39 min listen
Episode 259: A Chef Visits Bristol Bay
FromThe Farm Report
ratings:
Length:
47 minutes
Released:
Jul 30, 2015
Format:
Podcast episode
Description
What makes Bristol Bay salmon so special? Find out on a brand new episode of The Farm Report. Host Erin Fairbanks is joined by Chef William Dissen, chef/owner of Market Place Restaurant in Asheville, North Carolina and fisherman Chris Nicholson to talk about Alaskas Bristol Bay and the salmon that run there. Chef Dissen won a scholarship through Chefs Collaborative to visit the Bristol Bay fisheries and shares his takeaways from the experience. Chris Nicholson has been fishing the area for years and adds his insights to the conversation. He also gives listeners an explanation of the Pebble Mine situation threatening the Bristol Bay region. This program was brought to you by Tabard Inn. In my career as a chef, Ive seen grouper that 10 years ago used to be 30 pound fish on average now coming in as a 5-6 pound fish. You really have a connection with that when youre ordering it and filleting it on a daily basis and realizing something is happening here. [06:00] Bristol Bay feels like the edge of the world. Using adjectives like raw, epic and natural are an understatement. [14:00] --William Dissen on The Farm Report
Released:
Jul 30, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 10: Marty Hill, John Priske & Dorothy Priske: Lorenzo in conversation with bison farmer Marty Hill, of Twin Springs Farms in Maryland. Also on the show, John and Dorothy Priske, stewards of the Highland Prairie heritage cattle. by The Farm Report