Off the Table advocates for chefs, diners, and home cooks to make the switch to wild-caught salmon, as sea-cage farming is driving disease and extinction
Tag: salmon
I challenge you to adopt the seemingly heretical approach to: do more with more. You read that correctly. Use more to celebrate abundance!
Christopher hand-nets sockeye in Bristol Bay each summer, selling the spectacular catch to top chefs. For the next three days, you can buy it too.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.
