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The Great Sea Urchin Crisis

The Great Sea Urchin Crisis | On the Plate | Scoop.it
Invasive species and sushi lovers threaten to wipe the little creatures from the Nova Scotian coast. And with them, a $2.5 million industry.
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On the Plate
All About Food  and Gourmet News
Curated by Frank Haddad
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With historic votes, Atlantic marine councils seek to protect the ocean food chain

With forage fish disappearing from the ocean and rivers, Atlantic fishing councils recently took action

 

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Sushi's Secret: Why We Get Hooked On Raw Fish

Sushi's Secret: Why We Get Hooked On Raw Fish | On the Plate | Scoop.it
We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.

 

 
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The Great Sea Urchin Crisis

The Great Sea Urchin Crisis | On the Plate | Scoop.it
Invasive species and sushi lovers threaten to wipe the little creatures from the Nova Scotian coast. And with them, a $2.5 million industry.
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California Tackles Illegal U.S. Seafood Imports

California Tackles Illegal U.S. Seafood Imports | On the Plate | Scoop.it
Would it worry you to know the fish on your plate isn’t what you think it is or where you think it’s from? Considering the U.S. imports 91% of its seafood in a system that makes it easy for businesses to get away with unknowingly selling customers mislabeled fish, maybe it [...]
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The History of Gumbo

The History of Gumbo | On the Plate | Scoop.it
The complex history of Louisiana's signature dish.
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New liquor laws lift Okanagan spirits - Kelowna News - Castanet.net

New liquor laws lift Okanagan spirits - Kelowna News - Castanet.net | On the Plate | Scoop.it
Liquor industry insiders are tipping their glasses for the new liquor laws introduced by the BC government Thursday.
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French truffle growers declare war on cheap Chinese fakes - Telegraph

French truffle growers declare war on cheap Chinese fakes - Telegraph | On the Plate | Scoop.it
French truffle farmers launch campaign to help consumers tell prized, expensive black Périgourd truffles from cheap Asian impostors they say cheating chefs are spraying with fake scent
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Why Canada Needs a Sustainable Seafood Day

Why Canada Needs a Sustainable Seafood Day | On the Plate | Scoop.it
Open Door is a regular Eater feature where industry insiders open up. This week YEW chef Ned Bell Executive Chef – YEW seafood and Robert Clark (The Fish Counter) went...
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What Killed 10 MILLION B.C. Scallops?

What Killed 10 MILLION B.C. Scallops? | On the Plate | Scoop.it
A Vancouver Island aquatic farming operation has been forced to scale back its operations significantly following a mass wipeout of its shellfish. Rising acidity in the sea water around Qualicum Beach has led to the death of 10 million scallops — equivalent to three years' product, and every scallop the company put in the ocean from 2009-2011, Island Scallops CEO Rob Saunders told The Parksville Qualicum Bay News.
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8 Wines to Pair With Your Fast Food

8 Wines to Pair With Your Fast Food | On the Plate | Scoop.it
Because a love for eating cheap and drinking heavily is the link that holds young people together.
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Gung Hay Pinot Noir | BC Business

Gung Hay Pinot Noir | BC Business | On the Plate | Scoop.it
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The Degenerate's Juice Cleanse: A Guide to Better Juicing With Booze | Serious Eats: Drinks

The Degenerate's Juice Cleanse: A Guide to Better Juicing With Booze | Serious Eats: Drinks | On the Plate | Scoop.it
[Photograph: Max Falkowitz] Two and a half years ago, three slender, responsible, in-shape members of the Serious Eats team went on a juice cleanse, and I chortled from the rafters while they dealt with headaches, restlessness, and waterlogging.
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Salmon sucks: sushi chefs reveal the most over and underrated fish

Salmon sucks: sushi chefs reveal the most over and underrated fish | On the Plate | Scoop.it
Put down the tuna and slowly back away.
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B.C. wine makers put a cork in their supply to create buzz

B.C. wine makers put a cork in their supply to create buzz | On the Plate | Scoop.it
Laughing Stock intentionally produced less than it could sell, creating pent-up demand
 
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Is there a sustainable future for America’s most popular seafood?

Is there a sustainable future for America’s most popular seafood? | On the Plate | Scoop.it
The shrimp farming industry gets a bad rap, but it might be greener than you think -- and we eat enough of the stuff that it's worth getting right.
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Enjoy Italy's quiet wine stars - Telegraph

Enjoy Italy's quiet wine stars - Telegraph | On the Plate | Scoop.it
Piedmont’s barolos have long been overlooked – which is good news for fans of fine red who also enjoy a bargain
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No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon

No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon | On the Plate | Scoop.it
A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.
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Vancouver's 100% Ocean Wise Restaurants

Vancouver's 100% Ocean Wise Restaurants | On the Plate | Scoop.it
BC Sardines We are so fortunate here in Vancouver to live on the edge of some of the most dazzling wild nature on earth. We've also got a deserved...
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How the global banana industry is killing the world’s favorite fruit

How the global banana industry is killing the world’s favorite fruit | On the Plate | Scoop.it
During harvest last year, banana farmers in Jordan and Mozambique made a chilling discovery. Their plants were no longer bearing the soft, creamy fruits they'd been growing for decades. When they cut open the roots of their banana plants, they saw something that looked like this: Scientists first discovered the fungus that is turning banana...
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Salon releases 2002, but won’t make a 2012

Salon releases 2002, but won’t make a 2012 | On the Plate | Scoop.it
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Phony honey a sweet deal for counterfeiters, bad for consumers

Phony honey a sweet deal for counterfeiters, bad for consumers | On the Plate | Scoop.it
Consumers buying honey might not be getting what they pay for according to one of the world’s leading honey experts, who is supporting a U.S. Senate bill that would, if passed, put more stringent requirements on the federal government to ensure the origin of imported honey and compel sellers to label it accurately.

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What's the Difference Between Bacon, Pancetta, and Prosciutto? Ingredient Intelligence

What's the Difference Between Bacon, Pancetta, and Prosciutto?  Ingredient Intelligence | On the Plate | Scoop.it
Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It's no wonder we get them confused! In actuality, they have very distinctive characteristics that make each ideal for different kinds of preparations. Here's the scoop on each one and their differences.
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Here Is How You Hold a Burger

Here Is How You Hold a Burger | On the Plate | Scoop.it
And you've probably been doing it wrong.
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10 of The Most Expensive Foods in The World

10 of The Most Expensive Foods in The World | On the Plate | Scoop.it
10 of The Most Expensive Foods in the World - from caviar at $25,000 a kilo to a rare white truffle for $160,000.
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A genius guy invented the perfect machine to make a single cookie

Here's the thing about chocolate chip cookies: they're delicious.
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