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LocalCoho, Corn Custard & Summer Vegetables Recipe

LocalCoho, Corn Custard & Summer Vegetables Serves 4 By Chef Patrick Higgins, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant     Ingredients:   FOR THE COHO: 4ea 6oz pieces of LocalCoho Salmon skin on (Atlantic or Scottish Salmon can be substituted) Sea Salt, to taste Cracked pepper, to taste Oil or clarified butter for

Funding the future – why one investor is betting their farms on RAS

Originally posted by TheFishSite.com   Devonian Capital focuses on investing in – and advising on – the establishment and operation of land-based aquaculture projects with a strong technology component. The five-strong team contains an international mixture of people with hands-on aquaculture, investment, sales and entrepreneurial experience. Co-founder, Jamie Stein, speaks to The Fish Site about why it’s

Coho Salmon at Finger Lakes Fish

Originally posted at TodaysFarmedFish.com   Finger Lakes Fish, located in Auburn, New York, raises Coho salmon under the LocalCoho brand name. It was founded in 2017 after several years of research by Ed Heslop, company president. Dedicated to sustainable production concepts, CEO Phil Gibson is a 30-year veteran of the seafood industry with extensive experience

LocalCoho Tackles Final Protein Frontier

Originally posted at FoodBytesWorld.com Fish make up 16% of animal protein consumed globally, and demand is set to rise (Tech Crunch) for a variety of factors. Unfortunately, the world’s supply of fish is dwindling, with an estimated 60% of the world fisheries fully-fished and 33% overfished (FAO). With a need to produce more seafood in

LocalCoho ™ , a Grow Forward Company, is World’s First RAS Coho Salmon Farm to Earn BAP

  Originally appeared at BAPCertification.org on October 10, 2019. Congratulations to Finger Lakes Fish Inc., the world’s first recirculating aquaculture system (RAS) coho salmon farm to be awarded Best Aquaculture Practices (BAP) certification, the Global Aquaculture Alliance announced in early October. Finger Lakes Fish is raising coho salmon in a 43,000-square-foot land-based farm in Auburn,

Oh So Good: Mighty Vine Tomatoes and Local Foods’ Ferndale Market Turkeys

Originally written for Bon Appetit by Adam Rapaport. Cover photo by Kyle Kissel for Bon Appetit. “Why is your turkey sandwich so good?” That is, essentially, what I texted Jason Hammel, the chef and owner of Chicago’s Lula Cafe. Lula is a neighborhood joint that isn’t really one. Over its twenty years, it has developed a

WSJ: Not all gifted children come from affluent families

Originally published in the Wall Street Journal, written by Jason L. Riley. All of us understand why so many discussions about K-12 education center on bringing low-achieving students up to speed. How could they not? Despite massive increases in school spending over the past half-century, the U.S. Department of Education reports that nearly two-thirds of our youngsters

Breaking the Mold with George Madzhirov

Schools and parents alike have always struggled to find the right balance between healthy meals and food that their students or children actually want to eat. That challenge has been compounded over the last 50 years or so as school lunches slowly transformed from well balanced meals prepared onsite to an array of unhealthy junk

A Holistic Approach to Problem Solving with Daphne Mazarakis

Sustainability is currently one of the biggest issues facing agribusiness and startup investing. Around 75% of startups fail after the first 10 years, with lack of motivation, commitment, and passion cited as one of the leading causes of those failures. Similarly, questions around sustainable farming practices are a hot topic of discussion around the world

Hydroponic Farming With MightyVine of Chicago

One of Grow Forward’s more successful and well-known companies is MightyVine, the hydroponic tomato grower based in Rochelle, Illinois. I sat down with MightyVine CEO, Gary Lazarski to discuss the environmental benefits of their innovative agricultural techniques and how the restaurant industry has taken to this new kind of tomato. Gary Lazarski is a lifelong