Seattle, WA (PRWEB) June 06, 2014
The Bristol Bay Regional Seafood Development Association (BBRSDA) is pleased to announce its “Savor Bristol Bay” salmon dinner series, which will travel around the country this summer as author Paul Greenberg launches his newest book, “American Catch: The Fight for Our Local Seafood.”
The dinner series, hosted in partnership with Chefs Collaborative, will feature fresh sockeye salmon from Bristol Bay, Alaska, home of the world’s largest sockeye salmon fishery. Participating chefs in New York City, Seattle, San Francisco, Boston and Chicago will prepare multiple courses spotlighting Bristol Bay sockeye while guests mingle with award-winning, NYT bestselling author Paul Greenberg (Four Fish). During the dinners, Greenberg will talk about his newest book, American Catch, which highlights Bristol Bay’s salmon fishery as one of its central storylines and investigates the proposed Pebble Mine project.
Ticket information for “Savor Bristol Bay” dinners will be announced in coming weeks, and available for purchase at venues in host cities, which include:
New York City
Monday, June 30
F/V Sherman Zwicker, Pier 25, New York
Monday, July 7
Chez Panisse, 1517 Shattuck Avenue, Berkeley
Thursday, July 10
Town Hall, 1119 8th Avenue, Seattle
Monday, July 21
Kinmont, 419 W Superior St, Chicago
Wednesday, July 23
Lumiere, 1293 Washington St., Newton, MA
American Catch: The Fight for Our Local Seafood
The commercial fishing industry in Bristol Bay dates back to the late 1800s, when canneries were established and all of the sockeye was canned. Today, thanks to the fleet’s ongoing commitment to quality and to improvements in transportation and processing, a large portion of Bristol Bay sockeye is available in a variety of forms that are convenient for today’s busy, health conscious cooks.
Bristol Bay is the site of the world’s most valuable wild salmon fishery—and salmon is arguably one of the most nutritionally dense and healthful animal proteins on earth – but 70 percent of the salmon harvested in Bristol Bay are shipped abroad, never landing on American plates. Meanwhile, the Bay is at risk. The proposed Pebble Mine project, with the potential to create the world’s largest open-pit gold and copper mine, directly endangers the salmon’s habitat.
These two challenges – boosting domestic seafood consumption while protecting invaluable natural resources like Bristol Bay’s sustainable salmon runs – are themes that run through Paul Greenberg’s ‘American Catch.’
Greenberg, whose previous book Four Fish was a New York Times bestseller, sets out to explore in depth three quintessential American seafoods: the New York oyster, Gulf shrimp, and the Alaskan sockeye salmon. Greenberg believes the time is ripe for a revolution in America’s relationship with its local seafood. More and more, Americans are realizing the value of eating fish and the need to rebuild infrastructure to support local fishing. In American Catch, Greenberg explores how we destroyed our food relationship with our own ocean, and sets out to understand how that breach might be mended.
About Author Paul Greenberg
Paul Greenberg is the author of the New York Times bestseller and James Beard Award-winning Four Fish: The Future of the Last Wild Food and a regular contributor to the New York Times. He has been featured on NPR’s Fresh Air and All Things Considered and has lectured for Google, Harvard, the U.S. Senate, and many other institutions. He is currently a fellow with The Safina Center and Pew Fellow in Marine Conservation. On Twitter @4fishgreenberg and on the web at paulgreenberg.org
AMERICAN CATCH: The Fight for Our Local Seafood
By Paul Greenberg
The Penguin Press; Publication Date: June 26, 2014
ISBN: 978-1-59420-448-7; $26.95 Hardcover
About the Bristol Bay Regional Seafood Development Association (BBRSDA)
The Bristol Bay Regional Seafood Development Association (BBRSDA) represents Bristol Bay’s 1,850 commercial salmon driftnet fishermen. Visit http://www.bristolbaysockeye.org or http://www.bbrsda.com for more information.
About Chefs Collaborative
Chefs Collaborative works to fix our broken food system by engaging chefs in a network that inspires and educates them to change how they source, cook, and serve food. Visit http://www.chefscollaborative.org for more. You can also follow Chefs Collaborative on Twitter (@chefscollab) and Facebook (http://www.facebook.com/chefscollaborative).
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