A few local artist and information about Dan Shook art and classes, just go to...onlinegiftshop.us

Witch's Brew, made with Cocoa, Yerba Matta, Maca, Vanilla, Damiana, Ginger, Kava Kava, Cinnamon, Sasparilla, Chicory, Chilis and lots of LOVE. Jenna Bowers and Adrian Albertowitz, Hear ye hear ye Jenna Bowers has published two awesome poetry books...email Jenna

Ben Olson; Author of "Wanderlost" click here... Wanderlost

To see Photography by Ben go to... myspace.com/benlolson

Get your season pass to:Yearly music festival which showcases both international and local composers and performing artists in an outdoor setting on the shores of Lake Pend Oreille ... festivalatsandpoint.com

Locally produced award winning wines... Pend d' Oreille Winery

Tami & Dave Gunter Bridges Home . Celtic & Contemporary Folk Music.

 

More local art & music... www.real-life-arts.com

 

Click on any of the LINKS to go to web sites

*WILD SALMON CO-OP*

PRESENTING: “The good stuff”  since 2002

      WILD ALASKAN
SOCKEYE SALMON & HALIBUT
≈
       
WE WILL AGAIN OFFER THIS PREMIUM HEALTH FOOD: MSC CERTIFIED, SALMON AND HALIBUT FROM SUSTAINABLE FISHERIES.
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Chris White, 33-year Alaskan commercial fisherman, has glazed, vacuum-packed, skinless/boneless, flash-frozen, ready to cook wild sockeye fillets along with sockeye and halibut portions, and hot and cold smoked sockeye at
fisherman to market prices!
FACT: Flash-frozen fish is as excellent as one-day fresh fish—and will last all year!
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THE WHY AND WHAT:

    Wild salmon is my passion because of its taste and health benefits.  My intention is to help educate and make this amazing food available to more people at the lowest possible prices.  The salmon comes from the only all-refrigerated fleet in Bristol Bay and captained by fishermen who share the vision of the highest attainable quality.  
    There are five species of wild salmon that return to Alaska from the deep North Pacific ocean each year.  Along with King (Chinook) salmon, Sockeye (Red) are the best tasting salmon.  It is the true Prince.

• SUSTAINABLE SALMON: You probably have heard of the California and partial Oregon commercial salmon fishing shut-down.  Rest assured, with few dams and protected habitat, Alaska salmon runs are healthy and abundant.  This years harvest in Bristol Bay—the largest sockeye run in the world--will probably rank in the top ten of the last 100-years.

• MERCURY: There have been questions regarding mercury in seafood.  Extensive test were done last winter specifically on Alaskan seafood.  Our salmon from SW Alaska had no mercury; SE salmon had minute traces (closer to possible food sources containing mercury) but presented no danger to twice a week consumption.  Some was found in the older halibut, but these large fish are generally not used for fillets.

• The Nightmare: Possibly the worlds largest gold and copper deposit has been discovered in the headwaters of Bristol Bay—smack where our salmon spawn.  It is called the Pebble Mine.  The largest open-pit mine on the planet is planned to extract these minerals.  Two of five earthen dams, storing toxic sludge for centuries (like our rock Creek mine threat), would be larger than China’s Three Gorges dam.  The corporate owners are putting $160,000,000 this year alone into test holes and PR.  There is hope but it will be a huge battle in the coming years to save our natural salmon resource from unquestionable damage.  See<renewableresourcescoalition.org> for more information.

THE MARKET

• SOCKEYE: Due to natural cyclical weaker runs in other areas of Alaska, Bristol Bay has the majority of the sockeye available, and even that is limited faced with the world demand.  Coupled with high fuel (processing & transportation) prices, the cost-per-pound will rise $.25 this year.  This may be somewhat assuaged by the fact that sockeye sells for about +/- $10.00/lb elsewhere in the land.

• HALIBUT:  All halibut is not handled equally.  Some comes from Russia and has no guarantee as to how it has been handled or processed.  Even some Alaskan halibut is now twice-frozen after being sent to China for processing and shipped back.  Demand is extremely strong and supply limited.  I will have limited halibut on hand and am working on more.  I will know more when I send the pick-up details later in August.

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THE DETAILS:

√√-- I will email specific dates and times for the three-day pick-up window. It will be late in August or early September at 448 S. Ella (NW corner of Ella & Erie). Bonners Ferry and CDA will be scheduled shortly after.  I will have salmon on hand through the winter until about April.

No need to pre-order fish.

√√--There is a 10/lb minimum order for salmon, 5/lb for halibut, or any combination (not including smoked).  Salmon fillets vary from 1 to 2/lbs; portions are about 1/2/lb.  Halibut fillet portions are approx. 3/4/lb.  A usual serving is 6-8-ounces (save enough for mayo lunch recipe).
√√--Included in each order are my five favorite delicious recipes (barbeque, Thai, Cajun, classic lunch) plus handling and cooking tips to make your salmon experience easy and painless.  Plus, my book Wind, Waves and a Suicidal Boat.

PRICES:
√√- Sockeye fillets are $7.00/lb
√√- Sockeye portions are $7.00/lb
√√- Hot & cold smoked sockeye: approx.1/2/lb vacuum packages are $12.00/lb

                      √√- Halibut: approx: 3/4/lb vacuum packages are $12.50/lb

(save $.25 cents # for orders over 100 /lbs)

 √- For a handy fish pocket card showing good/bad fish to eat, go to:
<environmentaldefense.org> (fish pocket card).
√- Go to alaskaseafood.org for 100 seafood recipes

CONTACT:
Let me know any questions you may have:
265-5742 or e-mail cwhite@coldreams.com.

Thanks to each of you for your interest.

• Please tell me if you would like to be added to these mailings.

e-mail cwhite@coldreams.com

Sold Sandpoint area only

 

Click here to email Gini

PLEASE; No soliciting emails or phone calls