The case of the missing fish – why local seafood doesn’t exist

San Diego’s famous spiny lobsters are disappearing from…San Diego.

It’s partially a simple case of supply and demand. Lobster lovers in other markets—from L.A 연극대본 다운로드. to China—have a bigger demand, and they’re willing to pay for it.

“Our home consumer is getting priced out,” explains Catalina Offshore Products fishmonger Tommy Gomes stata 11. “A couple years ago, lobsters were $7 per pound. Now it’s $17 to $19. I’ve never seen such high prices.”

America’s high sustainability standards also drive up prices Agust d download. Fishing is limited to specified areas, during specified months. Quotas are tight. Spiny lobster can only be harvested using one trap on one fishing line 시트라 모바일 다운로드. “In some parts of the world,” says Paddy Glennon, vice president of sales at Santa Monica Seafood, “you can find 100 traps on one line across three miles.”

The goal of such restrictions—long-term survival of a crucial food source—is both admirable and necessary 어쌔신크리드 브라더후드 다운로드.

Lobster isn’t the first local delicacy to hop a red-eye out of San Diego.

“San Diego used to be the tuna capital of the world, but the exodus of the tuna fleet occurred when it became dolphin safe,” says American Tuna’s Natalie Webster 페블 워치 페이스 다운로드. “Now 84 percent of the fish the U.S. consumes is imported; we can’t compete with tuna processed in Thailand or third-world countries since we don’t pay people 25 cents a day.”

Ultimately, the consumer will decide whether keeping local food in town is worth the cost 다운로드. It’s not an easy sell, especially to Americans, who only spend 9.8 percent of their income on food—the lowest, globally.

“We are a culture that relishes cheap products, including seafood,” says Gomes 다운로드. “To save money, Americans are eating third-world frozen fish with phosphates and glazed with chemicals.”

via San Diego Magazine

My Family Thanksgiving 2011 – Organic, Local, and Sustainable

The Lineup

Butternut Squash Soup
Turkey
Gravy
Mashed Potatoes
Bread/Rolls
Vegetables (corn on the cob)
Cranberry
Stuffing
Pumpkin/Apple Pie
Whipped Cream

Sourcing

Butternut Squash Soup: Farmers Market 12명의 배심원 다운로드. Gourd. Cut in half, remove seeds, bake till a knife slides out easily. Usually 40+ minutes at 350-400. Then, remove the skin, add water, and blend. Also, consider nutmeg and cinnamon for flavor 다운로드. The perfect Thanksgiving appetizer.

Turkey: Whole Foods sells Free Range, Organic, and Heritage turkeys 바르샤바 1944. All are way more expensive than the $5 dollar supermarket birds, but buying a smaller bird makes it okay. Not as many leftovers but a better conscience 다운로드.

Mashed Potatoes: Potatoes aplenty at the farmers market.

Bread/Rolls: Every farmers market has a bread vendor, pick your favorite and go applet 파일 다운로드. Ours are the Straight Eight Rolls from the Bread Gallery

Vegetables (corn on the cob): This changes every year 다운로드. For this one I’m thinking corn on the cob, barbeque-d, reminds me the most of the original Thanksgiving meal.

Gravy, Cranberry, Stuffing: Unfortunately, I haven’t found a local or organic source for these items kingroot. I think it’s because they are complicated to make and they never sell cranberries at the farmers market. Have to save that for next year.

Pumpkin/Apple Pie: Yumm 윈도우 10 스토어 다운로드. Every market has these.

Whipped Cream: Milk by the glass. Every Whole Foods in the nation sells this now and so do most natural food stores 강식당3 3회. I like Straus Family Creamery from Mother’s Market 엠모바일 유심 다운로드.

Seafood

Knowing my Mid-Atlantic roots, I hope to one-day introduce some seafood into our Thanksgiving meal. The closer to the pilgrims and natives the better!

From Wikipedia:

“According to what traditionally is known as “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.”

P.S. – My 2010 post on Thanksgiving