Consumers can utilize their buying power to “keep an eye out for under-appreciated species.” Reliance on the four main fish sources — salmon, tuna, cod, and shrimp — translates into an under-appreciation and under-valuing of many in the seafood industry. By “eating down the food chain,” we can sophisticate our palates, discovering fresh flavors and textures, all while empowering small-scale fishermen and distributers.
Perhaps the easiest tactic he offers people “to tap into that passion [for good, clean and fair food] is to look around and get in contact with local providers, ask ‘where are you getting your fish?’ and start a line of inquiry.” It’s a simple start, but the consequence of this inquisitiveness can be far-reaching.
As a member of the Slow Fish USA Policy Screening Committee, Kevin hopes to engage passionate individuals in taking a defense position on policies such as the Magnuson-Stevens Act, which protects biological and economic sustainability. He concedes that involvement in policy change may seem like it is only for the strong in heart, but his familiarity with policies and well-articulated plan of attack make the task feasible.
At Slow Food Nations, along with other presenters, he will present the principles of Slow Fish and offer practical steps to actualizing the movement. He’ll also further discuss current relevant public policies and the strategies people can use to make positive change on seafood systems.
Best Slow Fish Events at Slow Food Nations
Fish: It’s a slippery issue. Hidden underwater, our marine resources are not easy to study or understand. What state are our seas in? Can we influence the market? Is there a future for small-scale fishers? Just when we think land is in sight, we find ourselves out in the open sea again, unsure how toView event details
Do you know where your oysters come from? This workshop will discuss oysters from Baja, the Pacific Northwest and Virginia. Sheila, Renee and Drew will share pictures and videos as they discuss their work in each region. Oysters and a perfectly paired beverage will be passed during the discussion, with plenty of time at the end for questions.View event details
Learn the secrets of smoking and curing fish with Joshua Pollack, owner of Denver’s renowned Rosenberg’s Bagels and Delicatessen. These preservation practices, while still wildly popular and imperative to modern food sustainability today, date back for centuries, when extending the fishing season was essential for health and livelihood. This 90-minute workshop and demonstration will explore theView event details
A celebration of sustainable seafood featuring creations from Chef Jennifer Jasinski and Pastry Chef Eric Dale from Crafted Concepts (Rioja, Bistro Vendôme, Euclid Hall, Stoic & Genuine and Ultreia); Paul Reilly of Beast & Bottle and Coperta; Drew Deckman from Deckmans in Baja, Mexico; and Renee Erickson of Sea Creatures Concepts in Seattle. This eventView event details
Learn to prepare, pack, and pressure cook albacore tuna with this hands-on workshop. You'll learn about small-batch canning and cover safety, handling and techniques appropriate for low-acid food canning with fish and meat. In the first part, from 3-4 p.m., you'll break down and prepare the fish, pack and season jars, load them into aView event details
We are closing down the streets of downtown Denver in celebration of good, clean and fair food for all! Head to the Taste Marketplace @ Larimer Square for a free culinary adventure that will tickle all your senses. Nearly 100 exhibitors of good, clean and fair food will be featured in the Taste Marketplace to tellView event details