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As part of the Daily Meal Celebrity Chef Series, we welcomed Top Chef All Stars and Eleven Madison Park alum, chef Kerry Heffernan, to our kitchen on September 10. Armed with a plethora of unique shellfish and other seafood dishes made from fresh catches on eastern Long Island, Heffernan introduced a kitchen full of guests to the importance of locally-grown, sustainable seafood. Heffernan helped to catch, hunt, or grow many of the components himself, showing his commitment to closing the gap between a chef and his ingredients.
“Everything here is stuff I harvested myself, like the crabs, corns, squash; I grew it myself,” said Heffernan, describing his method of cooking. “I farm the oysters under my dock, and I go to my garden to sprinkle some herbs on them. I think chefs should understand their sources and know what’s responsible, and what’s not.”
Check out photos from the event at the Kerry Heffernan Brings Sustainable Seafood to The Daily Meal (Slideshow)
Some of the dishes we sampled include mallard duck, bluefish “wings,” porgy crudo, and whelk with clam broth. The tequila-grapefruit cocktail for the evening was provided by Don Julio, and guests could sample fresh oysters from the Montauk Shellfish Company. Meanwhile dessert was provided by Jars by Danni, which added a little bit of sweet to an evening of local seafood education and sampling.
“For me, September is a special moment, and an amazing time to be in the greenmarket,” said Heffernan. “We like to focus our efforts maybe on not some of the glamour things like hamachi. Like these bluefish collars would have gone in the garbage ordinarily, but in the heads are those beautiful cheeks and collars.”
For the latest happenings in the food and drink world, visit our Food News page.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi
Let’s Talk About Socks, Baby: Sheltering at Home for Foodies
Be honest, when was the last time any of us actually put on shoes? Why would we, as most of us find ourselves spanning the spectrum of life’s pleasures without ever leaving home. Sure, challenging circumstances and a national pandemic have imposed this new reality on us for the time being, but for the purpose of this conversation, we’re focused on our insatiable appetite for the consumption of food-related content.
Mass hysteria for ‘Tiger King’ aside, our own television desires lay somewhere on the continuum between the sudden availability of free time to explore food-focused programming and our passion for such programming. With that in mind, we thought we’d share some recommendations of shows that we plan on returning to for additional episodes.
RESTAURANTS ON THE EDGE (Netflix): A newer entry, Restaurants on the Edge combines amazing views in such locales as Malta, St. Lucia, and Costa Rica with the efforts of a three-headed rescue squad to deliver a thoroughly heartwarming program. Vancouver, B.C.-based designer Karin Bohn joins forces with restaurateur Nick Liberato and struggling musician-turned chef Dennis Prescott to help breathe new life into fledgling restaurants, with the result simply being a great watch.
CHEFS A’ FIELD, GOOD CATCH (Prime Video): Released in 2019, season 1 of Good Catch is like the little engine that could. We had heard very little about the show before dipping our sock-clad toes in the water but were pleasantly surprised by what we found. As the show’s tagline, Sustainable Seafood Off the Hook, foretells, the mission is clearly to educate us, which it successfully does through the eyes of such acclaimed chefs as Kerry Heffernan, Gavin Kaysen, and Jen Carroll. We watched, we learned, we enjoyed. And we hope there’s a season 2.
SOMEBODY FEED PHIL (Netflix): Despite having never seen a single episode of Everybody Loves Raymond and as a result, having very little familiarity with the show’s creator & executive producer Phil Rosenthal, it took us all of about 30 seconds to become a huge fan of his. We love our food, but if there’s anyone who oozes as much joy for eating as Phil, we haven’t met that person yet. His joy radiates through the screen, making the show an absolute pleasure to watch. And with that as the jumping off point, humor ensues as Rosenthal traverses the globe, often connecting with famous friends, in search of culture & cuisine. Over the course of the show’s two seasons, Phil has giggled his way through such places as Lisbon, Bangkok, Dublin, and Cape Town, plus many more, providing us with hour-ish episodes that consistently entertain.
UGLY DELICIOUS (Netflix): Created, produced, and hosted by superstar chef David Chang, Ugly Delicious fits our definition of a guilty pleasure. Chang, owner of New York’s Momofuku Ko -recipient of two Michelin stars every year since opening in 2008 – projects a realness that makes both him and the show endearing. The chef takes us along on gastronomic adventures as his curiosity about variations on a food theme leads him to explore such standards as fried rice, tacos, and pizza, among others, through many different multi-ethnic lenses. Not only are we thrilled that season 2 is upon us, but we have a suggestion for David Chang the producer create and produce an Ugly Delicious spin-off starring Sherri Chang, also known as Mamma Chang. She stole the show!
These are just a handful of staples in our food television pantry, with plenty of great content for you to consume until we share some others. In the meantime, sit back, grab the remote, and binge. Just remember, no shoes required!
Great Oyster Bars from Coast to Coast
From the Gulf of Maine to Long Island Sound to the California coast, here are a few spots where you can grab a seat and slurp wonderful oysters.
Photo By: Morgan Ione Photography
Photo By: Christine Domino
Photo By: Douglas Lyle Thompson
From Seafood Shacks to High-Class Bars
From the Gulf of Maine to Long Island Sound to the California coast, great oysters thrive in America's waters. Oyster farmers take great care to bring these top-quality bivalves to seafood shacks, bars and restaurants around the nation. Here are a few spots where you can grab a stool (or a picnic bench) and slurp these wonderful oysters from the U.S. of A. &mdash meaty, plump, buttery and oh-so-briny.
Portland, Maine: The Shop
Mystic, Connecticut: Oyster Club
For a fine-dining experience in a low-key, convivial atmosphere, Mystic's award-winning Oyster Club is the place to go. Despite the rotating menu, you can be sure to find at least one of what the restaurant deems the "holy trinity" of New England oysters: Ningret Nectars, Noanks and, if you&rsquore lucky, Fishers Island. All are grown and harvested less than 20 miles from the restaurant. Ninety-five percent of the other ingredients on the seafood-driven menu hail from within 50 miles, with all of the fish sourced exclusively from the coasts of Connecticut, Massachusetts and Rhode Island.
At this sunny West Austin spot, martinis and champagne flow at high-top tables with classic seafood dishes, caviar and plenty of oysters, served oven-roasted and raw. Those served on the half shell are dressed with a cucumber-honey vinaigrette, crispy shallots and bright mint, or presented simply. For more diversity, there's also the tiered Plateau de Fruits de Mer, stacked high with lobster, clams, prawns, crab, mussels and oysters.
Boston: Row 34
From the same team that brought us Island Creek Oysters, this spinoff is set inside a 100-year-old former steel factory in South Boston's newest waterfront development, Fort Point. Dominating the menu are the plump, meaty oysters with a provenance of New England &mdash from Maine to Martha's Vineyard and, of course, their own farm in Duxbury, Mass. Oysters are just the top of the raw-bar menu, which includes smoked and cured seafood such as uni, shrimp and salmon pastrami ceviche and crudos like the gorgeous fluke adorned with basil, Calabrian chile and olive.
Portland, Maine: Eventide Oyster Co.
Those used to the West Coast or Gulf variety are usually blown away by the brininess of oysters from the deep, cold waters of Maine. But that's how they like them up there &mdash salty. At Eventide they are served traditional style with mignonette sauce (vinegar, shallots and black or white pepper) or with their unique spin: ices. Chef-owner Andrew Taylor offers a horseradish, Tabasco or pickled red onion ice that can be likened to a savory Italian granita and marries well with these bivalves. Another menu fave is the platter of plump, fried Maine oysters with zesty Thai apple slaw and turmeric.
Portland, Oregon: Olympia Oyster Bar
Los Angeles: L & E Oyster Bar
Executive chef, oyster-commander-in-chief and Oregon native Dom Crisp sees to it that L & E offers Angelenos a real raw bar experience. That means every oyster that lands on the menu is sourced from sustainable farms primarily from states bordering the Pacific Ocean, including Alaska. The Last Frontier provides excellent oysters known for what Crisps finds to be an ideal balance of brine, meatiness and cucumber essence. They occasionally even sport an unusual amber hue. Those that like their oysters hot should dive into the Casino, which features oysters sautéed with shallots, butter, paprika, parsley and smoky bacon.
Charleston: The Ordinary
Chicago: GT Fish & Oyster
Chicago: The Kennison
Washington, D.C.: Old Ebbitt Grill
Now in its third location, the Old Ebbitt Grill is hailed as the city's oldest bar, founded in 1856. Today, it's well known for its oyster happy hour, where each day local politicos enjoy half-price raw-bar items from 3 to 6 p.m. and 11 p.m. until closing. Apropos of being in the epicenter of democracy, the restaurant abides by an "oyster-eater bill of rights," which ensures that every half shell that lands on those icy platters has passed through stringent laboratory testing. Oysters also go through tough trials to earn a spot at the restaurant's annual event, the Oyster Riot, whose past judges include celebrity chef José Andrés and the late Supreme Court Justice Antonin Scalia.
Topping and Richmond, Virginia: Rappahannock Oyster Co.
Rappahannock Oyster Co.'s signature oyster tastes a little less briny and a little sweeter, with a mild minerality due to its "merroir" &mdash a maritime term for terroir. These oysters are raised and farmed in the Rappahannock River with freshwater coming directly off the Blue Ridge Mountains, meeting at the mouth of the Chesapeake Bay, which results in a low level of salinity. All of ROC's eateries showcase the Rappahannock oyster along with their Stingray, Olde Salt and Barcat. They're either served raw on the half shell or grilled and paired with unique toppers like smoked jalapeno butter. Get closer to the action at their headquarters in Topping, Va., where you can watch the seeding process and end your visit with a cold beer and a freshly shucked shell.
New York: Zadie's Oyster Room
After years of preparing Italian-accented American dishes at Hearth, Chef Marco Canora extended his restaurant empire to a snug little bar a few steps away, which heâs recently revamped as Zadie's Oyster Room. This tribute to the forgotten oyster houses of the early 20th century celebrates classic recipes like oysters Rockefeller and meaty oyster boils. There's a clearly marked section labeled Not Oysters, for the oyster-averse. All of the fare is best enjoyed with beer, wine or bubbly from the white marble bar.
San Francisco: Hog Island Oyster Co.
Seafood fanatics flock to Tomales Bay to eat Hog Island's oysters right at the source. Those in the know reserve picnic tables in advance and arrive ready to shuck their own oysters and grill food brought from home. On weekends, the cafe offers those same oysters along with local cheeses and charcuterie. But you don't have to travel to the farm to get a taste. Hog Island's first oyster bar inside the Ferry Building serves its oysters alongside chowders, daily fish specials and San Francisco's indigenous fisherman's stew, cioppino. And no foodie visit to Northern California would be complete without a trip to Napa Valley's Oxbow Public Market, where Hog Island oysters are available in a setting as spectacular as the oysters themselves.
New Orleans: Pêche
New York City: Grand Banks
If you are looking for an easy escape from the concrete jungle, head to Lower Manhattan's Pier 25 and hop aboard the Sherman Zwicker. While the 73-year-old schooner (the largest wooden vessel in Manhattan) doesn't set sail, the oyster bar aboard it, Grand Banks, offers killer oysters and incomparable views of the sun setting over the Hudson River. Grab a seat by the aged zinc bar encircling the forward mast and watch the shuckers in action. Executive Chef Kerry Heffernan, a serious fisherman, makes it a point to highlight local and sustainable seafood with oysters harvested from the bays, sound and ocean that surround the eastern end of Long Island. In Brooklyn, the team floats another refurbished vessel, Pilot, serving an oyster-forward menu and views of Manhattan&rsquos skyline across the East River.
South Kingstown, Rhode Island: Matunuck
Up in Rhode Island near Point Judith lies Matunuck, where Perry Raso has been farming oysters from Potter Pond since 2002. In 2009, he launched the restaurant whose concept he refers to as "Pond to Plate." Grown on its seven-and-a-half-acre farm, these babies are harvested right off the restaurant's waterfront and are sweet, crisp, firm and petite. While the Matunuck oysters are best in the raw, you'll also find them in a creamy stew, grilled with garlic, parsley and lemon butter or a la Rockefeller &mdash baked with Pernod, spinach, bacon, breadcrumbs and fresh herbs. You really can't go wrong.
Manhattan Beach, California: Fishing with Dynamite
Greenport, New York: Bait & Switch
Ian Wile, owner of Little Creek Oyster Farm, transformed this former bait-and-tackle shop, scallop-shucking house and sports-fisherman outfitter into the coziest oyster bar on Greenport's harbor. Diners get down and dirty with buckets full of bivalves from within a 20-mile radius and are encouraged to shuck 'em themselves. Also on the menu: littleneck clams, ceviche, artisan pickles and whatever fish is brought in through the doors from friendly locals. Come winter, expect to find a soul-soothing oyster pan roast and scallop chowder.
Seafood Fraud: The Turning Tides of an Industry Epidemic
Editor's Note: Larry Olmsted is the author of the New York Times best seller Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It, released in July 2016. He has spent the past four years researching fraudulence in food and labeling, a journey that has taken him to Japan, Alaska, Chile, Argentina, Scotland, Ireland, France, Spain, Portugal, and South Africa, and all across the continental United States and Canada. It's also taken him to fishing boats in the Gulf of Mexico and Gulf of Maine, the Monterey Bay Aquarium's annual sustainability symposium, and the restaurants of seafood-loving chefs around the country.
A few weeks ago, the nonprofit conservation group Oceana released the latest in a long series of seafood fraud studies. The big reveal? Roughly 20% of seafood worldwide is mislabeled, allowing cheaper species to masquerade as more expensive ones with astonishing regularity. Media outlets around the globe picked up the exposé, but here in the US, these revelations bordered on the mundane, if not the benign—Oceana's previous studies have shown that America has it far worse, with about a third of our seafood consistently and intentionally identified incorrectly. This percentage rises dramatically when it comes to restaurants serving expensive species of fish—in past Oceana studies in this country, restaurant red snapper and certain tuna in sushi restaurants were found to be bogus more than 90% of the time, while farmed salmon was passed off as pricier "wild-caught" two-thirds of the time.
Tilefish and tilapia are sold as red snapper Asian catfish farmed under dubious conditions abroad is sold as cod and grouper national chain restaurants serve lobster ravioli and lobster bisque without a trace of lobster (the sub is a mix of seafood, usually langoustines, crab, and/or white fish) escolar, notorious in the industry as the "Ex-Lax of the Seas," is a common doppelgänger for tuna and steelhead trout is frequently relabeled as salmon. Salmon, meanwhile, has another fraud issue, with cheap farmed Atlantic versions sold as expensive Alaskan wild, especially in restaurants. In one memorable study of species mislabeling in New York City sushi restaurants, which are infamous for the tactic, every single establishment tested failed.
The seafood industry offers a perfect storm for scandal: In sharp contrast with beef, pork, or chicken, more than 90% of the seafood we consume is imported, via a largely opaque and convoluted supply chain featuring minimal regulatory oversight. Plenty of low-cost products can look remarkably like high-value ones, particularly given that consumers very rarely see, buy, or cook whole fish (save a subset of relatively small and less coveted species). There are 400 to 500 commercially available species, yet, according to the National Fisheries Institute (NFI), 94% of the fish consumed by Americans is limited to just the top 10 most consumed among those, and the top three—shrimp, salmon, and canned tuna—account for almost 60% of sales. When almost no one knows what most fishes look or taste like, it's not too difficult for consumers to be fooled. If we actually get red snapper fewer than one in 20 times, how can we be expected to know the flavor of the real thing?
Most of the blame has long been placed on the supply chain, with its numerous middlemen and widespread opportunity to relabel boxes, but recent testing by the Food and Drug Administration (FDA) shows that about 85% of seafood is properly labeled when it reaches the last consumer-facing point of sale, suggesting that most fraud is perpetrated by restaurants and retailers. This can be as simple as putting grouper (always wild-caught and pricey) on the menu, but serving cheap farmed tilapia instead. Fifty million pounds of farmed Asian catfish are imported annually, yet almost no one goes to the store looking for ponga or basa instead, much of it seems to be brought here simply to imitate more desirable fish. As former FDA commissioner Dr. David Kessler told me, "If there's fish that [typically] costs 10 bucks and I can find a fish that looks like it for four bucks and sell it, there is going to be fraud."
Fraud is also a by-product of sustainability issues, since we ignore the vast majority of fish in the sea to overeat and overfish a handful, like bluefin tuna, Atlantic cod, and orange roughy. According to California's Monterey Bay Aquarium, worldwide stocks of bluefin are at 3% of their historic highs, nearing the verge of extinction. "That's one that I concretely and definitively can say we should not be eating," says Sheila Bowman, the aquarium's manager of culinary initiatives. "It's like eating Bengal tiger." Similar trendy passions nearly killed off Chilean sea bass and orange roughy in the past.
Much of our imported fish is farmed—some in countries with poor environmental and social track records, using banned drugs, pesticides, and unsafe and exploitative working conditions, including child and even slave labor—in ways that pollute oceans and destroy pristine environments. Matters are further complicated by widespread pirate fishing, which encompasses the use of unlicensed fishing ships, unreported catches, quota violations, and fishing in restricted or protected waters. As a result, almost all farmed salmon, as well as many other carnivorous saltwater fish worldwide, has long been red-labeled—meaning "avoid"—by Monterey Bay's Seafood Watch program, the gold standard for sustainability.
Between fraud, environmental damage, pirate fishing, and inhumane practices, the state of the industry got so bad that in 2014, President Obama created the Presidential Task Force on Combating Illegal, Unreported, and Unregulated (IUU) Fishing and Seafood Fraud, a rare commander-in-chief intervention in our mainstream food supply. Or, as Chef Kerry Heffernan, a partner at New York's acclaimed Eleven Madison Park and owner of New Orleans' sustainably focused restaurant Seaworthy told me: "If you care whether there will be fish for your children, you need to start paying attention."
The good news is that a whole lot of people are starting to do exactly that. And, just as a number of factors have contributed to seafood's problems, solutions are quickly coalescing from various directions, from nonprofits to regulators to chefs to voices within the seafood industry. Seafood as we know it is on the cusp of reinvention, with crackdowns on pirate fishing, antibiotic misuse in fish farming, and mislabeling at point of sale. At the same time, less sustainable and more environmentally threatening forms of fish farming—especially the common ocean net pen, in which fish are farmed in fenced-off sections of open ocean, sharing feed, waste, drugs, chemicals, and diseases with wild populations—are improving and being replaced. More scrutiny is being applied toward shrimp farming conditions in Asia, which can destroy critical mangrove habitat and use banned or unapproved drugs. Chefs and restaurants are pushing lesser-known but high-quality and sustainable species in place of threatened types of fish, and even big institutional buyers, like McDonald's and Walmart, are going green, choosing sustainable products and suppliers and enforcing quality demands on vendors.
Aquaculture, a blanket term for the controlled farming of seafood, is a relatively young industry, and has gone through considerable growing pains. But, much like with alternative energy, things are rapidly improving. The Monterey Bay Aquarium recently gave land-based tank aquaculture its best rating (green), the first time the organization has ever endorsed an entire method, rather than an individual species or farm. Within the industry, that method is known as a Recirculating Aquaculture System (RAS)—essentially an aquarium, free of disease and employing no antibiotics, pesticides, or vaccines, from which almost all the water is recycled and waste captured (at which point it's used as agricultural fertilizer).
For years, RAS has been used to raise freshwater fish, an intrinsically less problematic undertaking, since these species don't have to be raised in the ocean and can be farmed in purpose-built facilities as well as their own natural environments. But RAS is now increasingly used for trickier ocean dwellers—Massachusetts-based Australis got the Monterey Bay Aquarium's green rating for the tank-farmed barramundi it sells under its brand name. And the method is being effectively deployed to tackle the Holy Grail of less-sustainable fish farming, salmon it is to conventional salmon farming (ocean net pens) what Teslas are to first-generation electric cars. Green brand names on the market right now include Kuterra (Canada) and Atlantic Sapphire (Denmark), and multiple tank farms are under construction in the US. (The Conservation Fund's Freshwater Institute has one in West Virginia for research, and its salmon is sold in the Washington, DC, area.)
Practices in net pen farms have also improved dramatically, at least in the West, reducing pollution, feed waste, and drug use. While most farmed salmon is still rated a no-go red, Monterey Bay just gave its yellow (acceptable) grade to several farms for the very first time, almost all of them sold as brand names: True North (Maine), Verlasso (Chile), and Blue Circle (Norway). New Zealand is sustainably farming Pacific king, a.k.a. Chinook, salmon, normally only found wild from Alaska and the Pacific Northwest. Renowned seafood chef Rick Moonen, whose RM Seafood in Las Vegas focuses on sustainability, told me, "Ten years ago, there was no way in hell I would serve farmed Atlantic salmon." Now he does.
A better solution might be for us to simply eat less salmon, and this is certainly true for many overfished species. Promoting underutilized species, and not serving overfished ones, has been a major push from chefs and institutions alike, and the Monterey Bay Aquarium maintains a national list of partner restaurants and more than 60 chef spokespeople who have vowed to do precisely that. The Gulf of Maine Research Institute has a similar restaurant program, with dozens of culinary partners who pledge to offer at least one underutilized species daily.
Moonen recently slow-smoked the little-known Buffalo fish for barbecue tacos, an aquatic take on pulled pork that wooed diners, and he champions abundant Arctic char in place of salmon, with which it has much in common. Heffernan, who worries about wild northeastern striped bass—and who started the Save Our Stripers campaign, in which about 150 New York chefs refuse to serve the fish—pushes plentiful porgies instead, along with the bluefish that is native to the region. Prolific, tasty, and dirt-cheap, Pacific groundfish such as vermilion rockfish are growing fast in popularity, especially in the western United States. Chefs love fatty, oily species such as mackerel, sardines, and anchovies, all plentiful and nutritious. The biggest chef-driven success story to date is that of sablefish, also called black cod, though it has no relationship to the cod family. A meaty, fatty, delicious, and sustainable choice, it was popularized by Chef Nobu Matsuhisa in his signature miso black cod, which was promptly knocked off by Asian-fusion eateries everywhere.
Organizations like Monterey Bay monitor fisheries worldwide, counting species and evaluating both habitats and farming methods, to determine which fish have healthy and easily replenished populations and which do not, and then focus on promoting the consumption of those species that are sufficiently abundant, or easily farmed in a safe and sustainable way.
Other chefs have turned their attention to eating our way out of invasive-fish problems. It's not uncommon for nonnative species to throw an ecosystem out of whack and run roughshod over the indigenous population, as occurred with the Chesapeake Bay blue catfish. Introduced to the bay for sport fishing, the species, which is native to the Mississippi and Ohio river basins, has since overrun the area, growing to 100 pounds on a varied diet of insects, crustaceans, and small fish and disrupting the food chain for smaller competitors. In a purposeful attempt at overfishing, with no quotas and year-round open season on blue catfish, countless restaurants and retailers around the mid-Atlantic now sell it as a cheap way to enjoy seafood tacos and fried fish. The same strategy has been highly successful with the invasive lionfish, which has been responsible for the destruction of coral reefs in the Gulf of Mexico. So many southern chefs started serving lionfish that Whole Foods began adding it to its counters, and anecdotal evidence indicates that the stocks in the Gulf of Mexico are already starting to diminish. Because lionfish does not belong in this ecosystem, the goal is to bring those numbers to zero.
Corporate players can have an even bigger effect. McDonald's, famously obsessed with reliability and consistency of ingredient supply, quietly swapped dwindling cod for wild Alaskan pollock in its Filet-O-Fish sandwiches, in perhaps the biggest sea change of its type. While the Golden Arches may not be synonymous with sustainability, the switch has been heralded by advocates: Pacific pollock is one of the most thriving fisheries* in the world, if not the most, under the certification of the Marine Stewardship Council (MSC), the foremost arbiter of wild fisheries. The Filet-O-Fish wrapper now carries the MSC fish-with-a-checkmark logo, the most desirable consumer indication of wild seafood provenance. Big-box retailers like Walmart, Costco, and BJ's have greatly stepped up their sustainable seafood buying initiatives, and the Monterey Bay Aquarium recently signed on the nation's two largest institutional food service providers, Aramark and Compass Group, to adhere to its guidelines. There are now about 100,000 businesses using these recommendations one high-profile adopter is Disney, which follows them across its theme parks, resorts, and restaurants.
A fishery is not a farm but a geographic area, such as the Gulf of Maine or Gulf of Mexico. In this case, the fishery for Pacific pollock, where the species is found, encompasses Alaska and much of the Pacific Northwest.
In addition to these environmental and commercial efforts, other initiatives have recently been launched to directly tackle mislabeling. The NFI, our major seafood industry trade group, launched its Better Seafood Board (BSB) in 2007 specifically to combat fraud. Joining the BSB is a prerequisite for NFI membership, and requires taking a pledge not to sell any seafood that is underweight, bears the wrong species name, or suggests an erroneous place of origin. Gavin Gibbons, the NFI's vice president of communications, told me: "At the end of the day, suppliers who cheat customers cheat the entire industry. Fair and lawful business practices are essential for ensuring consumer confidence in seafood—and the seafood industry feels responsible for maintaining this confidence. The seafood industry itself has also led the way in the fight against fish fraud." Gibbons suggests that diners eating out ask the restaurant if it uses a BSB supplier.
While Obama's task force has not yet released its final recommendations, his call to action is already having an effect. The FDA is implementing a new project, Seafood Compliance and Labeling Enforcement (SCALE), whose preliminary advances include greatly escalated inspections of foreign seafood, along with a new DNA testing lab to authenticate species. Last year, a record number of farmed shrimp imports—our number one seafood product by consumption—were refused entry into the US after banned antibiotics were detected. Gibbons concludes, "There's no question that it's getting better. Years ago, fish fraud used to be the cost of doing business. Now we're seeing prosecutions, investigations, people saying, 'We want to see this stamped out.' It's being driven from the seafood industry, there's no doubt. The National Oceanic and Atmospheric Administration [NOAA] and the BSB are all getting more involved."
Another sweeping change is the UN's Agreement on Port State Measures to Prevent, Deter, and Eliminate Illegal, Unreported, and Unregulated Fishing. More familiarly known as the Port State Measures Agreement, it was approved seven years ago, but until June 2016, it lacked the required 25 national signatories to actually take effect. Now active, it stipulates that participating countries, including the US, actively verify the origin of catch of any fishing boat arriving in their sovereign ports. This should reduce pirate fishing problems such as quota violations and catches from restricted waters. Other parties are also addressing these issues, including the recently launched Global Fishing Watch, a unique partnership between Google Maps, Oceana, and satellite specialist Skywatch, which uses satellites and algorithms to detect illegal fishing, watching boats in real time and notifying authorities as violations occur.
Michael Dimin is the cofounder of Sea to Table, a New York specialty wholesale distributor for fine-dining restaurants across the nation. Sea to Table deals exclusively in wild-caught, domestically sourced seafood. An advocate for connecting chef buyers with individual fishermen, Dimin is preparing to launch a direct-to-consumer overnight fish service to simplify the purchase of wild-caught, reliably authentic fish, something Heffernan already does through his retail site, Wild Fish Direct. A longtime critic of his own industry, Dimin recently appeared before Congress with representatives of the World Wildlife Fund and Oceana to discuss fraud. He shared his own sense of hope with me, saying: "The President's Task Force is really exciting to me, because its recommended new traceability standards will be in place by the end of this year. If the US dries up as a pirate's market, that will affect the industry globally. The seafood industry supply chain is worthy of disruption, and if you tie these three things together, traceability, Global Fishing Watch, and the Port State Agreement, suddenly there is the hope that we might effect real change."
It is still far too early to tell what the long-term impact of all these efforts will be. But, with so many glimmers of light at the end of the seafood tunnel, the future looks much more promising than it did even a couple of years ago.
Note: The original version of this article mistakenly included unagi in a list of saltwater fish and described it as the name of a dish, rather than a species. Unagi is freshwater eel, and the Japanese word refers to the animal itself.
‘Fish on Fridays’: Pacific Sablefish
During this season of Lent, we know people are shopping for seafood more frequently and we wanted to help guide sustainable seafood purchases, because buying fish that is caught responsibly is important to consumers. With more reports of seafood mis-labeling, and conflicting sustainability standards, we hope that this series will help consumers choose fish that is local, fresh, and guaranteed to be caught sustainably.
Knowing where your seafood comes from can help support local fishermen who work hard to supply us with the seafood that we all love.
This week, we are featuring Pacific Sablefish (also known as black cod) which is managed under the Pacific Groundfish Individual Fishing Quota (IFQ) Program. We are also presenting a tasty recipe from Chef Kerry Heffernan: Sable with Pickled Jerusalem Artichokes and Sherry Vinaigrette.
Meet a fisherman: Captain Steve Fitz
Captain Steve Fitz grew up fishing with his father in New England before moving west and graduating from the University of Denver with a degree in business. About eighteen years ago, he moved out to Half Moon Bay, California, to fish with his uncle, eventually becoming the captain of the fishing vessel Mr. Morgan in 2000. Steve and his family are the only commercial fishing operation in the United States that uses Scottish Seine gear, a selective and eco-friendly way to catch groundfish. Mr. Morgan Fisheries specializes in sustainably harvested groundfish and Dungeness crab.
The Pacific IFQ Groundfishery:
Fishermen and fishing communities in California, Washington and Oregon have been operating under the IFQ system for 60 commercially important species of groundfish since 2011. In the first year of this program, West Coast fishermen discarded 80% fewer fish than in the previous year, and their revenues reached $54 million—42% higher than the previous five-year average (2011 NOAA Report).
Environmental Defense Fund has worked for years alongside fishermen, fishery managers and leaders at NOAA Fisheries to develop solutions that reduce costs for the trawl fleet while maintaining critical program components like 100% catch monitoring. The West Coast IFQ fishery is the most accountable fishery in the contiguous United States today. accountability. A new seafood label developed by EDF and Central Coast Seafood in California recognizes the commitment of the West Coast groundfish fleet to full accountability. The label, which reads “100% Federal At-Sea Monitoring: No Overfishing – Guaranteed”, distinguishes 100% monitored products. This label recognizes the commitment that West Coast fishermen have made to sustainable fishing, and gives consumers the ability to choose a catch share fish over a less sustainable product. Currently, a grocery store can’t distinguish catch share-caught sole, cod, sablefish, or other groundfish from fish from less well-regulated fisheries. The new label gives vendors, restaurants, and individuals the power to vote for catch shares and accountability, by purchasing 100% monitored products.
Sablefish is also known as black cod and butterfish. It is found only in the Pacific and has a rich buttery flesh. Here is a delicious recipe from acclaimed Chef Kerry Heffernan for sablefish, prepared with pickled Jerusalem Artichokes and Sherry vinaigrette.
Sable with pickled Jerusalem artichokes and sherry vinaigrette
Cut sablefish in strips and sear (see picture).
1 bottle Tio Pepe or other “bone dry” Amontillado sherry
1 bottle aged sherry vinegar
1) Reduce 3/4 of the sherry and 3/4 of the sherry vinegar to 2/3 cup
2) Place 1/4 C sherry vinegar, 2 T Sherry (unreduced), reduced sherry vinegar/sherry mixture, mustard and shallots in blender. Season well with salt and pepper, blend for 20 seconds. While still blending, add grapeseed oil slowly in a stream so as to emulsify well until consistency of heavy cream is achieved. Check seasoning and add more vinegar, salt, pepper, and even raw sherry to taste.
Jerusalem Artichoke Pickle:
3 lbs Jerusalem artichokes, very well scrubbed and sliced thinly on mandolin
2 large white onions, very finely julienned
8 cloves garlic, peeled and thinly sliced
1/3 cup coriander seed (toasted whole first)
12 each cardamom pods (toasted whole first)
1/4 cup whole Black peppercorns (toasted first )
1) Place coriander, black peppercorns, bay leaves and cardamom in cheesecloth, make a “sachet” or pouch, and tie tightly.
2) In a heavy bottomed pot large enough to hold everything, begin sweating onions in grapeseed oil slowly for 2 to 3 minutes, seasoning with 5T kosher salt add garlic and sachet and sweat 1 minute. Add Jerusalem artichokes, sugar and vinegar, cover with water, and bring to a simmer. Check seasoning and adjust. Simmer gently until tender but not at all breaking up. Allow to cool in its own liquid.
Answer for invasive species: put it on a plate and eat it
With its dark red and black stripes, spotted fins and long venomous black spikes, the lionfish seems better suited for horror films than consumption. But lionfish fritters and fillets may be on American tables soon.
An invasive species, the lionfish is devastating reef fish populations along the Florida coast and into the Caribbean.
Now an increasing number of environmentalists, consumer groups and scientists are seriously testing a novel solution to control it and other aquatic invasive species — one that would also take pressure off depleted ocean fish stocks: They want Americans to step up to their plates and start eating invasive critters in large numbers.
“Humans are the most ubiquitous predators on earth,” said Philip Kramer, director of the Caribbean program for the Nature Conservancy. “Instead of eating something like shark fin soup, why not eat a species that is causing harm, and with your meal make a positive contribution?”
Invasive species have become a vexing problem in the United States, with population explosions of Asian carp clogging the Mississippi River and European green crabs mobbing the coasts. With few natural predators in North America, such fast-breeding species have thrived in U.S. waters, eating native creatures and out-competing them for food and habitats.
While most invasive species are not commonly regarded as edible food, that is mostly a matter of marketing, experts say. Imagine menus where Asian carp substitutes for the threatened Chilean sea bass, or lionfish replaces grouper, which is overfished.
“We think there could be a real market,” said Wenonah Hauter, the executive director of Food and Water Watch, whose 2011 Smart Seafood Guide recommends for the first time that diners seek out invasive species as a “safer, more sustainable” alternative to their more dwindling relatives, to encourage fisherman and markets to provide them.
“What these species need now is a better — sexier — profile, and more cooks who know how to use them,” she said. She has enlisted celebrity chefs to promote eating the creatures.
Scientists emphasize that human consumption is only part of what is needed to control invasive species and restore native fish populations, and that a comprehensive plan must include restoring fish predators to depleted habitats and erecting physical barriers to prevent further dissemination of the invaders.
“We are not going to be able to just eat our way out of the invasive species problem,” Kramer said. “On the other hand, there are places where this can be a very useful part of the strategy.”
The U.S. Fish and Wildlife Agency is now exploring where it might be helpful. Models suggest that commercial harvest of Asian carp in the Mississippi would most likely help control populations there, “as part of an integrated pest management program,” said Valerie Fellows, a spokeswoman.
In practice, it is still unclear whether commercial fishing pressure could be high enough to have a significant impact, she said. The Army Corps of Engineers has spent millions of dollars to erect electronic barriers to keep Asian carp from moving from the Illinois River into the Great Lakes.
There are risks to whetting America’s appetite. Marketing an invasive species could make it so popular that “individuals would raise or release the fish” where they did not already exist, Fellows said, potentially exacerbating the problem tilapia were originally imported into Latin America for weed and bug control, but commercialization helped the species spread far more widely than intended.
Kramer is concerned that the marketing of lionfish might increase the number of traps on reefs, which could trap other fish as well. He said spearfishing was the sustainable way to catch lionfish, a reef dweller.
Cookbooks do not say much about how to filet an Asian carp, which has an unusual bony structure. And even if one developed a taste for, say, European green crab soup, there is currently nowhere to buy the main ingredient, though it is plentiful in the sea.
To increase culinary demand, Food and Water Watch has teamed up with the James Beard Foundation and Kerry Heffernan, the chef at the South Gate restaurant in New York City, to devise recipes using the creatures. At a recent tasting, there was Asian carp ceviche and braised lionfish filet in brown butter sauce.
Lionfish, it turns out, look hideous but taste great. The group had to hire fishermen to catch animals commonly regarded as pests. Heffernan said he would consider putting them on his menu and was looking forward to getting some molting European green crabs to try in soft-shell crab recipes.
Just eat it: Dealing with fish species who threaten the U.S. ecosystem by eating them
Two species of fish, the lion fish and the Asian carp, have invaded U.S. waters and are causing a great deal of environmental damage.
The Asian carp is threatening the ecosystems of rivers and lakes across the nation, while the lion fish is threatening to destroy reefs and decimate native fish populations in the southeast.
In an attempt to address these problems, Food and Water Watch, an organization that promotes safe, accessible and sustainable food, water and fish, has paired up with the James Beard Foundation to increase the culinary demand for the species by devising recipes using the fish.
Today on American Morning, Kerry Heffernan, Executive Chef at South Gate Restaurant in NYC, is cooking on set to show our viewers how to best prepare the fish. He is joined by Wenonah Hauter, the executive director for Food and Water Watch, who will be discussing the prevalence of invasive fish and explaining what the environmental consequences will be if the species continue to spread.
Maman, 22 West 25th Street (and more locations in New York and Canada)
Meaning “mother” in French, Maman is the type of place you would visit for a delectable pick-me-up (think: matcha lattes, pistachio chocolate croissants, and avocado toast). The café, restaurant, and event space was founded in 2014 by Elisa Marshall and Benjamin Sormonte who still reminisce over childhood memories with their mothers in the kitchen. Fancy enough for a tea party and casual enough to serve as a remote office, the rustic space is filled with upcycled and reused furniture. Maman also teams up with Be Green to offer 100% plant fiber recyclable and biodegradable food packaging. Bring in your own cup, or better yet, buy one of their signature reusable blue floral ceramic mugs while you’re there, and receive a sweet discount. One more thing: Maman offers French yogurt by La Fermière, which comes in mini pots that can be repurposed to hold flowers, herbs, jam, or any other tiny treasures that just might need a home.
5 Fish That Your Taste Buds, Your Wallet, And Mother Nature Will Thank You For Eating
One of famed Chef Nobu Matsuhisa's worldwide signature dishes is his miso black cod. Black cod isn't . [+] cod at all but slang for sablefish, one of the best underutilized fish you can order and a great substitute for the popular but threatened Chilean Sea Bass. Photo: Nobu Hotel, Las Vegas
October is National Seafood Month, and fish can be an excellent and sustainable choice for a healthy protein source that is low in fat and high in the good omega-3 fatty acids.
The bad news is that seafood can also be a lousy choice that is unsustainable, environmentally destructive, less healthy than you think, and a rip off so big it is literally criminal. It all depends on what fish you buy in stores or order in restaurants.
Wild caught salmon is one of the most healthy and delicious fish out there, but studies have shown . [+] that consumers are often duped into paying a premium for cheaper farmed salmon instead - can you tell them apart? Photo: Oceana
We live in an era of seafood fraud so rampant that in 2014 President Obama had to create a Presidential Task Force explicitly to combat it, along with illegal “pirate” fishing, unregistered boats that ignore international quotas meant to protect the environment and poach in prohibited or protected waters. Numerous studies have shown that a substantial amount of the seafood in this country is illegally mislabeled and more than 90% is imported, often with murky or unknown origins. The most reliable mislabeling number is around a third of all product nationally, but it can be much worse with high-value species consumers crave, such as red snapper, tuna, and grouper, where fraud rates can exceed 90%. Typically, cheaper species are passed off as more expensive ones, with farmed tilapia masquerading as coveted wild caught red snapper, a farmed Cambodian catfish called swai standing in for many fish, including pricey wild-caught grouper, and cheaper farmed salmon routinely passed off as far more expensive wild-caught Alaskan varieties. Last year 50 million pounds of farmed Asian catfish (swai and tra) were imported, yet few of us head to the store in search of these - instead, through the magic of illegal relabeling, they quickly become a more familiar - and much more expensive - species.
In my recent New York Times Bestseller Real Food, Fake Food: Why You Don't Know What You're Eating & What You Can Do About It (July 2016), the first comprehensive look at the massive counterfeiting, substitution and misleading marketing in our food supply, I devote a long chapter to seafood, along with many other problem foods ranging from beef to olive oil to cheese to wines, as well as everyday staples such as coffee, honey and juice. At the end of each chapter, I give buying tips specific to the foods in question to avoid fraud. But unlike most of these other food categories, with seafood there is a simple yet counter-intuitive way to beat the fraudsters and pirate fishermen, while doing good by Mother Nature - buy cheaper.
Counterfeiters target products with high perceived value, which means the best known and most desirable fish, and in this country, more than half of our total seafood consumption is just three categories: shrimp, salmon and canned tuna. Amazingly that majority doesn’t even include non-canned tuna, and more than 90% of what we eat is just the top 10 most popular species. This doesn’t just make it easy for fraudsters, it makes it very difficult for those popular species, which can quickly get overfished, even to the verge of extinction. Right now Bluefin tuna, wildly popular with sushi aficionados, is critically threatened and according to the Monterey Bay Aquarium, stocks are at just 3% of historic highs. Sheila Bowman, the aquarium’s Manager of Culinary and Strategic Initiatives, said, “That’s one that we can concretely and definitively say we should not be eating at all - it’s like having Bengal tiger.” She told me that Chilean sea bass is another victim of its own success, marketed to such popularity that it has been decimated in the wild, along with several other species, including shark Atlantic cod and orange roughy.
Eating lesser known but sustainably abundant or easily cleanly farmed species solves both problems, fraud and environmental while saving consumers money, and these fish are just as delicious (some chefs think even tastier). They are also healthier in some cases, simply because you typically get the real thing, not a cheaply made substitute farmed under dubious circumstances without supervision in lax regulatory nations (incidents of illegal or banned drugs and chemicals being used in imported farmed fish are legion - along with nutritionally inferior fish food).
I spoke to experts at the Monterey Bay Aquarium and several renowned chefs who are active pioneers in seafood sustainability to come up with five fish that are good alternatives to more popular species. Among those I consulted were Rick Moonen, one of the world’s most acclaimed seafood chefs, who got 3-stars from the New York Times, wrote the highly regarded cookbook, Fish Without A Doubt, and runs his flagship RM Seafood in Las Vegas’ Mandalay Bay casino resort Kerry Heffernan, of Grand Banks and Eleven Madison Park fame, who just opened the sustainably focused Seaworthy in New Orleans and Todd Mitgang of New York’s two Crave Fishbar locations, who serves on the Monterey Bay Aquarium’s Blue Ribbon Sustainability Task Force.
This is by no means a complete list, as there are about 500 commercially available species of seafood in this country, and other underutilized fish are being embraced by chefs all the time, but these are five solid alternatives.
Arctic Char Instead of Atlantic Salmon: Wild caught salmon, almost all of which comes from Alaska, is wonderful, but it is seasonal, expensive and limited. Most of the salmon we eat in this country is Atlantic salmon, which means farmed since it is commercially extinct in the wild. Generally, in aquaculture, the most environmentally damaging species to raise are salt water fish. While arctic char is scientifically similar to salmon, it also has many traits of lake trout and lives in freshwater. Seafood Watch, the world’s gold standard for assessing seafood sustainability, gives both wild caught and farmed char its highest rating, green, whereas the vast majority of farmed Atlantic salmon gets the worst rating, red. Also, much of the arctic char we get is farmed in countries with better-policed aquaculture standards including the U.S., Iceland and Canada.
Scientific watercolor illustration of chilipepper rockfish, one of many delicious and plentiful . [+] Pacific rockfish©Monterey Bay Aquarium
Pacific Rockfish Instead of Red Snapper: Red snapper has actually enjoyed a rebound in the wild and recently moved from red to yellow on the Seafood Watch list. But the bigger issues with it are that is one of the most expensive fish you can order and has the dubious distinction of being the single most commonly substituted fish in the country - one scientist I asked for advice just shrugged and said “Never order it.” One study put your chances of actually getting it when eating out (restaurants are worse than retailers) at around 6%, while a 2015 report by the Congressional Research Service noted that 77% of the red snapper sold in this country, between retail and restaurant, was not red snapper. Pacific Rockfish is such a good red snapper substitute that it has become a common counterfeit, but it tastes much better than the tilapia also commonly sold as snapper So why pay a huge premium for something you probably won’t get, whereas if you order less popular and less pricey Pacific Rockfish you will almost certainly get the real thing? On top of that, many experts I talked to say it tastes even better. There are around 100 fish in the Pacific Rockfish genus, but the most common is vermillion rockfish, along with bocaccio rockfish, chilipepper rockfish and shortbelly rockfish. The Monterey Bay Aquarium’s Bowman called vermillion rockfish “one of the best fish I’ve ever eaten - and these are selling incredibly cheap.” Moonen uses Rockfish at his Las Vegas fine dining spot.
Sablefish Instead of Chilean Sea Bass: All the things consumers love about Chilean sea bass, its oily, fatty lusciousness, and flaky but meaty texture, can be found - maybe even to greater degrees - in sablefish, also known as black cod, though it’s not a member of the cod family at all (it also goes by sable and butterfish in this country). It is very high in the good omega 3 fatty acids, EPA and DHA (about the same as the much heralded wild salmon) and for consumers, it is an especially easy fish to cook in many ways, grilled, fried, or raw (sushi). It is one of rare success stories of the underutilized species campaign, in large parts thanks to famed chef Nobu Matsuhisa, who uses it for one of his world-renowned (and much imitated!) signature dishes, Miso Black Cod. If you have eaten at an outpost of Nobu or Matsuhisa and had this, you already know how delicious sablefish is.
Albacore tuna belly is a great substitute for the critically endangered Bluefin tuns. Here, raw . [+] albacore tuna being prepared for the Seafood Watch Sushi Guide launch party. ©Monterey Bay Aquarium
Albacore Tuna Belly (shiro maguro in sushi-speak) Instead of Bluefin Tuna: It may already be too late to stop eating Bluefin, but there’s no excuse to keep decimating the critically endangered species - especially when this alternative tastes so similar. The trick is that while all Bluefin tuna is off the table, Albacore runs the gamut from begun highly sustainable to red on the Seafood Watch list depending where and how it is caught. The best Green alternatives are pole caught tuna from anywhere and most caught by any method in the U.S., while long line albacore from Hawaii warrants an acceptable yellow rating.
Pollock Instead of Cod: While Atlantic cod is not as critically threatened as Bluefin tuna or Chilean sea bass, it is overfished and with demand levels that remain too high, according to the Monterey Bay Aquarium, which gives no better than yellow to any wild caught Atlantic cod, with most forms of fishing and locations of fisheries getting the worst red rating. The World Wildlife Fund notes that, “It has been over 15 years since the moratorium on fishing Atlantic cod in eastern Canada, but the fish stocks have not replenished. The disappearance of cod in the region is a wakeup call on the effect that overfishing can have on a fish stock… Cod are currently at risk from overfishing in the UK, Canada and most other Atlantic countries. As fisheries have become more efficient at catching cod, populations have declined.” Its popularity is not surprising, as cod has a nice mild flavor, low-fat content, and dense white flakey flesh that makes it the species of choice for fish and chips in the British Isles. Until recently it was also the fish of choice for one of America’s biggest cod buyers, McDonalds, for its McFish sandwich. Realizing the threat to its long-term supply chain and bent on worldwide product consistency, McDonalds looked at many options before switching to pollock, a sea change that has been quietly heralded by environmentalists. According to Bowman, “It’s an alternative species that’s not on many menus on its own, and it tends to be fried, fish and chips or made into fish sticks. For all intents and purposes, the cod fisheries in this country are closed. We like that they shifted from a fish that’s on our red ‘avoid’ list to one that is on our green ‘best choices’ list. McDonalds uses only Alaskan Pollock, one of the world’s largest and healthiest fisheries. It is also a Marine Stewardship Council certified fishery,” the highest standard for wild caught fish.
Bonus Swap: I could not resist giving you a sixth excellent substitute, especially for those who live in the Northeast. There are dozens more very specific buying tips to help get the best real foods and to avoid being duped by fakes at the end of every chapter in my book, Real Food, Fake Food, not just for seafood but for all foods (and wines).
Porgy Instead of Striped Bass: Acclaimed New York (and now New Orleans) chef Kerry Heffernan spends a lot of time on the waters of the Northeast himself as an avid angler, and in recent years has grown so concerned about the diminishing wild northeastern striped bass that he started the Save Our Stripers campaign and got about 150 prominent New York chefs to pledge to refuse to serve the fish. Heffernan serves plentiful porgies instead, which he says taste similar but are more sustainable - and cheaper. One of the Save our Stripers participants, chef Todd Mitgang of Crave Fishbar, told me has had a lot of success serving porgy as a raw crudo or ceviche of sorts, very popular with his customers.
More than 60,000 people attended the seventh annual Global Citizen Festival in Central Park following UN Week. The event featured speakers like New York Governor Cuomo, Jeff Sachs, and Kerry Kennedy, who called out the ongoing racial and economic disparities in the United State’s criminal justice system. Sexual assault and gender inequality issues were highlighted by musicians Janelle Monáe and Janet Jackson, a timely topic given the recent Kavanaugh hearings in the United States.
During the event, the Fishoin team watched performances and speeches from the VIP tent where we served celebrity Chef Ali’s sustainable and traceable Grilled Shrimp Tacos. The bite-sized tacos flew off their stands and were the biggest hit at the event (besides the mini donuts!). The recipe for the tacos was provided along with a QR code telling the story of how the Naked Seafood shrimp made it to the VIP tent all the way from Louisiana.
There were a lot of familiar faces at the Global Citizen VIP tent, including Martin Luther King Jr. III, Daymond John from NBC’s Shark Tank and Senators Jeff Flake and Chris Coons was particularly excited about Fishcoin and the potential to trace seafood back to the source.
We were honored to be part of Global Citizen’s collaboration with the SDG2 Advocacy Hub to integrate sustainability with the food service for the event. We feel that sustainable catering is often overlooked but important niche in the market. Sustainable catering connect a Zero Poverty message between the on-stage and a Zero Hunger experience providing the audience with Sustainable Kenyan Shrimp Nachos.
Overall, we had a fantastic time at UN Week learning from others and sharing our story and vision. We are excited to move forward with new partnerships and connections from the week.