« December 2006 Table of Contents 
Editor's Note: Time to reflect
By Fiona Robinson, Editor in Chief
December 01, 2006
It's easy to forget the good things in life when you get
bogged down dealing with daily work issues, from computers that
won't cooperate to processing machinery that malfunctions. But
this is the time of year to be thankful that we have families
who are healthy and happy, and that we have a job and roof over
our heads.
Take this opportunity to be thankful for the positive things
that have happened in the seafood industry this past year, such
as:
• The Gulf Coast region, battered by hurricanes in 2005, was
spared from any big storms in 2006.
• Gas prices started inching down in the fall after a summer
of sky-high prices at the pump. Here's hoping the fuel
surcharges that many distributors were stuck paying this year
are reduced in 2007.
• In separate studies released in October, both the
Institute of Medicine and Harvard School of Public Health
supported consumption of a variety of seafood species twice a
week.
• Seafood restaurant chains continued to expand and
mixed-menu dinnerhouse chains added more seafood options.
Cameron Mitchell introduced its upscale Mitchell's Ocean Club
concept in August. McCormick & Schmick's continued its
nationwide expansion with new locations in Chicago and
Washington, D.C. Darden invested more money in seafood by
launching its daily Fresh Fish menu. The Palm added a dedicated
seafood section to its menu.
• Retail and restaurant chains continued to focus on
sustainable seafood. Wal-Mart pledged to buy all of its wild
seafood from fisheries certified as sustainable under the
Marine Stewardship Council's standards. The Compass Group USA
decided to source seafood according to the Monterey Bay
Aquarium's Seafood Watch list. And Wal-mart and Darden
Restaurants are requiring their shrimp vendors be certified
under the Global Aquaculture Alliance's Best Aquaculture
Practices.
There are many things to be thankful for; sometimes we just
need a gentle reminder of what those things are.