News and Notes
Honey for Health
27 January, 2015
Kenny & I have been consuming honey as our primary sweetener for just over 10 years and we have seen a variety of health benefits. Our family typically consumes about 3 pounds (1 quart) of honey per week. Just to finish out the math, 52 quarts of honey = 4-5 cases or roughly 1 case per person per year. Since honey has an infinite shelf life and is nature's perfect survival food, consider purchasing a case (12 jars). Honey also makes a great gift. So, what is honey? Honey is a natural, sweet substance, made from the nectar of flowering plants and trees by honeybees, to which nothing has been added and nothing taken away. Honey is a "non-standardized" food with over 300 varietals produced in the U.S. alone. Many people mistakenly believe that health benefits are only associated with "local" honey. There is zero value in "local" honey that has been strained and filtered, heated and pasteurized (many valuable parts of honey-pollen, propolis, wax, royal jelly-are taken away in this manner). RAW and UNFILTERED are the two most important words when searching out quality honey. Of course, "local" honey typically allows you to make a relationship with beekeepers and those closest to the production of honey. Did you know that over 90% of the "honey" consumed in the U.S. comes from China? Basically any supermarket honey is suspect to this category...even in your high end grocery chains. Honeystix? Not honey...pasteurized filtered Chinese honey with added corn syrup, chemical colorings & flavorings. Honey at your favorite Mexican food restaurant? Not honey...stocked at restaurants in 5 gallon buckets labeled "sopapilla sauce", it's a mix of about half pasteurized filtered Chinese honey and half corn syrup. We take honey with us when we go out for Mexican food. Buying local at the farmers market and asking a lot of questions of your honey purveyor does help ensure that you are getting RAW UNFILTERED honey. All of our honeys are always raw and unfiltered and sourced from western USA floral sources, we consider all of them local. Our beekeepers have good relationships with their honeybees and the natural environment. Honeybees are native to Europe, this region has a history with honey and honeybees that dates back to the late 5th and 6th centuries BC. The French, in particular, are the world's most fanatical honey connoisseurs and they say there are 2 types: Sauvage and Cultivé. Sauvage, or wild honey, is honey that is wildcrafted by bees harvesting natural forage. Cultivé, or cultivated honey, is honey that is produced by bees harvesting nectar from agricultural crops. We typically offer a wide variety of both types. The majority of our southern Arizona honeys are wildcrafted, sauvage, and include Mesquite, Arizona Buckwheat, Cactus Blossom and Wildflower. Our most popular cultivé honeys include Strawberry-Raspberry, Meadowfoam and Orange Blossom.
Fresh Honey Harvest!
8 January, 2015
Happy New Year FishHuggers! We're excited to present 3 fresh Arizona Honey varietals! More on that later. First, here's the story of how we came to love honey. The average American consumes about 3 pounds of added sugar per week, a full pound of that is in the form of regular soft drinks. Even if you're not currently consuming soft drinks, many are still getting about 2 pounds of extra sugar per week. That's over 100 pounds per year. That equals an industrial dumpster full of sugar for a lifetime. Some may find it surprising, however, our bodies have no nutritional requirement for sweetener. In fact, sugar in most forms actually decays our bones, teeth and bodies, causes inflammation and reduces overall immune function. For more on physical degeneration by sugar/flour, please refer to the work of Dr. Weston A. Price. Based on this information, we decided to rid our diets of as many sources of sugar as possible a little over 10 years ago. We first started by consuming more whole, real foods including beef & salmon (less chicken) + lots of organic vegetables and fruits. Then we decided to throw away/give away/eat/use/finish/get rid of all the white sugar, brown sugar, powdered sugar, cane sugar, raw sugar, corn syrup, agave "nectar", etc. At first, we entirely replaced our sugar consumption with honey. We met a beekeeper and instantly had access to 3-4 different varieties of RAW honey. Sure, we'd had honey many times before. A bottle here, a couple of bottles there. I've decapitated my share of plastic honey bears over the years. I admit, when Kenny came home with the first 50 pounds of honey, I felt a twinge of panic. How could we possibly eat this much honey, EVER? It was gone within a month. In the beginning, 2 adults consumed about 5 pounds of honey per week, mostly in the form of homemade chocolate sauce (honey + cocoa powder + heavy cream or coconut cream for the dairy free) and homemade soda (honey + fresh squeezed lemon and grapefruit juice + a pinch of sea salt + sparkling water). Several months later we noticed that our weekly honey consumption was down considerably. Flash forward to 2015 and our family eats about 3 pounds of honey (1 quart) per week. It's still mostly in the form of chocolate sauce, soda, sore throat remedy (honey + essential oils) and used to sweeten tea, coffee and hot drinks. We are pleased to offer 3 fresh RAW honeys from southern Arizona. It's really hard to choose a favorite. Arizona Buckwheat: A medium amber color, thick texture due to low moisture content, classic desert honey with a subtle finish of medicinal buckwheat. Best choice for allergy suffers and diabetics. Arizona Cactus Blossom: A light amber color, buttery texture, low acid, wildcrafted of various cactus and Sonoran desert plants. Arizona Mesquite: A light amber color, classic desert mesquite, light and delicious with a robust finish. Will be quick to crystalize and have a fine grain texture. All of these honeys are good for homemade: soda, lemonade, chocolate sauce, ice cream, dressings, sauces, desserts, sweet cravings, hot drinks and a lot more. We typically recommend choosing your honey by taste. Don't assume that the honey you like the least will be the best for you. Trust your personal taste and instincts and go with the honey that you like best. It's also fun to get 2 or more varietals and run your friends and family through a honey tasting at home. And remember, honey's shelf life is practically infinite (we conservatively say 100 years) so you can always include that liquid gold in your will. It's raw, it's unfiltered, it's local and it will have benefits. It is typically recommended to consume 1-2 Tablespoons of honey 2-3 times per day. Best times are upon rising in a warm beverage and before bedtime taken by the spoonful. This will promote restful sleep by maintaining blood sugar levels overnight. We currently have about 15-16 RAW varietal honeys available from Arizona, New Mexico, Texas, Colorado, Washington, Oregon, and California and we'll be bringing 10 varieties to the market. Largely as a result of last fall's rains making lots of blossoms and bee forage, there is an abundance of southern Arizona honey available this season!
Phoenix Year End Stock Up
1 December, 2014
Now taking appointments through Dec 8. Now is a great time to stock your freezer with salmon and beef for the season. Our prices on Grassfed-GrassFAT Beef are BETTER than Phoenix area supermarket prices on commercial beef. We NOW have the largest variety of Wild Alaska Salmon & Whitefish available for the season: Coho Salmon Fillet, Sockeye Salmon Fillet, Salmon Bacon, Red King Steaks, White King Salmon Steaks, Coho in the Round, Sockeye in the Round, Smoked Sockeye Salmon, Halibut Cheeks, Sablefish/Black Cod Fillet, Rockfish Fillet, and Pacific Cod Fillet. Call 602-286-9233 or email for an appointment
13 November, 2014
We've recently added some new beef recipes
2014 Fresh Catch Available!
8 September, 2014
A ton of Sockeye Salmon fillet just arrived at our cold storage in Albuquerque, NM. Consider ordering a 30 pound case for fall/winter 2014. Based on average consumption, a case will feed two people once a week for a year. Each fillet is individually vacuum-sealed, PBO (pin bone out) and 1.25 pounds+. The case will fill one full shelf in a full size upright freezer. This sockeye was harvested during the last week of June and first few weeks of July 2014. Orders can be placed by phone, email or in person at the market. All cases will be sold unopened and as is. $450-$510
22 August, 2014
Hi FishHuggers! Over the last several years, there has been a lot of excitement surrounding the locavore movement. If you're not familiar with this terminology, it is basically the practice of eating locally whenever possible. This seems to be a fairly reasonable idea, although it has always concerned me that society at large rarely considers seeking out or demanding locally made shoes, clothing, appliances, furniture, cars and so much more. What I've been thinking about is taking this idea of eating locally a step further to something that has been described as rational eating. And I don't mean rational as in rationing out your provisions, although that is part of the long term picture. I'm talking about rational as in responsible, reasonable, logical and sustainable. Consider an example: From our most recent harvest, our average beef yields approximately 400 pounds of good food for your freezer. The precedent set by your local butcher conveys the misconception that a beef consists of mostly steak and burger. However, of the 400 pounds of beef in our example, only roughly 60 pounds is prime steak…ribeye, ny strip, top sirloin, tenderloin, flank, skirt, etc. Another roughly 240 pounds (over half) of the yield is cut into roasts, ribs, bones, colloidal tissue, organs, etc. Therefore, if we are eating rationally, for every 1 pound of beef steak we eat, we also need to consume 4 pounds of roasts, ribs & bones. I've had a lot of experience with farmers and ranchers over the years and I find them to be a rather rational bunch of folks. Talk to any ranching family and you'll find that in their freezers, roasts and bones are gone first, followed closely by ground beef, and the prime steaks go begging. Beef, fish and poultry all taste better and provide extra nutrition when cooked on the bone, but we've sacrificed flavor for convenience, forgetting how bones can enhance taste, texture and presentation of good food. Traditional cultures around the world consumed all parts of the animals they harvested including bones and organs…some fresh, some fermented and some cooked. It can take a substantial amount of time to prepare meats and fish with the bones in-tact, but it is well worth the effort and you will be rewarded by excellent flavor and superior nutrition. Ask about our current specials for rational eaters!
15 August, 2014
Kenny and the crew have been fishing Duck Cape for a week and scooping a fair amount of pink salmon to pay the bills. Everyone has put in a lot of hard work for an average season, plenty of 20 hour days fishing. We expect him back in the Albuquerque area sometime in September.
Cooking in the Village~Bouche
9 August, 2014
Join us on Saturday, 9-August-2014 at Los Ranchos Growers Market. 7a-12p at 6718 Rio Grande Blvd, Los Ranchos NM. A guest chef will be preparing and sampling a variety of the available local produce and goodies of the high summer season! A great time to pick up your GrassFAT Beef freezer order, let us know your beef needs for the next 3-12 months.
Phoenix Orders for July!
13 June, 2014
Hello Phoenix, I will be available on Tues/Wed July 15/16. Please place orders by phone 505-865-4097 or send email LOTS of Grassfed-GrassFAT Beef available as well as H&G Sockeye Salmon!
Raw Foods & Remedies
19 February, 2014
Wednesday, Feb 19, 6-8:30pm @FishHugger's home (2031 N 47th St, Phoenix 85008). An introduction to some simple raw food recipes sampling wild salmon, veggies, fermented foods, dessert and beverage, ALL RAW AND GLUTEN FREE! We will also highlight the use of essential oils for foods and flavoring. Bring a friend! Please RSVP 602-286-9233 $18 per person OR $30 per 2
More: