I want to begin with a big thank you to Chef Kevin Doherty for posting about his team’s efforts during the NHL Stanley Cup Playoffs. I can tell you that nothing about the work they put in is average. I’m also excited to know that Chef Jeff Wheaton will be sending in a piece that offers his perspective on the events at TD Garden. Any other chefs involved in this event or others – please send your thoughts.
Someone forwarded me this article that Helene York wrote for The Atlantic about sustainable seafood. Her general premise is that for seafood to be truly sustainable – chefs and consumers need to learn how to use every part of the fish. It’s an excellent piece that captures what is going on in the industrialized seafood/fish harvest sector. It doesn’t have to always be this way, but it is the current state.
Read the article and then send along your thoughts on the topic.