Long Beach sustainable eating
Anya Fernald Photo by Chad Ziemendorf
The Aquarium of the Pacific is presenting The Future of Food, an ongoing series of talks hosted by Los Angeles Times Food Editor Russ Parsons and featuring experts representing different sectors of the American food system.
The Urban Farm Dinner at The Growing Experience in Long Beach opens the local farm to foodies for fine food under the stars.
On Sunday, local foodies had the rare opportunity to dine al fresco in an urban garden at The Long Beach Farm Dinner.
Local, sustainable and under the stars! The Long Beach Farm Dinner on October 23 is a rare chance to dine al fresco in an urban garden, and a smart way for garden organizers to raise money for The Growing Experience in Carmelitos.
Fish is an integral component of a healthy diet, but it can come with a hefty price tag. An increasing number of mouths to feed coupled with the health benefits of fish has wreaked havoc on the world’s fisheries and the health of our oceans.
Fresh, delicious hand-crafted seasonal jams, preserves, pickles, relishes, sauces and more created by the Wrigley Garden are now available at several locations. Made in small batches from local ingredients, products currently include strawberry jelly, lemon curd, orange-ginger marmalade, rosemary-lemon butter, honey wine jelly and strawberry rhubarb jam and will change with the seasons.
EverythingLongBeach recently spoke with Aliye Aydin (center), owner of beachgreens, via email. They talked about inspirations, challenges and what’s it’s like having a sustainable food business in Long Beach.
How long has beachgreens been in business?:
Since October 2007–so 2.5 years.
How can you eat healthier, enjoy decadent meals, and be environmentally friendly, all in one bite? At the Aquarium of the Pacific’s 6th Annual Sustainable Seafood Day, you can have your crab cakes, and eat them too!
On Saturday, March 6, from 9 a.m.
Michael’s On Naples is going “hog wild” on Thursday with a week-long salute to the “other white meat” that will highlight various pork dishes February 18–25.
All week, Executive Chef David Coleman will prepare a specials featuring Becker Lane certified organic, pasture-raised pork.
Set sail on a culinary journey while lending a helping “fin” to ocean conservation at the Aquarium of the Pacific’s 6th annual Sea Fare event on Saturday, October 17.
The Aquarium of the Pacific is dedicated to instilling a sense of wonder, respect, and stewardship for the Pacific Ocean, its inhabitants, and ecosystems.
On Tuesday, the Aquarium of the Pacific held a Sustainable Seafood Cooking Competition to launch the inauguration of its Seafood for the Future program. (see the full photo gallery below)
Several outstanding local chefs and their teams, including Michael Poompan of Long Beach Renaissance Hotel, Brian Casey of Savor, Arthur Gonzalez of McKenna’s on the Bay, and Christopher Krajack of Walt’s Wharf, participated in the event which required them to create a culinary sensation in only 20 minutes using the sustainable Alaskan Halibut.