Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.
Blog: Fish to Fork
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Meet Northern California’s Suppliers of Local Fish, Cage-Free Eggs, and Fair-Trade Produce
Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.
Taylor Fish Farm Shares Mission of Sustainability
Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.
Wide Net Project Goes After Blue Catfish, with Help from Bon Appétit Chefs
How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!
Fork to Farm Grant Update: Locals Seafood Seizes An Oppor-tuna-ty
This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.
Seeing Seafood Up Close Brings Sustainability into Focus
As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.
Portland Bon Appétit Accounts “Seafood Differently” Through Tribal Program
In 2010 the Affiliated Tribes of Northwest Indians came together to set up the Salmon Marketing Program. The program buys fish caught by tribal members on tribal land, pays the fishermen a sustainable living wage, processes the fish at a facility owned and operated by the community, and then distributes the products itself to ensure the integrity of the process. The program has expanded to new markets — and Bon Appétit is proud to be a customer.
In Hurricane Sandy’s Aftermath, MIT Saves (Local Fisherman’s) Day
As Hurricane Sandy barreled toward the coast, businesses and entire cities shut down to brace themselves for what was to come. But college dining halls don’t have that luxury. College students are already “at home,” and – no matter the weather — need to be fed. And local farmers and fishermen need to be able to sell their harvest.
Recipe: Seared Black Cod and Succotash with Lemon Parsley Oil
Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge, is drawing to a close. This Black Cod and Succotash with Lemon Parsley Oil is the perfect dish to impress for a weekend dinner party or date night.
Recipe: Atlantic Red Crab and Scallop Bake
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This crab and scallop bake recipe from Roger Williams University Executive Chef Bob Lavoie is just the thing for a chilly fall night.