B Corporations Are Gaining Popularity Globally

Businesses and consumers alike are increasingly seeking the same thing: businesses that are an active force for good. Consumers in the 25-44 age bracket are the most engaged in supporting B Corporations, and the overall rate of consumer sentiment toward B Corporations has consistently risen over the past decade, according to Foodable Labs. In the last 12 months alone, certified B Corporations have increased globally from about 2,600 to over 2,900 — suggesting that companies recognize the value of the label.

Founded in 1981, Signature Breads is one of the few B certified companies in the foodservice industry. In 2006, it became independent and employee-owned with an average employee tenure of over 14 years. Signature Breads constantly searches for new ways to improve its practices and provide opportunities for its employees. For example, the company employs “a diverse workforce of over 250 employees from over 19 countries, and hire up to 10 language translators for company-wide meetings to ensure all employees are fully aware of company news and announcements by hearing them in their native languages,” according to the B Corporation website.

Greyston Bakery and New Belgium Brewing are two other exceptional B certified companies in the foodservice industry.

As the main brownie supplier for Ben & Jerry’s, Greyston Bakery has an open hiring policy that prioritizes hiring people who have experienced homelessness, substance abuse, incarceration, and other hardships. All of its profits are directed toward the Greyston Foundation, which helps fund affordable housing and numerous support services for low-income families.

New Belgium Brewing is 100 percent employee-owned. Established in 1991, the brewery is also committed to supporting local social and environmental activists and works toward making its own practices sustainable and accountable.

Like all certified B Corporations, Signature Breads, Greyston Bakery, and New Belgium Brewing believe it has a social and environmental responsibility to do good and benefit as many people as possible.

Watch the clip above to learn more about Signature Breads and its mission to bring people together to change the world through the power of bread!

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Foodable Network Launches Chef AF a New Podcast

Today, Foodable is launching a new podcast — Chef AF, It’s All Food!— with Chef Jim Berman.

You may have already found out about the newest podcast addition to our show library, through The Barron Report’s latest piece where listeners had the chance to learn more about the chef and host.

Chef Berman has not only been a longtime Foodable expert contributor, but he’s also been a food writer for multiple publications while simultaneously working in and out of kitchens across the U.S.

Now, as the host of Chef AF, Chef Berman will have the chance to get his peers to “talk shop,” as he likes to say, in order to help other chefs and restaurant industry professionals navigate the wonderful yet complex kitchen life.

Chef AF, It’s All Food! is officially launching on Foodable Network today and it will soon be available in iTunes, Google Play and Spotify and other podcast listening platforms.

Listen to the first episode above to meet Berman and learn what you can expect to get from this new podcast!

Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock Braised in Matbucha with Preserved Lemon Cream, Charred Shishito Peppers and Herbs

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 6 ea. / skinned, Wild Alaska Pollock Fillets

  • 1 recipe Matbucha

  • Lemon juice

  • Extra virgin olive oil

  • 1 pt preserved lemon crema

  • 24 ea. medium-sized shishito peppers washed

  • 3 pts mixed pickled herbs: parsley, mint, and dill

  • Finishing salt


Method of Cooking:

This recipe serves 6 people. Preheat your oven to 400 degrees.  Heat up matbucha in two saute pans its oven proof handles (thin with a little bit of vegetable stock, water or tomato juice to the consistency of tomato sauce). When it is at a nice simmer, nestle in three portions of fish per pan, leaving space between each piece. Move to oven and bake for about 5 minutes, or until the fish is just done and flaky.  While the fish is in the oven, blister the shishito peppers in a hot, dry pan until black spots occur, and they are just cooked. Remove to a plate on the side.

After you remove the pans of fish from the oven, gently remove all of your fish to a plate off to the side. Put the matbucha back on the stove and reduce down if it needs it. Add a little olive oil, salt or lemon as necessary to make it taste as you like.  


Plating:

  • To serve, spoon some matbucha on each plate, nestle a few shishitos in the matbucha as well as your fish. Garnish with dollops of the preserved lemon cream and herbs that have been lightly dressed in extra virgin olive oil and salt.

Westward

“Westward is a restaurant with a real sense of place,” says Chef Gordon. “You can sit on the deck there, on the patio and look out and see all of Seattle… and eat oysters or eat a nice piece of fish out of our wood-fired oven and it’s like no where else in the world.”

To hear Will Gordon’s thoughts about what the role of a chef is today and to replicate his delicious sustainable fish dish, follow along by watching the episode above!

Chef David Glass, from Ethan Stowell Restaurants, Demonstrates His Lemon & Thyme Stuffed Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef David Glass, from Ethan Stowell Restaurants’ Staple and Fancy Mercantile located in the Seattle neighborhood of Ballard. Chef Glass will be working with wild Alaska pollock, provided by Trident Seafoods, to make a beautiful Lemon and Thyme Stuffed Wild Alaska Pollock dish. This is the third episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock, stuffed with Thyme and Lemon, with Brown Butter Cauliflower and Salsa Verde

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 2 ea. / skin on Wild Alaska Pollock Fillets

  • 1 lemon, sliced 1/4 inch thick

  • 3 sprigs of thyme

  • 1 cup cauliflower florets 

  • 1/4 cup capers, rinsed

  • 1/4 lb butter

  • 1Tbs extra virgin olive oil

  • 1/4 cup picked parsley, fried

  • 1/4 cup picked sage, fried

  • 1 lemon, juice of


Method of Cooking:

Take the two skin-on fillets and lay slices of lemon and thyme in between. Tie the fish with butcher’s twine to secure the two filets together. Sear the cauliflower in the olive oil. Add the capers and butter. Allow butter to brown and add the lemon juice to stop the browning process. Grill the fish on both sides (about 4 minutes per side).


Plating:

  • Plate the fish, snipping and carefully removing the twine, and top with cauliflower, caper and butter mix. Top with crispy parsley and sage. 

Staple & Fancy

At Staple and Fancy there’s a focus on seafood and utilizing the abundance of quality local resources that are available to chefs in the city of Seattle. For Chef Glass, sustainability is a personal responsibility.

“As a chef it’s easy to think about today and tomorrow or just cooking for now,” said Chef Glass. “But when we look at the big picture and we look at five years from now…, twenty years from now and the impact of the use of the ingredients we have today on the future it’s important for us to have thought in the product that we use and ensure that we’re using product that is gonna be sustainable and it’s going to be available for our children.”

Essentially, he would hate “for species to become extinct and no one would have the chance to taste them again.”

To replicate this delicious sustainable dish follow along by watching the episode above!

Tom Douglas' Corporate Executive Chef, Chris Schwartz, Shows Off His Skills with a Pan-Roasted Wild Alaska Pollock Dish

On this episode of On Foodable, Executive Chef Chris Schwartz from Tom Douglas Restaurants explains the newfound role of being a chef in today’s day and age and why it’s important to continue looking for new resources to cook with.

Chef Schwartz mentions, “When people come to Seattle, they automatically want Halibut, Salmon, or Dungeness Crab, which is great. But, as you know, those (resources) are limited to a certain extent, so we have to be on the forefront of figuring out what else is out there.”

During Foodable.io Seattle, Chef Schwartz prepares a unique dish using wild Alaska pollock, provided by Trident Seafoods. The wild Alaska pollock is paired with harissa, moroccan-like chili paste, used to glaze a newaukum delicata squash. Chef Schwartz tops his dish off with a drizzle of a charred jalapeno-basil vinaigrette, giving another kick of flavor and spice to the overall dish.

About Pan-Roasted Wild Alaska Pollock with Harissa and Honey-Roasted Newaukum Delicata Squash


dish2.jpg

About the Dish

Ingredients:

Harissa Glaze

  • 6 oz. Harissa Paste

  • 1 oz. Red Wine Vinegar

  • ½ Red Onion, minced

  • Lemon Juice, ½ of lemon

  • 1 oz. Warm Water

  • ½ c. Olive Oil

  • ¼ c. Honey

  • 4T. Chopped Parsley

Preparation:

  1. Combine all ingredients and season with salt and pepper.

Charred Jalapeno-Basil Vinaigrette

  • ¾ c. Red Onion, diced

  • ¼ c. Red Wine Vinegar

  • ¼ c. Apple Cider Vinegar

  • 1 ½ T. Salt

  • 4ea. Jalapenos

  • 4ea. Red Fresco Chilis

  • ¼ c. Honey

  • 1 ½ T. Dijon Mustard

  • 1T. Garlic, finely chopped

Preparation

  1. Combine the first four listed ingredients and let sit for ten minutes

2. Begin preparing jalapenos and Fresco chilis by removing the ends and cores from each

3. Slightly char in a pan with olive oil (keep them firm)

4. Add to mixture when ready (season with salt, pepper and chopped basil as needed)

Harissa and Honey Roasted Newaukum Delicata Squash

  • 1 Newaukum Delicata Squash

Preparation

  1. Remove seeds from squash and slice into half-sized rings

  2. Toss in Harissa glaze and season with salt and pepper

  3. Preheat oven to 450°F and cook on sheet pan for 20 minutes

Pan-Roasted Wild Alaska Pollock

  • 4ea. 4-6 oz. Skin-on Pollock Fillets

  • 1 Tbsp. Unsalted Butter

  • Salt and Pepper

Preparation:

  1. Heat saute pan over medium-low heat

  2. Rub olive oil on fillets then place in saute pan (skin side down)

  3. Quick saute each side for 3-4 minutes, adding butter in between to baste fillets


Executive Chef Chris Schwartz has spent the last 30 years in the restaurant industry overseeing, leading and managing kitchens, along with a small army of chefs, sous chefs and cooks. He is an invaluable leader to Tom Douglas and his business-partner wife, Jackie Cross. The couple own and operate 14 restaurants, including Seatown Market Diner, another successful Seattle-based Douglas restaurant. Their variety of offerings can be enjoyed during any season, whether you’re staying warm with chowder during the winter or cooling off with a seafood cocktail during the summer!