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.
