Sustainable Seafood Panel with Chefs Barton Seaver & John Sundstrom
mié, 28 ene
|The Community Library
Two of the country’s most thoughtful voices in sustainable seafood come together for a timely, inspiring conversation about how what we cook—and how we source it—can help shape a healthier ocean.
Horario y ubicación
28 ene 2026, 11:00 – 12:00
The Community Library, 415 Spruce Ave, Ketchum, ID 83340, USA
Acerca del evento
Presented in partnership with The Community Library and the Sun Valley Culinary Institute, this free, in-person community program is part of SVCI’s 2026 Food & Wine Celebration. Join acclaimed chefs Barton Seaver and John Sundstrom for a dynamic panel exploring the future of sustainable seafood, from responsible sourcing and aquaculture to the role chefs and consumers play in protecting ocean ecosystems. Chef Seaver, a nationally recognized leader in ocean sustainability and author of The Blue Food Cookbook, brings deep expertise and a compelling philosophy grounded in respect for the planet and delicious, practical cooking. He is joined by Chef John Sundstrom, whose award-winning Seattle restaurant, Lark, is built on an innovative, sustainability-driven approach to cuisine. Together, they will share insights, challenges, and hopeful pathways forward—offering both inspiration and actionable ideas for anyone who cares about food, flavor, and the future of our oceans.
