Monthly Archives: March 2012

Getting “the Dirt” on Dirt

As a kid, I complained bitterly about kneeling in the dirt–yuck!–to weed dandelions. Now that I want to know where my food comes from, planting a garden seems like the best way to find out, even if I do have … Continue reading

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The PescoVegetarian Times Wins Blogging Award!

I’m happy to announce that The PescoVegetarian Times has just won an award for overall coverage of the International Boston Seafood Show 2012!

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Video: Seafood Show 2012 Wrapup

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From Salmon Hotdogs to Pristine Mussels

Salmon hotdogs? Salmon bacon?  Sure, I’ll try ’em. While I had neither the time nor the space in my belly to sample products from all of the 1,000+ exhibitors at the International Boston Seafood Show 2012, I had a wonderful … Continue reading

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Interview With Global G.A.P.

I caught up with Thomas Fenimore, V.P, North America Operations for Global G.A.P., and learned more about their efforts to support food safety.

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Can Seafood Substitution Be Stopped?

As a consumer, it bothered me when I learned that restaurants and retailers were passing off cheaper fish for more expensive species—who likes fraud?—but until I attended the Seafood Substitution panel at the International Boston Seafood Show 2012, I never … Continue reading

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Published on Patch!

I was thrilled to be invited to cross post coverage of the International Boston Seafood Show on my local (Jamaica Plain, Mass.) Patch site. Check it out.

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Slideshow:Day 2

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Seven Things to Know About Farmed Fish

In case you didn’t know… Aquaculture, or fish farming, produces half of the world’s seafood we consume.  The global demand for seafood is increasing as the world’s population increases and income levels rise. There’s a finite supply of wild seafood, … Continue reading

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Supermarkets Increase Commitment to Seafood Sustainability

Few of the supermarkets that I shop at in Boston display adequate information about where their seafood products are from and how they are caught or raised. They don’t sell very many seafood products that I consider sustainable, and sometimes … Continue reading

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