers and Environmental Protection Agency remain the main permitting agencies for aquaculture. These agencies, and NOAA if a NOAA permit is required consistent with NOAA's authority under MSA, would consider the specifics of a proposed aquaculture project to determine whether an EIS is appropriate, and if so, NOAA would assume the EIS lead agency role. The E.O. does not prescribe that NOAA serve as lead agency for a NEPA Environmental Assessment.


Pursuing sustainable aquafeed production Using advanced technology to reduce, monitor and control energy usage

Consumers are increasingly interested in knowing the sustainability story behind the food they buy, particularly when it comes to marine conservation.

The spotlight is shining brightly on the food we are eating and tracing it from the dinner table all the way back to the farm and/or fishery &hellip and even further back to the eco-friendliness of the feed these marine animals and fish are consuming.

Seafood is widely recognised for its low environmental impact compared to alternative sources of animal protein. Yet, within the aquaculture sector, feed production - with its robust manufacturing processes and equipment - can be burdensome on the environment.

Aquafeed production is an influential link in the supply chain, and we have tremendous opportunities to lessen environmental impacts at the plant level. In this article, we will review &aposgreen concepts&apos and more sustainable practices for the aquafeed facility including responsible facility design, certifications and traceability.

Making production facilities more sustainable

In the late 1980s the Brundtland Commission released a report called Our Common Future, where it defined sustainability as, &apos&hellip meeting our own needs without compromising the ability of future generations to meet their needs.&apos This definition integrates environmental, social and economic development.

Sustainability is not just for environmentalists rather, it incorporates businesses such as feed manufacturers who strive for responsible profits, employee rights and a positive impact for the present and future.

Of course, we cannot completely escape the environmental impacts of manufacturing. aquafeed facilities, like many other industries, use ingredients harvested from the land or sea, have building and packaging materials that will one day be thrown in a landfill, consume unrenewable utilities and burn fossil fuels for transportation of goods and people - all of which impact the environment to varying degrees.

However, there are many ways to incorporate sustainably minded practices into the design and operations of your facility and even incremental changes can add up to big improvements.

Early collaboration is crucial

When planning a new feed facility or installation, the best time to apply sustainable concepts is in the beginning stages of your project. So you should start by creating an Owner&aposs Project Requirements document a high-level outline of the company&aposs requirements for the project.

This is where you can determine your sustainability goals, such as reducing energy demand, reducing water usage, reducing your target carbon footprint and target certification goals. Applying these concepts early in your project will help integrate them into the design and practices of your facility, saving you time and money in the long run as early collaboration is crucial.

Bring together your design teams, extrusion process experts, project stakeholders, architects, engineering, plant management and sustainability consultants during the predesign phase of your project. This encourages efficient feedback and reduces time loss caused by developing your project in isolation.

If you invest a great deal of effort in the project design phase, you will have a greater ability to control design changes and costs later during construction and operation. This multifunctional team should not only reference the Owner&aposs Project Requirements but move deeper into the planning of energy and water use reduction for the manufacturing process, building and grounds.

They also should consider creating a conceptual design and utility analysis of your project, which includes the building and equipment. This will provide a visual analysis for your energy and water usage savings.

A few areas stand out as the most advantageous steps toward creating a greener production environment, which are materials, site selection and utilities. Making improvements in these areas can drastically increase the overall sustainability of your facility, so they are a critical place for your team to focus attention.

Assess material longevity

In the past, many aquafeed facilities devoted little attention to the lifecycle of their facility.

Modern projects should look beyond a price tag and recognise how the materials are sourced, how long they may last, and what will happen to them at the end of their life.

To be more sustainable, projects should source high efficiency building materials and equipment with advanced technology to reduce, monitor and control manufacturing energy. The cost may be more upfront, but the return on investment can be much greater.

During this phase of your project, be aware of &aposgreenwashing&apos (companies professing to be environmentally friendly by words only) and find reputable suppliers who can provide efficient equipment with a long life. To help quantify longevity, you can perform a life cycle assessment (LCA). LCA models help you compare the environmental impact over the entire life cycle of your process, equipment and building materials. Having this analysis will help you make responsible decisions for your project design.

Select an eco-friendly processing site

The building site should also be considered when designing a sustainably minded project.

One strategy reducing your building&aposs environmental impact is to reuse existing building space and materials. Obviously, this is not always possible, but when applicable it can offset the environmental impact of new material generation and reduce landfill waste.

Additionally, selecting a brownfield site saves undeveloped land that could be used for agriculture or natural purposes. Brownfield sites generally mean the site is already in an area with existing infrastructure, which can improve project cost savings and reduce emissions generated from transportation of goods and employees.

For example, if your facility is in or near a populated area, you can encourage alternative modes of transportation, such as public transportation, carpooling and biking. (Populated areas do tend to have regulations regarding the air pollution from nearby manufacturing, so be sure to select the appropriate air abatement system for your site.)

The project property also needs to be part of this planning.

your environmental impact by creating a rainwater management plant. You can control runoff on your site by incorporating bioswales, a green roof and permeable surfaces such as pavers for parking and sidewalks.

There are multiple strategies for reducing your utility demands. A few basic suggestions for your project teams to consider relate to water, energy and waste management.

When identifying ways of reducing your process water requirements, selecting equipment with lower steam requirements, dry wash equipment and use closed loop water systems is of key importance.

Monitoring your water use with meters is crucial for identifying waste or reduction opportunities, whilst the inclusion of greywater recycling and rainwater harvesting into your water system will also enable this.

Design your layout to be as efficient as possible is crucial when seeking to conserve energy. A more compact layout design can reduce the need for some transport equipment and utilities. When possible, try to keep the receiving, storage, processing and shipping in the same vicinity to reduce the building size, energy requirements and transport distances.

Renewable energy technology does have its limitations, but it should still be considered by your project team.

Try to identify modern equipment and technology with increased energy savings, looking for Energy Star equipment for office furniture and appliances is one example of this, whilst using daylight-responsive controls and occupant sensors is another. Like with water usage management, tracking all energy sources with meters is the best way method for identifying additional saving opportunities.

The first rule of waste management is that the collection of recyclables is a must, so developing a collection and storage program for your production and office areas should be a priority.

Similarly, for the construction phase you should implement a waste management plan with the goal of separating recyclable waste from landfill waste.

Packaging generates a considerable amount of waste for you and your clients, so you should try to package your products in recyclable or biodegradable material and demand that your suppliers do the same. You should also seek to implement waste recovery systems that can place startup material and byproducts back into the process.

Certifications and traceability

As you can see, there are many places where small changes can lead to great progress toward a more environmentally friendly production facility, putting you in a favorable position for earning desired certifications that validate your green practices.

Feed industries are continually making changes in order to comply with government mandated food safety regulations. Most recently, big shifts in consumer awareness have put even more scrutiny on the feed and food industry. Consumers not only want to know where their food came from, but also its environmental impact all along the supply chain.

Their mindsets are evolving from, &aposIs this fish on the menu a threatened species?&apos to, &aposWas this fish grown in a fishery with sustainable feed and fair working conditions for the labourers?&apos The consumer wants assurance that the food they are consuming can be traced all the way back to the beginning.

The Food and Drug Administration (FDA) in the USA, defines traceability as, &aposThe ability to follow the movement of a food product and its ingredients through all steps in the supply chain, both backward and forward. Traceability involves documenting and linking the production, processing and distribution chain of food products and ingredients.&apos

Traceability has been documented in feed manufacturing facilities for years, but there is a growing demand for increased ingredient transparency and proof of origin.

The sustainably minded aquafeed facility needs to show proof that their raw materials are responsibly sourced. Marine ingredients, such as fishmeal and fish oil, should be from documented suppliers that follow the responsible practices such as the Food and Agriculture Organization&aposs (FAO) Code of conduct for responsible fisheries and feed facilities themselves should work toward certifications such as the ASC or MarinTrust to aid in traceability.

As the industry offsets some marine resources to plant-based resources, a sustainably minded company also needs to obtain these inputs from a certified source.

For example, consider soybean and palm oil usage in feed recipes. Awareness is growing of the environmental impact of soy and palm production with regards to carbon footprint, chemical use, water depletion and deforestation.

There is a wide range of certification programs available to the aquatic industry that includes both extruded aquafeed and fishmeal producers. A few of the more recognised entities include the Marine Stewardship Council (MSC), the Aquaculture Stewardship Council (ASC) and MarinTrust.

These certification entities have various programs that focus on specific portions of the value chain, but all share the goal of reducing the environmental impacts within the aquaculture industry.

As an example, the ASC is releasing a new feed standard that will define requirements for responsible factory practices and requirements for responsible ingredients including marine ingredients, terrestrial plant ingredients and terrestrial animal ingredients. This will also address habitat loss, over-harvesting, human rights abuse and sustainable environmental indicators, such as water and energy consumption.

Navigating the complexities of the aquafeed industry

As a result of heightened consumer scrutiny, governmental regulations and a growing interest in environmental consciousness, the aquafeed industry faces increasing pressures to be &aposgreen&apos.

Within the aquafeed industry, we must do our part to make our work less burdensome on the environment and that requires attention to detail and innovations that allow us to adopt more sustainable practices.

Corporate Project Services helps companies design production facilities and navigate the complexities of certification, all in pursuit of establishing a more sustainable operation overall.

Implementing and designing more sustainable practices into your aquatic feed facility impacts your community and your environment, but it also can reduce your utilities, increase your return on investment, create a comfortable space for employees and help increase sales, and qualify your company for government programs.

Corporate Project Services is a division of Wenger Manufacturing that specialises in extrusion project management and facility design. Wenger is actively developing equipment and controls solutions for sustainability in our own equipment manufacturing practices, including our systems used to produce aquafeed products.

Utilisation of closed-looped energy delivery systems for processing, elimination of discharge waste streams and energy efficient systems are key design targets in all Wenger innovations.


Sunday, April 20, 2014

Chef Eric and his Culinary Classroom: A Fun and Educational Alternative to Dining Out

Kelly Grace Thomas with Chef Eric Crowley

Being a Los Angeles native, growing up Chef Eric was exposed to an eclectic amount of cuisine and cultures. Chef Eric’s mother having worked as a gourmet chef most of her life, had a huge influence on Eric’s interest in cooking. After pursing a career in music at 27, Chef Eric really dove into the kitchen. He started to explore his mother’s hand-written cookbook, and with a little season, a little spice, he was hooked. With the decision to pursue cooking full time, Chef Eric was accepted into the Culinary Institute of America in Hyde Park, New York. After completing rigorous training and graduating with honors, Chef Eric worked with work with Chef José Munisa at ViaVeneto, Barcelona’s longest-running 5-star restaurant, as well as with Chef Joseph Russwürm at Munich’s Hotel Kempinski, another 5-star establishment. Soon Chef Eric returned to the United States accepted position at Patina Catering. Here Chef Eric juggled a variety of catering events with high-profile cooking demonstrations. During this time Chef Eric thought it was time to add another layer to his craft, he began teaching professional chef programs at Los Angeles’ first private culinary school, The Epicurean School of Culinary Arts, which has since closed. Edible Skinny is never one to give away any recipe secrets, but we can tell you that we learned more in one night, than years in the kitchen pouring over technical cookbooks and outdated recipe cards. The best thing about the Culinary Classroom is that the class is built to fit you needs. The instruction stops and starts when you want it to. You move at your own pace, with extensive and adaptive instruction. Studies have shown that people learn by doing, the hands-on learning aspects of this class cements skills you will use for years to come. And if perhaps you make a mistake, Chef Eric is standing by with a bag of delicious tricks to make sure your dish is as deliciously divine as possible, from first ingredients to last bites. For Edible Skinny choosing a class was difficult, the Culinary Classroom offers so many amazing courses. But Edible Skinny thought that the “Beer and Food Pairing Cooking Class” would offer a modern twist on some old favorites. It was seven courses of heaven. Some standouts included shrimp with a vanilla- saffron sauce, white cheddar cheese mashed fingerling potatoes and ancho devil’s food cupcakes. We are drooling just thinking about it.


Watch the video: Setting Up the Aquafarm (August 2022).