Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Skiing, March/April 2007 Nutritionist Nanna L. Meyer, PhD, R.D., a sports dietitian and a former member of the Swiss Ski Team, states in an article in Skiing magazine that eating wild salmon twice a week can improve joint pain. She notes that joint pain is often caused by inflammation and that a fresh, unprocessed diet can help ease the discomfort. She recommends wild salmon as part of a well-balanced, low fat diet that will provide the vitamins and minerals, omega-3 fatty acids, and other nutrients needed to protect cells from inflammation. Skiing magazine is targeted for the serious skier of all levels, providing information on technique, equipment and competition. Skiing magazine reaches an audience of 1.2 million. Every Day with Rachael Ray, April 2007 In an article about the best food at airports all over the country, featured in the April issue of Every Day with Rachael Ray, Anthony's restaurant at Seattle's SeaTac Airport gets a gourmet nod for its wild salmon. The article notes: "You'll overlook the airfield instead of Puget Sound, but the wild salmon at this sit-down and take out restaurant is just as tasty here as the chain's original spot." Every Day with Rachael Ray magazine offers signature quick-and-easy recipes, smart lifestyle tips, fresh ideas for entertaining, and fun, relatable travel stories. Every Day with Rachael Ray has a base circulation of 1.3 million. Bon Appétit, June 2007 Wild Salmon is highlighted as a great summer option in a recent article in Bon Appétit magazine. For a delicious and easy summer meal, the article offers Grilled Salmon and Baby Bok Choy with Ginger and Garlic - stating, "This entrée couldn't be simpler - the salmon is wrapped in foil with the bok choy and tossed on the grill." The recipe calls for wild salmon fillets, accented with fresh ginger and garlic and a hint of sake for flavor. For a nice finishing touch, the article suggests pairing this simple, yet elegant dish with a light California Pinot Noir. Bon Appétit magazine focuses on the world of great food and the pleasure of sharing it with others. Over 1.3 million subscribers read Bon Appétit magazine each month.