Adopt a sturgeon

June 30, 2009

 

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A few months back I posted an article about the sturgeon breeding programm at the University of Maryland Center for Environmental Science Horn Point Lab. Now I found this website, where anybody is invited to contribute with his/her ‘pocket money’ and therefor help to assure the continuation of this important repopulation programm.

It’s another interesting strategy for fundraising. In my humble opinion maybe better then sacrificing their females by harvesting their roe and selling the caviar on the market to generate some incoming money (like the Mote Marine Lab).

Congrats, Dr. Lazur & Team!

Looking into the Caspian Sea

June 29, 2009

 

 

The reasons why sturgeons are heading into their extinction are clear and well known. Today it’s a common sense, that due to overfishing and poaching, these fossils became hunted in a perverse way. But even more than these direct hostile actions against the sturgeons, the indirect collateral damages due to the expansion of ‘civilization’ delivers the killing stroke for these 250Mio years old creatures. The cities drainage pipes destroy spawning grounds and the hidroelectric power plants and dams block the sturgeons gateway to evolution (spawning upstream). 

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The waste, polluting the Caspian Sea include increasingly many high toxic metals, such as Arsenic (mostly Iranian and Azerbaijan coastal region), Mercury (region near Baku) and Copper (Iranian and Azerbaijan coastal region). See more on the image below.

 

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Anyone who finds interest in getting a closer look into the Caspian Sea, I recommend the website from the Caspian Environment Programm for a deeper understanding.

And anyone who arrived by now in the 3rd millenium – thinking about sustainability and the protection of our natural ressources, without having to sacrifice quality and premium indulgences – checks in at zwyercaviar.com

ZwyerCaviar available at Park Hyatt, Jeddah

June 27, 2009

 

Newsflash:

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ZwyerCaviar Flor de Sal Malassol caviar is now available at The Equestrian Club at Park Hyatt in Jeddah.

More international locations will follow soon!

Green Pink Caviar

June 26, 2009

 

The artist Marilyn Minter created a pretty erotic video. Its – besides caviars erotic sidenote - very far away from anything related to caviar, actually. But the given title of this video (Green Pink Caviar) must be enough reason to post this under the clown fish category…

Enjoy!

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UPDATE:

Madonna decided recently to include this 9min. video into her current Sweet & Sticky tour. It will appear during the opening song ‘Candy Shop’. Source

ZwyerCaviar won award ‘Best New Brand’!!!

June 25, 2009

 

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Well, that sure was fast! In one moment I was posting something about ZwyerCaviar competing in different awards in the near future, and in the other I got news that ZwyerCaviar actually won an award. Its first. And hopefully of many more to come…
ZwyerCaviar  won the prestigous European Luxury Award 2009 in the category Best new Brand and was also shortlisted in another category (Best Young Marketer). The Luxuria Awards are organised annually and by the Luxury Marketing Council of Europe and are sponsored by The Wall Street Journal, American Express, Centurion Magazine and CNN. The awards ceremony was held at the Orangery Gallery in Holland Park, London yesterday on June 24th.
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Election thriller

June 25, 2009

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ZwyerCaviar is conscious about its role of being an important force of innovation within the luxury world. We challenge ourselfs and our competitors and seek without hesitation new pinnacles when it comes to caviar.

But of course, slapping yourself on the shoulder doesnt take you far. And that is why ZwyerCaviar LLC will be participating in some important and tough industry awards lying ahead. National and international. We want to take up the challenge. We want to know for sure.

We want to know

Breaking new ground

June 24, 2009

 

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It has been a while since passing on some jucy news and gossips about the worlds first ultra-premium caviar brand: ZwyerCaviar. But that doesn’t necessarily point to idle running. Au contraire. During this silcence ZwyerCaviar LLC was working with full force behind some new projects. Our line of products is about to become bigger. This new arrival will be introduced imminently and will most definitely stirr up the realm of caviar.  And ZwyerCaviar will prove again that it masters the art of breaking new ground. We expect some spasmic behavior…

Most of it still has a hush-hush tag on it. But it will soon be revealed! Here, at Caviarist.com.

Stay close…

Caviar for dogs

June 5, 2009

 

Nothing against the lifestyle of the super rich. But there’s a limit for everything. Not so much for the guys at beveryhillscaviar.com. They are offering ‘caviar’ (actually its salmon roe) for dogs…  

 

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“Delicious gourmet treats for your dog. Discover your pets favorite new treat. Dogs love caviar so much that they leave the biscuit behind. Famous among celebrity clients, this caviar duo will be your pets favorite.

Your dog will surely love you forever after dining on this generous gourmet feast. This makes an ideal birthday gift for your dog. Celebrities and royalty throughout history have fed this elitist food to their loved ones and dogs.”

 

To make your pampered puppy happy

Worlds most expensive (caviar) curry!

June 2, 2009

 

A London curry house has celebrated the DVD launch of Slumdog Millionaire by creating a curry that costs more than $4’000 a plate.

Bombay Brasserie is defying the credit crunch with the release of its Samundari Khazana, or Seafood Treasure – a mix of caviar, abalone and a whole lobster.

More than $2000 worth of edible gold pressed onto the skin of cherry tomatoes and scattered throughout the meal helps keep the bill at a premium.

“There are still people out there with money to spend and this curry is a real experience,” head chef Prahlad Hegde told The Sun.

The Sun watched as one cook coated a $170 Scottish lobster with gold while another hollowed out quail’s eggs in order to refill them with $800 worth of caviar.

“The idea is from a basic Indian recipe I got from my mum but we are using the finest ingredients in the world,” Mr Hegde said.

 

Original article taken from The Daily Telegraph

Bombay Brasserie London