“Putting tourism on a sustainable path is a major challenge, but one that also presents a significant opportunity” ~ Klaus Töpfer
We find travel to be exciting and alluring and John & I derive an indescribable amount of positive energy from immersing ourselves in other cultures. In our daily life, we try try to live by the adage, “take only memories, leave only footprints.” This is why the ability to combine our adventures in Lagos, Portugal with a stay at a hotel that shares our passion for sustainability was remarkable in so many ways.
Continue reading Sustainable Travel: 3 Days at CASA MÃE In Lagos, Portugal
“If there is magic on this planet, it is contained in water” ~ Loren Eiseley
Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood. Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at the Women Chef’s and Restaurateurs conference, held in Minneapolis this past April. I attended a panel discussion called: Skuna Bay From Farm To Table: The Complete Breakdown. This was a fascinating and informational session where Jeanine talked about the important work that Skuna Bay is doing to impact the seafood world. Jeanine is dedicated to the craft of raising farmed salmon. She is a specialist in her field and was one of the first females to enter this profession. Jeanine shared the Skuna Bay story and then partnered with Chef and butcher Erika Nakamura to demonstrate how to properly filet (break down sushi style) a gorgeous Skuna Bay salmon.
Following a wonderful post-conference phone conversation with Jeanine, I also had the opportunity to talk with Dean Trethewey, production director of Grieg Seafoods. Like Jeanine, he has been in the industry for a very long time, 25 years to be exact. Dean worked on commercial boats prior to this role. In his role as production director he oversees all of the certifications and regulations for Skuna Bay. He looks after all of the sea sites and supports the farmers to make sure they have all that they need to do the job of growing healthy salmon. Dean noticed many years ago that the wild salmon industry was beginning to struggle and was excited about being a part of an aquaculture business that took pressure off of those wild stocks.
Continue reading Farm to Fork Sustainability: The Story Of Skuna Bay Salmon
Happy Wednesday everyone! Today I’m doing something a little different and I think you will really enjoy it. I have been invited to create a guest post for the Pairs Well With… Blog. I am thrilled to be able to share the recipe that I designed for this collaboration as well as to introduce you to my fellow blogger Carin, the author of Pairs Well With… She has traveled to nine of the world’s most notable wine regions, sipping and sampling her way around the globe.
Continue reading Flavors Of The Season: Angel Food Cake, Strawberries & Rosé
“Use Everything – Waste Nothing” ~ Quote by Anthony Bourdain (from Wasted: The Story of Food Waste, a Netflix documentary)
John and I recently attended the Taste the Waste event at the Red Stag Supperclub in NE Minneapolis. The mission for this function was to bring awareness to the enormous amount of food that is wasted annually. Food is wasted at every link in the food chain, from farms to homes to restaurants to grocery stores and beyond.
Continue reading Sustainable Living Recipes: Carrot Cake Made From ‘Rescued Carrots’