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TalkingFish.org interviews Chef Jeremy Sewall, shown here plating a delicious dish (Photo credit: Jeremy Sewall).
Wednesday, March 28 – “Chef Jeremy Sewall seeks high-quality local seafood for his daily menus” – TalkingFish.org interviews well-known Boston chef Jeremy Sewall, the Chef/Owner of Lineage and Island Creek Oyster Bar and the Executive Chef at Eastern Standard.
- Thursday, March 29 – “Little Fish, Big Fishery” – The latest post in the “Bottom Line” series by Lee Crockett of the Pew Environment Group. Within the next few weeks, alewife and blueback herring, collectively known as river herring, will begin their annual migration from coastal waters to their native rivers.
- Friday, March 30 – “Fish Talk in the News – Friday, March 30″ – A roundup of fish stories in the news: the commercial striped bass fishery in Massachusetts will be allowed to continue; some rivers are reporting higher-than-average herring runs this year, and consumers are becoming more interested in eating the fish; warming Gulf of Maine waters may be bad news for ocean ecosystems; Whole Foods commits to keeping overfished seafood out of stores; and a lucrative elver season is underway in Maine.
- Bea Stagg on Tar Sands in Vermont? No Way!
- Barkley Van Vranken on CLF Calls to Shut Down New England Cod Fishery
- Richard Stein on The Battle to Save the Climate Continues: The Northeastern States Reboot and Improve “RGGI”
- Judy Foreman on The Blizzard of ’78 – 35 Years Later, What Have We Learned?
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