Câr-Y-Môr’s Post

Mais oui! 🌱🇫🇷 French gastronomy experts Ancrée.com aims to mimic the flavour and texture of fish caviar without using animal products. As the basis of its plant-based caviar, they are using a combination of seaweed and chia seeds. Traditional fish-based caviar uses sturgeon roe, which has brought several sturgeon species close to extinction. By fully bypassing the need for animal products, plant-based alternatives such as Ancrée’s can minimise our impact on the environment and save animals along the way. Here’s to more innovative, delicious products changing the way we eat! What products are still missing on the market? Read more here ➡️ https://hubs.ly/Q02BGY5t0 #ProVeg #PlantBasedOptions #PlantBasedCaviar

Introducing Plant3r's Food Freedom Philosophy! Since 2019, we've been all about 'Kaizen' or 'Constant Improvement' while growing your own food indoors. Future Green Thumbs commit to constantly pursuing new ways of growing and eating as much food as they can in their living space, aiming to replace the grocery store completely! Like and subscribe for more info or comment 'I want to grow' and Clift will reach out directly to help you out. Learn more at iwantagreenthumb.com! #SelfSufficiency #Prepping #Kaizen #ContinuousImprovement #IndoorGardening #UrbanGardening 

Civic duty: vote. 🇺🇸 Culinary duty: Diversify with underutilized American fish! 🎣 Grenadier is caught by our small-scale black cod fishermen in Monterey Bay but we are struggling to sell it because people aren’t familiar with it even though it’s a perfectly tasty local white fish. And we bet you haven’t tried it! Here’s a VERY simple (and amateur) cooking demo…but it can be prepared in fancier formats as well…stay tuned for more! We also want YOU to ask for it and taste it for yourself. Grenadier is mild, flakey, and great in fish tacos, fish soup, or fish & chips. Learn more about this underutilized fish last week’s post. Will you be brave, branch out, and diversity your seafood to support our small-scale fishermen? Vote with your buying power and request grenadier and other local species. 🐟 #grenadier #groundfish #eatlocal #localseafood #underutilizedfish #underutilizedseafood #diversity #fish #recipe #homecooking #seafood #trashfish #rattailfish #bottomfish #montereybayseafood

NORWEGIAN FISH SAUCE: A NEW TASTE EXPERIENCE FROM THE SEA Nofima scientists have developed methods to produce high-quality #fish sauce from #pelagicfish such as #bluewhiting and #herring residual raw materials. This opens new possibilities in food production and can contribute to increased value creation in the Norwegian fishing industry. https://lnkd.in/ekK4wxhb

NORWEGIAN FISH SAUCE: A NEW TASTE EXPERIENCE FROM THE SEA Nofima scientists have developed methods to produce high-quality #fish sauce from #pelagicfish such as #bluewhiting and #herring residual raw materials. This opens new possibilities in food production and can contribute to increased value creation in the Norwegian fishing industry. https://lnkd.in/ekK4wxhb

We make a chef's life just a little bit easier. Here are 3 reasons you should work with us: 1) Work directly with a local farm Get microgreens that last, by working with your farmer to shorten the distribution timelines. 2) Automate your microgreens order Automate your microgreens delivery, with a flexible recurring order. Help keep our prices down by helping us plan production. 3) Always have fresh greens Rest knowing you always have the freshest product on hand, so you can focus on more important things in the kitchen. #phoenixfoodie #farmlife #arizona

Made 100% only with Iberian meat, the high amount of fat marbling through the meat means that these burgers stay succulent and juicy once cooked. They’re perfect with a slice of Manchego cheese and crispy fried onions. Add some black garlic aioli for an extra umami hit. The Iberian pig is a unique species of limited production with a presence in only a few places on the Iberian Peninsula. It is a small animal, with slender hindquarters and thin legs that allow it to travel long distances to find food. It also has an elongated and narrow snout to facilitate the search for food. Its skeleton is thin and flexible, with a large amount of fat in the muscle. This is a very peculiar detail of the Iberian meat, resulting in a very high degree of fat infiltration, also called marbling. #ibericomeat #ibericoburger #burger #bbqseason #iberianpig #patanegra #tasteofspain #gastronomy 📷: Campo Grande

This week, we’re diving into the world of goats yes, you heard that right! From the farm to your table, goats offer so much more than you might think. We’ll be exploring everything from the mouth-watering goodness of goat meat to the unique flavors of dried goat meat and the aromatic spices that can elevate your cooking to the next level. So, what can you expect this week? Processing Goat Meat: We’ll take you through the journey of how goat meat goes from the farm to your kitchen, ensuring you get the best quality. Dried Goat Meat: Learn the art of preserving goat meat for longer shelf life without losing any of its deliciousness. Goat Meat Spices: Discover the secret spice blends that bring out the rich, savory taste of goat meat in every dish. Whether you’re a farmer, a food lover, or just curious, there’s something here for you. Let’s get ready to explore, learn, and maybe even cook up something special together! Stay tuned and let’s make this week all about goats! #goat #agribusiness #agriculture

5️⃣Fifth Day of pinheading series is here- prepared by Mushroom Agency UMDIS consultant Iurie Boiciuc. In this video, we observe the fifth day of pinheading, and most of the flush has already emerged. The mushrooms are forming well on the surface, looking clean and ready for growth. 📅 This is the second-last day of this phase, and everything is progressing smoothly. I won’t be making any adjustments to the parameters today, as evaporation is at optimal levels. 🌡️All the mushrooms are growing well, and I see no risk of the beds drying out or any signs of weak evaporation that could lead to issues like dactylium or bacterial problems. Everything is under control. Tomorrow will be the final day of the fruiting phase, and we can expect a successful harvest. 💬For expert consultancy on managing your mushroom farm’s pinning/fruiting phase, contact UMDIS for personalized advice! Send a message via Messenger or comments section to get started.📧 #UMDIS #mushroom #composting #growing #harvesting #consultation #training #courses #news #articles #events #mushrooms #mycelium #mycology #mushroomfarming #compost #cultivation #consultation #agaricus #mycelium #fungi #mushroomgrowers #champignon #champignons

Dive into summer with every bite! 🌞🍽️ Fresh, flavourful, and picked with care. Come taste what we’ve crafted from this season’s harvest. #SummerEats #FreshIsBest #FarmToTable #SummerFlavours #SeasonalEating #FreshProduce #HealthyEating #GardenFresh #LocalEats #SustainableDining #EatLocal #SummerDining