Co-hosted by the Climate School and Columbia Dining
Join us for a fascinating discussion with Andrew Zimmern and Barton Seaver, co-authors of The Blue Food Cookbook – Delicious Seafood Recipes for a Sustainable Future, facilitated by Sandra Goldmark, the Climate School’s Dean for Impact and Engagement.
An Emmy- and James Beard Award-winning television host, chef, and food advocate, Zimmern joins Seaver, a leading seafood sustainability expert, to explore how “blue foods” — fish, shellfish, and other aquatic life — can help create a more sustainable, equitable, and delicious future.
The Blue Food Cookbook is more than a cookbook. It’s a guide to understanding and protecting our relationship with the world’s waters. As the authors write, “This is not just a collection of recipes. It’s a narrative about why seafood matters, how it has sustained cultures for millennia, and why we need to protect and enhance it for generations to come.”
