POSTPONED: New England Local Sustainable Seafood and Aquaculture Event

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POSTPONED: Join fellow RCA Members at the New Bedford Whaling Museum as seafood sustainability experts present information on this locally relevant topic. 

Award-winning Chef Jeremy Sewall, owner of Island Creek Oyster Bar and Row 34 restaurants in Boston and Portsmouth, New Hampshire will demonstrate chilled seafood recipes.  These recipes will use oysters from Island Creek and trout from Blue Stream Aquaculture. Chef Sewall is a renowned Boston chef and cookbook author, and his restaurants have been recognized in several publications to the likes of Bon Appetit, Food & Wine, Boston Magazine and most recently The Boston Globe. Sewall has appeared on PBS’s hit show Simply Ming, Bravo’s Top Chef, and The Food Network’s Beat Bobby Flay.

This event is eligible for 3 continuing education (CE) points to those of you who need them. Be sure to register today as space for this informative event is limited to 40 attendees. Networking to follow at a local establishment within walking distance.  

Date: This event has been postponed; please check back soon as the new event date is made available
Time: 4:00 - 7:00 p.m.
Location: New Bedford Whaling Museum
                 18 Johnny Cake Hill
                 New Bedford, MA 02740

Registration: RCA Members $35.00
                       Non-members  $45.00
                       RCA Student Members $15.00

Presenters: 

  • Chef Jeremy Sewall, Boston, Massachusetts
    "Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since spending summers in Maine as a child. There he and his family feasted on lobsters, clams and other New England specialties. The water has played a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources lobsters for all of his restaurants from his cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine."
  • Bill Weiss, Island Creek Oysters, Duxbury, Massachusetts
    “At Island Creek Oysters Foundation, we believe that aquaculture will play an important role in meeting the food production needs of a growing human population. The Island Creek Oysters Foundation supports projects that use sustainable aquaculture as a food source. Additionally, we educate and inform people about the value of aquaculture as a solution to the global issue of food production”

  • Keith Wilda, Blue Turner Falls, Massachusetts
    Food and Agricultural Organization (FAO) states that over 70% of the world's wild fish stock is fully exploited.  With numbers like that it is not hard to see why aquaculture is on the rise.  Blue Stream Aquaculture is one of the largest and longest-running commercial recirculating aquaculture systems (RAS) in the United States. Over the past 25 years Keith has worked as an educator and researcher, through extension work at the University of Massachusetts, a General manager for two of the largest aquaculture and aquaponics facilities in the country, including Australis Aquaculture, and as a consultant. Over the years Keith has designed, constructed and operated flow-through systems, net pen culture systems, but has focused most of his career on recirculating aquaculture systems (RAS) and integrating aquaculture with hydroponics (aquaponics). Keith has worked in all aspects of aquaculture including spawning, live feed management, nutrition, water quality, financial modeling and budgeting, biomass planning and processing plant operations. Currently Keith is a Managing Member of Blue Stream Aquaculture, LLC with farms located on Cape Cod, Western Massachusetts, and New Hampshire. He currently assists in systems design, process flow, and oversees daily operations."

Why New Bedford? We chose New Bedford for this event because it is the #1 fishing port by value in the United States and the largest fishing port on the East Coast. The economic impact of the fishing port is impressive:

  • 370 businesses within the city’s waterfront area that generate approximately $2.7 billion in sales each year
  • The Port directly employs 6,200 individuals and supports wages totaling $238 million
  • The Port, directly and indirectly, generates $1.2 billion in local, state and federal taxes

For any additional questions about this event, please contact Susanna Tolini. 

Thank you to our year-round Regional Program sponsor, ADM.
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For questions or concerns about your event registration, please contact rca@culinology.org