Mary Smith, Alaskan fisherwoman
Friday, January 10, 2014
It’s still dark out when the captain yells, “rise and shine!” You can’t argue with the captain (even if he is your husband). I roll out of the bunk and pull on my wool socks and rubber boots. We have about 15 minutes before we have to set the gear; just enough time to make a pot of strong coffee and eat a granola bar. It’s early September in Alaska and even though the summer has been sunnier than normal, it’s still pretty chilly out at 5 a.m., so I slip on a sweatshirt and a warm hat before heading out on deck.
by Michael Selby, executive chef
Friday, July 12, 2013
How often does grilling yield better results than baking or pan roasting? If you have to think about it, the real answer is something along the lines of “who cares?” The flame, the aroma, the cold beverage, the “neighborhood showoff” factor, the simple act of cooking outside… it’s all about the experience and the taste!
The most important point to understand is that somewhere inside your grill lives an evil spirit whose only job in life is to make your food stick to the grill grates when you’re intimidated or ill prepared. Well maybe not, but it can seem like it!
Read on if you are interested in becoming a master of grilling. Read on if you want to free yourself of laying down sheets of aluminum foil. Read on if you want to grill seafood this weekend!
by Bea James, senior manager of organic, natural and sustainable programs
Monday, May 23, 2011
Our seafood departments have been navigating toward offering more and more sustainable seafood choices and I’m proud to say that since 2005 we have made significant strides toward this goal. Currently, over 50 percent of the seafood we sell is from sustainable wild-caught and aquaculture fisheries. We call our sustainable seafood program “Responsibly Sourced” and where ever you see that name in our seafood department you know your fish choice has come from a sustainable wild or farmed fishery.