Provenance: You are What You Eat. Part 2/6 "Understanding the Provenance of Seafood" April 27, 2009

Mike McDermid, Program Manager of Ocean Wise and Chef Robert Clark of [C] Restaurant will join us for this evening’s discussion of the provenance of seafood. The importance of understanding where seafood is caught and harvested and overall impacts on our oceans will be discussed. Enjoy sustainable seafood hors d’oeuvres prepared by Chef Robert Clark and fish-friendly wines.

Tonight’s discussion will help guests make mindful choices when shopping for seafood and they leave with a copy of “Sea Sick: The Global Ocean Crisis” by Alanna Mitchell.

The package of 6 events may be purchased for $360.00. The full series is a great value, with net proceeds to benefit programs supporting transparent, sustainable food systems. It includes expert-led events, 6 fantastic books (details below), canapes paired with wines, a gourmet picnic lunch, a full wine tasting and an opportunity to meet Michael Pollan. There are only 30 seats available, but if you miss out or won’t be in Vancouver, you can join us streaming live via Ustream.

If you have questions, please contact Books to Cooks at 604.688.6755

(Individual tickets in this series cost $65.00, with the exception of the “UBC Farm Fundraiser with Michael Pollan” for $45.00)

Official Website: http://www.bookstocooks.com/page406.htm