Slow Fish 2016: Connections at the Gateway to the Americas

Slow Fish 2016 will bring together fishermen, chefs and others who create community around seafood from all over the world to highlight successes and challenges in bringing good clean and fair seafood to all on March 10-13, 2016. From changing ecosystems to variable fish stock health; privatization of the public resource to issues surrounding fair price and working waterfronts; and how we can improve access to fresh local seafood.

Slow Food New Orleans will host this event. Attendees will include fishermen, chefs, student activists, Slow Food chapters, non-profit organizations, musicians, seafood lovers and local businesses from around the country and the world. Some of these attendees will share stories about how they’ve overcome obstacles in their watersheds to bring their communities closer to their seafood. Slow Food New Orleans is part of the national, Slow Food USA, and international, Slow Food International movements dedicated to the values of good, clean and fair food for all. And Slow Fish 2016 joins the seafood movement supported by Slow Fish International.

WHERE: The Old U.S. Mint in New Orleans. Boil and Boucherie where Slow Fish “meats” Slow Meat (traditional shrimp and crawfish boil, and hog feast with music!) held at Docville Farm in Violet, La., on Sunday, March 13.

The industrial seafood system is undermining our marine ecosystems, working waterfronts and overall health. More than 90% of the seafood consumed in the U.S. is imported. Moreover, seafood is often mislabeled and the public has no idea where it came from. Slow Fish 2016 aims to restore the connections between community-based fishermen, chefs and the public by creating local Slow Fish communities domestically and globally to identify common challenges, such as cheap imported fish and shellfish or coastal erosion, and develop effective solutions. The goal is to help coastal communities reframe the story of our oceans and realize our vision of a healthy seafood system that makes local sustainable seafood available at a fair price while supporting local fishermen.

Contac Kevin Scribner: 509-520-8040, scribfish@gmail.com, and Gary Granata, gary@performwell.net