—My food story August —’24— 23 COOPERATORS The fishing industry is Alaska’s lifeblood, a tradition spanning many generations. From fishermen to scientists, all work together to ensure the fisheries’ health and sustainability, creating thriving coastal communities and producing high-quality seafood. The state’s world-leading science-based management supports fish stocks, communities, and ecosystems. Here’s why you should choose seafood from this pristine region: Wild: Alaska salmon, whitefish, and shellfish mature naturally, swimming freely in the pristine waters off Alaska’s rugged 34,000mile coastline. Natural: These seafood varieties thrive in some of the cleanest waters globally, free from artificial coloring, preservatives, or pesticides. Sustainable: Alaska’s fishing industry prioritizes conservation, ensuring abundant stocks. The catch is often frozen at sea, locking in the freshest taste. Versatile: Alaska seafood can be cooked from frozen and fits beautifully into any cuisine, whether grilled, poached, baked, or fried. Healthy: Naturally low in saturated fats and high in omega-3 fatty acids, Alaska seafood is a heart-healthy choice. Fishing families are the heart and soul of Alaska’s seafood industry, passionately believing in sustainability. Alaska’s strict fishing laws, sustainable harvesting methods, and adherence to the latest scientific data ensure continued abundance. Sustainable seafood is the most environmentally efficient source of protein. Alaska is a global leader in fisheries management, with state, federal, and international programs focused on sustainability. The Alaska seafood industry is committed to the future health and resiliency of fish populations and marine ecosystems through transparent, collaborative, and science-based resource management, ensuring food security for generations to come. The California Olive Oil Council (COOC) promotes certified California extra virgin olive oil through education and outreach. “Extra Virgin” is the highest quality olive oil grade, and the COOC upholds this standard via its Seal Certification Program. Founded in 1992 by olive oil pioneer Lila Jaeger, the COOC includes olive producers, industry service providers, retailers, e-commerce vendors, and other supporters. California boasts over 37,000 acres for extra virgin olive oil production, with more than 400 growers, 75 olive varieties, and 45 olive oil mills. The COOC represents both micro-producers and those producing over 5,000 gallons annually. California’s diverse soil types, climates, and microclimates allow for over 75 olive cultivars, offering a wide array of flavors. Harvesting olives at varying ripeness levels further enhances this diversity. Freshly harvested olives are transported to mills, rinsed, and ground into a paste. The oil separates from the fruit matter and water, becoming a vibrant elixir ready for your kitchen. To give consumers confidence that they are purchasing 100% extra virgin olive oil, the COOC Seal Certification Program is rigorous. Each harvest, members’ oils undergo comprehensive testing. First, a chemical analysis checks for parameters indicating careful handling and storage. Next, the oil is submitted to a COOC-approved Taste Panel for sensory evaluation, ensuring it possesses fruitiness and is free from defects. Only oils passing both evaluations earn the COOC Seal, guaranteeing fresh, California-grown, 100% extra virgin olive oil— the healthiest and most delicious on the market. By choosing COOC-certified olive oil, you support sustainable practices and high-quality standards, contributing to a thriving industry that values excellence from grove to table. ALASKA SEAFOOD Setting the gold standard in sustainability and flavor CALIFORNIA OLIVE OIL COUNCIL The gold standard of California extra virgin olive oil California boasts over 37,000 acres for extra virgin olive oil production, with more than 400 growers, 75 olive varieties, and 45 olive oil mills Alaska is a global leader in fisheries management, with state, federal, and international programs focused on sustainability
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