You want safe shrimp to eat; restaurant owners want a good product to sell; chefs want delicious ingredients from which to create a winning menu; and domestic shrimpers need our business to survive as an industry. It’s one big circle – and our choices in one area impact others. This circle was made obvious by voices raised in New Orleans at the 2008 Women Chefs and Restaurateurs National Conference.

The attending women were eager to hear from Food & Water Watch, who sent me to get out the word about the health and environmental price of cheap imported shrimp. Chefs and restaurants got tips and important information about how they can improve their shrimp purchasing practices in the panel, "There’s Something About Shrimp."

 "The only way to make sure that we are getting safe seafood and that we continue to have a domestic industry to supply us with it is to shift demand. "

A lot is at stake for shrimp, and audience members got a well-rounded perspective on the issue from our esteemed panel. Panelists included moderator Leigh Belanger from the Chef’s Collaborative, local New Orleans shrimper Ray Brandhurst, chef of Commander's Palace in New Orleans, Tory McPhail, and Brennan Group operations head Haley Bitterman.

Giant shrimp buffets and growing portion sizes are just two reasons why demand for cheap, imported shrimp has grown immensely (learn more in our report Suspicious Shrimp). The safer, sustainable domestic shrimpers have lost and gone out of business. In addition, natural disasters such as hurricanes have wreaked havoc on shrimpers' boats and the industry’s infrastructure.

Ray, an innovative entrepreneur, talked about how the direct-purchasing relationships that he established with local restaurants have kept him afloat. He’s even begun shipping his shrimp directly to restaurants throughout the country via FedEx.

The overarching message from the panel was clear – eat domestic shrimp. The only way to make sure that we are getting safe seafood and that we continue to have a domestic industry to supply us with it is to shift demand. And we all have a part to play in that – whether we’re consumers, shrimpers, or chefs. To find out more about industrially produced shrimp and why you may want to avoid it, check out our Suspicious Shrimp report.

olive oil
parsley
potatoes
a little garlic
lemon juice
pepper

These are some of the ingredients contestants are adding to showcase seafood in scrumptious sounding dishes submitted to our Get Cookin' Sustainable Seafood Recipe Contest.

We've got $250 to give away for the recipe that tickles us and our taste buds the most. All the top entries win a Food & Water Watch Chef's apron and have their recipes published in our Get Cookin' Sustainable Seafood Recipe Booklet.

Who are the lucky judges? In addition to Food & Water Watch staff, locally renowned chef Rocky Barnette will be evaluating the finalists' submissions based on the following criteria:

• Taste
• Uniqueness
• Healthiness
• Simplicity 

Bonus points are given for using sustainable/local ingredients.

Angelina Jolie has been receiving a lot of press, be it regarding her relationship with Brad Pitt, her newest children, or, most recently, her post-pregnancy diet. At first glance Angelina seems to have picked the perfect diet to optimize health, taste, and sustainability; it sounds delicious and includes key nutritional buzz words such as “Omega-3”, “organic”, and “fresh”.  But hold off on running to the store to copy her menu.  “Organic” seafood does not exist in the United States, and although standards have been developed in Europe, they are not what U.S. consumers expect from organic foods.

For a food to qualify as organic in the United States, it must be certified as meeting specific standards set by the United States Department of Agriculture (USDA).  With produce, meat, and dairy, the term signifies that the product is not genetically modified, irradiated, and has not been produced with pesticides. The spirit of organic includes production methods that are also environmentally responsible. Seafood, however, is difficult to regulate, as it is impossible to monitor and control the substances that wild fish are exposed to.  In the face of this complexity, USDA has not yet developed standards for certifying any seafood as organic.  You may find fish products boasting organic labels, but these labels are not official and have relatively little meaning.  Official USDA labels may appear soon, as the National Organic Standards Board is discussing criteria for organic seafood, but they are struggling to develop appropriate standards. 

There are organic standards in the European Union.  Is this just a case of the EU being ahead of the game?  Unfortunately, in this case, not at all.  The European organic standards are fairly vague and incomplete, failing to protect either consumer health or the environment.  They don’t prohibit open water aquaculture, neglect to regulate pollution and waste, permit the use of some chemicals and drugs, and allow wild-caught fish to be used in fish feed.  These practices are not clean, green or safe.

If we can’t trust the labels, how are we to decide what seafood to buy?  Ask important questions of your restaurants and markets:

• Where is it from? (Domestic or imported – try to choose domestic).

• Is it caught or farmed locally? (Try to choose local foods over those shipped from far away).

• Is it farmed or wild? (Try to choose wild, unless the farming system is known to be clean, green and safe)

• How is it caught? (Ask if the method has high bycatch or habitat damage).

• How is it farmed? (When available, buy seafood that has been farmed in the U.S. in indoor, recirculating facilities. Tilapia, shrimp, hybrid striped bass and arctic char are examples of fish that are or are soon to be farmed this way).

• Is it associated with any contaminants? (Mercury, PCBs, antibiotics, etc).
  

Another tip is to diversify consumption – eating a variety of fish helps to prevent overfishing of specific species.
                       
So, my advice to Angelina and anyone else concerned about making responsible food choices is as follows: don’t be fooled by marketing hype.  Ask questions and educate yourself about the products before you buy.  By choosing seafood that is clean, green, and safe, you will not only be protecting yourself and your family, you will help ensure the sustainability of our ocean resources for generations to come.

- Darcy White

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It’s almost time to pull out the lawn chairs, open the sparklers, and put on your red, white and blue.  Whether your plans for the Fourth of July are to head to the beach, attend a parade, or simply relax with friends and family, chances are food and drink will be involved.  Here are some suggestions on which products to pick and which to avoid in order to have a safe and healthy holiday.

Let’s start with the meat. According to the Food Safety and Inspection Service of the USDA, summer is the prime time for foodborne illnesses.  But with proper precaution, you can keep your guests from getting sick. Always make sure to cook meats thoroughly (160° on the inside, even steak – see table below and previous entry) and double-check the expiration date on the package. Paying careful attention to the expiration date is especially important because some processors use carbon monoxide gas to keep meat looking red and fresh even if it is several days past its prime. Another thing to look out for is meat marked with the irradiation symbol . Some stores – like Wegmans – promote irradiation as a solution to prevent contamination. But in truth, irradiation does not miraculously purge the product of any and all harmful elements, transforming that steak or patty to sushi-grade meat. In fact, irradiation destroys many vital nutrients and vitamins, and consuming irradiated food may cause immune system failures, tumors and a host of other problems. In addition, the process of irradiation often creates a nasty texture, smell, and taste.

For those of you who plan to serve up seafood, there are a number of things for you to consider as well. Much of the seafood available in the United States is imported from foreign, industrial aquaculture farms.  Bacteria, viruses and parasites thrive in the unsanitary conditions that often characterize these farms, such that some imported fish have been described as “filthy” by inspectors, with Salmonella and other contaminants not uncommon.  Where chemicals and antibiotics (many of which have been outlawed in the United States) are applied in an attempt to eliminate the disease-causing agents, harmful residues can accumulate in the flesh. To protect yourself and your guests, ask your grocers where the product is from and how it was produced. Generally, the best bet is to opt for domestic, wild fish.  A particularly healthy and sustainable option is U.S. troll-caught Mahi Mahi.  If you are set on having salmon, choose U.S. wild Pacific salmon over Atlantic/farmed salmon.  Domestic halibut, whiting, and tilapia are also good choices.  If shellfish is on your menu, again stick to products from the United States.

Now undoubtedly you will need something to drink. But pass up the bottled water and instead treat your guests to tap water (if you will not be near a tap, fill up a cooler before you leave and take it with you).  Bottled water is not safer than tap water; in fact, tap water is better regulated and tested more frequently.  True, there may be impurities and the mineral content may not be to your liking, but these issues can be easily fixed with a simple filter.  Bottled water creates unnecessary garbage and pollution, plus it is expensive (it costs more per unit volume than gas).  So save your money or spend it instead on that fancy cake you’ve been eying.

So remember, when it comes to food, the bottom line is to cook meats and eggs to appropriate temperatures and choose local, sustainably-produced products.  Not only will you be supporting local producers, you will also be protecting your safety and the environment.  For resources and more information, consult the Eat Well Guide. And check out our water filtration guide to learn how to serve the best water in town, straight from your tap.
Have a good Fourth!