Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
California’s severe drought has left rivers so dry that young salmon can’t make their usual migration. To save the fish and the industry, the state is giving millions of salmon a lift.
Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.
Marijuana cultivation is booming along the state’s North Coast. But these plantations, critics say, guzzle enormous amounts of water while also spilling pesticides and fertilizers into waterways that are important sources of the West Coast’s salmon species.
Wild salmon season’s in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod.
Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.
In a 16-year study, adults age 65 and older who ate fish regularly were observed to live longer and were less likely to die of cardiovascular disease. It’s the latest finding to bolster doctors’ recommendations that people should eat one to two servings of fatty fish per week.
Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback.