WHAT: Slow Fish Rising Tide Chefs Camp: NOLA
WHEN: Monday, Nov. 13, 10 a.m. to 3 p.m.
WHERE: Dillard University Ray Charles Program Center
WHO: Slow Fish North America, Slow Food USA, Dillard University, Carmo
Lance Nacio: Shrimper/fisherman, Anna Marie Seafood, 
Kindra Arnesen: Fisherwoman. industry advocate;
Sandy Nguyen: Community organizer, Coastal Community Consulting
Dana Honn: Chef/Co-owner, Carmo, Porgy's Seafood Market
Thomas Hymel: La. Sea Grant
Colles Stowell: Slow Fish North America Network Coordinator
HOW: Admission is FREE, but you MUST reserve your seat as there is a catered seafood lunch included. There is a limited quantity, so reserve using the form below now!

Reserve your spot below!

DETAILS: During this interactive conversation, you’ll:

- Share your story of sustainable seafood sourcing
- Explore common challenges such as: supply chain visibility, uneven product consistency, aquaculture choices, how to connect with local fishers and customer education;
- Brainstorm solutions to some of those challenges;
- Meet local fish harvesters
- Learn about what sourcing seafood with values might look like and how that roadmap might apply to your menu;
- Hear tips for educating customers about the sustainable seafood you serve.

What does sustainable seafood sourcing look like to you?

Every chef who serves seafood should ask themselves this question. Given global supply chain complexity, those sourcing decisions affect your customers, independent fishermen who support their communities, and your restaurant. How can you source seafood with values that consider all of these complexities?

Here’s your chance to dive into that question with fellow chefs, local fishers and Slow Food and Slow Fish. Join us to get serious about sustainable seafood!

Please fill out the form below to reserve your spot!