Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
8
result(s) for
"Seaver, Barton"
Sort by:
Sustainable food for all seasons
[...] earlier this year the Safeway supermarket chain announced its intentions to reduce purchases of Chilean farmed salmon after a March New York Times article examining the impacts of an outbreak of the infectious salmon anemia virus and related concerns about sanitary conditions in the industry.
Newspaper Article
Foods for health : choose and use the very best foods for your family and our planet
For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family -- and the planet. Featuring dozens of tips, food pairings, and sample menus, this attractive book is a culinary tour of the 148 foods that have huge nutritional value with the least environmental impact. This guide explores food and its place in cultures around the world; highlights what it adds to healthy menus today; and advises consumers on what to look for, how to choose, how to prepare and what to avoid in order to make best choices for the table and for the planet.
Book
The Feast of the Single Fish
Clear some space in the fridge, because breaking down one (very big) cod from nose to fin is the path to recipes and flavors you'll never get from any pre-cut fillet FOR THE BETTER PART of American seafood history, home cooks deftly dealt with whole fish, whether they bought them or reeled them in themselves. Just as the nose-to-tail movement has taught meat eaters to cook and enjoy more than the prime cuts, using every part of a fish reduces waste and encourages a thoughtful approach to fish consumption, helping to avoid the complete collapse of our delicate ocean stocks. At that point, all you need is a big cutting board, a few sharp knives, and these instructions STEP 1 Off with its head Lay the cod on a large, washable cutting board, and use a heavy, sharp cleaver or chef's knife to cut off the head, starting about 2 inches behind the gills.
Magazine Article
COOK-BOOK: A Year-Round FUN Food Adventure
Ethan Day, Olathe, Kansas If you count the number of cricket chirps you hear in 14 seconds, then add 40, you'll have the approximate temperature in degrees Fahrenheit.
Magazine Article
Fishy definition of organic
Wearing the right hat doesn't make you a chef. It takes years of training and education to master the skills and meet the standards expected at a major restaurant today. In the same way, just changing the rules so that farmed salmon and other carnivorous finfish can be labeled organic won't make that fish any healthier for you or better for the environment. Indeed, far from enhancing biodiversity or maintaining a balance with their surroundings, evidence suggests that open net salmon farms place new pressures on the ecosystem. They not only discharge large amounts of untreated waste directly into surrounding waters, but they also establish an ideal breeding ground for deadly diseases and parasites that can be readily transferred to native fish populations. Further, millions of farmed salmon escape each year into the wild fugitive fish that change the genetic makeup of the native stocks and compete with wild fish for food. Even worse, perhaps, is the impact that current salmon farming practices have on our wild fish stocks. Unlike catfish or tilapia, salmon are carnivorous. Farmed salmon, therefore, depend on wild fish and fish oil as a staple in their diet. And farmed salmon have quite an appetite. In fact, it takes roughly three pounds of wild fish to produce just one pound of farmed salmon a production ratio that not only would put most restaurants out of business, but also one that can hardly be considered sustainable.
Newspaper Article