If you missed the symposium, co-hosted by Johnson & Wales University and the Chefs’ Collaborative, you missed a great discussion by industry experts and chefs explaining their observations of the seafood industry and their efforts to make it sustainable. Plus a great reception at Save the Bay with the freshest oysters, sustainable caviar and Foolproof brews.
Speakers Included: Rick Moonen, Barton Seaver, Jeremy Sewall, Derek Wagner, Local Oystermen, RI and MA Seafood Industry Reps. and more!
You can read a brief of the event here:
https://blogs.jwu.edu/culinarynow/2018-seafood-symposium-makes-passionate-call-for-sustainability
“Know the provenance of your seafood. Eat across the whole food chain from shellfish to predators. Remember, every dollar you spend is a vote for a particular system.” — RW
