Be conscious of what you consume!

Overfishing and other destructive practices are eliminating many of the fish species we currently consume – but alternatives exist and many fisheries are working to improve. You can make an impact, just by choosing one type of seafood over another.

Monterey Bay Aquarium’s “Seafood Watch” program was designed to spread awareness about sustainable seafood, guiding consumers and businesses to make conscious choices for healthy oceans.  Their up-to-date recommendations are science-based, peer reviewed, and use ecosystem-based criteria, indicating which seafood items are “Best Choices,” “Good Alternatives,” and which ones you should “Avoid.”

Seafood Watch raises consumer awareness through consistently updated pocket guides, website, mobile applications and outreach efforts.  With close to 200 partners across North America, including the two largest food service companies in the U.S., restaurants, distributors and seafood purveyors are encouraged to purchase from sustainable sources.

Vision of Sustainability

Seafood Watch helps to sustain wild, diverse and healthy ocean ecosystems that will exist long into the future.  Consumers and businesses are encouraged to purchase seafood that is fished or farmed in ways that doesn’t harm the environment. When there is scientific uncertainty, Seafood Watch errs on the side of conservation.

Why Do Seafood Choices Matter?

Nearly 75% of the world’s fisheries are fished to capacity, or overfished. Our seafood choices have the power to make this situation worse, or improve it. Seafood Watch recommendations don’t hinge on any single issue. Instead, they consider the fishery, habitat, species, management, and a host of other factors that affect each species. In this way, Seafood Watch offers a complete vision of sustainability.

How Does Seafood Watch Develop Recommendations?

A team of scientists research government reports, journal articles and white papers. They also contact fishery and fish farm experts. After a thorough review, sustainability criteria is applied to develop an in-depth Seafood Watch Report. All reports are reviewed by a panel of experts from academia, government and the seafood industry and are available on the website. From these reports, the seafood recommendations are created.

Visit the website for more information about the movement, a complete list of Seafood Watch recommendations, sustainable recipes, and much more!

Boise Co-op proudly adheres to the “Seafood Watch” recommended alternatives for our seafood offerings and has pocket guides available at the Meat Department counter.

Boise Co-op Meat Department proudly offers a large variety of pork and chicken sausages, that are made daily, varying by popularity or special order!  The meat department employees have created their own delicious recipes, with original and unique flavors not found elsewhere.  The staff is also happy to make a sausage in which you, our sausage loving customer, pick the spices!    Sausage can be special ordered with a 24hr notice.  The pork is shoulder meat from Salmon Creek Farms shoulder and the chicken is Petaluma Poultry “Rocky” leg meat.

Here is a list of our delicious handmade sausages:

Pork Sausages:

-Sweet Italian: fennel seed, anise, fresh garlic, salt, honey, white pepper, celery seed, and coriander

-Hot Italian: salt, fennel seed, chili flakes, paprika, cayenne, caraway seed, coriander, coarse black pepper and fresh garlic

-Red Hots: fresh garlic, fine black pepper, salt, cayenne pepper, ground bay leaf, cumin, chili flakes, paprika,chili powder and liquid smoke

-Mild Italian: salt, fennel seed, caraway seed, coriander, coarse black pepper,fresh garlic and thyme

-PBJ (pear blueberry jarlsberg): grated jarlsberg cheese, frozen blueberries, grated pears,  salt, dijon mustard and fine black pepper.

-Maple Bacon Chipotle: coriander, ground fennel, sage, salt, fine black pepper, marjoram, savory, maple syrup, chopped bacon and canned chipotle peppers

-Chorizo: roasted red peppers, fresh garlic, paprika, beef stock, powdered milk, salt, chili powder and coriander

-Kielbasa: salt, fresh garlic, coarse black pepper, marjoram, powdered milk and liquid smoke

-Polish: salt, coarse black pepper, marjoram, savory, allspice and fresh garlic

-Linguisa: fresh garlic, fine black pepper, salt, cayenne, marjoram, paprika and vinegar

-Andouille: pureed onion, powdered milk, balsamic vinegar, cayenne pepper, coarse black pepper, chopped garlic, paprika, thyme, liquid smoke, ground bay leaf, cumin and salt

-Potato: ground beef, ground pork, sage, white pepper,onion and cooked potatoes.WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Ultimate Baked Potato: cooked potato, chopped bacon, green onions, cheddar cheese, salt, onion powder, fresh garlic, fine black pepper and savory. WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Maple: coriander, salt, sage, fennel, marjoram, maple syrup and black pepper

Chicken Sausages:

-Romano Arugala: romano cheese, arugala, dried basil, rosemary, fresh garlic, salt and onion powder

-Broccoli Cheddar: broccoli, salt, sharp cheddar cheese, fresh garlic, white pepper, carrots, white onion and paprika

-Enchilada: salt, cayenne, chili powder, cumin, black pepper, canned jalepenos, fresh jalepenos, cilantro, green onion, red  enchilada sauce, canned green chilis and cheddar cheese

-Cordon Bleu: swiss cheese, ham, salt dijon mustard, white pepper and onion powder

-Black Bean Cilantro: hot salsa, cooked black beans, salt, jalepeno, dry jack cheese and fresh cilantro

-Buffalo Style: tabasco, green onion, salt, black pepper, chili powder, coriander, paprika, cayenne pepper and blue cheese

-Pesto Parmesan: pesto, shredded parmesan, salt and fine black pepper

-Red Pepper Basil: roasted red peppers, fresh garlic, fresh basil, coarse black pepper and salt

-Spinach and Feta: fresh spinach, feta, marjoram, salt, black pepper and fresh garlic

-Sweet Asian: brown sugar, soy sauce, diced pineapple, green onion, white pepper, fresh garlic and fresh ginger

-Apple: chopped apple, cloves, coriander, cinnamon, ginger powder, salt and white pepper

-Basil: salt, fresh garlic, fine black pepper, marjoram and dry basil

-Lemon Dill: chopped dill, chopped chives, chopped green onions, lemon zested and juiced, coarse black pepper and salt

-Tuscan: chopped sun dried tomatoes, fresh garlic, capers, fresh rosemary, ground bay leaf, salt, coarse black pepper, oregano and feta

It’s not always as the media portrays….

The threat of E. Coli in hamburger has received new media attention with Michael Moss’ recent New York Times article

“E. Coli Path Shows Flaws in Beef Inspection.”

Elisa, manager of the Boise Co-op meat department wanted to clear up some questions you may have regarding your Co-op meat purchases:

“The Boise Co-op Meat Department ONLY grinds whole muscle.  If you order ground  chuck, you are getting chuck.  Same with ground round.  You get the round muscle.  We want people to feel safe about what they’re buying.   Which in this case, with us, you truly do get what you ask for.”

If you have any other questions or concerns, please see our knowledgeable staff at the Boise Co-op meat counter, or call 208-472-4516.

Niman Ranch lamb is raised on environmentally sustainable, family-owned ranches in California, Idaho and Utah. The animals are pasture raised and fed only the highest-quality natural grains and dried forage. Their lambs are never given antibiotics or growth hormones. The ranchers follow sustainable and rotational grazing practices that enhance the growth of native plant species while providing naturally fertilized and nutrient-rich fields for growing feed.

The young lambs are brought to market at the perfect maturity – 130-135 pounds through most of the year and a little lighter in early spring – to achieve optimal flavor. Sweet, mild, naturally tender and never gamy, Niman Ranch lamb is simply one of the finest-tasting lamb available.

Boise Co-op is proud to carry Niman Ranch.  Visit our knowledgable meat staff for more information!

The Mission of Lava Lake Ranch

“The mission of Lava Lake Ranch is to conserve and restore native ecosystems at a landscape scale and to build an economically viable and environmentally sound business.”

Located in the Hailey area of Idaho.

The lamb you buy from Lava Lake Ranch is certified organic 100% grass-fed, free-ranging lamb – never placed in feed lots, never given any hormones, never given antibiotics.

]]> http://www.boisecoop.com/lava-lake-lamb/feed 0 http://www.boisecoop.com/homegrown-poultry-llc http://www.boisecoop.com/homegrown-poultry-llc#comments Wed, 15 Oct 2008 18:16:01 +0000 elisa http://www.boisecoop.com/?p=646

Homegrown Poultry has been in business since 2003, owned and operated by experienced poultry growers.

They believe growing food for yourself and your family is true food security.

They believe locally-grown food is more nutritious, saves fossil fuel, and supports local farmers. It is true homeland security.

They support local food systems – all the processes that go into producing and distributing food – whether they’ve developed haphazardly or with careful planning – from breeding crop seeds, to fishing, to raising cattle, to processing food, shipping, storing and selling it.

They support sustainable agriculture – growing food and fibers in a ways that don’t compromise the ability of future generations to do the same.

We currently carry the whole turkey, whole chickens and eggs.

www.homegrownpoultry.net

ANCIENT ORIGINS

During the second century A.D., a legendary breed of cattle–called Wagyu– were brought from their home on the Asian mainland to a new life in Japan. The breed was refined in the Kobe region of Japan over hundreds of generations and has become famous around the world for its intense flavor and supreme tenderness. This ancient breed from Japan is the foundation for the premium quality of SNAKE RIVER FARMS American Wagyu Beef.

OUR FARMERS AND RANCHERS

Family owned and operated, SNAKE RIVER FARMS works with farmers and ranchers with a similar philosophy for producing the highest quality. SNAKE RIVER FARMS crosses its premiere Japanese Wagyu cattle with Black Angus cattle from its own herd, as well as its ranchers to create American Wagyu Beef. Often called American Kobe Beef, the proprietary herd has developed into one of the most highly regarded groups of Wagyu/Angus crossed cattle in the world. SNAKE RIVER FARMS believes in sustaining family owned farms and ranches by rewarding the efforts of producers that embrace the exacting standards required to raise the finest livestock. The premium quality of SNAKE RIVER FARMS is a result of the dedication, hard work and coordinated efforts of the finest producers in the nation.

SUSTAINABLE, NATURAL BEEF

SNAKE RIVER FARMS cattle are raised along the high plain of the Snake River in Eastern Idaho. In order to raise 100% natural beef, SNAKE RIVER FARMS has adopted many aspects of the heritage-steeped Japanese feeding method, including a slow-paced and sustainable diet that includes Idaho potatoes, soft white wheat, corn and alfalfa hay. SNAKE RIVER FARMS does not cut corners by using growth promoting hormones or animal by-products in the feed. Our American Wagyu Beef cattle grow slowly, a process that can take up to four times as long as traditional U.S. cattle production methods.

Alderspring Ranch Grass Fed Beef is:

One of the main reasons they enjoy raising their own food is they trust it to be safe.  It even has benefits such as better nutrition and better flavor.

• They feed their cattle nothing but green grass and grass/alfalfa hay. The cattle never see a feedlot. They are truly 100% grass-fed and grass-finished providing you with the health benefits documented from grass fed beef.

Experience Alaska’s Best. Experience Taku River Reds.

Journey north with our Co-op Meat Department! Straight from North America’s largest unprotected wilderness river system, we bring you Taku Sockeye Salmon.

Wild, fresh and sustainable. Perfect summer fare!

For more information, visit www.takuriverreds.net

Shop Conscious. Shop Local. Shop Boise Co-op.