Our family looks forward to the annual pilgrimage to State College for the Pennsylvania Association of Sustainable Agriculture (PASA) conference the first week in February. The three day event is packed with inspirational workshops of ordinary farmers doing extraordinary farming.
After ten years we know to expect the experience will be graced with movies, meals, and vendors promoting local sustainable interests. We relish the opportunity to kindle new friends and connect with lifelong ones.
One such acquaintance richly blessed our lives two years ago --Steve and Jenn Kurian from Bloomsburg. This school teacher/tree trimmer couple shared a PASA dinner and their Alaskan fishing adventure with Rusty.
He discovered how they grew up in the country and couldn’t afford the luxury of seafood. As adults they traveled to Alaska to fish and brought back a cooler of salmon for friends and family. Enjoyed by so many, Steve and Jenn returned the following years and eventually bought their own thirty-two foot boat and now provide wild Alaskan salmon at affordable prices for rural Pennsylvanians.
Wild salmon is a great source of vitamins A, D, B6 and E, as well as good amounts of calcium, iron, zinc, magnesium and phosphorus. The omega-three fatty acids in this cold water fish help reduce the risk of heart disease and stroke having shown to improve symptoms of immune and inflammatory disorders such as rheumatoid arthritis and Crohn’s disease.
For years the boys grudgingly slurped their tablespoon of cod liver oil chased with organic ginger ale. Now they are hooked on the Kurian’s marvelous brain food. The high quality polyunsaturated sockeye salmon is administered without any opposition. In fact, they ask for it weekly fully aware of the healthy benefits. The flavor of the wild caught salmon is rich, but not fishy, solid but still flaky and pleasing to the palate.
They also know this salmon is responsibly and sustainably harvested. In the opposite arena “farm fed” and “ocean raised” fish are usually fed antibiotics in their pellet food artificially-colored to make the fish look pink. Often the fish are fed genetically-modified corn and confined in pens that promote disease and weaken the muscle.
Jenn and Steve spend seven summer weeks in the great Northwest where they flash freeze and vacuum seal their crop full of quality and taste year round. Their product can be found online, at farmer’s market, and through local buying clubs. For recipes, beautiful photos, and purchasing information go to www.wildforsalmon.com but they usually sell out before their next trip to Bristol Bay.
We look forward to seeing our fishing friends at PASA next week and to catching up on fishing stories.
After ten years we know to expect the experience will be graced with movies, meals, and vendors promoting local sustainable interests. We relish the opportunity to kindle new friends and connect with lifelong ones.
One such acquaintance richly blessed our lives two years ago --Steve and Jenn Kurian from Bloomsburg. This school teacher/tree trimmer couple shared a PASA dinner and their Alaskan fishing adventure with Rusty.
He discovered how they grew up in the country and couldn’t afford the luxury of seafood. As adults they traveled to Alaska to fish and brought back a cooler of salmon for friends and family. Enjoyed by so many, Steve and Jenn returned the following years and eventually bought their own thirty-two foot boat and now provide wild Alaskan salmon at affordable prices for rural Pennsylvanians.
Wild salmon is a great source of vitamins A, D, B6 and E, as well as good amounts of calcium, iron, zinc, magnesium and phosphorus. The omega-three fatty acids in this cold water fish help reduce the risk of heart disease and stroke having shown to improve symptoms of immune and inflammatory disorders such as rheumatoid arthritis and Crohn’s disease.
For years the boys grudgingly slurped their tablespoon of cod liver oil chased with organic ginger ale. Now they are hooked on the Kurian’s marvelous brain food. The high quality polyunsaturated sockeye salmon is administered without any opposition. In fact, they ask for it weekly fully aware of the healthy benefits. The flavor of the wild caught salmon is rich, but not fishy, solid but still flaky and pleasing to the palate.
They also know this salmon is responsibly and sustainably harvested. In the opposite arena “farm fed” and “ocean raised” fish are usually fed antibiotics in their pellet food artificially-colored to make the fish look pink. Often the fish are fed genetically-modified corn and confined in pens that promote disease and weaken the muscle.
Jenn and Steve spend seven summer weeks in the great Northwest where they flash freeze and vacuum seal their crop full of quality and taste year round. Their product can be found online, at farmer’s market, and through local buying clubs. For recipes, beautiful photos, and purchasing information go to www.wildforsalmon.com but they usually sell out before their next trip to Bristol Bay.
We look forward to seeing our fishing friends at PASA next week and to catching up on fishing stories.
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