Salmon is a delicacy and a favourite food of many people, whether in the form of salmon steaks and fillets, smoked salmon or grilled salmon. Salmon is also healthy because it contains protein, omega 3 fatty acids and vitamin D. Therefore demand for salmon is high. However numbers of salmon in the wild are fast decreasing due to overfishing, environmental pollution and habitat loss. Salmon farming, a multimillion dollar industry has been seen as a solution to this problem.
Salmon fish farms help meet the demand for salmon, alleviate food shortages and also reduce pressure upon wild fish populations. Salmon farming also provides employment to the local population and helps in the economic development of rural areas. Salmon exports also bring much revenue to the regions where fish are farmed. Salmon fish farms generally take two forms. The first form is a land based salmon farm, where salmon are reared in inland tanks and enclosures. The other form of salmon farming is an ocean farm, where salmon are reared in enclosures such as cages or net pens in the ocean close to the coast. The most common type of salmon raised in fish farms is the Atlantic salmon.
Even though the salmon farming industry serves many useful functions, many issues have been raised by environmentalists against the farming of salmon. These include the contamination of sea water due to excess feed, spread of parasites such as sea lice from farm raised salmon to wild populations, overcrowding of salmon in fish farms, the problems to the natural ecosystem caused by escape of farm raised salmon into streams and rivers, and lastly the higher levels of toxins such as mercury and PCB’s often seen in farm raised salmon. Stricter regulations, control and monitoring by the salmon farming industry and salmon farmers working together with environmental organizations and researchers has alleviated many of these problems. Much progress has been made in the field of sustainable salmon farming that aims to have minimal negative impact on the environment.
The taste of Chicago is one of the largest food festivals in the world. It is a ten day food festival held once every year in Chicago at Grant park, from the Friday prior to the fourth of July to the Sunday after it. Over 70 Chicago restaurants open up stalls and serve food at the taste of Chicago, an event that has been held since 1980 and attracts over 3 million people every year.
Food served at the event is diverse with over 300 food items available, covering all of Chicago’s most popular foods. The food available includes burgers, sausages, Chicago-style pizza and hot-dogs, the famous Eli’s cheesecake, barbecued turkey leg, and fried food such as calamari and steak. Ethnic foods such as Thai, Chinese, African, Indian and Mexican food is also available. Beverages such as wine and beer can also be bought.
Admission is free, though food and beverages need to be bought by way of tickets. Free live musical performances from local, emerging and famous musicians and bands is a regular feature of the food festival. Common complaints about the event are that the food is expensive and that the place gets too crowded. Also, parking in the immediate vicinity of the festival is expensive and hard to get.
Tags: chicago food fair, chicago food festival, food festival, the taste of chicago
According to recent reports from the CDC and the National Heart Lung and Blood Institute, people in America are eating too much salt, beyond healthy levels. Salt (Sodium Chloride) is the chief source of sodium in food, which has a recommended daily intake of 2400mg (1 teaspoon) or 1500mg for persons with hypertension, African-Americans and the elderly. But people these days are eating a lot more, approximately 3450mg according to the report.
This high salt consumption and resultant high sodium intake is due to the modern diet, which contains a lot of processed and canned foods that possess high salt content. Fast food such as burgers and sausage, snacks like chips and preserved and canned foods, all have relatively high salt content.
The excess of sodium intake from salt causes higher blood pressure (Hypertension), which in turn contributes to higher likelihood of stroke, and kidney and heart disease. Health authorities recommend the usage of salt-substitutes (After consulting with a physician) and a diet rich in potassium, such as fruits and vegetables to counterbalance the high sodium intake via salt. Also recommended is the usage of fresh vegetables, fish, meat and chicken instead of canned and processed versions.
Beef can cause a variety of food borne diseases if improperly handled or prepared, which can prove especially dangerous to children, the elderly and pregnant women. However a few safety measures can minimize the risks.
Fresh beef that is bought should be taken home as soon as possible, and shouldn’t be placed for long in the car or elsewhere. Beef brought home should be refrigerated at 40 degree Fahrenheit and be eaten within 3-4 days or 1-2 days in the case of variety meats. Beef may be frozen to keep it safe for a very long period by keeping it in the freezer compartment in a continuous manner.
You must take care when you handle, cook and serve beef. Keep it covered at all times and refrigerate any leftovers immediately after usage. Wash and sanitize your hands, cooking utensils, knifes and food preparation surfaces before and after you prepare beef using hot water and soap. This helps prevent infections by dangerous bacteria such as staphylococcus. Raw meat should always be kept separate from cooked meat and food items to avoid cross-contamination.
Cook beef thoroughly, as undercooked beef is dangerous. Thorough cooking destroys harmful micro-organisms such as E. Coli, listeria and salmonella. Beef roasts and steaks, should be cooked to a temperature of 145 degree Fahrenheit, while ground beef should be cooked to 160 degrees Fahrenheit. The temperature should always be measured using a meat thermometer.
Tags: beef preparation, preparing beef, preparing food, preparing meat