An international body that monitors fisheries in most of the Pacific Ocean ended a meeting in Japan on Thursday without agreement on fresh measures to protect the dwindling bluefin tuna. The Western and Central Pacific Fisheries Commission was unable to get a consensus on either short-term or long-term measures to ... Read More
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"This unique cookbook, with 32 mouth-watering recipes, tips for making vegan seafood dishes, and comprehensive nutrition information, is geared to vegetarians and others who would like alternatives to fish. Chef Nancy Berkoff, RD, has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the ... Read More
Acting on behalf of at least 2.1 billion sentient beings per year who are pureed or boiled alive, to little public notice, the Environmental Protection Agency on May 19, 2014 issued final rules for water use in the cooling systems of electrical generating stations. The new rules apply ... Read More
What’s sushi without the fish? For some, it’s not sushi. But for those of us who do not eat meat, we know so much differently. Vegan sushi can be amazingly delicious and not boring. Yes, it’s typical to go to a sushi restaurant and have the same, meatless rolls to ... Read More
"Chef Nancy Berkoff’s Vegan Seafood cookbook is now available in Kindle Format. This book is published by The Vegetarian Resource Group. Inside these pages you’ll find: Cooking with vegan 'fish', 'Seafood' stocks and sauces, websites offering vegan 'seafood' products, a basic guide to using saffron..."
"Non*fish*a*li*cious is a unique recipe book created specifically for individuals who like the taste of fish dishes but want to try alternatives...The book also provides important nutritional information, including why Omega-3 is so important yet we do not need to get this from fish as we are often lead to ... Read More
Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path. Neither could satisfy the craving for toothsomeness or umami that (formerly) only came from animal protein.
I just finished reading an excellent article written by one of our expert food industry writers, Chicago-based Donna Berry, with the working title of “Meat Analogs: The Next Generation”, which will be published in the July issue of Meat & Poultry magazine. Judging from what she wrote, meat analogs are ... Read More
Researchers in Canada have produced meat analogues from pea proteins with a fibrous texture closely resembling chicken and fish. Soy protein-based meat analogues were well established, said Dr Xiangfeng Meng at the government-backed food science and technology program in Brooks, Alberta. However, research into the potential of peas, beans or ... Read More
Sebastopol, Calif.-based Sophie’s Kitchen Vegan Seafood recently launched frozen Breaded Vegan Crab Cakes and Breaded Vegan Scallops, to add to its other vegan products: Prawns, Breaded Calamari and Breaded Fish Fillets. The company’s “crab cakes” and “scallops” – along with all of its other products — are made from Konjac, ... Read More
Fish Feel tabled at the Vegetarian Society of DC’s Thanksgiving dinner, which “brings together vegetarians and non-vegetarians to enjoy compassionate and healthy food and a wonderful social setting.” Hyatt Regency, Bethesda, MD, 12-4 pm
“What about Fish?” is the name of the presentation that Fish Feel’s Mary Finelli gave at the country’s longest running event of its kind. Fish Feel also exhibited there during these “two full days of fun, good food, and learning!” The festival included free food sampling, cooking demos (including New ... Read More
Fish Feel’s Mary Finelli was a featured speaker at “Virginia's Premier Vegetarian Festival,” which attracted some 6,000 attendees. The event included exhibitors, food vendors, speakers, cooking demos, live music and activities for kids.
Hosted by Compassion Over Killing, this annual festival featured more than 100 vendors, free food samples, a beer garden, live music, presentations and cooking demos, and a kids’ activity area. Free goodie bags were also distributed to the first 1,000 attendees!
Fish Feel tabled at this annual festival which “brings together an amazing array of vegan natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment. It was a chance to talk directly to food producers, learn the newest items in the marketplace, taste ... Read More
Fish Feel tabled at this annual event, which featured guest speakers Harold Brown (Farm Kind) and Liqin Cao (United Poultry Concerns). “Prizes, a book sale, green products and exhibits, live music! A refreshing, joyful day for the whole family.” A modest entrance fee covered “outstanding” vegan food. Sponsored by CARE ... Read More
This story reminds me of my first [and last] experience of fishing when I was a child. My fish had swallowed the hook and a fisherman "retrieved" the hook. That ended my days of fishing, thinking there and then, the pain and cruelty inflicted on an innocent creature was not ... Read More
I first fished at age five, with my brother Greg, who is one year younger. Each of us caught a perch out of a lake in St. Paul, Minnesota. Fascinated, we watched the two perch swim around in a small bucket until first one and then the other died. I ... Read More
When I was a child, I was taught that killing fish was supposed to be relaxing. It was a time to bond with family and friends; a game, or rather a sport, called “fishing”. Thankfully this lesson didn’t stick and even before I became vegetarian and then vegan, I realized ... Read More
Why Is UPS Still Shipping Shark Fins Despite Public Outcry?