Video: High-tech Grocery Shopping – A Tour through Alibaba’s Hema Supermarket in China

Watch video at facebook (3:04 minutes) . . . .

Poached Salmon with Curried Couscous

Ingredients

4 (3 oz each) wild salmon fillets, skin on
1 cup organic dry white wine
1 cup water
1 lemon, thinly sliced
2 bay leaves
2 sprigs Italian parsley
1 cup sugar snap peas

Couscous

4 Tbsp coconut oil or extra-virgin olive oil, divided
1 cup Israeli couscous, also known as pearl couscous 1/4 cup (60 mL) plain yogurt
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
1 small carrot, peeled and coarsely grated
1/2 cup minced cilantro
1/2 cup dried currants
1/4 cup unblanched sliced almonds, lightly toasted
2 whole green onions, thinly sliced

Method

  1. Cut salmon into 4 single servings.
  2. In large, deep frying pan, bring wine, water, lemon, bay leaf, and parsley to a gentle simmer. Add salmon fillets, skin side down. Add a little more water if necessary to completely cover salmon. Cover pan with lid and gently poach over low heat for 5 minutes. Scatter sugar snap peas overtop. Remove pan from heat and set aside, keeping covered.
  3. Meanwhile, cook couscous. Bring 2 cups water to a boil. Stir in 1 Tbsp oil and couscous. Reduce heat and simmer, uncovered, for 7 to 10 minutes, or until couscous absorbs the liquid but is still firm. Give it a quick stir every minute. Remove from heat, cover, and set aside for 2 to 3 minutes. Fluff with fork.
  4. Whisk together yogurt, remaining oil, vinegar, and seasonings. Stir to blend. Pour over fluffed couscous and mix well.
  5. Fold in carrot, cilantro, and currants. Stir in more seasonings to taste, if you wish.
  6. Remove salmon and peas from poaching liquid. Discard liquid. Peel skin from fillets.
  7. Spoon couscous onto large platter or divide among 4 individual serving bowls. Place salmon fillet on top and surround with snap peas. Sprinkle with toasted almonds and green onions.

Makes 4 servings.

Source: Alive magazine

The Man Who Got Americans to Eat Trash Fish Is Now a Billionaire

Alexander Sazonov wrote . . . . . .

Chuck Bundrant was a college freshman with $80 in his pocket when he drove halfway across the country to Seattle to earn a few bucks fishing. The year was 1961.

He hasn’t stopped fishing since.

And today, Bundrant, the founder and majority owner of Trident Seafoods, is worth at least $1.1 billion, according to the Bloomberg Billionaires Index. His wealth is due to a fair measure of pluck. Back in the early 1980s, he persuaded Americans to eat pollock, then considered a trash fish, at fast-food restaurants and, to this day, Trident ships it — along with salmon and cod — to chains including Costco and Safeway.

Along the way, Bundrant cultivated politicians who would pass legislation that aided Trident’s business by keeping foreign fisheries at bay. These days, Trident also is benefiting from health-conscious consumers gravitating to seafood.

The Bloomberg index calculates that Bundrant owns 51 percent of privately-held Trident, which had $2.4 billion in revenue last year, based on information compiled from trade groups. It’s valued by the Bloomberg index at about $2.1 billion, using comparisons to five publicly traded peer companies, including Clearwater Seafoods Inc. and Oceana Group Ltd. Trident operates about 16 processing plants and 41 fishing vessels — and remains defiantly independent.

“We don’t answer to investment bankers like some other seafood companies,’’ the company writes on its website. “We only answer to our customers, our fishermen, and our employees.”

Bundrant declined to comment. He named his son, Joe, chief executive officer in 2013 and is not involved in day-to-day operations, but longtime friend Brent Paine, executive director of trade association United Catcher Boats, recalls him as a “huge risk-taker, someone with an open mind for opportunity.”

Knew Nothing

Chuck Bundrant’s story is the stuff of industry legend. “He knew nothing about fishing boats, or catching and processing crab and salmon,’’ son Joe said in a corporate video two years ago. “He’d only watched a movie with John Wayne in it called ‘North to Alaska.’ And he heard there was money to be made on the fishing grounds, thousands and thousands of miles from home.’’

As told to Seattle publications and on Trident’s website, Bundrant was taking a break from a pre-veterinary medicine program in Tennessee when he traveled to Seattle, making his way to Bristol Bay, Alaska, where he slept on the docks and took any work he could get.

After a few years, Bundrant was looking for a way to start a business in the industry. He met two other crab fishermen — Kaare Ness and Mike Jacobson — and in 1973 the three put their money together and built the Billikin, a 135-foot boat that changed the seafood industry, according to Trident’s corporate history.

Crab Meat

At the time, most fishermen took their haul back to the docks where processing companies pulled the crab meat out before sending it to market, leaving them with less time on water. Bundrant outfitted the Billikin with crab cookers and freezing equipment on board, allowing workers to remain at sea.

By the early 1980s, crab stocks had begun to dwindle and Bundrant decided to turn to pollock, a so-called groundfish that was swarming in the Bering Sea. Pollock was popular in Asia but not so much in the U.S. Bundrant thought Americans would like the taste once exposed to it.

His first sale was to the Long John Silver’s chain, as the story was recounted in a 2013 article in Evansville Business magazine. Bundrant, on a sales call, served it to the restaurant’s CEO, who remarked that he loved the cod — except it was pollock.

That later opened the door to business with McDonald’s and Burger King, as well as with retailers like Costco, all using the less-expensive pollock in sandwiches, fish-and-chips and imitation crab dips.

Canned Salmon

Access to the broad retail market transformed Trident into a major fish company. Bundrant went on to build a vertically-integrated company that now does everything from harvesting and mass processing fish to selling value-added products such as canned salmon and pollock fish sticks.

“He realized that he needed to be vertically integrated to be able to deliver a large quantity of processed fish to large retailers and institutional-scale consumers,’’ said David Fluharty, an associate professor in marine and environmental affairs at the University of Washington.

Trident teamed up with other U.S. companies and turned to Congress to help limit foreign competition. With the backing of then-Washington Senator Warren Magnuson and Alaska Senator Ted Stevens, Congress passed a law that pushed the boundary where foreign fishing boats could freely operate, to 200 miles offshore from 12 miles.

In 1998, Congress ended the practice of foreign companies getting around the 200-mile restriction by registering as a U.S. business. The law required 75 percent American ownership for companies operating in the Pacific.

“One of the bill’s architects was Bundrant,’’ said Paine of United Catcher Boats. “It helped his business thrive.”

Today, Trident’s business is buttressed by a surging market for fish as consumers seek to add healthy protein to their diets, according to research from the United Nations. An index of fish prices, the Oslo Seafood Index Global, has jumped more than 300 percent over the past five years, propelled by rising salmon demand and higher prices.

Chuck Bundrant has always been fond of Henry Ford, according to Paine. “He told me once: ‘Every industry needs a strong leader, it helps smaller businesses. I am that big leader.’”

Source: Bloomberg

Summer Sun Safety: Protect Yourself from UV Radiation

Fun in the sun will be on everyone’s list of things to do during the spring and summer months, but these are not the only times you should practice protective measures. Keeping yourself and others protected from UV radiation is an important, year-round responsibility.

Ultraviolet (UV) radiation is a form of non-ionizing radiation that is emitted by the sun and artificial sources, such as tanning beds. While it has some benefits for people, including the creation of Vitamin D, it also can cause health risks.

Our natural source of UV radiation:

The sun

Some artificial sources of UV radiation include:

  • Tanning beds
  • Mercury vapor lighting (often found in stadiums and school gyms)
  • Some halogen, fluorescent, and incandescent lights
  • Some types of lasers

What are the different types of UV radiation rays?

UV radiation is classified into three primary types: ultraviolet A (UVA), ultraviolet B (UVB), and ultraviolet C (UVC). These groups are based on the measure of their wavelength, which is measured in nanometers (nm= 0.000000001 meters or 1×10-9 meters).

All of the UVC and most of the UVB radiation is absorbed by the earth’s ozone layer, so nearly all of the ultraviolet radiation received on Earth is UVA. UVA and UVB radiation can both affect health. Even though UVA radiation is weaker than UVB, it penetrates deeper into the skin and is more constant throughout the year. Since UVC radiation is absorbed by the earth’s ozone layer, it does not pose as much of a risk.

Benefits

Beneficial effects of UV radiation include the production of vitamin D, a vitamin essential to human health. Vitamin D helps the body absorb calcium and phosphorus from food and assists bone development. The World Health Organization (WHO) recommends 5 to 15 minutes of sun exposure 2 to 3 times a week.

Risks

  • Sunburn is a sign of short-term overexposure, while premature aging and skin cancer are side effects of prolonged UV exposure.
  • Some oral and topical medicines, such as antibiotics, birth control pills, and benzoyl peroxide products, as well as some cosmetics, may increase skin and eye sensitivity to UV in all skin types.
  • UV exposure increases the risk of potentially blinding eye diseases, if eye protection is not used.
  • Overexposure to UV radiation can lead to serious health issues, including cancer. Skin cancer is the most common cancer in the United States. The two most common types of skin cancer are basal cell cancer and squamous cell cancer. Typically, they form on the head, face, neck, hands, and arms because these body parts are the most exposed to UV radiation. Most cases of melanoma, the deadliest kind of skin cancer, are caused by exposure to UV radiation.

Anyone can get skin cancer, but is more common in people who:

  • Spend a lot of time in the sun or have been sunburned.
  • Have light-color skin, hair, and eyes.
  • Have a family member with skin cancer.
  • Are over age 50.

To protect yourself from UV radiation:

  • Stay in the shade, especially during midday hours.
  • Wear clothes that cover your arms and legs.
  • Consider options to protect your children.
  • Wear a wide brim hat to shade your face, head, ears, and neck.
  • Wear wraparound sunglasses that block both UVA and UVB rays.
  • Use sunscreen with sun protection factor (SPF) 15 or higher, for both UVA and UVB protection.
  • Avoid indoor tanning. Indoor tanning is particularly dangerous for younger users; people who begin indoor tanning during adolescence or early adulthood have a higher risk of developing melanoma.

Source: Centers for Disease Control and Prevention

Gaining A Few Pounds May Increase Long-term Heart Failure Risk

Gaining even a little weight over time may alter the structure and function of heart muscle, affecting long-term risk of heart failure, according to new research in Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association.

Researchers followed 1,262 adults (average age 44, 57 percent women, 44 percent black, 36 percent obese) who were free from heart disease and other conditions that put them at high risk for heart disease for seven years. Participants had MRIs scans of their hearts and multiple body fat measurements at the start of the study and then seven years later.

Researchers found those who gained weight:

  • even as little as 5 percent, were more likely to have thickening and enlargement of the left ventricle, well-established indicators of future heart failure;
  • were more likely to exhibit subtle decreases in their hearts’ pumping ability; and
  • were more likely to exhibit changes in heart muscle appearance and function that persisted even after the researchers eliminated other factors that could affect heart muscle performance and appearance, including high blood pressure, diabetes, smoking and alcohol use.

Conversely, people who lost weight were more likely to exhibit decreases in heart muscle thickness.

Notably, how much a person weighed at the beginning of the study didn’t impact the changes, suggesting that even those of normal weight could experience adverse heart effects if they gain weight over time, researchers said.

“Any weight gain may lead to detrimental changes in the heart above and beyond the effects of baseline weight so that prevention should focus on weight loss or if meaningful weight loss cannot be achieved – the focus should be on weight stability,” said Ian Neeland, M.D., study senior author and a cardiologist and assistant professor of medicine at University of Texas Southwestern Medical Center in Dallas, Texas. “Counseling to maintain weight stability, even in the absence of weight loss, may be an important preventive strategy among high-risk individuals.”

The researchers caution that their study was relatively small and their findings do not mean that every person with weight gain will necessarily develop heart failure. The results do suggest that changes in weight may affect heart muscle in ways that can change the organ’s function.

Further research is needed to determine whether aggressive weight management could, reverse the changes, Neeland said.

Source : American Heart Association


Today’s Comic