Alastair Bland

Alastair Bland appears in the following:

Peruvian Farmers, Chefs (Yes, Chefs) Cash In On Guinea Pig Craze

Monday, October 17, 2016

The growing demand in South American restaurants for the rodent's crispy skin and fatty flesh is helping improve the lives of small farmers in Peru.


Fishing And Foraging: How To Catch Your Seafood, Ethically

Monday, August 15, 2016

Fisherman Kirk Lombard's new book teaches people to fish and forage along the northern California coast, while urging them to harvest in moderation, follow regulations and respect sea creatures.


Should Pacific Bluefin Tuna Be Listed As An Endangered Species?

Wednesday, June 29, 2016

Environmental groups have asked the U.S. to give the prized fish protection under the Endangered Species Act. Some scientists and activists say the chances are slim but the action is long overdue.


Tiny Forage Fish At Bottom Of Marine Food Web Get New Protections

Thursday, April 07, 2016

Demand for sardines and other small species has exploded, with many being used as feed for livestock and fish farming. New rules aim to protect these species from overfishing off the U.S. West Coast.


An Upside To Climate Change? Better French Wine

Monday, March 21, 2016

Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.


How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves

Tuesday, March 08, 2016

Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with ...


Herring Headache: The Big Obstacles To Eating Small Fish In California

Monday, February 29, 2016

Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estuary in huge numbers to spawn and are easily caught by the millions. The fishermen fill their holds with herring just yards from the waterfront of downtown ...


To Go Green, Bars Try To Reuse Their Booze

Friday, December 11, 2015

You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.

The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.

But what about the wine ...


Carbon Farming Gets A Nod At Paris Climate Conference

Monday, December 07, 2015

This week, world leaders are hashing out a binding agreement in Paris at the 2015 U.N. Climate Change Conference for curbing greenhouse gas emissions. And for the first time, they've made the capture of carbon in soil a formal part of the global response to the climate crisis.



Big Trouble Looms For California Salmon — And For Fishermen

Friday, November 06, 2015

The West Coast's historic drought has strained many Californians — from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and ...


Do We Waste A Lot Of Pumpkins We Could Be Eating?

Friday, October 30, 2015

Pumpkins of almost any variety have flesh high in fiber and beta carotene. Their seeds, delicious when toasted or baked, can be rich in potassium and protein.

But we didn't eat the vast majority of the 1.91 billion pounds of pumpkins grown in the U.S. in 2014, according to ...


The Stark Racial Divide In Pay For Restaurant Workers

Thursday, October 22, 2015

In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.

That's according to a new study from Restaurant Opportunities Centers United, a labor advocacy group, with research support from the University of California, Santa Cruz and UC Berkeley. The report, Ending ...


Why You Might Want To Be Drinking Beet Juice At The Gym

Wednesday, October 14, 2015

The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often used to give his gigantic nemesis Bluto a severe pummeling.

But Bluto might be lucky that Popeye never got his hands on a glass of ...


California's Vineyards Pressed To Turn Less Water Into Wine

Wednesday, October 07, 2015

In Napa, Calif., a company called Free Flow Wines fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 ...


We Leave Half Of All Our Seafood On The Table (And In The Trash)

Friday, September 25, 2015

Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?

Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood ...


Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks

Friday, September 11, 2015

In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.

But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of ...


How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag

Friday, August 28, 2015

If you're tuned into the world of beer, you may be aware of sour beers — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast ...


Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'

Monday, August 17, 2015

In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of calories. In The Comic Book Story of Beer, due out in September, we get a graphical tour ...


Urban Food Forests Make Fruit Free For The Picking

Thursday, May 21, 2015

To discover the new frontier of urban farming, you'll have to look up — and look sharp — for hanging fruit.

Urban orchards are dropping everything from apples to persimmons to avocados on Seattle, Bloomington, Ind., Boston, Toronto, San Francisco, Los Angeles and other North American cities. ...


These Animals Might Go Extinct Because No One Wants To Eat Them

Friday, April 24, 2015

The Steller's sea cow, the passenger pigeon and the New Zealand moa all went extinct because people developed a taste for their meat.

But other animals are going their way precisely because they are no longer preferred table fare. The Livestock Conservancy, a North Carolina organization ...