Global warming is fucking with the fish, and the fish-catching economy is finally catching on. From All Things Considered:
The new study in Nature shows these anecdotes aren’t simply a fluke. Data from fish catches from around the world show it’s happening everywhere the ocean is warming—which is just about everywhere.
So they’re seeing swordfish in Denmark, Mexico-based Humboldt squid in British Columbia, and Atlantic mackerel in Iceland. I wonder what it’ll be like when we’ve made the oceans so hot fish can’t live there anymore. What’ll become of the pescatarians?
“This is suddenly a wake-up call,” [Mark Payne at the National Institute for Aquatic Resources in Denmark] says. “It’s a strong suggestion that climate change is here. It’s real, and it’s really starting to affect what we catch and, therefore, what we eat.”
Bye, environment! Nice polluting you!
[Narrow-barred Spanish mackerel photo by Klaus Stiefel via Flickr]
Poor little spotted kiwi! Like all of New Zealand’s national birds, it used to be super-duper endangered. Then the Department of Conservation established new colonies in areas without predators in the ’80s, and the population boomed. But a recent analysis of these colonies reveal a serious problem with the little spotted kiwis. Per Becky Crew at Running Ponies:
[T]he birds upon which all hopes of substantial genetic diversity rested – had never actually bred. They didn’t even produce one chick. Which means that all the little spotted kiwi on the planet, from every population, have come from the five birds that were originally put on Kapiti Island in 1912.
Genetic diversity is vital to a species’ survival. So what are scientists going to do about it? First, further analysis. They might have to revert the little spotted kiwis’ status back to endangered. If only all humanity had left New Zealand alone. We might still have moa!
[Photo of little spotted kiwi chick by Andrew Digby via Running Ponies]
Meagen at Vegan Food Addict is killing it with this savory coconut okra. I love new recipes for unusual vegetables! Of course okra is super good for you, but battering and deep-frying it is a massive pain, so how about lightly stir-fried? You can avoid sliminess with acid! Better cooking through chemistry.
PCRM! Sometimes amazing, sometimes embarrassing, but always working toward a vegan world, which we can certainly appreciate. And in service of that goal, the organization has a vegan-food-only office policy, which the Washington Post reported on this week for … reasons.
PCRM has also piloted vegan eating programs at other workplaces in the Washington area. In one instance, they worked with a group of employees at Geico’s Chevy Chase headquarters. The nonprofit asked the insurance group to adopt a vegan diet and offered them weekly instruction on how to make healthy, tasty and cost-effective vegan choices. After 22 weeks, they compared employees in that group to Geico employees who hadn’t received the training. The vegan group lost more weight, reported improved physical health and said they saw a decrease in food costs.
Of course people are always yapping about how veganism will MAKE YOU THIN at which point YOU WILL WIN LIFE, which is a dumb lie. But are we going to criticize a cruelty-free office kitchen? Of course not. Health vegans, we love you too. Everyone’s welcome on team vegan.
[Photo by Justina Davies via Flickr]
(Source: Washington Post)
Great news, vegan cheese-lovers—Nacheez innovator Ilsa Hess has added a new flavor to her line of nacho cheese sauce! What was once only available in spicy or mild is now accessible in a medium spice level. I was generously sent a couple of jars to sample, one of which was simply heated up and poured atop tortilla chips immediately after I ripped the package open—delicious!
For the second jar I wanted to be a little more creative, as my first impulse was to eat it with a spoon over the sink. I’d been meaning to make the Nacheez banana empanadas for about a year, but to be real, it has sounded a little too eccentric for my taste.
I did make the empanadas, and though it is a funky combination of flavors, they’re actually really tasty! The sweetness of the bananas combined with the tang of the Nacheez is an eclectic harmony! Next time I think I’m gonna skip the work of shaping empanadas (okay fine, I really made calzones) and just make a pizza. That way the bananas, uncovered in the oven, will caramelize to their fullest potential (or at least until the pizza dough is nicely browned on the bottom).
Even if banana-Nacheez pizza isn’t your thing, you can enjoy medium Nacheez in a variety of different ways, like my personal fave—a chili cheese dog!
Medium Nacheez is available for purchase directly from Nacheez.com.
Check it out NYC! A competition for my favorite food category: vegan hors d’oeuvres! Why do we eat anything else? Appetizers are really the only food that matters. Well, that and dessert. Why do we eat anything but appetizers and desserts? BECAUSE WE ARE MASOCHISTS, I THEORIZE!
The Vegan Cook-Off: Hors d’Oeuvres Competition
Sunday, June 2, 2pm
The Bell House
149 7th Street, Brooklyn (directions)
Tickets $12 advance / $15 day of to eat and vote (includes a free raffle ticket)
Free to compete. Competitor applications close Friday, May 17 at 11:59pm.