Former Green Textile Maven Is Making Microwaved Seafood Sustainable

August 26, 2015 Kate Harrison, Forbes

Duncan Berry has had an interesting life. This Oregon-raised entrepreneur started out as one of the youngest sea captains on the Oregon Coast at age 16. After two decades at sea, he went on to create several fashion apparel businesses (after a brief stint as an artisan metalsmith). One of his companies, Greensource, became one of the largest organic cotton textile companies in the world – selling to both Walmart and Target TGT +2.67%. After selling Greensource, Berry retired at 50, and returned to reside along his beloved Oregon coastline to work on a Governor’s initiative preserving marine habitats.

P.E.I. Lobster Fishermen See Higher Prices In Fall Fishery

August 26, 2015 Nancy MacPhee, The Guardian

Craig Avery calls it one of the best fall lobster seasons in a decade, with prices over $5 per pound, landings steady and fuel prices declining.

Gulf Council Shifts Red Snapper Quota From Commercial To Recreational

August 26, 2015 Ed Lallo, Gulf Seafood News

Debate over regional management of the Gulf of Mexico recreational red snapper fishery moved from Washington, D.C. to the Crescent City as the Gulf of Mexico Fishery Management Council met for the fourth time this year. In a highly contested vote, the Council voted to remove snapper quota from the commercial fishery while allocating additional quota to the recreational sector.

Kraft Heinz Foods Recalls Turkey Bacon Products Due To Possible Adulteration

August 26, 2015 USDA FSIS

Kraft Heinz Foods Company, a Newberry, S.C. establishment, is recalling approximately 2,068,467 pounds of turkey bacon products that may be adulterated because it may spoil before the “Best When Used By” date, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Listening To Millennial Consumers

August 26, 2015 The Beef Checkoff Program

How do we know that millennial consumers have little understanding of beef nutrition but seem to feel as though beef is good, or even necessary, for their children? That they are ‘interested’ in health but are not ‘fanatics’?  That value and convenience are two of the most important attributes they want in beef? That they like to experiment in the kitchen but want more resources to improve their skills? That cooking at home is a creative event with family? Or that they are cooking at home more this year than last?