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West Africa to Europe fishmeal, fish oil imports expose broken food system

sNawaWebs.ADV 2 years ago

Dakar, Senegal – Every year, European companies contribute to a tragic diversion of fresh fish essential in maintaining food security for over 33 million people in the West African region. This is the conclusion of a new report by Greenpeace Africa and Changing Markets, Feeding a Monster: How European aquaculture and animal feed industries are stealing food from West African communities. 

The report reveals how more than half a million tonnes of small pelagic fish are extracted every year along the coast of West Africa and converted into feed for aqua- and agriculture farming, dietary supplements, cosmetics and pet

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Classic Bay Area restaurant Val’s is closing in Daly City

sNawaWebs.ADV 4 months ago

Val’s Restaurant and Lounge, one of Daly City’s classic haunts for dinner and cocktails, will pull the plug on its recognizable neon sign and close its doors by the end of the year.

Val’s co-owner Greg Taylor confirmed to The Chronicle that the business will be closing permanently in December, though a final date has not yet been set. He declined to provide further details.

The closure marks the end of the restaurant’s long history, which dates back to the early 1950s. Taylor’s family took over the business in 1975. Val’s has two sides: a bright, white-tablecloth dining room, and

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This DIYer Uses Pom Poms to Celebrate Asian American Culture

sNawaWebs.ADV 2 years ago

Welcome to Selfmade Stories! Brit + Co, along with sponsor Office Depot, are working together to spotlight emerging entrepreneurs and the lessons they’ve learned while launching their businesses. First up, Selfmade alum Justine Pon shares her story of how she took her passion for craft to build The Ponnery, pom pom goods celebrating Asian food and culture, and how she learned to value her company’s worth thanks to her Selfmade coaches.

Brit + Co: How did you know The Ponnery was your business to start?

I’ve always loved making cute and creative things ever since I was kid. I also

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Charlotte’s Web Signs European Specialty Distributor Stark Foods International

sNawaWebs.ADV 5 months ago

DENVER, Nov. 10, 2022 /PRNewswire/ – (TSX:CWEB, OTCQX:CWBHF) Charlotte’s Web Holdings, Inc. (“Charlotte’s Web” or the “Company”), the market leader in cannabidiol (“CBD”) hemp extract wellness products, is pleased to announce a new distribution agreement with Stark Foods International, a distributor of European specialty food and beauty products to grocery and retail.

Stark Foods distributes some of the world’s top food brands with coast-to-coast U.S. coverage. Using a direct delivery model in the New York Tri-State area and a nationwide direct to retailer or sub-distributor, Stark Foods supplies some of America’s largest drug, club, grocery and mass retailers. Additionally,

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Charlotte chef embarks on national culinary tour

sNawaWebs.ADV 2 years ago

CHARLOTTE, N.C. — A Charlotte chef is taking her culinary skills on a national tour. 

What You Need To Know

  • Chef Lisa Brooks is going on a 12-city national tour starting in July

  • Brooks picked some of the cities from suggestions from followers on her social media channels 

  • The Joy of the Feast Tour will feature pop-up dinners and the locations will be announced on social media 24 hours before the event 

Chef Lisa Brooks, the executive chef and CEO of Heart and Soul Personal Chef Services, is going on a 12-city tour. She is hitting major cities including

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French restaurant serves up food of the future: insects

sNawaWebs.ADV 2 years ago

Laurent Veyet’s tasting menu is not for the faint-hearted, but may point to the future of feeding a booming world population – there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers.

As sun bathed the outdoor restaurant terraces in Paris, Veyet’s ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.

“It’s the ideal dish for first-timers,” the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae. “There are some really interesting flavours. Not many people could say

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