Podcasts about ahimi

On this Episode of the ASC Podcast with John Goehle, We discuss the latest news, including updates on upcoming ASC events, review ANSI/AAMI ST79 Steam Sterilization requirement updates that affect ASCS, discuss the IRS Ruling on Provider Relief Funds, review recent recalls on Hand Sanitizer, continue to wait for the 2020 ASC/HOPD Regulatory Updates and in our focus segment, discuss employee certifications in the ASC setting.     The ASC Podcast with John Goehle is sponsored by Ambulatory Healthcare Strategies, Eden Group Development, Surgical Information Systems, Intalere, Medicus IT,. Encompass Healthcare Data Solutions and BHG Patient Lending.  For more information about our sponsors, visit our website at ASC Podcast.com   Make sure you are Compliant with Infection Control Regulations with the Infection Control Coordinator Training Program 2020   Downloads and Links Discussed During this Episode: Rollback of Covid-19 related liability protections for Healthcare Workershttps://www.votervoice.net/mobile/NYSSPS/Campaigns/76107/Respond Recalls and Safety Alertshttps://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts Sign up for alerts: https://updates.fda.gov/SubscriptionManagement Information on Certifications:CASC - http://www.aboutcasc.org CAIP - http://www.aboutcaip.org CNOR - https://www.cc-institute.org/cnor/learn/ AAPC - https://www.aapc.com/ AHIMI - https://www.ahima.org/ Other Resources from the ASC Podcast with John Goehle:   Get a copy of John’s newest book - the 2020 Edition of The Survey Guide - A Guide to the CMS Conditions for Coverage & Interpretive Guidelines for Ambulatory Surgery Centers    Visit the ASC Podcast with John Goehle Website Benefits of Becoming a Patron Member Purchase John’s Books Go to the ASC Podcast Store See our YouTube Video Channel   Patron Members of the ASC Podcast with John Goehle have access to ASC Central - an exclusive membership website that provides a one-stop  ASC Regulatory and Accreditation Compliance, Operations and Financial Management resource for busy Administrators, nurse managers and business office managers.   Become a member today!

It’s no secret our oceans are in trouble. Climate change and bad policy continue to contribute to major shifts in one of the most complex ecosystems on the planet. Among the most pressing challenges are ocean acidification (the ocean today is, on average, 25% more acidic than in pre-industrial times), overfishing (a staggering 93% of all fisheries are being fished at or beyond capacity, while demand for seafood continues to rise the world over) and plastic pollution (about half of which is a direct result of fishing and seafood consumption; more than 640,000 tons of “ghost gear” — discarded fishing equipment — ends up in oceans every year). And while efforts to address these issues have ramped up in recent years, they have often focused on the wrong things. In this episode of Feeding 10 Billion, Varun and Ramya sit down with Jen Lamy, manager of the Sustainable Seafood Initiative at the Good Food Institute, to discuss the problems facing our oceans, the complex and opaque seafood supply chain and why plant-based and cultivated seafood are the best way forward. SHOW NOTES: What is plant-based meat and seafood? Plant-based products are direct replacements for animal-based products, such as plant-based meat, seafood, eggs and dairy. These include products that use the biomimicry approach to replicate the taste and texture of meat, as well as plant-forward products (like jackfruit, seitan, tofu and tempeh) that serve as functional meat replacements. Source What is cultivated meat and seafood? Cultivated meat (often referred to as cell-based meat or clean meat) is genuine animal meat that can replicate the sensory and nutritional profile of conventionally produced meat because it’s comprised of the same cell types and arranged in the same three-dimensional structure as animal tissue. It isn’t imitation or synthetic meat; it’s actual meat that is grown from cells outside of an animal. Source Dr Mark Post’s Ted Talk at TedX Haarlem in 2013: Meet the new meat What is aquaculture? The term aquaculture broadly refers to the cultivation of aquatic organisms in controlled aquatic environments for any commercial, recreational or public purpose. The breeding, rearing and harvesting of plants and animals takes place in all types of water environments including ponds, rivers, lakes, the ocean and man-made “closed” systems on land. Source What is ocean acidification? Ocean acidification refers to a reduction in the pH of the ocean over an extended period of time, caused primarily by uptake of carbon dioxide (CO2) from the atmosphere. Source Organizations, Institutes, Cultivated, and Plant-Based Companies: The Good Food Institute’s Sustainable Seafood Initiative  Developing and commercializing plant-based and cell-based seafood is the most tractable path for ensuring seafood sustainability and improving the health of our oceans. GFI’s Sustainable Seafood Initiative provides targeted research and support with a laser focus on accelerating this sector.   FAO The Food and Agriculture Organization (FAO) is a specialized agency of the United Nations that leads international efforts to tackle food insecurity, world hunger, and food sustainability.   IPCC The Intergovernmental Panel on Climate Change (IPCC) is the United Nations body for assessing the science related to climate change.   Shiok Meats Shiok in Singapore and Malay slang means fantastic and delicious. Shiok Meats is the first cell-based clean meat company in Singapore and South-East Asia. Their mission is to bring delicious, clean and healthy seafood like crustacean meats (including shrimp, crab and lobster) by harvesting meat from cells instead of animals. Their meats are animal-, health- and environment-friendly with the same taste, texture, more nutrients and no cruelty.   Avant Meats Avant Meats Company Limited is a start-up that focuses on R&D of cell-based agriculture. They strive to bring down the product costs of cell-based meat by researches (sic) and collaboration with companies of tangential technologies.   BlueNalu, Inc BlueNalu's mission is to be the global leader in cellular aquaculture™, providing consumers with great tasting, healthy, safe, and trusted seafood products that support the sustainability and diversity of our oceans. Their aim is to supplement current industry practice, in which fish are farmed or wild-caught in our ocean and seas, by producing real seafood products directly from fish cells, that are as delicious and nutritious as products that have been grown conventionally, in a way that is healthy for people, humane for animals, and sustainable for our planet.   WIld Type  Wild Type’s mission is to create the cleanest, most sustainable seafood on the planet. They use cellular agriculture technologies to address the most pressing challenges of our generation: climate change, food security, and health.   Finless Food Finless Foods is a food startup working toward a world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards of traditional fishing and aquatic farming. Starting with bluefin tuna, they use cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world.   Good Catch The Good Catch team are passionate culinary rebels with a cause—seafood without sacrifice. They bring you the rich flavors and flaky textures of fine seafood—from fish-free tuna and burgers to crab-free cakes—made with nutritious, sustainable ingredients. Their mission is to “preserve the ocean’s natural resources while introducing awesomely delicious “seafood” choices that benefit you and the world. Nothing fishy about it.”   Ocean Hugger Ocean Hugger Foods offers healthy, delicious and sustainable plant-based alternatives to your favorite seafood proteins. Created by one of America's top chefs, Certified Master Chef James Corwell. Their flagship product, Ahimi™, is the world's first plant-based alternative to raw tuna, perfect for use in sushi, poke, tartare, ceviche and more.   ADDITIONAL READING: Find more information about Maharashtra's ban on single-use plastics here Read about Indian Prime Minister Narandra Modi’s pledge to ban single-use plastic here Read why the push to ban plastic straws — when fishing accounts for 46% of all ocean plastic — is well intentioned but misguided *here** More information about the dire state of our oceans and why plant-based and cultivated seafood are the best way forward can be found here Read more about Canada’s seafood traceability issue here  Read IPCC’s “The Ocean and Cryosphere in a Changing Climate” report here More information about the rising levels of microplastic in our oceans can be found here Read more about the Van Cleve Seafood Company’s first plant-based seafood launch, Wild.Skinny.Clean, here Here’s an article about Northern Harvest’s salmon die-off and cleanup efforts.

I met David Benzaquen, CEO and Co-founder of Ocean Hugger Foods, and his company at multiple different events and tried some of their sushi. As someone who’s in the space, I was super impressed. I’m always impressed with David’s network and because he’s so intertwined within the plant-based industry, I wanted to ask him why he decided to go into building businesses and how can we all can get started creating something impactful. Learn step by step how David built Ocean-Hugger Foods. From building his skillset at Plant-based Solutions to meeting the chef who had this crazy idea to turn tomatoes into tuna, to scaling big enough where they produce in the United States, Europe, and Asia. It’s an incredible story and I guarantee you’ll take something valuable out of it. About David David Benzaquen is the Co-Founder and CEO of Ocean Hugger Foods, a company which manufactures plant-based seafood alternatives to address the overfishing crisis. The company has received innovation awards for its flagship Ahimi product from Whole Foods Market and Sysco, and has been heralded in the New York Times, USA Today, CBS Morning News and more. David has also served as an advisor to numerous plant-based food companies, accelerators and investors. Learn more about his company Ocean Hugger Foods at www.oceanhuggerfoods.com Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes Who are you?: I’m the CEO of a plant-based fish company, Ocean Hugger Food James Corwell - CSO Tsukiji Fish Market – The auction off 4 million pounds of tuna How did you meet James?: I read about him and he launched a Kickstarter campaign I actually reached out to James on LinkedIn. My background was launching and scaling plant-based companies so it was a great skillset We hear each other speak in the conference and went from there Certified Master Chef Ahimi – tomato tuna We sell Ahimi in food services such as restaurant chefs and college and universities Can you describe your history?: I used to be an advocate, but I felt like it wasn’t impactful. I would start measuring marketing campaigns by doing experiments that changed their behavior Bolthouse farm and the baby carrot Paul Shapiro – Advocate to Entrepreneur Why do you think people switch from Advocate to Entrepreneur?: Food is emotional because it affects our emotions (taste, price, etc). Most people don’t have the time to educate, but they can make choices when they buy How have you seen the process of animal advocacy?: I learned that taking it slowly and meet them where they’re at and enter our world slowly. Flexitarian Mintel’s definition: half their meals are vegetarian What are the components to make a plant-based company?: Team, grit, and endurance Naming matter: We tried Tomato Sushi and it didn’t work. But Ahimi – Spirit of Tuna What does CEO mean to you?: Defines the path and direction and mission We produce in North America, Europe, Asia Unami – Unagi Eel Shelf-life: We flash-freeze our product to maintain maximum freshness National Restaurant Association Show My Food Job Rocks: I get to impact the world with delicious food DOT Foods Algae products Duckweed, Water Lentil What is the biggest challenge the food industry needs to face right now?: Inefficiencies in the system. The reason why we’re selling garbage is that we still believe that the consumer wants to have everything we want right now. This is changing Cargill – Head of the protein division is focusing on plant-based Tyson Foods is doing the same How do you compete on the price of meat?: The meat industry puts a lot of band-aids. It’s cheap and scale. For plants, we will get there, and that’s about investing in the growth of the crop and products Annie Ryu Jackfruit company What are the health benefits for Ahimi?: Fish has a lot of mercury and plastic in it. Our biggest fans are pregnant women actually. We haven’t found consumers to care about protein but they are about omegas What would you like to learn more of?: Molecular gastronomy Jeremy Piven Favorite book: Mission in the Bottle (Seth Goldman, Founder of Honest Tea, chairman of Beyond Meat) Do you have any advice for anyone who wants to start their own plant-based company?: Call me. But also go for it. Why does the world care about your product? There are many channels to get the word out there Perfect Day Foods Perfect Day ice Cream Plant-based Solutions - plantbasedsolutions.com Online Masterclass  

Du thon fabriqué avec des tomates, de l’aubergine qui se déguise en anguilles, des carottes qui se prennent pour du saumon, c’est un peu ça… l’avenir de la pêche. Avec Charles Trahan

Ahimi is vegan Tuna, developed by the startup OceanHugger Foods to address price volatility in the seafood supply chain, David Benzaquen teamed up with chef James Corwell to make a plant based, sustainable and price competitive alternative to tuna! https://oceanhuggerfoods.com Video: http://startuphunter.co

Imagine you're at a food event sampling different, innovative food products when you passed by a table serving sushi - ahi tuna nigiri and california rolls topped with more tuna. Maybe you've sworn off fish after listening about the dire state of our oceans and plastics found in seafood, but then you noticed the sign stating that this sushi, Ahimi®, is vegan. You politely wolfed down several pieces and, still not convinced that it wasn't tuna, ask, “What's it made out of?” Then you get this shocking answer - tomatoes. Not just any tomatoes - de-acidified roma tomatoes that undergo a manual process with soy sauce, water, sugar, and sesame oil creating what essentially tastes, feels, and looks like the popular sushi dish - ahi tuna. Ahi tuna, better known as bluefin tuna, is one of the most endangered fish species on the planet, yet the world continues to gobble it up in exponential numbers. This planet-based version of ahi was created by ACF Certified Master Chef James Corwell at Ocean Hugger Foods. Today's episode of Trash Talking features Blythe Whitten-Snarr, Director of Administration at Ocean Hugger Foods, a profile company of PlantBased Solutions. A vegan and animal rights proponent, Blythe shares with us the story of Ahimi® and how this innovative food could help change the tide for ocean wildlife. -- Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Chef James "Jimmy" Corwell, Visionary Master Chef and Founder of Ocean Hugger Foods joins us on this edition of the Plant-Based TourGuide Podcast.  He discusses his "Aha" Moment that occurred during a visit to the Tsukiji Fish Market in Tokyo led him to starting Ocean Hugger Foods and the first product launched: Ahimi which is a Tuna Sushi replacement using:  Tomatoes....YES, Tomatoes!  Listen to his incredible story and the passion he has for being instrumental in change.  As he states during our podcast: "Chefs need to be leaders in the industry of creating plantbased products to save the environment". Chef Corwell is one of only a handful of Certified Master Chefs and a former instructor at the Culinary School of America and is leading the way for plantbased products replacing animal products. Visit Ocean Hugger Foods at Click Here Follow Ocean Hugger Foods on Facebook at Click Here Order the Ahimi Poke Bowl from Veestro.com at Click Here

In this episode, Jason provides an overview of the many benefits of a plant-based diet (many of which should appeal to conservatives) and interviews David Benzaquen, CEO of PlantBased Solutions and an investor in many exciting new plant-based companies. David's new product Ahimi, a plant-based tuna substitute, can be found at Veestro.com.