NOVA SCOTIA AQUACULTURE REGULATION NEEDS OVERHAUL: REPORT . . . GUELPH SCIENTISTS ONE STEP CLOSER TO INHIBITING DESTRUCTIVE BEE DISEASE . . . E. COLI-TAINTED BEEF RECALLED DAYS AFTER MEAT TESTED POSITIVE . . . WATERS WARM, AND COD CATCH EBBS IN MAINE . . . CARROT AND CILANTRO FRITTERS . . .
OTHER NEWS OF INTEREST...
NOVA SCOTIA AQUACULTURE REGULATION NEEDS OVERHAUL: REPORT
Source: The Chronicle Herald
Aquaculture needs good, transparent regulations in order to have low environmental impact and high economic value in this province, say the members of an independent regulatory review panel. “It was quite clear the industry needed to be regulated differently,” said professor William Lahey of the Schulich School of Law at Dalhousie University. Lahey and his colleague, professor Meinhard Doelle, presented the results of Nova Scotia’s Independent Aquaculture Regulatory Review on Tuesday to Fisheries and Aquaculture Minister Keith Colwell. (read more)
GUELPH SCIENTISTS ONE STEP CLOSER TO INHIBITING DESTRUCTIVE BEE DISEASE
Source: The Globe and Mail
The honeybees responsible for pollinating one-third of the food we eat face a host of threats, from bloodsucking mites and viruses to pesticides and climate change. But researchers at the University of Guelph have taken a big step toward fighting the most destructive and widespread killer of honeybee larvae, a disease known as American foulbrood. (read more)
E. COLI-TAINTED BEEF RECALLED DAYS AFTER MEAT TESTED POSITIVE
The federal system designed to keep Canadian food safe to eat failed in December to prevent ground beef contaminated with E. coli from being offered for sale to consumers. The Canadian Food Inspection Agency’s December recall of 31,000 pounds of ground beef followed a positive test of a random sample by a federally-coordinated public health surveillance program, CBC News has learned. It was not a result of any inspection work performed by the CFIA, whose job it is to prevent tainted meat from entering the marketplace. (read more)
WATERS WARM, AND COD CATCH EBBS IN MAINE
Source: New York Times
In the vast gulf that arcs from Massachusetts’ shores to Canada’s Bay of Fundy, cod was once king. It paid for fishermen’s boats, fed their families, and put their children through college. In one halcyon year in the mid-1980s, the codfish catch reached 25,000 tons. Today, the cod population has collapsed. Last month, regulators effectively banned fishing for six months while they pondered what to do, and next year, fishermen will be allowed to catch just a quarter of what they could before the ban. But a fix may not be easy. (read more)
CARROT AND CILANTRO FRITTERS
a good handful carrots, about 6, trimmed and washed
3-4 spring onions, both green and white parts, sliced
a good handful fresh cilantro, roughly chopped, plus extra to serve
2 large free-range eggs, beaten
1 tbsp or so plain flour
1 handful freshly grated Parmesan cheese
a few glugs heavy cream
salt and freshly ground black pepper
a few good glugs fruity olive oil
Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much cilantro as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan cheese (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry, it’s worth just squeezing some of the mixture together in your hands to ensure it won’t fall apart when cooking. If you think it will, just add either a little more beaten egg or flour, only just enough to stick them together. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4-6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more cilantro.
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