|Sustainable salmon dish|
Last fall The Boston Globe published a great expose on how local chefs were getting away with calling fish one thing on the menu, and serving something different on the plate. In truth, it can be confusing. But this event is determined to set the record straight.
Presented in collaboration with the Museum of Science, the Chefs Collaborative, the New England Aquarium, the Cambridge Science Festival, and the Harvard Medical School Center for Health and the Environment, “Let’s Talk About Food Sustainable Seafood Teach-In” will feature two programs: “Fishing for Sustainability Forum” will be held 1-5 PM at the Harvard Science Centre (1 Oxford St., Cambridge), and the “Let’s Talk About Food Sustainable Seafood Forum” is taking place 7-9 PM at the Museum of Science (1 Science Park). Again, it's all happening on Sunday, April 29.
Speakers include author of Four Fish, Paul Greenberg; National Marine Fisheries Service Scientist Gary Shepherd; Legal Sea Foods CEO Roger Berkowitz; Island Creek Oyster Owner Skip Bennett; Hamersley’s Bistro owner Gordon Hamersley; Jenn Abelson of The Boston Globe (and co-author of the Globe fish story) and Let’s Talk About Food Founder Louisa Kasdon, among others. ($10 for the public, free for Harvard students for the first event; the second event at the Museum of Science is free to the public.) For tickets and more information, check out www.letstalkaboutfood.com.