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.”
Eating with the Ecosystem will host the third in a series of Food Boat cooking demonstrations and tastings at the New Haven Farmers Market on Oct. 24.
“If you end up liking our sample,” said Kate Masury, program director for the nonprofit group Eating With the Ecosystem, “go out and ask for it at your local market. By eating these local species, you’re helping reduce carbon emissions and you’re supporting local fishermen.”
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.
Mike Whitney, a marine scientist at the University of Connecticut, is working to help control or prevent possible outbreaks of illness from Vibrio parahaemolyticus, a bacteria normally present in sea water. When Vibrio concentrations rise during warm summer conditions, the harmful bacteria can accumulate in shellfish and cause illness for human consumers. Whitney leads a […]
A. Concepcion A brochure with instructions to help consumers keep seafood fresh and safe to eat after purchase. Click here. This brochure may be printed and distributed.
A. Concepcion A printable brochure about Vibrio bacteria and how to reduce your risk by handling seafood properly and keeping it chilled. Click here. This brochure may be printed and distributed.
Nancy Balcom Make the right choices for your health, your dinner, and the environment! Download PDF