[1] Sustainable fishing has helped to conserve the populations of wild-caught fish (photos #1 and #2 © Marine Stewardship Council).

[2] Family fishing boats and fleets are part of the vanguard in sustainable fishing.

[3] Fish farming (aquaculture) in pens in the Mediterranean, outside of Marseilles, France (photo © Marcovdz | Columbia Climate School).

[4] Sustainably caught swordfish (photos #4 through #7 © D’Artagnan).

[5] Wild, line-caught Chilean sea bass.

[6] A popular selection, this Norwegian salmon is farm-raised in open agriculture.

[7] Red grouper, so-called because its rusty-red skin color easily distinguishes it from other groupers.

June 8th is World Oceans Day. The observance was passed in 2008 by the United Nations General Assembly.

All of us learned in grade school that oceans cover more than 70% of the planet. Here’s a refresher on other key points:

 
The oceans are key to life, supporting humanity’s sustenance and that of every other organism on earth. (Thanks to the United Nations for this information.)

But now, with 90% of big fish populations depleted though over-fishing, and 50% of coral reefs destroyed†, we are taking more from the ocean than can be replenished.

Although it is for a different article than this one, here’s a quick note that in addition to overfishing, ocean pollution is egregious. Just one example: Eight million tons of plastic end up in our oceans every year, and make up 80% of all ocean debris.

Fish mistake the plastic for food, eat it and die, diminishing their populations. Plus, as discarded plastic decomposes in the ocean, fish consume the microscopic pieces. Eating those fish puts that plastic in our bodies, as well. Here’s more about it.

To protect and preserve the ocean and all it sustains, organizations and researchers are working on how create a new balance.

The Marine Stewardship Council (MSC) was formed to encourage sustainable fishing practices that protect the future of fishing communities, preserve ocean ecosystems, and ensure seafood is available to everyone, always (photos #1 and #2).

One immediate way is through aquaculture, or fish farming.
 
 
WHAT IS AQUACULTURE?

When the American Heart Association recommended that we eat fish at least twice a week*, global per capita fish consumption almost doubled from the 1960s to 2012.

Today, about half of all the seafood consumed by mankind is produced through aquaculture, also called fish farming [source].

Aquaculture is one of the fastest growing methods of producing food in the world. It’s a much more sustainable way to get protein than animal farming.

Eating farmed fish is far better for the environment than eating meat or poultry. But aquaculture got a bad name in the past. A lot of damage was caused to the ocean environment via harmful practices.

But those having been recognized, aquaculture techniques have improved greatly and will continue to do so. Fisheries in responsible countries are turning the practice into an environmentally friendly one.

The most common type of aquaculture is farming in net pens (photo #3) or cages anchored to the sea floor in the ocean near the coast. There are also closed systems of tanks or ponds that float on water or operate on land.

The Food and Agriculture Organization of the U.N. (FAO) estimates that more than 600 aquatic species are produced globally in a variety of aquaculture system.

The FAO projects that by 2030, fish farming will be generate almost two-thirds of the fish consumed on the planet. Here’s more about it.
 
 
D’ARTAGNAN’S NEW LINE OF SUSTAINABLE SEAFOOD

D’Artagnan, long known for fine proteins from meats and game, ducks and poultryk, and charcuterie.

A purveyor of choice to top chefs across the nation for the more than 35 years, the company has expanded into sustainable seafood in direct response to consumers’ growing interest in responsibly sourced proteins being conveniently delivered to their homes.

The line includes both wild-caught fish and those raised by aquaculture.

As it does with land proteins, D’Artagnan works with conscientious fishers who respect the environment and the ecosystems. All D’Artagnan seafood is certified sustainable, fair trade, or organic by gold-standard international watch groups.
 
 
SUSTAINABLE SEAFOOD CHOICES

All of D’Artagnan’s offerings are flash-frozen at sea immediately after catch, or soon after on shore, to protect the flavor, texture and freshness, and portioned individually for convenience.

They are delivered to your home frozen, and can be defrosted overnight in the fridge.

 
(Remember that more than 600 aquatic species are farmed globally via aquaculture. Whatever you’re looking for, you should be able to find a sustainable option.)
 
 
FOR MORE INFORMATION OR TO ORDER FISH, HEAD TO DARTAGNAN.COM.

CHECK OUT THE DIFFERENT TYPES OF SEAFOOD IN OUR SEAFOOD GLOSSARY.

*Fish are heart-healthy: high in protein, low in saturated fats and rich in omega-3 fatty acids.

†Coral reefs provide shelter and food to a complex web of organisms that support the fish supply eaten by mankind. Without the coral reefs, the ocean will not be able to absorb as much carbon dioxide, leaving more CO2 in the atmosphere. The reefs also act as natural barriers to shorelines, protecting them from the negative effects of the water. As the coral reefs die, coastlines become more susceptible to damage and flooding from storms, hurricanes and cyclones. Here’s more about it.

illy Ready To Drink Cold Brew in cans has been around for a year or so. But until now, we’ve only drunk it straight from the can.

(Yes, the brand spells its name in small letters—illy—but the editor in us will refrain from a rant.)

Now, the brand gives us a creative new take on cold coffee drinks.

illy worked with Italian Master Barista Giorgio Milos to develop three fusion iced cold brew recipes that combine illy with carbonated soft drinks.

While the concept may sound unusual, trust Sig. Milos on this, and add something different to your summer coffee-drinking.

These three cold brew x soda recipes are simple to make, with 3 ingredients or less. Easy, peasy, fun. But first, let us introduce you to…
 
 
ILLY COLD BREW COFFEE

illy Ready To Drink Cold Brew is cold brewed for 12 hours, resulting in a flavor that is naturally sweet and balanced, with less acidity (photo #1).

It’s made with 100% Arabica coffee beans (more about Arabica), all natural, preservative-free, no added colors or flavors.

And illycaffè is a leading global force in sustainable high-quality coffee—a feel-better product.

The 8.45 fluid-ounce can has 190mg caffeine. There no sugar added, and the can is just 5 calories.

If you make the recipe with diet soft drinks, you can enjoy the beverage for…just 5 calories.

While Sig. Milos offers his pro tip for each recipe, THE NIBBLE has a tip of its own:

All of these are great with a scoop of vanilla ice cream.

Another tip: Before you start mixing, chill all the ingredients.
 
 
> COLD BREW COLA

The combination of cola and cold brew combines two popular pick-me-ups. You may become a big fan.

Recipe: Fill a 12-ounce glass halfway with ice, add 5 ounces of cold brew and finish with 4 ounces of your cola of choice.

Pro Tip: Elevate this recipe by using a craft or artisan cola (Boylan’s, GuS or any of the fine regional brands).
 
 
> VANILLA COLD BREW SODA

Cream soda (which is flavored with vanilla) pairs nicely with the smooth caramel and chocolatey notes of the cold brew. Here’s how to update a glass of cream soda.

Recipe: Fill a 12-ounce glass halfway with ice. Add 4 ounces of illy cold brew, 4 ounces of cream soda, and mix.

Pro Tip: Always add the carbonated ingredient last, to keep the bubbles lively.
 
 
> COLD BREW CHERRY SODA

Cherry and coffee? Yes indeed: This new take on cherry soda will make you a believer.

Recipe: Fill a 12-ounce glass halfway with ice, add 1 ounce of cherry syrup, add 4 ounces of cold brew and stir gently. Top with 4 ounces of plain seltzer water. Garnish with a maraschino cherry.

(Editor’s Note: We didn’t have cherry syrup, so we used cherry soda, replacing both the syrup and the seltzer water.)

Pro Tip: Seltzer water is more carbonated and doesn’t go flat as quickly as club soda, sparkling water or mineral waters.
 
 
READY TO TRY IT?

Gather the ingredients and have a taste test.

illy’s canned cold brew is available on illy.com and Amazon.
 
 
> THE HISTORY OF COFFEE

> THE DIFFERENT TYPES OF COFFEE

[1] illy Cold Brew takes on a new role, as a mixer with soft drinks (all photos © illycaffè).

[2] Add your favorite cola to illy Cold Brew for a caffeinated summer refresher.

[3] The cream soda and illy combination may be our favorite.

[4] A new take on “cherry soda.”

[1] We’re big fans of Burdick’s Scotch-infused chocolates (photo © L.A. Burdick Chocolates).

[2] Delysia Chocolatier has a nine-piece box showcasing Bourbon, Rum and Scotch (photo © Delysia) .

Two fine chocolatiers have spirits-infused chocolates for Father’s Day gifts…or for the rest of us who lust after them.

Both are limited editions.
 
 
1. L. A. BURDICK CHOCOLATE

Available June 1 through June 28th only, this exquisite assortment of Scotch whisky chocolates is a special gift for anyone who appreciates fine chocolate—and Scotch whisky.

Each chocolate is handcrafted with fine single-malt Scotch whiskies blended into every piece.

There ganache of different pieces features Glenfarclas, Highland Park, Lagavulin, Macallan and Talisker whiskeys.

There are half-pound boxes and one-pound boxes.

There are many more delicious chocolates at BurdickChocolate.com.
 
 
2. DELYSIA CHOCOLATIER

Delysia has a “spirited” 9-piece chocolate truffle collection that showcases three different spirits:

 
The ganache in each truffle is infused with aged liquor that’s expertly balanced with dark chocolate to bring out the character of the spirits:

 
Get yours at Delysia.com.
 
 
> WHAT IS CHOCOLATE GANACHE?

> WHAT’S THE DIFFERENCE: BONBONS, CHOCOLATES, PRALINES, TRUFFLES?

> CHOCOLATE GLOSSARY: TERMINOLOGY, TYPES & MUCH MORE!

What are you doing this Saturday?

It’s National Rosé Day, held on the second Saturday in June.

We have an idea: Have a rosé tasting party. The pink wine is just right for warmer weather.

You can host the entire event, or invite friends to BYO get-together.

Here’s how to host a rosé tasting.

Here are more rosé entertaining ideas.

And here are rosé and food pairings.
 
 
WHAT IS ROSÉ WINE?

There is no grape called rosé: Rosé refers to the pink color of the wine.

The wines get their rosy color from contact* with the red grape skins during vinification.

Depending on the grape, terroir† and wine-making techniques, the color can range from the palest pink to deep ruby red to hues of orange or violet.

Still rosé wines can be made from almost any red grape varietal, or from a blend of varietals.

Sparkling rosé wines, including rosé Champagne, are exceptions because they also can be made with white grapes.

Styles range from bone dry Provençal rosé to sweet White Zinfandel and other blush wines from California.

Note that rosé wines are not made to age, and should be drunk at 1-3 years old.

The exception is top-quality rosé Champagne. A 15-year-old Dom Perignon Rosé, for example, is a joy. But, we can only dream…

Currently, the 1996 vintage—perfect for drinking now—is selling from $818 to $1,099.

But don’t be concerned: You can enjoy a perfectly lovely $10 bottle of rosé.
 
 
MORE ABOUT ROSÉ WINE

 
 
RECIPES WITH ROSÉ WINE

 
Ready to party?

Head to your nearest wine store for a selection of rosé wines.
 
 
_______________

After the juice is pressed from the red grapes, the grape skins are added back to the juice for a certain amount of time. This is known as skin contact. The length of skin contact (chosen by the wine maker) and the particular grape varietal influence the color.

Here’s some wine trivia: The juice from red wines is white, the same as the juice from white grapes. Red wines get their color from extended skin contact.

†Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affect a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type and amount of sun. These environmental characteristics give a fruit, vegetable, cheese, olive oil, etc., its unique character.

[1] While people think of rosé as a French wine (it outsells white wine in France), there are excellent rosés from California and elsewhere (photo © Sonoma Cutrer Vineyards).

[2] There are delicious rosés in cans, too. Here’s more about them (photo © Bonterra Organic Winery).

[3] A special treat: rosé strawberry ice pops served in a glass of rosé wine (photo © California Strawberries).

[4] Make a Frosé. Here’s a recipe (photo © Kindred Restaurant | Davidson, North Carolina)./td>

[1] Start the day with scrambled egg quesadillas with Johnsonville Sausage Strips (all photos © Johnsonville).

[2] However you like your morning eggs—or pancakes, for that matter—serve them with Sausage Strips.

[3] Lunchtime: How about grilled cheese and tomato with Sausage Strips? You can also add the Strips to egg salad, ham, turkey and other sandwiches.

[4] Pimp your cheeseburger with Sausage Strips.

[5] Sausage Strips are naturals with salads, from a Caesar salad or spinach salad to this Mexican “Cobb” Salad (recipe at right).

[6] How about an SLT, the Sausage Strip version of a BLT? Add avocado slices or guacamole for a SLAT.

[7] Need a snack? Make about nachos with diced or crumbled Sausage Strips. BYOB.

[8] Johnsonville Sausage Strips are available in four varieties.

Here’s a great idea: sausage strips shaped like bacon, that are much more versatile than whole or sliced sausage links. Such are the innovative new Johnsonville Sausage Strips, made from product made from delicious, high-quality sausage that is fully cooked, crisps in a minute or two in the microwave, and add protein, however you serve it.

For breakfast, lunch or dinner, these Sausage Strips can be used whole, crumbled, chopped or minced:

There are four different flavor profiles:

 
We’ve been using the Sausage Strips to replace bacon. It’s a different flavor, of course; but since the Strips are already cooked, they just need to be heated for 1-2 minutes in the microwave—or in a stove top pan if you prefer.

A bonus: There’s no bacon grease spatter or a greasy pan to clean.

There’s also less shrinkage than with bacon.

Find a store locator here.

And take a look at these yummy ways to use Johnsonville Sausage Strips for breakfast, lunch, dinner and snacks.
 
 
20 WAYS TO USE JOHNSONVILLE SAUSAGE STRIPS

> BREAKFAST

 
 
> LUNCH

 
 
> COCKTAILS & SNACKS

 
 
> DINNER

 
 
> DESSERT?

We haven’t tried dipping sausage strips in chocolate, as confectioners have done with bacon and called “pig candy.” Nor have we used such confections to top ice cream.

But there’s no harm in trying!

 
RECIPE #1: TEX-MEX “COBB” SALAD

While not a Cobb Salad per se, this salad is arranged with the ingredients grouped together, as in a classic Cobb.

Ingredients

 
Preparation

1. MAKE the dressing.

2. TEAR the lettuce into bite-size pieces.

3. DICE the tomato and slice the avocado, onion, Sausage Strips and optional ingredients.

4. WASH the cilantro, remove the stems and pat dry the leaves. Set aside.

 
WHAT TO DO WITH CILANTRO STEMS

Cilantro stems have just as much flavor as the leaves, but are too chewy to use as is.

Instead, you can:

 
Here’s a recipe for a green sauce made with cilantro stems.

 
RECIPE #2: LIME VINAIGRETTE DRESSING

The lime juice in this recipe replaces vinegar, and has a distinctly Mexican flavor.

The recipe also has honey, which our Mom preferred. We, instead, leave it out to cut down on our daily sugar intake.

If you wish to do the same, you can add a pinch of sugar or a drop of honey.

And if you like heat in your food, you can add red chile flakes instead of the black pepper.

Ingredients

 
Preparation

1. COMBINE all ingredients in a blender and emulsify. Alternatively, whisk together the first five ingredients. Then add the olive oil, whisking continuously. Set aside.

2. WHISK as needed to emulsify before serving.