I hope he talks about seafood prices

Author, speaker and chef Barton Seaver to discuss ‘The Future of Seafood’ on Nov. 2

By Gianna Cardarelli

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, D.C.

He is set to discuss “The Future of Seafood: How Marine Food Systems Can Support Healthy Oceans and Communities” on Nov. 2 at 7 p.m. as a part of the University of Rhode Island’s Honors Colloquium.

Those who wish to attend in person must register in advance.  The program is also going to be streamed live.

Due to the COVID-19 crisis:  ALL attendees will be REQUIRED to show either a vaccination card OR a university ID.  Also, everyone attending will be required to be masked while inside the building.  Virtual viewing is open to all.

After traveling the world with the National Geographic Society, Seaver translated his experiences into leadership in the area of sustainable seafood innovations. As a member of the United States Culinary Ambassador Corps, he facilitates international conversations on sustainability and the role of food in resource management and public health.

As the director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health, Seaver has led initiatives to inform consumers and institutions about how choices in diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities.

He has also served as a senior adviser in Sustainable Seafood Innovations at the University of New England and as a sustainability fellow at the New England Aquarium.

An internationally recognized speaker, Seaver has delivered lectures, seminars, and demos to numerous audiences. He has also written seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood and The Joy of Seafood. Seaver has contributed to many publications, including Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, and The Washington Post.

He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED stage and hosted In Search of Food on the Ovation Network, and Eat: The History of Food on National Geographic TV.

He is also the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

Seaver resides in coastal Maine, a stone’s throw away from a working waterfront, with his wife, son and their flock of heritage chickens.