Pip's Plate

In the most recent issue of Bon Appetit magazine (Feb 2009), they have a really great article on 50 Easy Ways to Eat Green.

What I discovered is Text Fishphone – it’s utterly brilliant! It’s the easiest way to find out what fish at your local grocery store is good for you (mercury levels, farming methods) and good for the environment (sustainable, farming methods). And it’s so simple: text 30644 and enter FISH, followed by the name of the fish you want to buy. It’ll return a text telling you if it’s a good one or not.

This is genius. Two brothers in Maine have established a business called “Catch a Piece of Maine” which allows people to become a partner and receive all the lobsters caught in a lobster trap in one year – all for the mere cost of $2,995.

These partners can also check out how their lobster trap is performing throughout the year by checking in online.

They even tout how it supports local fishermen:

Catch a Piece of Maine’s community supported fishery model directly supports lobsterman and the working waterfront of Maine. Your support allows lobstermen to receive a premium for their product at a time when external economic factors make it hard to make a living from the sea.

I almost titled this post ‘getting kids to eat right’ but thought better of it, because really what is eating right? I think all the diet and food fads clearly point out that eating “right” is always changing meaning.

Regardless, I want to comment on  kids eating today. It’s been coming up in a lot of conversations I’ve had in the past couple of days.

What I’ve heard/learned:

Over on ReubenMiller, they’re talking about a Stanford University study that found out kids would determine anything in McDonald’s packing must taste good, regardless of what the food actually was.

Jerry Seinfeld’s wife Jessica was on Oprah the other day talking about pureeing vegetables and adding them to everything she makes in order to get her kids to eat nutritiously. However ethical this may seem (she doesn’t tell them), at least they’re eating something. more here

Have you played the Consumer Consequences interactive game on Minnesota Public Radio’s website?

You can find out what the world would be like if everyone lived like you…

“Nice Planet…Want to Share?

The Earth couldn’t support its 6.6 billion residents if everyone lived like a typical American. Consumer Consequences will tell you how many planets it would take to support your lifestyle on a planetary scale and provide some ideas for making your ‘footprint’ a little smaller.” 

What does my footprint look like? If everyone on the planet lived like I live, then we’d need THREE planets. Whoa. I spoke to a friend yesterday who said she’d need 6 planets, so I guess I’m doing alright.

However, it seems that I need to cut down on my coffee addiction (wah wah) and start using my car less.

Hi all- just got a really great comment from Alejandro Levins, an employee over at Australis Aquaculture, in response to What Fish to Eat: Being Socially Responsible. Sounds like someone knows what’s going on and doing something about it. Thanks!

I’d just like to highlight what he said:

“I work with a company (Australis Aquaculture) that is, as far as I know, the only US-based Barramundi farm. They are definitely the largest and most environmentally friendly one–probably in the world. They farm Barramundi in an indoor fish farm that recirculates (reuses) 99.9% of its water, and produces very little waste. It’s very cool. And the fish they produce a fish with “no mercury, hormones or antibiotics” according to their website.

Their fish is in rather high demand, as you can imagine, but they continue to ramp up production and are now shipping to many parts of the country. Barramundi is mostly in high-end restuarants at this point, but Australis is starting to sell to Whole Foods markets and other grocery stores.”

and point you all in the direction to their site.

As my friend said in response to Alejandro’s comment: “I love conscious people!”

I recently downloaded the Shedd Aquarium’s 2007 Seafood Wallet Guide. I’m about to print it out and I suggest you do the same. You can carry it with you when you’re grocery shopping or out for dinner.

This is a great reminder to everyone that one person can make a difference. I choose to do this by voting with my money (seeing that voting at the ballot is somewhat of a waste of time).

The Seafood Wallet Guide groups fish into 3 categories: Best Choices, Good Alternatives, and Avoid – based on two criteria:

1. The fish is high in toxins, such as mercury

and/or

2. The fish is involved in some environmentally unsafe practice, such as overfishing or harming other ecosystems

> Download the Shedd Aquarium Seafood Wallet Guide (PDF – 48KB)

Ocean’s Alive is also an excellent resource

I’ve also included the list here for you: (*= limit consumption due to concerns about murcury or other contaminant)

BEST CHOICES

Barramundi (US farmed) – see Australis Aquaculture

Catfish (US farmed)

Clams (farmed)

Crab: Dungeness

Crab: Snow (Canada)

Crab: Stone

Halibut: Pacific

Lobster: Spiny (US)

Mussels (farmed)

Oysters (farmed)

Pollock (wild-caught from Alaska)

Salmon (wild-caught from Alaska)

Sardines

Scallops: Bay (farmed)

Shrimp (trap-caught)

Striped Bass (farmed or wild caught*)

Sturgeon (farmed)

Tilapia (US farmed)

Trout: Rainbow (farmed)

Tuna: Albacore (US & BC troll/pole-caught)

Tuna: Skipjack (troll/pole-caught)

GOOD ALTERNATIVES

Clams (wild-caught)

Cod: Pacific

Crab: Blue*, King (Alaska), Snow (US)

Crab: Imitation / Surimi

Flounder: Summer / Fluke

Lobster: American / Maine

Mahi Mahi / Dolphinfish / Dorado (US)

Oysters (wild-caught*)

Scallops: Bay

Scallops: Sea (Northeast and Canada)

Shrimp (US farmed or wild-caught)

Snapper: Gray / Lane / Mutton / Yellowtail (US)

Soles: Pacific

Squid

Swordfish (US*)

Tuna: Albacore, Bigeye, Yellowfin (troll/pole-caught*)

Tuna: canned light

Tuna: canned white / Albacore*

AVOID

Caviar (imported wild-caught)

Chilean Seabass / Toothfish*

Cod: Atlantic

Crab: King (imported)

Flounder: Atlantic

Groupers*

Halibut: Atlantic

Mahi Mahi / Dolphinfish / Dorado (imported)

Monkfish

Orange Roughy*

Rockfish: Pacific*

Salmon (farmed*, including Atlantic)

Sharks*

Shrimp (imported farmed or trawl-caught)

Snapper: Red*

Soles: Atlantic

Sturgeon (imported farmed* or wild-caught*)

Swordfish (imported*)

Tuna: Albacore, Bigeye, Yellowfin (longline-caught*)

Tuna: Bluefin*

Ales are beer and lagers are beer, but they are quite different from each other. Ales tend to be darker, richer and hoppier; lagers tend to be lighter in color, taste and body.

The difference between ales and lagers tends to be defined by the fermentation process.

Ales are brewed with top-fermentation yeasts and are fermented at higher temperatures (60 and 75F) which makes the beer ferment much faster.

Fermenting at this high temperature allows the beer to develop flavors and aromas that are more fruity and rich than lagers, which tend to be drier and lighter.

Lagers are made with bottom-fermented yeasts and tend to go through 2 fermentation phases. The first phase ferments between 45 and 55F, while the second phase ferments between 30 and 40F.  It’s the second phase that gives the lager a lighter, clearer color.

I tend to be a fan of ales over lagers. I prefer the richer, more intense flavor an ale has to offer. IPA’s (India Pale Ales) are a favorite of mine due to the very bitter, and hoppiness of the beer. However, if I’m not interested in such a strong beer (IPAs can get up to 9% alcohol, so watch out), I’ll always settle for a good weiss.