GUNWASH
7:30pm - 9:00pm EST
First Aired - 04/23/2013 02:00PM
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Peter Hoffman, chef of Back Forty and Back Forty West, is known for his commitment to local food. In this HRN Community Session, Peter explains why eating local isn't alway the best choice. Nathaniel Coburn calls Peter to talk about how the Greenmarket inspired his love for local, seasonal food. How did the idea of 'local' become a joke among restaurant goers? Hear why Peter supports sustainable fisheries no matter their location, and why he sources his seafood from places as far away as Norway. How do farmed fish compare to those that were caught in the wild? Hear why Peter hopes that sourcing fish from distant locations will make consumers more aware of seasonality and overfishing. Thanks to our sponsor, Hearst Ranch, and thanks to Obey City for today's music.
"In different ways we can look at the overall impact that we're having, and 'local' might not be the best choice in terms of seafood." [10:00]
-- Peter Hoffman, Chef - Back Forty and Back Forty West
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Fish & Sustainability (27:32)
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Peter Hoffman, sustainable sourcing, Back Forty, Back Forty West, seafood, farmer's market, menu, farm, local, dayboat scallops, hipster, flavor, spices, Chef's Collaborative, sustainable fisheries, locavore, Norwegian cod, antibiotics, salmon agriculture, skepticism, Norway, wild, marine protein, halibut, farmed fish, overfishing, mollusks, clams, skrei, migratory cod, affordability, seasonality, industrial food, Bluefin, tuna,To comment on this episode click here. There are currently Comments
First Aired - 10/23/2009 04:00PM
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On this week's Farm Report, Heather interviews Mark Tupper of Triad Fisheries. Mark discusses Triad's sophisticated, humane, and sustainable trolling practices, and the state of the American salmon industry as a whole.
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Mark Tupper Introduces Triad Fisheries (9:24)
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Triad Fisheries, humane harvesting and catching, trolling, immediate freezing at sea, Mark Tupper, wild salmon coming off Pacific into Gulf of Alaska, trolling for fish in salt water, keeping streams well-fed with spawning salmon, avoiding overfishing waters, Washington and Oregon Albacore Tuna fisheries, Marine Stewardship Council Certification, Triad Fishery: catch methods, trolling kept to a max speed of 2 knots, salmon swim at 2 knot speed, immediately cleaned, head removal, king salmon average weights, glazing fish, fish dipped in fresh water then frozen to keep fish from dehydrating,How to Maintain Superior Taste (17:27)
Tags:
commercial salmon processing, why does Triad's salmon taste superior, caught fish are still actively feeding, enzymes not changed at all between catch and consumption, freezing live muscle tissue, when you thaw Triad's fish it is biologically 2 hours old, many chefs are squeamish about frozen meats but do not realize that flash freezing actually helps maintain meat and fish flavor, salmon traceability, serial numbering fish, full traceability, reduced carbon footprint by barge-shipping salmon, third-party auditing, what is the future of wild salmon in Alaskan waters?, salmon feed on herring, keeping ships up to snuff in terms of sanitation, most fisheries the fisherman come back to shore nightly, Triad keeps boats out for two weeks to reduce carbon footprint, King Salmon, Coho salmon, Triad only fishes the amount of fish they can freeze, how to make the best lox spread, www.triadfisheries.com,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2013 03:00PM
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The U.S. Environmental Protection Agency is set to release the second draft detailing the environmental effects of a copper mine planned to be constructed in Bristol Bay, Alaska. In this HRN Community Session, Nathaniel Coburn sits down with Christopher Nicolson, vitner at Red Hook Winery, and Sockeye Salmon fisherman up in Bristol Bay. Find out how byproducts of mining, such as roadways, settling ponds, and heavy metals will endanger not only the Sockeye population, but the native bird populations and other fish species. How do indigenous Alaskan people feel about the potential of a mine coming to their homeland? Learn how consumers can vote with their fork concerning this environmental threat. This program has been sponsored by Cain Vineyard & Winery, and music has been provided by Cookies.
"Salmon is just one species of fish that would affected by the introduction of heavy metals to the water, as well as an amazing bird population." [19:00] -- Christopher Nicolson, Sockeye Salmon Fisherman
"Salmon is just one species of fish that would affected by the introduction of heavy metals to the water, as well as an amazing bird population." [19:00] -- Christopher Nicolson, Sockeye Salmon Fisherman
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Copper Mines in Bristol Bay (32:56)
Tags:
Bristol Bay, Sockeye Salmon, Christopher Nicolson, commercial fisherman, copper mine, mining effort, EPA, Alaska, settling ponds, chemical runoff, tailings, sustainable fisheries, road building, Athabaskan, indigenous people, biology, fresh water, disposal, nuclear waste, Red Hook Winery, canned salmon, salmon salad, Wild Alaskan Salmon,To comment on this episode click here. There are currently Comments
