The gulf oil spill has shut down the oldest oyster shucking operation in the country. You might think that would translate into more business for Northwest oyster growers. But it’s not that simple. Correspondent Austin Jenkins explains.
The P&J Oyster Company has been in operation in New Orleans for 134 years. Not any longer. The...
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Bluefin tuna is the poster-fish for declining fisheries worldwide. The International Commission for the Conservation of Atlantic Tunas reports that bluefin stocks hover at 15% of their historic levels. Many organizations have called for a ban on bluefin tuna.
And that has sushi restaurants scrambling to find alternatives to a fish that is often the...
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How do we improve faltering salmon runs along the Pacific coast? Many suggest removing the dams that impede migration, reducing ocean pollutants, and/or improving degraded habitat along the streams where salmon spawn. One Idaho wheat commissioner has a new approach. Kieth Kinzer says the main problem is a lack of food for salmon in...
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You’ve heard of micro-breweries. How about “micro-canneries?” They specialize in locally-caught, hand-packed albacore and salmon. A growing number of commercial fishing families are choosing to can their catch themselves. They can’t begin to compete with supermarket prices. But some of the custom-canned fish is reaching farmers markets, mail order catalogs, food co-ops, and the...
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Farm to Fork dinners are served on the very farms where the evening’s food is grown. They’re a national phenomenon. But ultra-fresh fare isn’t all these events offer. In this episode of Edible Idaho, correspondent Guy Hand goes to dinner at Boise’s Peaceful Belly Farms and finds there’s more on the menu than a...
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When most of us think of Idaho cuisine, the first thing that comes to mind isn't likely to be seafood. Yet a relative of the lobster lives right here in our land-locked state.
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When you think of agriculture in the land-locked west, the first thing that comes to mind probably isn't alligator. With the help of the clear waters and hot springs near Hagerman, Idaho, Leo Ray has helped expand the possibilities of raising food in the high desert.
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