You do your part. You shop at farmer’s markets. You buy organic produce. You nix processed foods and weed through the myriad of offerings in the grocery aisles to find cage-free eggs and grass-fed beef. You eat responsibly, right? Fish is toted as a healthy protein, an alternative to factory-farmed land mammals, but the fact of the matter is fish make their way to our plates not without a tremendous strain to themselves and to the biodiversity of our ocean. You may think twice before eating that shrimp cocktail or spicy tuna roll, but, more importantly, it’s time to get educated.
Choosing to abstain from seafood outside of the sustainable framework is one of the most critical decisions we can make in regards to our food habits, positively contributing to a better world and a healthier you and ocean. Eating fish responsibly is not easy, though. It’s not about what type of fish we eat versus another type. Factors that contribute to our decision-making include what type of species, where and how it was caught, and so on. Even with a little handbook to refer to and under the guidance of knowledgeable seafood leaders, the multitude of varieties of seafood available and variants within this framework make choosing a sustainable option a challenging one.
This class aims to explain how to enjoy your seafood without contributing to the detriment of our oceans and wildlife. We’ll show you alternative choices available so you can support businesses and methods that are conscious of their environment and the surrounding community while promoting sustainable options. We’ll also discuss why these choices are better while teaching you how to make some delicious, sustainable seafood dishes and about seasonal seafood options. This class promises to enliven your palette, broaden our awareness, and support our environment and the community working to its benefit. Education tastes and feels good this time.
Recipes:Squid Stewed with Chickpeas and Peppers; Rustic Brandade (served with country bread)
Class Type: Educational and Local Chef, hands-on cooking class
Class Notes: Ten Dollars will be donated to help broaden the education of sustainable seafood, spreading the knowledge to others.
Greg Yagoda got certified in scuba diving when he turned 12 and instantly fell in love with the beauty of our oceans. While completing his bachelor’s degree in Environmental Studies at Connecticut College, he learned about the problems of overfishing and marine habitat destruction. He’s currently working on his thesis for his Master’s in Communication Design at Pratt Institute, fusing his talents in design with his passion for the oceans. His goal is to raise awareness of hazardous fishing industry practices and to encourage people to eat more sustainable seafood. He also works full-time as a designer for charity: water. Contact Greg
Johnathan Adler was taught to cook by his mother, whose insistence on family dinners he credits with his love of food today. He got his first cooking job soon after graduating from Wesleyan in 2003 and has been cooking in restaurants ever since, his resume includes two years in the kitchens at Blue Hill at Stone Barns, months abroad at Arzak, Le Manoir, and St. John, and, most recently, two years at Per Se. John is driven to create dishes at franny’s that highlight fresh ingredients and serve as a very tangible sign of the changing seasons and the dynamism of farms’ harvests. To raise awareness for sustainable seafood, John does his part by supporting local ocean friendly suppliers like Blue Moon Fish. By purchasing locally caught fish, he supports a healthy and abundant ocean and is here to speak to others on what is the best seafood to buy and where.
Tamar Adler is a New York-based writer who teaches and promotes pleasurable, responsible and sustainable cooking. She was the founding head chef of Farm 255 in Athens, GA, which produces much of its own food at a farm a few miles way, and a former cook at Chez Panisse, a pioneer in the local and seasonal food movement. Tamar has also worked with Dan Barber, chef of Blue Hill at Stone Barns, researching sustainable agriculture. In 2008, she started the second meat CSA in the country, the Bay Area Meat CSA in San Francisco, which evolved into a social networking site linking consumers with ranchers. Before beginning her career in food, she was an editor at Harper’s Magazine. Her first book, An Everlasting Meal, will be published by Scribner in October 2011. Tamar comes to Ger-Nis in order to educate on sustainable seafood, discussing such issues as Green Market fish vendors, specific endangered fish and mercury contamination, FDA recommendations, fishing methods and what people can do to support local and sustainable seafood.