Lobster season is underway in the Bay of Fundy and early indications suggest a year of big catches. The weather has been a bit rough, but fishermen like Dale Mitchell hope that if it improves, catches will be strong.
Just in time for the holidays, Sullivan Harbor Farm Smokehouse (SHF), Maine’s premier artisanal smokehouse, has added two double-smoked salmon creations to its line-up of specialty smoked salmon and seafood products. Named after former SHF master smoker David Brooks, Dave’s Bacon is thin hardy strips of double smoked Atlantic salmon brushed with pure Maine maple syrup. Dave’s Omega Delight is aromatic cubes of double smoked salmon soaked in the same delicious syrup. Both are hand-cured and cold-smoked with hickory wood chips and a touch of cherry wood for rich, buttery, smoky flavor. …
American Meat Science Association is excited to announce that Deidrea Mabry, M.S., has been appointed Director of Scientific Communications and Technical Programs. Mabry joined AMSA in 2007 as Program Director and holds degrees in animal science and agricultural communications from Texas Tech University. …
Leading into this holiday season, Smithfield and Lowes Foods are partnering to help feed North Carolina families by donating more than 345,000 pounds of protein to the NC Association of Feeding America Food Banks’ seven food-assistance organizations throughout the state as part of Smithfield’s “Helping Hungry Homes” program. …
Bill the Butcher, Inc. with 6 "new school" butcher shops in Seattle launched its re-designed website and simultaneously introduced its new logo today. The new design reflects the company mission to "save the world, one steak at a time" with a raised fist and cleaver, an activist's symbol of unity, strength, defiance and resistance. …
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