As pioneers of the organic cotton manufacturing movement, California’s Patagonia is always one to push their limits to provide a superior product that they’re proud to put their name on. After a number of unsuccessful attempts to break into the food market over the last 30 years Patagonia founder Yvon Chouinard finally found the right recipe—with salmon jerky. Known for its arduous life cycle and …
Often regarded as the ultimate indulgence, caviar consists of non-fertilized, salted sturgeon roe. The prehistoric sturgeon has become a significant symbol in Russian culture, but the depletion of the once-prevalent population in the Caspian Sea compelled the government to issue a ban on fishing in 1998, which was extended another four years in January 2012. As a result, farmed caviar has become the most viable …
Feasting on Drago Centro‘s celery root panna cotta topped with lightly smoked salmon, we discovered the story behind the beautiful piece of craft-raised fish, sourced by Chef Ian Gresik from Vancouver Island’s Skuna Bay. In a world where fish populations are depleting, mercury levels are on the rise and reliable sources for wild salmon is increasingly harder to find, Skuna Bay farmers are lovingly raising …
