From the community

Renowned fisheries advocates to speak in Belfast

Posted June 13, 2014, at 4:16 p.m.
Barton Seaver of Harvard University School of Public Health's Center for the Health and the Global Environment
Rose Lincoln/Harvard Photographer
Barton Seaver of Harvard University School of Public Health's Center for the Health and the Global Environment
Paul Greenberg
Rachel Taker
Paul Greenberg

BELFAST, Maine — New York Times bestselling author Paul Greenberg will join award-winning chef and sustainable food system activist Barton Seaver in Belfast at noon on June 20, to speak about how local seafood is a vital component of a sustainable food system, and how small communities can contribute to international change.

Their talk is the keynote of the Land+Sea Food Forum featured in Maine Fare, a Maine food festival co-hosted by the Maine Farmland Trust and the Penobscot East Research Center on June 20th and 21st on the Belfast waterfront. One of the goals of the partnership of the two organizations is to encourage dialogue between food grown on land and harvested from the ocean. The event includes tastings, cooking demonstrations, speakers, and Maine food vendors, among many other activities.

Paul Greenberg is the author of Four Fish: The Future of the Last Wild Food, winner of the James Beard Award. He is also a regular contributor to the New York Times and has written for National Geographic Magazine, GQ, The Times (of London), and Vogue. He just completed his new work American Catch: The Fight for Our Local Seafood, advocating local seafood in the United States.

Barton Seaver began his career in sustainable food systems as a chef, winning a number of culinary awards as a champion for ocean conservation. He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment at Harvard’s School of Public Health. Seaver works with industry, institutions, policymakers, media, and conservationists to show how diet and menu choice can promote healthier people, more secure food supplies, and thriving communities. His cookbooks include For Cod and Country and Where There’s Smoke.

Images attached:

1. Paul Greenberg

2. Barton Seaver

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