Farm and Table

  • Home
  • Fam-boree
    • Attend
    • Exhibit/Sponsor
  • Conference
  • Contact
Farm And Table

Preserving Culinary Tradition with Sustainable Seafood Practices

Friday, September 8, 11:00AM – 12:00PM

The South is a region whose cuisine was built around the abundance of the Mississippi. How can we preserve our culinary culture within an increasingly threatened ecosystem? Featuring Katherine Miller, senior director of food policy advocacy for the James Beard Foundation and Hari Pulapaka, executive chef and owner of Cress Restaurant, and local supplier Chalin Delaune of Tommy’s Seafood, this session will explore the complex seafood system from supplier to consumer, followed by a discussion of sustainable consumption practices and how communities can help nurture the seafood industry.

Chalin Delaune

Vice President, Tommy’s Seafood; Chairman, Crab Task Force, Louisiana Seafood Board

Dana Honn

Executive Chef and Co-Owner, Carmo  

Katherine Miller

Executive Director, Chef Action Network (CAN); Senior Director of Food Policy Advocacy, James Beard Foundation

Hari Pulapaka

Executive Chef and Co-Owner, Cress Restaurant; Associate Professor of Mathematics and Computer Science, Stetson University

  • Twitter
  • Facebook
  • instagram
  • SnapChat

© 2018 Farm and Table