Smithsonian Marks World Oceans Day with Ocean Health and Sustainable Seafood Events
The Smithsonian’s National Museum of Natural History kicks off World Oceans Day June 8–9 with two days of events with leading ocean experts and Washington and Gulf Region chefs. They will discuss ocean health and preservation, sustainable seafood and the Gulf region one year after the oil spill. The events will culminate with a “Wine & Dine Reception” featuring fare from Washington- and Gulf-region chefs preparing sustainable seafood.
“The Last Wild Places in the Ocean” with Enric Sala
Enric Sala, marine ecologist and National Geographic Ocean Fellow who leads National Geographic expeditions to wild ocean places with the ultimate goal of saving them, will discuss how the ocean works and how to preserve it, Wednesday, June 8, at 6:45 p.m. in the National Museum of Natural History’s Baird Auditorium. This event is free and open to the public.
The Gulf and Its Seafood—One Year Later
Cristián Samper, director of the National Museum of Natural History, will welcome guests to Baird Auditorium for an informal discussion. Jane Lubchenco, undersecretary of commerce at the National Oceanic and Atmospheric Administration, will introduce the panel to be moderated by Richard Harris, science correspondent for NPR. The panel will focus on the Gulf region a year after the oil spill and will include Donald Boesch, president of the University of Maryland Center for Environmental Sciences and panel member of the National Commission on the BP Deep Water Oil Spill and Offshore Drilling; environmental activist and actor Ted Danson, a founding board member of Oceana; Lucina Lampila, associate professor, specialist in Food Science at Louisiana State University; Mike Voisin of Motivatit Seafood Inc. and chairman of the Gulf Seafood Marketing Coalition; and Patrick Riley of Western Seafood Co. Thursday, June 9, from 6:45 to 8:15 p.m.; the seminarwill be followed by a Wine & Dine Reception (information below) at 8:15 p.m. There is a $90 charge for the discussion and reception ($85 for Resident Associate members).
Wine & Dine Seafood Reception
A wide variety of sustainable seafood dishes created by chefs of Washington and the Gulf states will be offered, and chefs will discuss choosing and preparing sustainable seafood. More than 25 varieties of seafood include farm-raised barramundi cobia, sturgeon and oysters. Wild-caught selections include Atlantic cod, black cod, blue crab, bluefish, Carolina wreckfish and many other varieties. In addition, assorted charcuterie, desserts, artisanal cheeses and wines from 25 wineries provided by members of the Rhone Rangers from California to Virginia will be served Thursday, June 9, at 8:15 p.m. at the National Museum of Natural History in its Atrium Cafe, Rotunda, Sant Ocean Hall, Kenneth E. Behring Family Hall of Mammals and Dinosaurs/Hall of Paleobiology.
Participating chefs include Kyle Bailey of Birch & Barley and ChurchKey; Vishwesh K. Bhatt of Snackbar; Jeff Black and M.J. Gimbar of Pearl Dive Oyster Palace; Jeff Buben of Bistro Bis and Vidalia; Scott Drewno of The Source by Wolfgang Puck; Carla Hall of Alchemy by Carla Hall; Richard Hetzler of Mitsitam Native Foods Café; Michael Isabella of Graffiato; Barton Seaver, chef, fellow at National Geographic Society; Susan Soorenko, Moorenko’s; Sam Talbot of Imperial No. Nine; Wesley True of True; and Rob Weland, Poste Moderne Brasserie; and many others.
Participating wineries include members of the Rhone Rangers, a nonprofit organization promoting American Rhone wines.
This event is made possible by the support of NOAA, National Marine Fisheries Service; Gulf States Marine Fisheries Commission; Wegmans Food Markets; the Rhone Rangers member wineries; and Monterey Bay Aquarium—Seafood Watch.
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For more information, visit Demystifying Seafood: The Ocean and Its Bounty.