Wednesday, March 5, 2014
John Foss (Johnny Fishmonger) is the Captain of the Coastal Rovers, a band of Fishers, Chefs, and Scientists committed to maintaining Sustainable Coastal Communities. The Families, Foods, Tradition, and Culture that make up the fabric of these Communities and Villages is essential to protecting their Fisheries and Environment.
Saturday, February 9, 2013
We celebrated the Herring, the Roe(Caviar), the Fishers, the Fishworkers, The Fleet Parade, Chefs, Brewers, Musicians, Artists, Seals, Sea Lions, and all the Birds that descend on this Historic Fishery-all for a great cause, the Cass Gidley Community Marina!
A huge success, thousands showed, the food ran out, look for more Festivals in the future, all the way to Alaska, along the Herring Trail.
Tuesday, July 17, 2012
Sustainable Seafood, Who Says So, and Why? Fantastic Friday Speaker will be John Foss (Johnny Fishmonger)
Center for Alaskan Coastal Studies
Buy Alaska Program
Sustainable Seafood, Who Says So, and Why?
6pm - 8pm
July, 20, 2012
Wynn Nature Center
Mile 1.5 East Skyline Drive
Cut through the clutter when attempting to purchase and consume Sustainable Seafood. We Alaskans may have it easy, but confusion abounds in the Lower 48 and Europe. This week, our Fantastic Friday Speaker will be John Foss(Johnny Fishmonger). After 30 years of Fishing in the Aleutians and Bristol Bay, John Foss, Alaska Chef and Captain of the Coastal Rovers has traveled to the mellow waters of Homer to fish and process Cod, and put his Master Composter background to work in research and development of local products in Homer. He works as a Consulting Chef and Fishmonger with Restaurants and Retailers that wish to incorporate Sustainable Seafoods into their sourcing, menus, and business practices.
Coastal Rovers are a band of Fishers, Chefs, and Scientists that are roaming the West Coast in search of Sustainable Seafood, Family Fishers,...
Monday, November 17, 2008
For November 17th, 2008
CONTACT: John Foss
Media Advisory for the week: Nov. 18th-21st.
Events surrounding the Seattle Premiere of “Red Gold”.
The award-winning documentary film, Red Gold, will be making its debut in Seattle. The film is co-produced by Trout Unlimited and Felt Soul Media, and co-sponsored locally by Slow Food Seattle.
Red Gold is a one-hour documentary film on the proposed Pebble Mine told through the unique and disparate voices of commercial, subsistence and sport fishermen of Bristol Bay, Alaska – the world’s largest sockeye salmon fishery. The film documents the tension between mine officials who say they will build a clean mine so that the salmon habitat is untouched, and local fishermen who oppose the mine. “Red Gold” awards include: Telluride Mountainfilm Festival’s Audience Choice Award and Festival Directors Award. Banff Film Festival-The People's Choice Award.
There will be a press screening, the premiere of “Red Gold” at SAM, special receptions featuring Bristol Bay fishers and industry members, and several Seattle Chefs will be featuring Bristol Bay Wild Sockeye(red) salmon all week to honor the fishers and salmon.
Tuesday, November 18th
Red Gold Film Media Preview, 9:30-11:30am
Media only preview
NW Film Forum
1515 12th Ave, Between Pike and Pine on Capital Hill
Journalists Only: An advance screening of “Red Gold,” the award-winning short film which lays out the drama unfolding in Bristol Bay, will be held Tuesday, November 18th, at 9:30 AM.
Alaska is North America’s salmon stronghold— unlike the Lower 48, where salmon runs have gone extinct or fallen dangerously low, prompting fishery closures earlier this year. During the 2008 season more than 40 million salmon returned to Bristol Bay and its river systems to spawn due to abundant and intact habitat and science-based state management.
Ironically, Pebble has accomplished the seemingly impossible by uniting non-traditional allies— commercial, sport and subsistence fishermen, Alaska native groups and Seattle-based seafood processors— around a common cause. All agree: they don’t want to gamble with Alaska’s wild salmon. Accidents happen despite good intentions, and another Exxon-Valdez disaster would taint Alaska’s “pure and natural” salmon brand and cripple the industry.
Concerns about the mine’s potential effects, notably that acidic runoff containing metals harmful to salmon, such as copper and zinc, could jeopardize the quality and reputation of Alaska’s lucrative wild sockeye salmon industry.
Wed. Nov. 19th
Red Gold Film Seattle Premiere, 6-8pm
SAM-Seattle Art Museum
Taste Restaurant at SAM Featuring Bristol Bay Salmon
Free and open to the public
Seattle Art Museum Auditorium
1st and University Ave.
After the film, we invite you to join filmmaker Travis Rummel and Bristol Bay salmon fishers in discussion about the plight of the Bristol Bay salmon and the dangers posed to the watershed these fish call home. To honor the screening of Red Gold, the Wednesday night menu at TASTE, the restaurant onsite at SAM, will feature wild Bristol Bay salmon and Salmon-Safe wines. Chef Craig Hetherington, along with other area chefs, are part of the Bristol Bay buzz that’s swirling around the Pacific Marine Expo in Seattle, which starts this week. Chefs are encouraging people to “Vote with their Fork,” a national effort that brings chefs and salmon lovers together to conserve salmon habitat. Chef Hetherington will feature fresh, Bristol Bay Wild Sockeye Salmon on the menu through the weekend.
Friday, November 21st
Why Wild: Red Gold Reception and Screening, 6pm
Tashiro Kaplan Center
115 Prefontaine Place S
Alaskans have an ally in Chef Kevin Davis of Seattle’s Steelhead Diner. It’s no surprise that anyone who opens a restaurant named Steelhead Diner has a special affinity for all things fish. Chef Davis is not just a fly fishing enthusiast; he is committed to fisheries conservation and opposes Pebble Mine because it threatens one of the nation’s last abundant populations of wild salmon.
Davis will serve Wild Bristol Bay Sockeye Salmon at a Saturday, Nov. 22nd Why Wild reception and special screening of the movie at the Tashiro Kaplan Center.
Who better to talk about the virtues of wild salmon than the chefs who prepare them, the fishermen who catch them, and people who love to eat them?
To learn more about Bristol Bay wild salmon or arrange interviews with chefs, commercial, sport and Alaska Native fishers who are in town for Fish Expo, please let us know.
Chefs and spokespeople for Trout Unlimited and Slow Food Seattle also will be available at the Wednesday and Friday screenings of Red Gold.
Please visit SaveBristolBay.org for more details on the film. You can download the trailer here: http://www.feltsoulmedia.com/RedGold_Trailer.mov.zip
We have low-resolution photos available. If there is a need for high resolution shots, let us know, and send along FTP info if you have it.
Pacific Marine Expo- Tradeshow, 10-5pm
Thursday-Sat., November 20th –22nd
Qwest Field Event Center
Fishermen’s Reception at Pacific Marine Expo, 5-7pm, Thursday, Nov. 20th
Expo Participants invited
Pyramid Alehouse- Upper Mezzanine rooms
1st Ave. and South Royal Brougham Way, across from Qwest Field event center.
Myself, I’d rather eat wild cod once a month and sardines once a week than farm-raised salmon, ever.
Contains a shout out to Alaskan Sockeye Salmon.
Great timing, topical, and a conversation starter with Seattle Marine Fish Expo and the Seattle "Red Gold" film premiere this week.
A Seafood Snob Ponders the Future of Fish
By MARK BITTMAN
NEW YORK TIMES
Published: November 15, 2008
"Not to mention that its products generally don’t taste so good, at least compared to the wild stuff. Farm-raised tilapia, with the best feed-to-flesh conversion ratio of any animal, is less desirable to many consumers, myself included, than that nearly perfectly blank canvas called tofu. It seems unlikely that farm-raised striped bass will ever taste remotely like its fierce, graceful progenitor, or that anyone who’s had fresh Alaskan sockeye can take farmed salmon seriously."
Thursday, October 30, 2008
The Keta Are Coming!
Puget Sound Keta Salmon BBQ & Tasting Event
Wednesday, October 29th, 1 P.M.
What: Puget Sound Keta Salmon BBQ & Tasting
When: Wed. Oct. 29th, 1 p.m.
Where: Golden Gardens Park in extreme Western Ballard-(warning-the northern approach to Golden Gardens is closed due to landslide.) You must come through Ballard on Market St. past the Locks, past Ray’s, Anthony’s and Shilshole Bay Marina. 8498 Seaview Pl. NW-map-click here
For: Media & Chefs only
B-roll and photos available-TheKetaAreComing.com
A project of The Coastal Rovers.
The Keta Are Coming!
Puget Sound Fall Keta Salmon are now returning home from the high seas, where they've been living for the last three to six years.
Long undervalued, underused, under-appreciated, and misnamed, the under-dogs of salmon are schooling up at sea with their fellow chums to give us a taste of the last salmon run of the season.
Fall Keta Salmon are the last intact, sustainable salmon run left in Puget Sound. Our local family fishing fleets are out daily working to bring these beautiful fish to market, and to put dollars into our local fishing economy.
The zeitgeist salmon of our tough economic times, Keta are an excellent eating salmon, mild of flavor, a great friend of all sauces, and a smoker’s dream, and they are affordable. Have you seen any seafood at the counter for less than $10 per pound lately? Keta are retailing for $7.99 or less for filets. Tens of thousands of pounds are getting shipped out weekly to the Mid-West and East Coast. The seafood savvy Northwest would be foolhardy to miss this boat.
Join us for a Media and Chef only event at Ballard's Lower Golden Gardens Park. Look for the Giant Salmon Sculpture BBQ (made possible by a $10,000 Seattle Arts Commission Grant), and taste some excellent, fresh Keta salmon hot off the amazing Hydrogrill. We will have a fire, some warming drinks, and few other seafood treats. Seafood experts will be on hand to evaluate this Keta salmon and weigh in with their informed perspectives.
Monday, April 21, 2008
Eat Local Now Dinner(Go to www.eatlocalnow.org for tickets & info.)
April 29th, 2008
6pm - 9pm
Ballard High School
FOR IMMEDIATE RELEASE:
5th Annual EAT LOCAL NOW! DINNER BONDS LOCAL FOOD PRODUCERS,
CITY FOLK & CHEFS OVER GREAT LOCAL FOOD
Event at high school encourages youth involvement
SEATTLE (March 27, 2008) – Sustainable Ballard and BALLE Seattle present: the 5th Annual Eat Local Now! Dinner at Ballard High School on April 29th, 2008 with Ballard High Schools Youth Earth Service Corps. Always a sell-out, Eat Local Now! promotes year-round support of local food, and it gives neighbors the opportunity to share in community with those who feed them.
The 2008 Eat Local Now! will look at how flooding issues affect Western Washington farmers and farmland. Mike Peroni, from Boistfort Valley Farm in Curtis, WA, and Erick Haakenson, from Jubilee Farm in Carnation, WA, two farms affected by flooding over the last two winters, will be the evenings featured speakers. A portion of the proceeds from a silent auction during the event with be donated to a local farmer emergency relief fund.
The 2008 Eat Local Now! will also remain accessible to the community with affordable ticket prices, as the event's goals are both to support our local food system and to allow our urban community the opportunity to mingle with the wonderful farmers, fishers, ranchers, bakers; all those who make our whole local food system possible. Those willing are welcome to purchase tickets at the "supporter" level.
The Earth Service Corp, an environmental student club at Ballard High School, will also contribute to the event by publicizing it in their school, helping with day-of logistics and providing some perspective on their school composting program.
Sustainable Ballard is a non-profit organization developing a grassroots vision of sustainability for the community of Ballard. Currently working with over 25 different organizations, Sustainable Ballard invites all people, organizations, and businesses to find their place on the spectrum of responsibility and sustainability.
BALLE Seattle is a member of the Business Alliance for Local Living Economies, whose goal is to promote, educate and connect local businesses to enhance the King County economy through different programs such as BALLE Business Basics workshops, the Local First Campaign, the Eat Local Now! Dinner and collaborating with other organizations.
(Go to www.eatlocalnow.org for tickets & info.)