Archive for May, 2014
Telling the stories of the fishermen bringing Gulf seafood directly to the consumers plate is the goal of Fish Trax Marketplace, an online traceability program building a community of trust among all of the links of the seafood value chain—from fisherman to dealer to retailer to consumer.
Sustainability and traceability, along with the effects of climate change and other environmental issues, are topics leading the conversation at the Sustainable Foods Institute at the Monterey Bay Aquarium’s Cooking for Solutions conference.
Bringing a food truck into a city known for great food trucks takes a lot of chutzpah, but if one city can pull it off it is definitely New Orleans.
Serendipity has played a major role in Gulf Seafood Institute’s (GSI) board member Bob Gill’s life and career. His first attempt at forestry and wildlife management studies at the University of Maine ended in his second year when he decided to pack his bags and head to the Great Northwest to work on Mt. Hood for the U.S. Department of Forestry.
Louisiana Chef Philippe Parola has had his eye on the Asian carp situation in Louisiana for several years, and he is not shy about expressing his worry and frustration over the slow bureaucracy of addressing what he sees as a serious threat to the ecosystem and the state’s multi-million dollar recreational and commercial fishing industry.
Bringing origin and quality assurance in the shrimping industry to a whole new level, Florida’s Wood’s Fisheries raises the bar by promoting electronic traceability, sustainability and quality initiatives for all Gulf seafood.
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