New England Sustainable Seafood Teach-in

View presentations from the teach-in here.


Sunday, April 29, 2012

A collaboration between Let’s Talk About Food, the Museum of Science, New England Aquarium, the Center for Health and the Global Environment at Harvard Medical School, Chefs Collaborative, and the Cambridge Science Festival

Fishing for Sustainability, 1:00-5:00pm, Harvard Science Center B, 1 Oxford Street
Cost: $10, free for Harvard students (with ID). Purchase tickets here.
Free student rush tickets available at the door; valid student ID required.

Sustainable Seafood Forum, 7:00-9:00pm Forum at Museum of Science, Blue Wing
Cost: Free, pre-registration required. Register here.

 

Fishing for Sustainability: Finding the fine balance between our fish and our fishermen
1:00 p.m. – 5:00 p.m.
Harvard University Science Center B 

Our waters may be cold, but the topic of sustainable fishing in New England is hot. We know that the bounty of the sea is special to New England. How do we most accurately assess our fish stocks? Which fish varieties should we be eating? How do we maintain the tradition and livelihood of our fishing fleet and still safeguard our environment and our fish? Where does Aquaculture fit in? Join us for this Teach-In on New England fishing and hear from experts in policy, science, nutrition, the environment, business — and from our fishermen.

Opening Keynote | 1:00-1:30pm
The unique challenge of Sustainable Seafood in New England: Why is it so complicated? Join the talk with Paul Greenberg, author, Four Fish

Panel 1 | 1:30-2:45pm
Counting the Fish: What’s Out There under the Sea? Scientists, fishermen, and policy actors discuss how we estimate now and plan for the future
Moderated by Abby Goodnough, The New York Times
Gary Shepherd, Fisheries Research Scientist, National Marine Fisheries Service
John Williamson, President, Stellwagen Alive!
Vito Giacalone, Policy Director, Northeast Seafood Coalition

Break | 2:45-3:15pm

Panel 2 | 3:15-4:30pm
The Business of Seafood: Buying, Selling & Eating
Moderated by
Jenn Abelson, Business writer, Boston Globe
Skip Bennett, Island Creek Oysters
Roger Berkowitz, CEO, Legal Sea Foods
Gordon Hamersley, Chef-owner, Hamersley’s Bistro
Carl P. Salamone, Vice President of Merchandising, Wegmans Food Markets, Inc. 

Closing Keynote | 4:30-5:00pm
A conversation with Barton Seaver, chef/author, For Cod & Country

This New England Seafood Teach-In on Sustainability is made possible by the generous support of Island Creek Oysters Inc.

 

Let’s Talk About Sustainable Seafood Forum
7:00 p.m. – 9:00 p.m.
Museum of Science, Boston
 

Seafood is increasingly important to the human diet, but is the future of this protein source at risk? This free forum event, featuring a crash course in “Seafood 101,” shares a number of informed perspectives on threats to fish stocks and to marine ecosystems in the context of the New England economy. As a participant, you’ll engage with experts in various aspects of the seafood world, such as fishermen, retailers, environmental scientists, and more.

In small groups, consider and discuss the issue of sustainable seafood: the complexities and tradeoffs of potential solutions, the role of technology in the future of seafood, and the role we each play in finding the balance in an uncertain future.

Featuring interactions with:

Sam Barkin, Wellesley College, Monique Coombs, Lobsters on the Fly, Kiersten Curti, National Marine Fisheries Service, Katharine Deuel, The Pew Charitable Trusts, Paul Dobbins, Oceans Approved, Niaz Dorry, Northwest Atlantic Marine Association, Jose Duarte, Chef, Taranta, Elizabeth Fitzsimons, New England Aquarium, Les Kaufman, Department of Marine Biology, Boston University, and more!