From the organizers:
This year, Long Island baymen were shocked to discover that on the opening day of scallop season, most of the scallops in Peconic Bay were dead. Meanwhile, Gulf oysters are dying, and wild shrimp—once plentiful along much of the US coastline—can only be found in certain pockets of the South. In a series of stories published in October and November of 2019, the New York Times reported on these particular instances of seafood devastation taking place in our waters.
Join award-winning New York Times writer Melissa Clark as she leads a thought-provoking conversation with oyster expert Julie Qiu, Sea to Table founder & CEO Sean Dimin, and journalist Charity Robey as they unpack the complex issues that impact our seafood supply and discuss possible solutions for the future.
The panel conversation will be followed by a reception featuring beverages from Talea Beer Co. and sustainable seafood dishes courtesy of Australis Barramundi and Sea to Table.