Variety is key to a healthy life

Eat salmon and shellfish from accredited farms 2 to 3 times every week.

Buy beef, chickens, ducks and other farmed animals from reputable local businesses.

Investigate local greenhouses and support the businesses you respect.

Buying organic fruits and vegetables from local farms are great for the peoples who can afford them, but local-conventional fruits and vegetables are also very good for everyone.

We can spend a lifetime trying to understand where our food comes from, or believing everything we are fed, based on what others are telling us. Our health and future food-security lies within our power, and the way to power is knowledge. Seek and educate yourselves before making decisions on how you shop, and eat.

Salmon Sandwich for those “Netflix and chill nights”.

2 salmon fillets

4 lemon slices

sea salt and pepper

Wax paper

Turn up the oven to 400 degrees. Lay out the paper, drop 2 lemon slices on it, place the salmon on the slices. Sprinkle with salt and pepper, plop the remaining slices on each salmon. Pull both ends of the paper to meet each, line it up, fold twice and tuck neatly underneath (like a neat little folded package). Place in the oven and let it cook in its own hot steam. Remove after 10 minutes and set aside.

Make a quick “burger” sauce.

1 tablespoon Mayonnaise, 1 teaspoon grainy mustard and 1 tablespoon finely chopped fennel and dill.

Assemble:

2 Brioche buns, piles of lettuce, sliced cucumbers, cooked salmon and sauce. Serve with a side of chopped salad.

 

“In the UK today, a huge amount of the animal and seafood products we consume are farmed. It’s worth remembering that farming of anything is not exactly natural. It’s what we’ve done in order to organise our food production and produce it in volumes and formats that work with the way we now purchase and consume our food.” Daniel Nowland – Jamie Oliver’s in-house expert on all things food and farming related. He spends much of his time on farms and in factories all over the world, working with Jamie on developing and raising standards.

 

 

 

 

 

 

 

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BC Seafood Expo and Festival