Sourcing & Salmon
“There are so many unintended consequences to well-intentioned actions.” It’s a line from The Good Place, delivered by the inimitable Jameela Jamil, which summarizes the show’s operating thesis: there’s no such thing as ethical consumption under global capitalism.
Fundamentally true or not, we can all agree that responsible sourcing is difficult. It’s nearly impossible to buy something which doesn’t, somewhere along the tangled supply chain, support unethical labor practices, extractive corporations, or environmental destruction.
Where I always land is this: something is better than nothing. It’s preferable to treading water in the cold riptide of nihilism (aka giving up). For Aster Pantry, that something is seeking out local and regional purveyors who put effort into growing and harvesting sustainably.
And it’s not all so dire, resisting mighty international economic forces and whatnot. Good chefs also care about sourcing because better growing and harvesting practices generate better produce and proteins, which ultimately result in tastier finished dishes.
Get to know your region. If you want to find something, use your eyes. I’m not saying you can’t use the internet, but there’s no substitute for firsthand research. Go to the farmer’s market and take notes. At the grocery store, read the tags. If you’re in Washington, most farms are located in the Skagit, Nooksack, Snoqualmie, or Yakima Valleys.
Direct is better. Produce doesn’t improve by sitting on a truck longer and having more people handle it on the journey from harvest to plate.
Small is better. If you have the means, buy goods made and harvested in small batches. CSAs are a great place to start. It reinforces local economies, and you’re almost always rewarded with superior food. Small businesses put quality first. Agriculture monopolies do not.
And if you’re looking for specific products, ask us. We love this stuff.
For the next few weeks we’re focusing on salmon. Peak salmon season is nearly upon us, and we’ve lined up a fantastic series of recipes, all tested with wild salmon caught responsibly, and shipped directly to us, by our friends at Drifters Fish. This week we’ve got a refreshing salmon aguachile, a Sinaloan crudo in a broth of cucumber, serrano, cilantro, and lime.
Drifters Fish is a team of two - Nelly and Michael Hand. When you order from their website, you’re buying traceable, sustainable fish that’s carefully caught by the two of them, onboard their small boat, from cold, wild waters. This catch ships directly from Cordova, Alaska to your front door, arriving in an insulated recyclable box.
I’ve met Nelly. I know she cares about the craft and the ongoing health of the regional salmon fishery. It informs her actions. Actions matter, and sustainable actions taste better.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
A DISCLOSURE OF SORTS
We are not sponsored by Drifters Fish. For the sake of transparency, we would like to mention that they did provide us with fish for testing recipes and making videos. It’s a mutually beneficial collaboration between two small businesses - bartering, if you will. We love working with other small businesses whose passion and ethics align with ours.
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