Podcasts about american seafood

The odds are high that if you have eaten a fish filet sandwich, fish stick or California roll, you have eaten a fish that American Seafood has caught and process on one of their vessels. This week on The Green Insider episode 261, our host Mike Nemer talks to Tim … The post Learn how American Seafoods brings fish to you on The Green Insider appeared first on eRENEWABLE.

In the 2nd hour, Don hears from Mike Gallo on finding clean water and using smaller than normal live bait, Eric Muhoberac sounds off on the wind keeping paddlers out of the water this past week, more from Madison Sheahan on transferring fish management, a Bad Boys story involving both the commerical and recreational side of Black Drum, and Ryan Lambert tells all about duck potatoes, what they are, and why we like them?

World-renowned Chef, restaurateur, and Pike County native Austin Sumrall is no stranger to the kitchen. Owner of White Pillars in Biloxi, Austin is also a former Champion of Food Network's “Alex vs. America” in May 2023. The James Beard nominee for “Best Chef: South” and crowned “King of American Seafood!” in the 2021 Great American Seafood Cook-Off, the self-proclaimed lover of oyster aquaculture is here to discuss his grand title win, life in Biloxi, growing up on a ranch and more!Marshall Ramsey, a nationally recognized, Emmy award winning editorial cartoonist, shares his cartoons and travels the state as Mississippi Today's Editor-At-Large. He's also host of a "Now You're Talking" on MPB Think Radio and "Conversations" on MPB TV, and is the author of several books. Marshall is a graduate of the University of Tennessee and a 2019 recipient of the University of Tennessee Alumni Professional Achievement Award. Hosted on Acast. See acast.com/privacy for more information.

Join us for an exciting episode hosted by renowned chef and author, Barton Seaver, as he shares his invaluable holiday cooking tips and tricks. In this interactive culinary experience, Barton will guide participants through the art of creating memorable and stress-free holiday meals. Whether you're looking to perfect the roast turkey or craft delectable vegetarian/vegan dishes, Barton Seaver's expertise will leave you inspired and well-prepared to make this holiday season a culinary triumph. Don't miss this opportunity to elevate your holiday cooking game with the guidance of a true culinary maestro! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including ⁠⁠For Cod and Country⁠⁠ and ⁠⁠American Seafood⁠⁠ and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the ⁠⁠TED Talk⁠⁠ stage. He is the founder of ⁠⁠Coastal Culinary Academy⁠⁠, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠.

In this episode, we dive into the fascinating story of how Black brilliance played a crucial role in shaping American Oyster culture. From pioneering techniques to thriving communities, we explore the remarkable contributions that have influenced the oyster industry and how we enjoy oysters today.Joining us is special guest Zella Palmer, a renowned culinary historian, podcaster, and author. Topics Covered in the Episode:Enslaved Africans and their water-working skills brought from West AfricaOyster harvesting techniques and the expertise of Black oystermenEstablishment of thriving Black oyster townsThe inspiring story of Thomas Downing, the Oyster King of NYCCultural traditions and culinary impact of Black oyster cultureThe lasting legacy and influence on how we eat and harvest oysters todayPick up your headphones and tune into this episode where ever you listen to podcast.Keep in touch:To learn more about today's guest Zella Palmer, visit Zella's Instagram, Twitter, Book and Podcast. Visit our website. Follow the podcast on Instagram, Twitter and Facebook and watch episodes on Youtube  and feel free to donate.To learn more about the podcast host Toya, visit ToyaFromHarlem.com. Connect with Toya on Instagram, Twitter, and LinkedInWhere I get my info from:https://oceanconservancy.org/blog/2019/02/04/brief-history-black-people-chesapeake-bay/#:~:text=Black%20people%20created%20communities%20among,area%20rich%20with%20Black%20history.https://www.thrillist.com/eat/nation/history-of-black-oyster-culturehttps://earthincolor.co/earth-curiosity/how-oysters-became-a-source-of-economic-freedom/https://www.tastingtable.com/1182554/how-oyster-shucking-helped-african-americans-post-civil-war/https://history.news.chass.ncsu.edu/2019/02/22/finding-freedom-through-oysters-in-19th-century-new-york-part-two/https://www.splendidtable.org/story/2018/03/14/how-thomas-downing-became-black-oyster-king-new-yorkhttps://www.blacksouthernbelle.com/black-women-in-seafood-the-history-heritage/https://history.news.chass.ncsu.edu/2019/02/18/finding-freedom-through-oysters-in-19th-century-new-york-part-one/https://oceanconservancy.org/blog/2019/02/04/brief-history-black-people-chesapeake-bay

Join us for a live event that's sure to make your taste buds sing - it's a picnic party like no other! Don't forget to bring your appetite, your sense of humor, and your best checkered blanket! Hosted by renowned chef, author, and sustainable seafood expert, Barton Seaver, this exciting episode will have you prepping the ultimate picnic experience. With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including ⁠For Cod and Country⁠ and ⁠American Seafood⁠ and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the ⁠TED Talk⁠ stage. He is the founder of ⁠Coastal Culinary Academy⁠, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on ⁠Rouxbe⁠.

World-renowned Chef, restaurateur, and Pike County native Austin Sumrall is no stranger to the kitchen. Owner of White Pillars in Biloxi, Austin can now add Food Network's “Alex vs. America” Champion and $15K worth of bragging rights to his growing list of accomplishments. The James Beard nominee for “Best Chef: South” and crowned “King of American Seafood!” in the 2021 Great American Seafood Cook-Off, the self-proclaimed lover of oyster aquaculture is here to discuss his grand title win, life in Biloxi, growing up on a ranch and more!Marshall Ramsey, a nationally recognized, Emmy award winning editorial cartoonist, shares his cartoons and travels the state as Mississippi Today's Editor-At-Large. He's also host of a "Now You're Talking" on MPB Think Radio and "Conversations" on MPB TV, and is the author of several books. Marshall is a graduate of the University of Tennessee and a 2019 recipient of the University of Tennessee Alumni Professional Achievement Award. Hosted on Acast. See acast.com/privacy for more information.

Join us for an exciting episode with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the importance of a plant-based diet, Seaver will provide practical tips and insights for optimizing brain health through our diets. With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Keep it Spicy! Join renowned chef and author Barton Seaver for this live, virtual event as he takes you on a culinary journey to explore the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Check out Barton's Wine Pairing salts! Use code SPICEITUP to take 10% off! https://skordo.com/blogs/skordo-kitchen/barton-seaver-x-skordo-wine-pairing-salt-blends Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Grace Hood, certified sommelier and wine educator, and Robert Tas review the 33-page list at Oceana, an acclaimed American Seafood restaurant with an award-winning wine list. Grace spots a few value wines, a couple of stand-out bottles for a special occasion, and a couple of wines for the more adventurous. Grace also offers a few key tips on how to choose wine for you and your guests. Wines reviewed include: 2015 Brunello DeMonte Chino Marchesi di Barolo New York State Riesling For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Join Chef Barton Seaver and Katy Rivera as they discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We'll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We'll discuss strategies for making the most of this culinary staple and explore the world of options available to the home cook. As always, bring your questions! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Billy Nungesser joins Tommy to talk about crime in New Orleans and how it impacts tourism. 

Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages. Barton will not only discuss ways to make sausage and its history in world cuisine, but also how to incorporate sausage into delicious and creative dishes. Plus, get a sneak peek into a brand new set of content coming soon to Rouxbe! *Note: while this event is not vegan, but we will talk about non-meat sausage recipes. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Now that we're into summer, fruit is coming into peak. Join Chef Barton Seaver to learn some fun ways to incorporate fruit into all parts of a meal. We'll talk about how to showcase fruits' charm and charisma while balancing the natural sweetness for savory applications. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef Barton Seaver to celebrate the diversity of these crustaceans that come to us from waters everywhere. Barton will highlight the different types of crab and their flavor and culinary differences. And we'll explore innovative and fun ways to use these ocean delicacies. In a pinch for a new dish? Fishing for compliments on your menu choices? Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

It's springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners' backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We'll discuss the endless variety of greens and their preparations. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Onions are ubiquitous and endlessly versatile. They take the role of everything from foundational ingredients to the star of the stage as a charismatic focal point of a dish. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon onions and showcase them. We'll discuss the wide variety of onions and their preparations. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We'll discuss the wide variety of root vegetables and their preparations. Links from this episode: https://bit.ly/3sLD9eP - All of Rouxbe's Plant-Based Burgers https://en.wikipedia.org/wiki/List_of_root_vegetables https://www.amazon.com/Onions-Etcetera-Essential-Cookbook-scallions/dp/0997211318 https://www.forksoverknives.com https://food52.com/recipes https://www.americastestkitchen.com/ https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Links from today's episode: Spices - https://skordo.com Salad dressings - http://rouxbe.com/recipes Non-GMO seafood - https://www.nongmoproject.org/?s=seafood Portland Maine Barton's favorite restaurants - https://www.forestreet.biz http://www.scalesrestaurant.com/menus/ https://www.streetandcompany.net https://www.thehoneypaw.com Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Citrus fruits are ever-present year round, but are now in peak season. Join Chef and Author Barton Seaver to explore this charismatic category of delicious fruit. Links from this episode: https://bit.ly/3Gj1Tkd - Charles Wright - Scar Tissue https://bit.ly/3qf7ORW - Poem 133: The Summer Day Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef Barton Seaver for The Holiday Meal Part 4 to learn tips, tricks, techniques for preparing holiday sides dishes that would be welcome on any table! Links for this episode are https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! https://nyti.ms/3DnumnN - Genevieve Ko's Mashed Potatoes (NYT) Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

In this episode, Alex discusses maintaining excellent leadership skills even throughout fear. He points out that one of the most selfless things he had to do was build a foundation for himself through the pandemic. He accredits engaging on social media, consistently assists with keeping his staff afloat within his businesses. Alex never professes to be an expert. However, he believes that every business owner should incorporate pivoting, envisioning themselves as the target audience, and going into survival mode. An additional takeaway for entrepreneurs is maintaining good leadership skills and relationships are the fundamentals of having a successful business. Born in Jackson to a half-Lebanese family, cooking has always been a considerable part of Alex's life. His younger years were spent cooking on open fires at Boy Scout campouts. While studying business at Mississippi State University, he spent his college years working at The Veranda Restaurant. After graduation, he followed his passion for cooking, completing a degree at Johnson and Wales School of Culinary Arts in Charlotte, North Carolina. Eaton helped open Domenica, a John Besh's Italian restaurant in New Orleans, where he learned the art of wood-fired Neapolitan pizzas. Eaton then added Cajun food to his repertoire by working at Mr. B's Bistro under Chef Michelle McRaney. Alex was Voted 2015 Best New Chef by Jackson Free Press, the 2016 titleholder of King of American Seafood, and James Beard-nominated in 2019. He brings with him a love for artisan foods, a passion for locally-sourced products, and a burning desire to make his friends and family proud. He resides in Jackson with his wife Jamie and three children." You can follow one or all of his businesses on Instagram: @smokeshow.specialty.foods @aplosjxn @themanshipjxn @back.bay.brands

Join Chef Barton Seaver for The Holiday Meal Part 1 to learn tips, tricks, techniques for cooking birds of all different sizes. Links from this episode are: https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes https://youtu.be/1KLOJQxjHIg - Barton's Full Chicken Roulade https://bit.ly/3BFy7mM - Barton Seaver Thanksgiving https://wwnorton.com/books/The-Essential-New-York-Times-Cookbook/ - Amanda Hesser Book http://www.bartonseaver.com/books - All of Barton's books! http://enfieldwine.com - Enfield Wine Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Jim Smith is Chairman of the Alabama Seafood Marketing Commission and Executive Chef of The Hummingbird Way. Chef Smith was the Executive Chef of the State of Alabama for eight years serving multiple Alabama Governor's. As the state chef, he has placed an emphasis on using the best local ingredients and has made strides to encourage support of local farmers and Alabama fishers. He used his position as ambassador of food, to promote farmer's markets and events that support Alabama food products. In 2011 he was crowned the King of American Seafood by winning The Great American Seafood-Cook-Off and became the national spokesperson for Alabama Seafood, American Sustainable Seafood, Gulf Seafood and the NOAA. As the winner he traveled the country educating the Americans about the benefits of sustainable seafood. As Chairman of the Alabama Seafood Marketing Commission, Chef Smith is proud to be a part of the great work being done to promote Alabama Seafood and Chef Advocate for Wild American Shrimp. He also works closely with The James Beard Foundation as a Boot Camp for Policy and Change Alum, supporter of James Beard Foundation's Smart Catch Sustainable Seafood program, and Scholarship Programs. Chef Smith is best known for his appearances on Seasons 14 and 16 of the acclaimed Bravo television cooking competition show, Top Chef. With a top ten finish and fan favorite support he proud of his competitive efforts and has high hopes for the future.    Pete and Jim on this episode talk through Jim's unique experiences in the food industry and how that gives him the edge in the industry. Pete and Jim open up talking about how Jim's time as the Governor's Chef taught him how to be organized and efficient as a cook since Jim would at times be cooking for hundreds of people and have to cook prep the food by himself. Jim gives insight on how executive chefs can stay organized and also, teach their staffs to be organized and lead the way rather than the executive chef handling everything organization wise because one person handling all of that is not going to be scalable as you grow as a business. When you have more people on the team the more chaotic it gets, therefore you must be meticulous in the kitchen if your restaurant is going to succeed long term.    Pete and Jim also discuss opening a restaurant and how Jim was his own investor by cashing out on many assets he had and how that freed him up to run his restaurant the way he desired and knew best. With that though there was great risk and Jim and Pete gives insight to those who are looking to open a restaurant how that process should look as you create a game plan for your restaurant.       Connect with Jim: Instagram, Website The Hummingbird Way: Website, Instagram, Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

It's that time of year when the sweaters come out and the harvest gets sweet. Join Chef Barton Seaver as we explore one of his favorite ingredients and learn how to get creative with these culinary gems Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver as he discusses this oft used, but little understood ingredient. Learn about different varieties and their culinary qualities, as well as exploring all the ways to use this key ingredient! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join SeafoodNews Podcast co-hosts Lorin Castiglione and Ryan Doyle as they talk about falling snow crab stocks in the Bering Sea; CBP's Response to the Temporary Restraining Order issued by American Seafood's subsidiary Alaska Reefer Management and an affiliate; restaurants revisiting COVID protocols as cases of the virus rise; and more! This episode is brought to you by Urner Barry Consulting. Urner Barry Consulting provides tailored solutions to identify growth opportunities within the fast-paced protein commodity sectors. Combining the expertise of our analytical team, our warehouse of proprietary and trusted data, and unparalleled insight into market forecasting, Urner Barry Consulting will not only pinpoint developing global trends, but assist you in knowing exactly when and how to adopt them to maximize your return. Call 732-240-5330 for more information.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

One of the most popular yet most difficult styles of food to master is Sushi. Join Chef Barton Seaver and his special guest Chef Kazumi Wickenkamp for this special event exploring the cooking techniques and special skills required to master the art of Sushi! Kazumi Wickenkamp, originally from Japan, is the founder of Master of Japanese Cuisine Academy, the world's first online academy specialized in Japanese cuisine. The academy's mission is to provide the highest-quality education of Japanese cuisine to international culinary talents and food enthusiasts across the globe. As Japanese cuisine's center ingredients are seafood, Kazumi has a strong personal interest and concern in the seafood sustainability, and she became one of the first students of chef Barton's Seafood Literacy class. With an unlimited passion for food and in collaboration with experienced Japanese master chefs, Kazumi started the academy in 2018 in Germany. Through working closely with these master chefs, Kazumi accumulated a broad knowledge of Japanese cuisine including how to handle raw fish. With the greatest passion for Japanese cuisine, Kazumi and her team are continuously offering high-quality programs of Japanese cuisine, not only for individual customers but also the enterprises which seek quality culinary training programs for their employees. In March 2021, the academy received the 2nd prize in the Japanese government-led awards for high-quality programs produced through unique partnerships with international companies. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Soups are not just for winter fare. Join Chef Barton Seaver to learn about cold soups and make several easy, elegant and delicious recipes together. Perfect for hot weather and summer garden bounty, Barton highlighted soups that are vegetarian and vegan friendly. The Event Document discussed during this episode can be found at the episode page on Rouxbe. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well. Hailed as one of the country's “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence. Ana has won renown for her two cookbooks Soframiz and Spice. Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews. Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern. Siena Farms, owned by Ana's husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Barton Seaver is one of the world's leading sustainable seafood experts and educators, facilitating international conversations on sustainability and the role of food in resource management and public health. He's an award-winning chef, the founder of Coastal Culinary Academy, and the author of seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood, and The Joy of Seafood. Full show notes: https://maxlugavere.com/podcast/179-barton-seaver Watch this episode on YouTube now! http://youtube.com/maxlugavere

Aquaculture, the farming of fish and shellfish is a controversial and often not well understood part of our food system. Join chef, author and sustainable seafood expert Barton Seaver in discussion about this increasingly important part of the modern foodscape and professional kitchen. Barton brought it all back to the plate with three dishes/techniques for making the most out of whatever sustainable seafood you choose to use. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton also discusses some amazing fish preparations, salad dressings and some fantastic spinach alternatives. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

In our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. Connecting people to the food they eat, its source and its history, has long been her work, and writing is one way to reveal the deeper culture of food. Deborah’s interests lay with issues of biodiversity, botany, seasonal and local eating, farmers markets, small and mid-scale farming, farmers and ranchers, gardens and gardeners. Deborah's latest book, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well. Deborah has been involved with Slow Food in various capacities from its beginning in the US, served on the board of the Seed Savers Exchange, was co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, New Mexico, and she is a long term board member of the Southwest Grassfed Livestock Alliance (SWGLA), among other positions. For over thirty years she’s lived in Northern New Mexico with her husband, painter Patrick McFarlin. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

SeaBear Smokehouse CEO Mike Mondello discusses the impact of the pandemic on American seafood and stewardship of the oceans. 

Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

The Japanese plot to undermine the American economy. All in jest, of course. Ther is no intended poiticall agenda.Sushi vs. American Seafood. How to get the most for your money for a better dining experience.

As Food Director of Good Housekeeping, one of the nation's most respected consumer magazines, Susan Westmoreland oversees recipe development, editorial print, digital and video content and cookbooks. Author of "American Seafood" and "Two If By Sea," Chef Barton Seaver leads the Sustainable Seafood & Health Initiative at Harvard T.H. Chan School of Public Health and is Senior Advisor for Sustainable Seafood Innovations at the University of New England. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).