Who Fishes, Matters

Small-Scale Fisheries – and Why they’re Good for the Oceans  by Lionel Binnie Small-scale, locally managed fisheries are how fish have been captured throughout history.  And they are still an important part of the fishing industry.  What we’ll show here is why they have many positive effects on the health and sustainability of our oceans and fish stocks, as well …

‘Fishing Lessons’ – Review of a Book about Sustainable Fisheries

Why Sustainable, Locally-Operated Fisheries Matter We can’t really promote sustainable food and business practices unless we understand the issues – many of which are complex.  That’s why books like ‘Fishing Lessons’ reviewed in the Wall Street Journal, recently, are important. The book explains how small scale ‘artisanal’ fishermen with a long-term interest in their local economies tend to practice sustainable …

Asian Influences on the ‘60’s and ‘70’s Health Food Movement

Notes from ‘Hippie Food’ by Jonathan Kauffman The recently published book ‘Hippie Food’ by food writer and chef Jonathan Kauffman is a well-written and fascinating book that covers the development of the health food movement in the U.S.  It traces a variety of colorful individuals, with varying interests on health food ranging from writers, to teachers, philosophers, restaurateurs and other …

A Quick-Guide to In-Store Sushi

       Overview This is a quick look at the industry of what we’re calling In-Store sushi.  These are sushi operations that are located within a larger store or venue – like a grocery store, college, or hospital (rather than a stand-alone restaurant).  We cover the origins of the industry, current sales trends, demographics and other factors that effect the success …

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Why Sustainability and Traceability in Seafood (and sushi) are Linked

Sustainability in seafood is complex. What’s good for the oceans, fish and you and me, are all inter-related. Here we’re going to take a quick look at the link between knowing where seafood comes from, and how it is harvested (traceability) and its impact on the sustainability aspects of seafood.  Plus, some links for further reading. Caught or Grown About …

7 Fun Facts about Ramen (to impress your friends and co-workers)

1/ ‘Ra-men’ is just the Japanese pronunciation of ‘Lo-Mein’- the same name in Chinese. 2/ Ramen (wheat noodles) are a relatively new import into Japan – they were introduced from China in the early 1900’s. 3/ All ramen has four major parts; tare (a seasoning base), broth, noodles and toppings.  4/ Roast pork, or chashu is by far the most …

Will Ramen Become as Mainstream as Sushi?

Sushi is a global food now, popular and available in most parts of the developed world and virtually everywhere in the U.S. But what about ramen?  The Japanese noodle dish is a relatively new entrant here in the U.S.  Will ramen outlive trend status and lodge itself as firmly in U.S. consumer’s minds as sushi has? Let’s dive in. A …

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‘Sustainability’ – What do Millennials and Gen Z really think?

This is an update of our recent blog about this; does sustainability, a Boomer-popularized concept, matter to millennials, and their younger siblings, the next cohort, Gen Z (also known as Centennials)? Our continued research says definitely. According to a recent global study by Nielsen, almost three out of four Millennials were willing to pay extra for sustainable offerings, up from …

What ‘Healthy’ means to Millennials

  As a wellness food company we’ve been studying what millennials think about health, wellness and food lately.  You may have been, too. Not just what we assume they think, but actually what their attitudes are.  Surprisingly (or not) it’s not just about health; variety and fun PLUS fresher, is how millennials interpret healthier. Here’s 2 quotes  and 2 charts …