It’s hard to believe that just one week ago, we’d just wrapped up our 5th National Sustainable Food Summit. It happened so quickly (and we’re already planning for next year! More on that soon…). We were blown away by the energy of everyone present, and also pumped to see so much discussion of #ChefSummit13 on Twitter and Instagram.

Here’s a round-up of some of the news coverage from the media, partners, and attendees:

The Post and Courier

IMG_20131105_085433On the morning of November 5, as Summit attendees filled the Colonial Ballroom at the Francis Marion Hotel, we opened the newspaper, The Post and Courier, to find the Chefs Collaborative Summit on the front page! Complete with a photo of Chef Craig Deihl of Cypress (see left).

This was one of the highlights for me. Monday, November 4 was a long day. We woke up on Tuesday morning knowing that folks would be tired, perhaps they stayed out late with new and old friends, and we had to step it up to make sure Tuesday matched Monday’s electric energy.

Thankfully, the Post and Courier article helped us get off on the right foot (as did the fantastic panel with Kim Severson, Sean brock, and Michael Ruhlman). It was very energizing to see the Summit and our community on the front page of the local paper as we drank our coffee and fueled up for the final hours of the conference.

Q&A With the Master of Fermentation

During the Summit, Jed Portman of Garden & Gun sat down with fermentation revivalist Sandor Katz to talk fermentation. Sandor led a breakout session, fielding questions left and right from attendees, and also a full-group session, Cultural Ferment, with Rowan Jacobsen. You can read the whole Q&A with Garden & Gun here. We’ll be posting our sessions with Sandor in the coming weeks.

Maverick Southern Kitchens

Maverick Southern Kitchens works with Chef Frank Lee (one of the finalists for the Southeast Sustainer Award), and also the store Charleston Cooks! (who generously sold books at the conference). Shortly after the Summit, they posted about a dozen wonderful photos and a round-up of their experience. Click here to peruse them all! Below are two of my favorites:

Glenn Roberts (Anson Mills) accepts his Pathfinder Award, and custom Anolon pan

Glenn Roberts (Anson Mills) accepts his Pathfinder Award, and custom Anolon pan

Chefs Collaborative Reception at the South Carolina Aquarium. We were serving up delicious samples of our Lowcountry Silverside Mullet Gumbo with Ambrose Farm Okra & Bentons Bacon served with Carolina Gold Rice & Field Peas

Chef John Zucker of Cru Cafe served up a smoked lamb from American Lamb Board. Chef Robert Stehling of Hominy Grill prepared a range of Lowcountry side dishes

Eating Charleston: a trip down to the Chef’s Collaborative Sustainable Food Summit

Keane of Food Stoned wrote up a great blog about his experience at the Summit. Here’s a key excerpt:

Lamb Pastrami (FoodStoned)

Lamb Pastrami (Food Stoned)

“I recently had the opportunity to travel to Charleston, SC, a city that’s being heralded as an up and coming food mecca. I was there to attend the Chef’s Collaborative Sustainable Food Summit, which was unreal. If you’re into food, I cannot recommend enough getting involved with the Chef’s Collaborative. These people are working towards tremendous change and the exchange of ideas, presentations and demonstrations put forth were motivating to say the least. Among the speakers were celebrity chef Rick Bayless, Four Fish author Paul Greenberg, members of the Momofuku research and development team, Ari Weinzweig of Zingerman’s (more to come on him in a later post), and many, many others! I’ve never felt more motivated about food in my entire life…”

Talking Trash Fish at the 2013 Sustainable Food Summit

The Minnesota Zoo’s Fish Smart program published a great post about the Trash Fish panel held on Monday, November 4 with Clare Leschin-Hoar (Writer), Mike Lata (FIG/The Ordinary), Mark Marhefka (Abundant Seafood), PJ Stoops (fishmonger), and Chef Justin Yu (Oxheart Houston).

A key excerpt: 

“Fish and ocean health are obviously critical topics for conversation and there are a lot of different sub-genres of the topic. One of the best talks I had the pleasure of hearing was on the concept of “trash fish”…

When line fishing, either long line or basic hook and line, there’s often incidental bycatch that’s caught, but can still be sold at market. These fish are often slightly less desirable than the target fish, but they still have market value and can be utilized. Then there’s the plethora of species that are caught in bottom trawls. These are the fish that often have no market value or are otherwise inedible and typically die before they’re released back into the water. This is obviously a bigger concern than incidental catches are and the differences need to be noted.

Chef and restaurant owner Mike Lata of the James Beard Award winning restaurant, Fig, also told a very interesting and complex story that really highlights the value of understanding the context of utilizing fish…” Read Mike’s story, and the rest of the post. >>

Did you see another blog or news article? Please send it to me, and we’ll be sure to post it!