providing a great environment for trout.” In northeastern Nebraska, five
generations of the Garwood family have traditionally raised cattle and produced corn and tomatoes. To keep the farm thriving and sustainable, they have had to think outside the row crop. Today, they’re growing some- thing new—barramundi, or Australian yellow perch. They built a warehouse that now holds 18, 10,000-gallon fish tanks full of growing fish. A Maryland company provides old-fashioned cow manure and leftover grain sorghum from area ethanol plants to create algae, naturally non-GMO, to use as biofuel and fish food. “People prefer to eat locally raised food, even if it’s fish in Nebraska,” says Scott Garwood. The sophistication of closed con- tainment systems like the Garwoods use means that chefs, too, can raise their own fish, besides growing their own herbs and vegetables. California Chef Adam Navidi, owner of the Oceans & Earth restaurant, in Yorba Linda, also runs nearby Future Foods Farms, en- compassing 25 acres of herbs, lettuces, assorted vegetables and tank-raised tilapia. Baby greens, not GMO products, help feed the fish, while nitrates from the ammonia-rich fish waste fertilize the crops. The fish wastewater filters through the crops and returns to the fish tanks in an efficient, conservation-driven system that produces healthy, organic food. “Someday, chefs will be known both
by their recipes and the methods used to produce their food,” Navidi predicts.
Judith Fertig blogs at AlfrescoFoodAnd
Lifestyle.blogspot.com from Overland Park, KS.
10 Seafood Choices to Feel Good About
A
ccording to the nationally recog- nized Monterey Bay Aquarium’s
SeafoodWatch.org, these farmed fish and shellfish are current Best Choices. Under each fish or shellfish variety, check the Seafood Recommenda- tions list for specific geographic areas, certified organic options, non-GMO feed, or other designations. Arctic Char: The farmed variety,
raised in closed-tank systems, produce little impact on local habitats in the Pacific Northwest. Barramundi (Australian yellow
perch): Look for it sourced from recir- culating aquaculture systems in farms throughout the U.S. Catfish: Pond-farmed American catfish, found mainly near the Mis- sissippi River, are some of the most sustainable fish available. Crawfish: Domestic production centers mainly in Louisiana, grown in ponds on existing agricultural lands. No feeds are added, but minimal fertilizer is used to support an aquatic food web that crawfish thrive on. As a native species, the potential impacts of escape are minimal. Mussels: Most farmed mussels for sale in the U.S. hail from New England and the Pacific Northwest, or are imported from nations with strin- gent environmental regulations. The nonprofit Marine Stewardship Council independently certifies some of these mussel fisheries as sustainable.
Oysters: Nearly 95 percent of the
oysters Americans eat are farmed in New England, the Gulf of Mexico and the Pacific Northwest. Oyster farms in the U.S. and throughout the world are well managed and produce a sustain- able product. Salmon: Before ordering, Sea-
food Watch recommends finding out where salmon originated by asking the local grocer or restaurant man- ager if it’s wild caught or farmed and its source.
Shrimp: Most caught or farmed in U.S. and Canada also qualify as a Seafood Watch Good Alternative. However, avoid shrimp caught in Louisiana with otter trawls and in the Gulf of Mexico (except Florida) with skimmer trawls. All shrimp from recirculating aquaculture systems constitute a Best Choice. Tilapia: Tank-farmed tilapia in the U.S. and Canada has become a popular standard. Trout: Farmed rainbow trout from the U.S. gets a nod because it’s raised in environmentally friendly ways in spring-fed ponds.
natural awakenings
September 2015
45
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