Chefs Collaborative Hosts Educational Call on Sustainable Shrimp Sourcing February 26, 2008

On February 26th at 2pm EST, Chefs Collaborative will host an educational conference call on sourcing sustainable shrimp. The call is open and complimentary for Collaborative members. The Chefs Collaborative-moderated panel will include Dory Ford, executive chef at the Monterey Bay Aquarium, Teresa Ish, program manager with Environmental Defense working on purchasing standards for farm-raised shrimp, and Ray Brandhurst, shrimp boat captain and owner of Four Winds Seafood, which sells direct to restaurants. The panelists will each share their perspectives on shrimp sourcing, after which we’ll take questions from the group and open up the discussion. The call will last approximately 60 minutes.

Chefs Collaborative is a national non-profit working with chefs and the greater food community to foster a more sustainable food supply. We educate chefs on the impact of their purchasing decisions and encourage them to find ingredients from responsible, trusted, and sustainable sources. Non-members can find information about joining the Chefs Collaborative at our website, www.chefscollaborative.org. Members can sign up for the call by contacting [email protected].

Official Website: http://www.chefscollaborative.org