We talk to Dock to Dish about tech’s ability to help improve transparency and traceability.
The network began six years ago with a small handful of community-supported fisheries and has grown to include over 75 seafood businesses nationwide.
Every fish can be traced directly to the fishing boat that landed it.
Plus: What does Trump’s labor secretary pick mean for fast-food workers?
This week, our editors are reading about best practices: how to feed the hungry, how to plant and (not) plow for profit, how to pick the right fish and how to talk about kale.
If you ever lamented the lack of a fully sustainable seafood market in New York (Brooklyn, specifically), then you weren’t the only one. Restaurant industry veterans Bianca Piccillo and Mark Usewicz are now looking to “kickstart” their Mermaid’s Garden storefront.
As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
On October 16, Slow Food NYC and Sea to Table will host an event at Haven’s Kitchen that celebrates the New England fishing community and brings awareness to how we can support these fisherman by eating sustainable species.