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.

Blog: Fish to Fork
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Recipe: Seared Black Cod and Succotash with Lemon Parsley Oil
- Blog
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
- Blog
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.

Recipe: Smoked Bluefish Salad with Hot Peppers and Honey
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! Bored with tuna salad? Try this recipe smoked bluefish salad with hot peppers and honey from Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.

Recipe: Local Tilapia with Sweet Potato Hash and Tomato Coulis
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.

Recipe: Take a Dip with a Local Fish Brandade
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.