There are just a few days left to register for [...]
This is a guest post from Michael Virga, Executive Director [...]
By Michael Leviton, Board Chair of Chefs Collaborative. Chef/owner of Lumiere in [...]
You may have heard about the AquAdvantage transgenic salmon - it's [...]
Exciting news: Organic Valley and Chefs Collaborative are teaming up [...]
Yesterday the Obama Administration announced the final recommendations of the Ocean Policy Task Force, an initiative created to strengthen ocean governance and coordination.
Po' boys. Rockefeller. Blackened redfish. Étouffée. All Louisianan in origin, inspired by the bounty of Gulf waters. Local seafood, an integral part of the rich culinary history of the state, is in a precarious position.
The oil's still flowing, fishery closures, and oyster beds at risk: the latest on the Gulf Oil Spill from Megan Westmeyer of the South Carolina Aquarium.
Our resident seafood expert and Chefs Collaborative Board Member, Megan Westmeyer, provides insight on the Gulf Coast oil spill and the effects it could have on local fishing communities.
"Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms," by Nicolette Hahn Niman, should be on the must-read list of anyone who cares about a sustainable food supply.