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    Sunday, March 03, 2024

    At the United: the story behind the seafood on your plate

    David Standridge, chef at the Shipwright’s Daughter in Mystic (Submitted)

    The United and Eating With the Ecosystem are joining up for a second program as part of the United Table series in Westerly at 7 p.m. Dec. 9.

    “From Reel to Meal: A Conversation on the Seafood Industry” will cover such topics as how fisheries are managed, fish processing, and sales and availability of our favorite and most delicious natural resource. A panel of industry experts will discuss energy use and food miles in the fish supply chain, how climate change is affecting our fleets and catch and how to be an informed consumer.

    Tickets are $20 at unitedtheatre.org. Complementary beverage and snacks and future discount at SeaWell Seafood.

    In September, the non-profits The United and Eating With the Ecosystem joined forces for a program on Ikejime, a Japanese method of preparing fish. Questions raised by the sold-out audience informed this second event.

    “There was a great amount of interest at our last event from the public looking to be better informed about the commercial fishing industry and the complexities involved in getting the seafood you love from the water to your plate,” said Tony Nunes, The United’s artistic director.

    The panel will include Jason Jarvis, North Atlantic Marine Alliance board president;; David Standridge, chef at the Shipwright’s Daughter in Mystic; AIene Whipple, owner of SeaWell Seafood in Pawcatuck; Tricia Perez, Eating With the Ecosystem board member; Wes Brighton, Sea Scallop Advisory Panel member and founder of the Martha's Vineyard Fisherman's Preservation Trust.

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