Magazine/2019 September October Seafood

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Chefs share menu inspirations sparked by aquaculture
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Raised sustainably in the U.S., steelhead trout answers a number of demands
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October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Picture for Sustainable Seafood: An Ambassador for Change
Modern aquaculture offers a clear pathway towards a healthy population and planet
Picture for A Love Letter to Oysters
(and mussels, clams and scallops)
Picture for The Salmon Family: A Primer
The salmon category comprises a range of different species that are generally interchangeable in many recipes
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New Orleans offers four ways to celebrate the oyster
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The chef/owner of The Breadfruit in Arizona considers carefully where her products came from and buys those with a story she can believe in
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Ana Sortun, Executive Chef of Oleana in Cambridge, serves a number of farmed and wild species, including farmed mussels
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The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
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The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients
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Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
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The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make
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The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
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The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both
Picture for Glenda Galvan-Garcia
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
Picture for Jeremy Sewall
The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection