It’s still Earth Month, food nerds, and we’re back with our second and final Q&A featuring Monique of the Maine Coast Fishermen’s Association. For those who are unfamiliar, MCFA works to enhance the sustainability of Maine’s fisheries by advocating for the needs of community-based fishermen and the environmental restoration of the Gulf of Maine.

Following last week’s Q&A, we received many questions about how to buy local seafood, the best way to store it, and of course how to cook that seafood once it’s in your fridge or freezer. We’ll let Monique fill you in!

Happy Earth Day food nerds! Today we are celebrating our planet by highlighting a very cool group of humans who identify themselves as the “OG environmentalists” – fishermen. They have been working on and caring for our coastal waters for hundreds of years.

Anova Culinary is proud to announce the launch of a limited-edition Anova Sous Vide Box in partnership with Maui Nui Venison. Featuring cuts including osso bucco, tenderloin, stew chunks and rib rack, the Anova Precision® Cooker is Maui Nui Venison’s tool of choice for getting perfect results out of every hard-earned cut of wild venison.

Hunger and food insecurity are huge issues across the U.S., where millions of children, families and seniors struggle with access to healthy meals. At Anova, we know that food has the power to transform lives. Since June 2019, we have helped provide over 70,000 nutritious meals to underserved communities through our charity and community partnerships, including Meals on Wheels. (more…)

For many, the holiday season is a cherished time to celebrate the end of one year and the beginning of a new one with friends, family and loved ones. While this year has felt especially tough for many of us, the effects of 2020 have left an unprecedented number of individuals struggling to afford rent, utilities, medication or food. Since the start of the pandemic, thousands of more people have joined pantry lines across the country for the first time. That’s why this holiday season, it’s more important than ever to make a difference however you can.

In Las Vegas, a local couple and a huge network of chefs are taking the concept of “paying it forward” to a new level through a program called 24Meals. The idea first came to Corporate Executive Chef for V&E Restaurant Group Matt Fresinksi as he was cleaning out his pantry. Instead of getting rid of the food he found, Matt and his wife bought some to-go boxes and cooked 24 meals to distribute to people he knew were struggling during the global pandemic. Their son handwrote inspirational messages on every to-go box lid and voila – a family project was born.

Over the past several months, we’ve stepped up our efforts to support our communities by targeting those hit hardest by COVID-19. Together with the Electrolux Food Foundation, Anova raised $18,000 to help vulnerable seniors in our community through the Meals on Wheels COVID-19 Response Fund. To keep the momentum going, we are excited to support Meals on Wheels America‘s ongoing efforts to shine a light on vulnerable seniors throughout America through the Don’t Stop Now campaign. (more…)

We love highlighting all the amazing #anovafoodnerds and incredible organizations giving back to their local communities. We are especially excited to support Feed the Fam, a virtual fundraiser event that’s live-streaming Sunday, October 18th to benefit ATLFAMILYMEAL, a non-profit founded by Atlanta restaurateur and #anovafoodnerd Michael Lennox.

Earlier this year, three all-star chefs – known as the 3 Black Chefs – teamed up to offer pop-up dinners to those facing food insecurity in their neighborhood of Sacramento. The brainchild of chef trio Berry Accius, Mike Harris and Willis Webster, 3 Black Chefs launched The Project: Feeding Our Beloved Community, offering low-cost, to-go soul food to families at the Pannell Meadowview Community center.

Earlier this year, Anova donated 17 precision cookers to La Cocina – a San Francisco kitchen incubator focused on low-income food entrepreneurs – to support 13 businesses across the San Francisco Bay area. Since 2005, La Cocina has exclusively focused on small business incubation. Their vision is to increase inclusivity in the food industry and offer equitable opportunity for marginalized communities – specifically working class women of color and immigrant women.