In our Summer 2014 issue, writer Eileen M. Duffy explores the new world of restaurant-supported fisheries, which came to Manhattan last winter with the introduction of Dock to Dish in seven top restaurants.
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With Montauk’s Dock to Dish, chefs including Dan Barber, Bill Telepan, Eric Ripert and April Bloomfield help shorten the supply chain for local and sustainably caught fish.
Dock to Dish’s daily catch will become digitally traceable so consumers can follow their seafood’s journey from boat to plate.
The local burger’s made almost entirely from pieces of fish that would otherwise be thrown out.
In these pages, we examine ideas that were barely a glimmer back when organic mesclun and fingerling potatoes were breaking news.
Award-winning author Paul Greenberg will join us at Edible Institute on May 10 to lead a panel discussion dedicated to gauging the importance and impact of the smaller operartors.
