Eco-conscious travel and eco-tourism, travel that respects and sustains the environment and local cultures, are increasingly becoming more important to consumers and more a necessity to hospitality providers.

Locavores are committed to eating seasonal, locally grown foodstuff and as much as possible. This concept has become so important and so mainstream that Locavore was the Oxford English Dictionary’s 2007 Word of the Year.

Becoming a Locavore just got easier. Enter Locavore 1.0, an iPhone/iTouch application.

A Frittata (Italy), Tortilla (Spain) or Omelet (France) are all variations of a baked egg dish that is cooked slowly over low heat until almost firm and just set. At the last moment, it is place under a broiler or in the oven to finish the cooking. These dishes were traditional peasant or farm worker fare that made with a variety of ingredients that were on hand.

The wild Pacific white sturgeon, Acipenser transmontanus, is a cold water, bottom-dwelling easily recognizable fish with five rows of bony plates (scutes) that run from its gills to its tail.

Being the largest freshwater fish in North America, living for more than 100 years with slow growth, and delayed maturation has its drawbacks.

“Sustainability” does not equal “Corporate Consciousness”.

Sustainability, in general, relates to the 3 “E’s” – Environmentally Sound, Economically Feasible and Socially Equitable. As with any business, sustainability is a balancing act and follows a continuum. Nothing is black or white.