Helping Houston, Rogue Salmon, Mega-Eataly, and More Food News

September 05, 2017
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Houston Food Banks Need Help
After Hurricane Harvey and the resulting floods, Houston is in the early stages of digging out and rebuilding. One important way you can help – donate to food banks. Here are a few to consider: Houston Food Bank, Victoria Food Bank, The Food Bank of Corpus Christie, Southeast Texas Food Bank.

Restaurant Plastic Banned in Seattle
“Starting next year, Seattle restaurants will no longer provide plastic straws and plastic utensils to its patrons after a 2010 ordinance finally takes effect. The city's effort to ban disposal plastic food service ware had been in the books since 2010 but was stalled because compostable alternatives were not viable yet.” – EcoWatch

USDA Offers Grant Money for Food Entrepreneurs
“For producers interested in transforming their raw ingredients into finished products and marketing their goods to a wider base of customers, the US Department of Agriculture’s (USDA) Value-Added Producer Grant (VAPG) program is an important resource. On Monday, August 28, USDA announced the availability of at least $18 million in funding through the competitive VAPG program.” Paper and electronic deadlines are in January 2018. – Sustainable

For Now, No New Salmon Farms in Washington State
“Washington Gov. Jay Inslee has directed the Department of Ecology to put on hold any new permits for net pens after thousands of Atlantic salmon escaped into Puget Sound earlier this month from a damaged salmon farm." It’s feared that the escaped, farmed salmon will threaten the health of the Sound’s native salmon.  – San Francisco Chronicle

One Eataly to Rule Them All
“Like the Eataly markets in New York, Dubai, and Boston, the Bologna complex will include Italian restaurants and Italian products. Essentially, it’s the Disney World of Italian food. The park will be enormous, encompassing more than 20 acres in Bologna. These acres of fields and farmland will include 40 farming factories and 40 restaurants and refreshment stations.” – Eater

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