“For my whole life, all I’ve wanted is to do good” ~ Chef Danielle Leoni
On a recent trip to Arizona, Executive Chef and Co-owner of The Breadfruit & Rum Bar, Danielle Leoni gave me the gift of her time, which happens to be in short supply these days. We conversed about what launched her path as a chef activist and restaurant owner, as well as the innumerable innovative impacts that she has been making in the world of food. In particular, her support of local agriculture, school nutrition issues, responsible sourcing of sustainable seafood and her newest business venture, Big Marble Organic Ginger Beer. She exemplifies what it means to have a full plate. Continue reading Chef Danielle Leoni: Global Sustainability Activist and Conduit for Change
“If there is magic on this planet, it is contained in water” ~ Loren Eiseley
Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood. Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at the Women Chef’s and Restaurateurs conference, held in Minneapolis this past April. I attended a panel discussion called: Skuna Bay From Farm To Table: The Complete Breakdown. This was a fascinating and informational session where Jeanine talked about the important work that Skuna Bay is doing to impact the seafood world. Jeanine is dedicated to the craft of raising farmed salmon. She is a specialist in her field and was one of the first females to enter this profession. Jeanine shared the Skuna Bay story and then partnered with Chef and butcher Erika Nakamura to demonstrate how to properly filet (break down sushi style) a gorgeous Skuna Bay salmon.
Following a wonderful post-conference phone conversation with Jeanine, I also had the opportunity to talk with Dean Trethewey, production director of Grieg Seafoods. Like Jeanine, he has been in the industry for a very long time, 25 years to be exact. Dean worked on commercial boats prior to this role. In his role as production director he oversees all of the certifications and regulations for Skuna Bay. He looks after all of the sea sites and supports the farmers to make sure they have all that they need to do the job of growing healthy salmon. Dean noticed many years ago that the wild salmon industry was beginning to struggle and was excited about being a part of an aquaculture business that took pressure off of those wild stocks.
Continue reading Farm to Fork Sustainability: The Story Of Skuna Bay Salmon