News and Notes


13 February, 2009
On one hand, the mining industry employs 5,500 people and generates $200 million in tax revenues. It is based on a finite resource that will one day be exhausted. On the other hand, the Salmon Fishing industry in Bristol Bay, Alaska employs 12,000 people and contributes $250 million to the economy. This industry is based on a sustainably managed renewable resource that will be around long after the last ton of ore is dug out of Pebble Mine. Many of you already know that the 2009 salmon season (as with the 2008 season) SOUTH OF THE CANADIAN BORDER will not take place. This is not due to overfishing, but a century of logging, damming, mining and use of agricultural chemicals. For more info visit

Fishhugger Sampler Series

12 February, 2009
Please join us at our home located at 2031 N 47th St, Phoenix for a tasting party. Bring your coolers! Open house hours are 2-7pm today. Answers to all your questions, sampling honey, Grassfed Beef and more.

Fishhugger Sampler Series

30 January, 2009
Join us at our home every other week beginning January 30. Open house hours are 1-5pm. We'll be sampling everything from salmon and beef to bee products, olive oil, vinegars and more! Answers to all your questions. Perhaps another time or date works better for you? Please call to schedule an appointment 602.286.9233.

Holiday Cheers

23 December, 2008
Here is a delicious recipe, a new take on an old favorite. Please enjoy our Holiday Honey Nog

Honey Tips

12 December, 2008
Research has shown that unlike most other sweeteners, honey contains a wide array of vitamins, minerals, amino acids and antioxidants. Honeys differ in color and taste depending on the blossoms visited by the honey bees. In general, lighter-colored honeys are milder in flavor while darker-colored honeys are bolder. Honey is a safe and wholesome food for children over 1 year and adults. Honey is delicious in your recipes and is also an instant energy booster.

Fishhugger Thanksgiving Feast

27 November, 2008
We enjoyed a wonderful family Thanksgiving with our friend Chef Rachel. The meal included seared and poached coho salmon, steamed kale, collard greens and chard, cauliflower potatoes, cranberry apricot chutney, herb salad and squash pudding pie for dessert.

Kenny's Salmon Season Ends

29 August, 2008
Many of you already know that commercial fishing is the most dangerous job in America. The story of Kenny's last day of the 2008 Commercial Salmon Harvest illustrates that point.

Fishing off the Western coast of Kodiak Island, the boat is in the middle of a set, the net is in the water. A 30 knot wind starts pushing the big boat onto the rocky shore. The jet skiff (a smaller 17 ft. boat that tows the other end of the net), being driven by Kenny, is pulled by the force of the net and larger boat and capsized. Kenny, with 14 years experience (most of them in the skiff), sees what is happening and is able to stand up and run over the side of the skiff as it flips over and he somehow manages to end up standing on the bottom (now the top) of the capsized craft. He says he didn't even get his boots wet. However, all of the video footage he shot this season is now at the bottom of the ocean inside his video camera. The crew aboard the big boat ended up cutting the seine net in order to escape going onto the rocks. The season is over for them because even though nobody was hurt, the skiff engine drown and the net needs repair. Only Kenny's alertness and experience kept him from going into the drink.

Our 4th Annual Wild Salmon & Greens Event

17 May, 2008
Saturday, 7-11am, 6718 Rio Grande Blvd NW, Los Ranchos de Albuquerque NM. Guest Chef Kenny the Fishhugger will prepare and sample his wild salmon, NM grassfed beef and local, in-season greens at the Los Ranchos Growers Market. ENJOY!

Fishhugger Open House

21 April, 2008
Monday 10am-8pm, Our last day in Phoenix until November 2008. Bring a friend and a cooler to stock up for the summer on wild salmon, Bee Hugger Honey, Bariani Olive Oil and more. Our address is 2031 N 47th St, Phoenix 85008 (near Thomas Rd & 44th St). We look forward to seeing you!

Beef checkoff introduces five new beef cuts

20 February, 2008
The checkoff-funded Beef Innovations Group announced the introduction of five new beef cuts from the chuck roll. The new cuts include:

The Delmonico Steak, with a taste similar to a Ribeye

The Denver Cut, a versatile cut from the fourth most tender muscle

America's Beef Roast, a dry roast application that is simple to prepare

Boneless Country-Style Beef Cut Ribs, convenient for cookouts

Country-Style Beef Roast, a premium roast with low preparation time

"Expanding the chuck cuts line is among the checkoff-funded tools aimed at reaching the industry's Long Range Plan goal to increase beef demand another 10% by 2010," said Mark Pendleton, Cattlemen's Beef Board member and vice chair of the Joint New Product & Culinary Initiatives Committee. Chuck roll optimization research will also result in two new cuts to be released in fall of 2008: the Sierra Cut and Beef Strips. SOURCE:

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