Superabundant dispatch: Creamy winter steelhead chowder and this week’s news nibbles

"By now we assume you’ve worked through your Thanksgiving leftovers (we’ll see your turkey noodle soup and raise you a Thai pumpkin-turkey red curry), so now we’re focusing on other one-pot cozy comforts. We still love fall ingredients, don’t get us wrong, but now that the temperatures are dipping into the 30s, we’re ready for hearty braises, slow cooker classics and rustic dumplings. We’re ready for chowder. We’ve never met a chowder we didn’t like, whether it’s corn chowder or the old stalwart clam — but the creamy steelhead version in this week’s newsletter is a game changer, especially now that winter steelhead are running. If you aren’t much of an angler, that’s OK — steelhead and trout farmed in the U.S. are always green choices, especially if you source it from Northwest farmers like Pacific Aquaculture, located in the Columbia River on the Colville".