When it comes to local foods, seafood is often left off the menu. This costs our oceans and fishing communities in innumerable ways. Padi Anderson and Niaz Dorry will share how community-based fishermen are creating new business strategies, such as Community Supported Fisheries (CSF) and direct marketing, which pay fishermen a fair price, have a small footprint on the marine ecosystem and feed our local food system.

When it comes to local foods, seafood is often left off the menu. This costs our oceans and fishing communities in innumerable ways. Padi Anderson and Niaz Dorry will share how community-based fishermen are creating new business strategies, such as Community Supported Fisheries (CSF) and direct marketing, which pay fishermen a fair price, have a small footprint on the marine ecosystem and feed our local food system. Fletcher Allen chef Richard Jarmusz will discuss how chefs can become more engaged with ocean-based seafood sourcing. There will be ample time for Q&A and strategizing around how Vermonters can have access to ocean-based seafood at home and at restaurants and institutions. Padi and Mike Anderson run F/V Rimrack, a family owned fishing boat/business in Rye, NH. Niaz Dorry, Director of the Northwest Atlantic Marine Alliance, is based in Gloucester, MA. Richard Jarmusz serves over 1,000,000 meals a year at Fletcher Allen and focuses on fresh, local, nutritious ingredients.