It’s back to school time, and whether you’re packing lunches to send with your kids or pulling together simple lunches for homeschool breaks, we think you’ll love this classic tuna salad recipe with a bit of a Vermont twist. You’ll find many of the ingredients in our weekly sale from August 20th – 26th, so it’s a great time to give it a try. The local apples give it a great crunch and a bit of sweetness, balanced by the tang of the capers and citrus. Not a fan of mayo? Sub in 3-4 tablespoons of red wine vinegar. Want to work in some other veggies? Consider diced cucumbers, bell peppers, or shredded carrots in lieu of the celery. Don’t have any capers? Use diced pickles or olives for a similar effect. This recipe is highly adaptable based on your preferences, so feel free to be creative!
We’re casting our Co-op Spotlight on Orca Baythis week to shed a little light on their efforts to source sustainable, ocean-friendly seafood for all to enjoy. Their sustainable seafood products are 20% off for member-owners from July 5th – 11th! Read on to learn more about this ethically-minded company providing exceptional seafood choices for more than 30 years:
Orca Bayis pleased to be an example of how ethics, fairness, and friendship can be core values of a healthy and thriving business endeavor. They’re on a mission to “do business honestly, honorably and show continuous improvement.” From their people to their products, to the clients that they serve, their goal will always be to exceed expectations and to keep the Orca Bay whale synonymous with true quality and customer satisfaction. They have invested over three decades into searching out and nurturing business relationships with some of the most quality-minded seafood harvesters in the world.
At Orca Bay, they strive for complete transparency with their customers, employees, and suppliers. Together they collaborate to ensure that demand and standards for the finest seafood do not come at the expense of the individuals or oceans that provide them. From harvest to your kitchen table, they believe you have the right to know where, who, and how your fish got to you. Common Sense Seafood is how Orca Bay describes its dedication to responsible stewardship and wise business practices. It means targeting well-managed fisheries that are built for the long run. It means partnering with quality-minded providers who share their ethics. And it means providing customers with all the delicious, nutritious things that seafood has to offer. Orca Bay follows a fairness-based approach that embraces the fact that the health of their business goes hand in hand with the health of our oceans.
Henry & Lisa’s Natural Seafood, based in Seattle, Washington is featured in our Member Deals Spotlight from May 31st – June 6th. During this feature, member-owners can enjoy 20% off their full line of sustainable seafood products, so it’s a great time to stock up the freezer! Read on to learn more about the history and mission of this eco-friendly seafood business:
Their Story
Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.
Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.
Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find their products in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well-managed wild fisheries and state of the art eco-friendly aquaculture operations.
From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.
Their Mission
Provide only the most sustainable, highest quality, healthiest, all natural, most delicious seafood to customers.
Help support sustainable fisheries (wild & aquaculture), and their fishing communities by featuring their sustainable seafood products and adding value to their catch.
Help reverse the decline of marine biodiversity by encouraging a shift in consumer demand away from over-exploited fisheries.
Offer a level of customer service unmatched in the seafood industry.
Accentuate the positive — highlight fishery success stories by increasing demand for these products, creating an incentive for others to adopt sustainable fishing practices.
Support marine conservation efforts through collaboration with conservation, research, and educational organizations worldwide.
Raise consciousness of the threats to the world’s oceans by providing a credible source of environmentally responsible seafood to the rapidly growing consumer demographics seeking environmentally sustainable products.
Set a good example for corporate America by striving for the “Triple Bottom Line” — operate a profitable business that’s also responsible to its community and the environment.
Click here to read more about the EcoFish Approved species offered in their product line and the way in which they are harvested.
Click here to read about the various conservation partners that Henry & Lisa work with to ensure their seafood is certified sustainable.
Our Member Deals Spotlight shines brightly this week on Honeywilya Fish! All of their succulent salmon products are 20% off for member-owners from March 22nd – 28th! Read on to learn more about this unique local business that brings high quality, hook-and-line-caught wild Alaskan salmon to our Co-op shelves and the angler that makes it all possible:
For angler Lynn Steyaart, this fish tale begins on the shores of Georgia where he grew up fly fishing with his dad and watching the shrimp boats come into port. His path eventually led him to school at UVM, then on to adventures in commercial fishing in Alaska. It was here that Lynn met his wife, Maria, who had grown up in Chester, Vermont, but was spending some time as a wilderness ranger in Alaska. It was also there that Lynn purchased a commercial salmon troller called the “Honeywilya”, marking the exciting beginning of a new livelihood.
Lynn and Maria are now settled in Duxbury, Vermont, though Lynn still spends 6 months of the year fishing the 500-mile stretch of ocean in Southeastern Alaska from Ketchikan to Yakatak. He returns home to Vermont with 700-800 pounds of salmon, which he sells to friends, neighbors, and a select few local stores, including our Co-op.
All of Honeywilya Fish’s salmon are wild, sustainably caught by hook-and-line, individually landed, immediately cleaned, carefully iced, and gently handled by Lynn and his deckhand, Ryan Mulvihill. Without the use of nets (that can be detrimental to other species), this small quantity catch method ensures an attention to detail and superior quality with each fish. Steyaart and Mulvihill put in long days on the boat, working from 3 or 4 am until 9 pm to bring in their haul. The fish are cleaned and filleted right away, then packed in ice. Another boat meets Steyaart’s every couple of days to take the fish to a packaging facility to be vacuum-sealed. This ensures that the fish arrives to you as fresh as possible.
Steyaart says it’s tough to leave his wife behind for half of each year and the days working on the boat can be long and strenuous, but it’s surprisingly easy to stay in touch. Because cruise ships frequent the southern Alaska coastline, cellphone coverage is surprisingly good where Lynn fishes, and she hears from him often. And occasionally, as her schedule permits, she has even joined him on the boat.
We’re casting our Co-op Spotlight on Orca Baythis week to shed a little light on their efforts to source sustainable, ocean-friendly seafood for all to enjoy. Their seafood products are 20% off for member-owners from July 6th – 11th! Read on to learn more about this energetic and creative company providing exceptional seafood choices for more than 30 years:
Orca Bayis pleased to be an example of how ethics, fairness, and friendship can be core values of a healthy and thriving business endeavor. They attribute their success and longevity to a winning blend of quality, value, and innovation. From their people to their products, to the clients that they serve, their goal will always be to exceed expectations and to keep the Orca Bay whale synonymous with true quality and customer satisfaction. They believe that from great people come great products. To that end, Orca Bay has invested three decades into searching out and nurturing business relationships with some of the most quality-minded seafood harvesters in the world. From those fishermen and harvesters to their headquarters in Seattle, they source and process the very best seafood products, offering both variety and value to the health conscious consumer. By combining convenient and informative packaging with wholesome and delicious seafood, Orca Bay consistently delivers excellence to that most important of daily social events – mealtime. Their products have garnered awards from the prestigious Alaska “Symphony of Seafood”, a competition celebrating wild, all natural selections.
At Orca Bay, they view themselves as partners with their customers, suppliers, community and their environment. Together they collaborate to ensure that demand and standards for the finest seafood do not come at the expense of the individuals or oceans that provide them. They are committed to supporting organizations which promote their shared values in business, health, and social responsibility such as the National Fisheries Institute and Sea Share. Their seafood products are non-GMO verified, they are certified for responsible fisheries management by the Alaska Seafood Marketing Institute (ASMI), and their seafood is certified sustainable by the Marine Stewardship Council (MSC). They’re also a participating and certified supplier in a cool program called Smart Catch, created by chefs for chefs to recognize restaurants working toward ensuring an abundant supply of seafood for generations to follow.
Why is it so important to support sustainable seafood?
From above, it may seem that there are plenty of fish in the sea, but dive beneath the surface and it’s a different story. Over-fishing, lack of effective management, and our own consumption habits are just a few factors contributing to a decline in wild fish populations. Evidence of these problems abounds.
In just the past decade, Atlantic populations of halibut and yellowtail flounder joined the list of species at all-time lows. The cod fishery, once a backbone of the North Atlantic economy, collapsed completely in the early 1990s and has shown little evidence of recovery two decades later. The breeding population of Pacific bluefin tuna is now at only four percent of its original size and decline will continue without significant, immediate management changes.
Other harmful effects of fishing—some of which are preventable with modifications to gear—also impact the ocean, including the accidental catch of unwanted species (bycatch) and habitat damage from fishing gear.
So, how did we get here? One reason is the advent of industrial-scale fishing, which began in the late 1800s and has been accompanied by significant declines in the size and abundance of fish. By the mid-1990s, these fishing practices made it impossible for natural fish stocks to keep up. Ninety percent of the world’s fisheries are now fully exploited, overexploited or have collapsed.
Because the ocean seems so vast and its resources limitless, these threats are often “out of sight, out of mind,” but over-fishing issues are not just for future generations to bear; they’re very real problems threatening our current seafood supply and the health of our ocean. The good news is that there is much we can do.
Support sustainable seafood with your food dollars – Ask for sustainable seafood at stores and restaurants. By asking this simple but important question, you can help shape the demand for, and ultimately supply of, fish that’s been caught or farmed in environmentally sustainable ways. Consumers play an important role in shaping ocean health, so start making a difference today!
Use sustainable seafood resource guides, like this one from the Safina Center, when shopping for seafood.
Henry & Lisa’s Natural Seafood, based in Seattle, Washington is featured in our Member Deals Spotlight fromJune 1st – 6th. During this time, member-owners can enjoy 20% off their full line of sustainable seafood products, so it’s a great time to stock up the freezer! Read on to learn more about the history and mission of this eco-friendly seafood business:
Their Story
Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.
Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.
Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find their products in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well-managed wild fisheries and state of the art eco-friendly aquaculture operations.
From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.
Their Mission
Provide only the most sustainable, highest quality, healthiest, all natural, most delicious seafood to customers.
Help support sustainable fisheries (wild & aquaculture), and their fishing communities by featuring their sustainable seafood products and adding value to their catch.
Help reverse the decline of marine biodiversity by encouraging a shift in consumer demand away from over-exploited fisheries.
Offer a level of customer service unmatched in the seafood industry.
Accentuate the positive — highlight fishery success stories by increasing demand for these products, creating an incentive for others to adopt sustainable fishing practices.
Support marine conservation efforts through collaboration with conservation, research, and educational organizations worldwide.
Raise consciousness of the threats to the world’s oceans by providing a credible source of environmentally responsible seafood to the rapidly growing consumer demographics seeking environmentally sustainable products.
Set a good example for corporate America by striving for the “Triple Bottom Line” — operate a profitable business that’s also responsible to its community and the environment.
Click here to read more about the EcoFish Approved species offered in their product line and the way in which they are harvested.
Click here to read about the various conservation partners that Henry & Lisa work with to ensure their seafood is certified sustainable.
This week, we’re casting our Member Deals spotlight on Natural Sea to highlight the wonderful things they do to make high-quality, sustainable seafood available at the Co-op. Their products will be 20% off for member-owners from March 30th – April 5th. They offer an array of frozen and canned seafood products that individually meet the guidelines established by various independent agencies including the Monterey Bay Aquarium, Marine Stewardship Council (MSC), The Safina Center (formerly Blue Ocean Institute), and Earth Island Institute. Read on to learn more about Natural Sea, and the importance of choosing sustainable seafood:
Since 1991, Natural Sea has been committed to sustainable fishing and ocean-friendly seafood. The salmon and tuna they offer are wild caught, not farmed. They’re non-GMO verified, traceable, and harvested using dolphin safe, ocean-friendly methods. Plus, they’re packaged in cans that are BPA-free. The skipjack offered by Natural Sea is individually pole & line caught from a MSC certified fishery to protect ecosystems and preserve habitat. Natural Sea’s frozen cod sticks and fillets are also MSC certified, and they’re breaded with multi-grain breading made from organic whole wheat and organic cornmeal. Their frozen fish nuggets, fish strips, and fish fillets are made with MSC certified minced pollock, and they contain no MSG or preservatives. In short, Natural Sea goes to great lengths to ensure that the seafood on your plate delivers the healthy protein and omega-3’s that you’re looking for without unhealthy additives or undue harm to oceans and sensitive fish populations.
So, why does this matter?
From above, it may seem that there are plenty of fish in the sea, but dive beneath the surface and it’s a different story. Over-fishing, lack of effective management, and our own consumption habits are just a few factors contributing to a decline in wild fish populations. Evidence of these problems abounds.
In just the past decade, Atlantic populations of halibut and yellowtail flounder joined the list of species at all-time lows. The cod fishery, once a backbone of the North Atlantic economy, collapsed completely in the early 1990s and has shown little evidence of recovery two decades later. The breeding population of Pacific bluefin tuna is now at only four percent of its original size and decline will continue without significant, immediate management changes.
Other harmful effects of fishing—some of which are preventable with modifications to gear—also impact the ocean, including the accidental catch of unwanted species (bycatch) and habitat damage from fishing gear.
So, how did we get here? One reason is the advent of industrial-scale fishing, which began in the late 1800s and has been accompanied by significant declines in the size and abundance of fish. By the mid-1990s, these fishing practices made it impossible for natural fish stocks to keep up. Ninety percent of the world’s fisheries are now fully exploited, over-exploited or have collapsed.
Because the ocean seems so vast and its resources limitless, these threats are often “out of sight, out of mind,” but over-fishing issues are not just for future generations to bear; they’re very real problems threatening our current seafood supply and the health of our ocean. The good news is that there is much we can do.
Support sustainable seafood with your food dollars – Ask for sustainable seafood at stores and restaurants. By asking this simple but important question, you can help shape the demand for, and ultimately supply of, fish that’s been caught or farmed in environmentally sustainable ways. Consumers play an important role in shaping ocean health, so start making a difference today! Look for brands like Natural Sea, Orca Bay, or Henry & Lisa’s when shopping at the Co-op.
Use sustainable seafood resource guides, like this one from the Safina Center, when shopping for seafood.
We’re casting our Co-op Spotlight on Orca Baythis week to shed a little light on their efforts to source sustainable, ocean-friendly seafood for all to enjoy. Their seafood products are 20% off for member-owners this week! Read on to learn more about this energetic and creative company providing exceptional seafood choices for more than 30 years:
At Orca Bay, we are pleased to be an example of how ethics, fairness, and friendship can be core values of a healthy and thriving business endeavor. Our success and longevity is owed to a winning blend of quality, value and innovation – it’s a formula that distinguishes every level of our business. From our people, to our products, to the clients that we serve, our goal will always be to exceed expectations and to keep the Orca Baywhale synonymous with true quality and customer satisfaction. We believe that from great people come great products. Orca Bay has invested three decades searching out and nurturing business relationships with some of the most quality-minded seafood harvesters in the world. From those fishermen and harvesters to our headquarters in Seattle, we source and process the very best seafood products, offering both variety and value to the health conscious consumer. By combining convenient and informative packaging with wholesome and delicious seafood, Orca Bay consistently delivers excellence to that most important of daily social events – mealtime. We are proud that our products have garnered awards from the prestigious Alaska “Symphony of Seafood” a competition celebrating wild, all natural selections.
We view ourselves as partners with our customers, our suppliers, our community and our environment. Together we collaborate to ensure that our demand and standards for the finest seafood does not come at the expense of the individuals or oceans that provide them. We are committed to supporting organizations which promote our values in business, health, and social responsibility such as the National Fisheries Institute and Sea Share. Our seafood products are non-GMO verified, we are certified for responsible fisheries management by the Alaska Seafood Marketing Institute (ASMI), and our seafood is certified sustainable by the Marine Stewardship Council (MSC). We’re also a participating and certified supplier in a cool program called Smart Catch, created with chefs for chefs to recognize restaurants working toward ensuring an abundant supply of seafood for generations to follow.
Why is it so important to support sustainable seafood?
From above, it may seem that there are plenty of fish in the sea, but dive beneath the surface and it’s a different story. Over-fishing, lack of effective management, and our own consumption habits are just a few factors contributing to a decline in wild fish populations. Evidence of these problems abounds.
In just the past decade, Atlantic populations of halibut and yellowtail flounder joined the list of species at all-time lows. The cod fishery, once a backbone of the North Atlantic economy, collapsed completely in the early 1990s and has shown little evidence of recovery two decades later. The breeding population of Pacific bluefin tuna is now at only four percent of its original size and decline will continue without significant, immediate management changes.
Other harmful effects of fishing—some of which are preventable with modifications to gear—also impact the ocean, including the accidental catch of unwanted species (bycatch) and habitat damage from fishing gear.
So, how did we get here? One reason is the advent of industrial-scale fishing, which began in the late 1800s and has been accompanied by significant declines in the size and abundance of fish. By the mid-1990s, these fishing practices made it impossible for natural fish stocks to keep up. Ninety percent of the world’s fisheries are now fully exploited, over-exploited or have collapsed.
Because the ocean seems so vast and its resources limitless, these threats are often “out of sight, out of mind,” but over-fishing issues are not just for future generations to bear; they’re very real problems threatening our current seafood supply and the health of our ocean. The good news is that there is much we can do.
Support sustainable seafood with your food dollars – Ask for sustainable seafood at stores and restaurants. By asking this simple but important question, you can help shape the demand for, and ultimately supply of, fish that’s been caught or farmed in environmentally sustainable ways. Consumers play an important role in shaping ocean health, so start making a difference today!
Use sustainable seafood resource guides, like this one from the Safina Center, when shopping for seafood.
Henry & Lisa’s Natural Seafood, based in Seattle, Washington is our Member Deals Producer of the Week from March 31st – April 6th. During this time, member-owners can enjoy 20% their full line of sustainable seafood products!
Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling around the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges, and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.
Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.
Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find EcoFish/Henry & Lisa’s in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well managed wild fisheries and state of the art eco-friendly aquaculture operations.
From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.
