Connecticut Sea Grant is conducting a brief survey to allow the local aquaculture community to have their research needs communicated to the research community.
A small group of restaurant professionals gathered in the Sheraton hotel kitchen on Dec. 13 for an introduction to kelp cuisine from Jeff Trombetta, professor of culinary arts at Norwalk Community College. He’s been chopping, sautéing and consuming kelp for the past four to five years, developing recipes for what he believes could become chefs’ “new go-to vegetable.”
The annual gathering of municipal shellfish commissions will take place from 9 a.m. to 2 p.m. Jan. 26 at The Sound School Aquaculture Center in New Haven.
Fueled by forkfuls of kelp and root vegetable salad, chefs brainstormed alongside current and prospective kelp growers about how to get more Connecticut sea vegetables into home and restaurant kitchens.
“Community Buzz” show about Connecticut Sea Grant and its 30th anniversary celebration is being broadcast on SEC-TV Channel 12 for Thames Valley and Comcast subscribers.
The keynote speaker at CTSG’s 30th Anniversary Research Forum used an anecdote about a Norwalk bridge project to show how the work of scientists provides the foundation environmental advocates need to persuade lawmakers to take actions that benefit Long Island Sound and its watershed.
Joseph Sarnelli and Deborah Swetz may not look like pioneers, with their hair nets and plastic gloves, but nonetheless they are part of an effort to bring a new agricultural crop to Connecticut. Their participation is one of the novel aspects of the project that brought Marrakech Inc., a non-profit that works with adults and youth with a range of disabilities and special needs, together with Connecticut Sea Grant.
As the first of the summer vegetables ripen for picking at local fields, a unique new crop had its maiden harvest from an underwater farm in Groton. It won’t be showing up at farm stands and farmers’ markets just yet, though. These long, curvy-edged, greenish-brown ribbons gathered by the boatload are, for now, awaiting consumer pioneers to fuel demand for locally grown edible seaweed, specifically kelp native to Long Island Sound.
The Connecticut Shellfish Initiative, a multi-year effort launched in 2014 to promote the growth of shellfish beds and shellfishing by identifying and removing barriers to commercial and recreational harvesters and raising public awareness, has received the Northeast Sea Grant Consortium Superior Outreach Programming Group Award.
The Spring-Summer 2018 issue of Wrack Lines focuses on local seafood, from newly abundant species to old favorites. Read how restaurants and markets are offering local seafood, availability of fish, shellfish and kelp, the experiences of a first-time clammer and some great recipes by Connecticut chefs.