Oysters and wine is a shucking great way to beat the quarantine blues.
For every pint of Good Reef Ale sold, five oysters will be restored to Billion Oyster Project’s Community Oyster Reefs in New York City.
In Paul Greenberg’s new book, he uses the health-promoting molecule as a lens through which to look at protecting oceans, how food production impacts climate change and more.
For each bottle of “The Bee” wine sold, Proud Pour will plant 875 wildflowers, which equals 90-square-feet of pollinator habitat.
For every bottle sold, Proud Pour pays to restore 100 oysters to local waters.
Save at the farmers market, get your product on store shelves and get a job.
What does the future of sustainable seafood look like in New York? What kinds of efforts are already being made? What has Hurricane Sandy taught us, as island-dwellers and fish-eaters?
According to Paul Greenberg, we should “eat American seafood, a wider variety of it, and mostly farmed filter feeders.”
American Catch landed this summer and in it, Paul Greenberg lays painfully plain how our own seafood is on the brink of becoming “the one that got away.”