Me and the Kona Blue folks
Aquaculture gets a bad rap, and sometimes for good reason—there’s a lot of sloppy practices out there—but when many fish are becoming commercially depleted to the point of extinction, aquaculture needs to get more consideration. That’s why I was especially intrigued about Kona Blue’s Kona Kampachi®, who’s well-deserved slogans include: “Good for the Ocean. Good for You.” and “Sustainably Delicious.” I’d add: “Kobe beef of the ocean,” based on the care and effort that Kona Blue puts into the kampachi.
It’s that time of year again when I’m fielding those ubiquitous what-to-wear-to-the-office-holiday-party questions from family and friends. Is an LBD too expected? Is this mini-dress a little too mini? Is cleavage ever ok? (The answers to the questions should be no, probably and “definitely not.”)
I’m loving the organic-seasonal-local trend that’s swept the Bay Area, but I must admit that it perplexes me. Why is this a trend at all? When did we get so far removed from our food and food sources that we now only get a gold star if most of what we eat comes within 100 miles of where we live?
By root on December 07, 2007 3:25 PM
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