Gift items related to food and cooking are always popular. Gift ideas include local foods, baked goods, crafts, collectibles, cookware, clothing, printed materials, and other items
An endless array of products are available and new items are always showing up in stores and online. Other sources of food themed gifts might include farm stands, local farmers markets, wineries, ice cream shops, bakeries, specialty food stores, or other small businesses.
Kitchen decor items often feature food-related artwork. Among the most popular styles are designs that incorporate food icons. Items often depict fruits and vegetables, nuts, herbs, spices, fish, shellfish, meats, diary, and other food items.
This tomato themed soup mug makes a colorful kitchen accent.
Some items combine icons with popular slogans or other text. A possible gift idea for home cooks is this "Best. Cook. Ever." apron.
Products are often designed for a specific season of the year. This "Thankful" shirt includes pumpkins artwork. Pumpkins are often used to symbolize the Autumn season, Thanksgiving, crop harvests, and other end of year activities.
Steamers are another culinary accessory that might be suitable as a gift. Steamers for cooking seafood and vegetables are available in a wide range of sizes and styles. For more information, see this article on types of steamers.
Fish and seafood lovers might enjoy fish identification posters. Many fish identification posters serve as wall art in addition to their practical purposes.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Saturday, July 29, 2017
Wednesday, July 20, 2011
Organic Fish Based Fertilizer for Gardens
Bell Aquaculture recently announced the launch of a new product, Fish Rich Organic Fertilizer 2-3-2. Fish have been used as soil fertilizer since the Native Americans first began farming our nearby land centuries ago. Bell Aquaculture's new natural plant fertilizer, Fish Rich, is made from the remains of the Bell Perch processed at its aquaculture facility in Albany, Indiana.
Fish Rich is made from toxin and mercury-free fish, has a very mild fish odor and is good for any soil. Fish Rich contains these three major nutrients: nitrogen, which promotes green leaves, and quicker growth response; phosphorous, which is good for root growth, disease resistance, promoting seed and fruit growth, and for blooming and flowering; and potassium, which increases root growth, and offers disease and drought resistance.
Further, Fish Rich is also a good source of calcium. Calcium is essential for all plants and their maturity. Plants need calcium for cell wall development and growth. Pathogens attack weak cell walls to invade a plant, and a stronger cell wall structure will play a big part in avoiding this potential problem.
For more information, visit: http://www.bellaquaculture.com/our-products/fish-rich
Fish Rich is made from toxin and mercury-free fish, has a very mild fish odor and is good for any soil. Fish Rich contains these three major nutrients: nitrogen, which promotes green leaves, and quicker growth response; phosphorous, which is good for root growth, disease resistance, promoting seed and fruit growth, and for blooming and flowering; and potassium, which increases root growth, and offers disease and drought resistance.
Further, Fish Rich is also a good source of calcium. Calcium is essential for all plants and their maturity. Plants need calcium for cell wall development and growth. Pathogens attack weak cell walls to invade a plant, and a stronger cell wall structure will play a big part in avoiding this potential problem.
For more information, visit: http://www.bellaquaculture.com/our-products/fish-rich
Friday, January 21, 2011
Emory University School of Medicine Study Links Fried Fish Consumption to Strokes
Research from Emory University’s School of Medicine seems to suggest that fried fish may contribute to strokes in Americans living in the Southeastern part of the United States.
A study published in the Dec. 22 online issue of the journal Neurology found that people living in the "stroke belt" eat more fried fish than people living in the rest of the country.
The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee. Previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.
The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.
“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.
Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.
The new study from Emory University seems to imply that while eating fish is healthy, it may be better to limit frying and instead use healthier cooking methods such as baking, broiling, grilling or poaching.
source: Emory University press release
A study published in the Dec. 22 online issue of the journal Neurology found that people living in the "stroke belt" eat more fried fish than people living in the rest of the country.
The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee. Previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.
The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.
“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.
Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.
The new study from Emory University seems to imply that while eating fish is healthy, it may be better to limit frying and instead use healthier cooking methods such as baking, broiling, grilling or poaching.
source: Emory University press release
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