2025 Local Seafood Summit

The 2025 Local Seafood Summit is bringing together more than 225 attendees from across the United States, Canada, and affiliated islands. Participants will have a range of backgrounds, experiences, and perspectives related to community-based fisheries and seafood systems. What makes our events impactful is that everyone in the “room” brings knowledge and expertise.

Regular registration for the 2025 Local Seafood Summit is now closed in Eventbrite. If you missed the deadline, please email info@localcatch.org.

Tickets for optional tours offered by the Learning Center in Gulf Shores State Park (and departing from the Lodge) are still available on for purchase in Eventbrite until they sell out. Extra tickets for the Seafood Soiree are no longer available.

The summit will feature more than 25 sessions that align with one or more tracks: 

• Building Community – Foster meaningful connections and long-lasting relationships amongst participants so that they are supported and empowered to create transformative change in the seafood system.
• Providing Technical Assistance – Develop and deliver relevant and accessible tools, trainings, and resources that participants can utilize to strengthen local seafood businesses, communities, and cultures.
• Raising Profile – Amplify research, local and traditional knowledge, and stories that bring visibility to the importance of community-based fisheries and highlight opportunities for change in the seafood system. 
• Facilitating Change – Empower participants to effectively engage in local, regional, and national processes that impact the seafood system and advocate for systemic changes.

The Summit Agenda is available for download here. Short session descriptions are available here, and click here for full session descriptions.

Sunday, November 9

Guided Bike (1:00 – 2:00 PM)

The Learning Campus is the basecamp of education for the Gulf State Park. With over 28 miles of trails, taking a guided bike ride is the best way to explore Alabama’s biodiversity. Attendees will launch into the Park trails from the Lodge. Registration is required (click “Get tickets“).

Early Registration (4:00 – 6:00 PM)

Guided Hike (4:00 – 5:00 PM) – New Time!

Immerse in the amazing flora and fauna that call Alabama’s Gulf State Park home and see an incredible view of our beautiful Lake Shelby. There are nine unique ecosystems to explore and always something exciting to see during a guided nature walk in the park. This tour has reached capacity. 

Welcome Social Event (6:00 – 8:00 PM)

Join us for a warm and lively start to the summit at our Welcome Social hosted on the Dunes Terrace at The Lodge. The evening will feature a traditional shrimp boil prepared by Lance Nacio of Anna Marie’s Seafood, bringing the flavors of the Gulf to our table. Alongside great food and community, enjoy live Cajun and Zydeco music from Barbara Garrity-Blake and Bryan Blake of the band Unknown Tongues. Come connect, celebrate good food and music, and gear up for the summit.   

Monday, November 10

All Day

• • Exhibit: African American Contributions to NC Seafood
  • Silent Auction & Swag Swap
  • The Catch: Stories from our Seafood Communities

Please join us at the 2025 Local Seafood Summit as a participant in this oral history film series. The Catch: Stories From Our Seafood Communities aims to connect the personal stories of the Local Catch Network beyond the Local Seafood Summit. Sign up for a time to take part in a short, recorded conversation (about 10-15 minutes within a 30-minute slot) to share your personal connection to seafood, community, and the coast. You are encouraged to bring an object that is meaningful to your work or story —a tool, a photo, a keepsake, or anything that sparks conversation. This is optional, but it can help bring your story to life on film. Our goal is to capture the voices, stories, and experiences of the people shaping our seafood systems. Your interview may be shared within the Local Catch Network as a living archive of the work that we continue to do in our respective communities.

Registration (8:00 – 9:00 AM)

Breakfast (8:00 – 9:00 AM)

Welcome (9:00 – 9:30 AM)

Land Acknowledgement (9:30 – 10:00 AM)

Alex Alvarez lives in Flomaton, Alabama. His ancestral tribal town is Yufalv and he is of the bird clan. 

Keynote Address (10:00 – 11:00 AM)

Diane Wilson is a fourth-generation shrimper, boat captain, mother of five, author, and an environmental, peace, and social justice advocate.

Marketplace of Ideas (11:00 – 11:30 AM)

Concurrent Breakout Sessions I ( 12:00 – 1:00 PM)

(Re)Connecting Consumers to Local Seafood Producers | Gulfview Ballroom III 

African American Contributions to NC Seafood Gulfview | Ballroom IV 

“Seafood to School” is So Much More | Live Oak I 

Beyond the Dock: Bridging Gaps in Seafood Processing and Marketing | Live Oak II 

Focus Groups on Occupational Safety and Health in the U.S. Seafood Industry | Live Oak III

Lunch (1:00 – 2:00 PM)

Concurrent Breakout Session II (2:00 – 3:00 PM) 

International Small-Scale Fisheries (SSF) Guidelines: From Voluntary Framework to Implementation | Gulfview Ballroom III (Refer to handout: Voluntary Guidelines for Securing Sustainable Small-Scale Fisheries, FAO, 2015)

Fishermen on the Frontlines: Community-Led Climate Solutions in the Gulf of Alaska | Gulfview Ballroom IV 

Reeling in Opportunity: How Ports Can Power Local Fishermen’s Markets | Live Oak I 

Adding Value to Communities via 100% Fish Utilization | Live Oak I 

Seafood to School Networking & Facilitated Roundtable | Live Oak III 

Networking Session & Break (3:00 – 4:00 PM)

Faces of the Local Catch Network (3:00 – 4:00 PM)

Join us for a photo portrait session. No registration is required, just drop by for a portrait! All are welcome to participate — come be part of this living history and take home a portrait of your own.

Concurrent Breakout Session III (4:00 – 5:00 PM)

Catch the Rising Tide: Community Engagement for Seafood with Values | Gulfview Ballroom III 

Safeguarding the Shoreline: Innovative Solutions for Coastal Access and Working Waterfronts | Gulfview Ballroom IV 

From Coast to Coast: Charting a Course for the Next Generation of the Commercial Fishing Industry | Live Oak I 

Melting the Mysteries of Frozen Seafood: Results and Consumer Insights Over a 2-year Shelf Life Study | Live Oak II 

Stormy Seas on the Horizon: Resilient Conflict Management on and off the Water | Live Oak III

Adjourn (5:00 PM)

LCN Member Hosted Happy Hour Gatherings (5:30 – 6:30 PM)

• • Louisiana Food Policy Council – Seafood Working Group
  • San Diego Fishermen’s Working Group – Building the Foundation for a Healthy Community Marketplace
  • SAIL Mentorship Information Session

        Faces of the Local Catch Network (5:00 – 6:00 PM)

Join us for a photo portrait session. No registration is required, just drop by for a portrait! All are welcome to participate — come be part of this living history and take home a portrait of your own.

Seafood Soiree (7:00 – 9:00 PM)

Join us for an unforgettable evening celebrating the bounty of the Gulf of Mexico at the Local Seafood Summit’s Seafood Soirée. Five acclaimed chefs — Sophina Uong (Mr. Mao, NOLA), Greta Reid (Greta’s Sushi, NOLA), Mike Nelson (G.W. Fins, NOLA), William Green (Gullah Grub, S.C.), and Jamie Davis (The Hackney Restaurant, Washington, N.C.) — will craft an extraordinary dinner highlighting fresh, sustainably harvested local seafood. Savor creative flavors, meet the makers, and toast to the vibrant coastal communities that bring this food to our tables. 

Tuesday, November 11

All Day

• • Exhibit: African American Contributions to NC Seafood
  • Silent Auction & Swag Swap
  • The Catch: Stories from our Seafood Communities

Please join us at the 2025 Local Seafood Summit as a participant in this oral history film series. The Catch: Stories From Our Seafood Communities aims to connect the personal stories of the Local Catch Network beyond the Local Seafood Summit. Sign up for a time to take part in a short, recorded conversation (about 10-15 minutes within a 30-minute slot) to share your personal connection to seafood, community, and the coast. You are encouraged to bring an object that is meaningful to your work or story —a tool, a photo, a keepsake, or anything that sparks conversation. This is optional, but it can help bring your story to life on film. Our goal is to capture the voices, stories, and experiences of the people shaping our seafood systems. Your interview may be shared within the Local Catch Network as a living archive of the work that we continue to do in our respective communities.

Breakfast (7:30-8:30 AM)

Faces of the Local Catch Network (7:30-8:30 AM)

Join us for a photo portrait session. No registration is required, just drop by for a portrait! All are welcome to participate — come be part of this living history and take home a portrait of your own.

Opening Remarks & Veteran’s Remembrance (8:30 – 8:45 AM)

• • Emmanuel Maldonado-González, Phd Student, Integrated Coastal Studies at East Carolina University
  • Chris Blankenship, Commissioner of the Alabama Department of Conservation and Natural Resources (DCNR)

Insights from the Gulf Panel Discussion (8:45 – 9:30 AM)

• • Moderator: Margee Green, Louisiana Food Policy Council
  • Justin Solet, North American Marine Alliance
  • Xochitl Bervera, Near Futures Project
  • Vanessa Ramirez, Caribbean Fishery Management Council
  • Commissioner Blankenship, Alabama DCNR

Concurrent Sessions IV (9:45 – 10:45 AM)

Money Talks Fish – Access to Capital for Your Seafood Business | Gulfview Ballroom III 

Pier-to-Peer Knowledge Sharing | Gulfview Ballroom IV 

Sometimes Fishing Means Just a Little Bit More | Live Oak I 

Where Does Fishing Gear Go When it Dies? | Live Oak II 

Break (10:45 – 11:00 AM) 

Concurrent Breakout Session V (11:00 AM – 12:00 PM)

Reel Them In: Content Creation and Cross Platform Marketing that Uses Story Telling to Sell | Gulfview Ballroom III 

Stories of Loss and Hope from Monterey Bay, California and Alaska | Gulfview Ballroom IV 

Fishermen Centered: the Ups, Downs, and Sideways, of Putting Fishermen at the Center of Your Seafood Business | Live Oak I 

Exploring Best Policy Practices to Support Direct Seafood Sales | Live Oak II 

Mapping the Future: Building a Community Atlas for Values-Based Aquaculture | Live Oak III

Lunch (12:00 – 1:00 PM)

Concurrent Breakout Session VI (1:00 – 2:00 PM)

An A La Carte Menu for Publicly Sponsored Seafood Marketing | Gulfview Ballroom III 

Island Fishing: A Small Catch with a Big Heart! | Gulfview Ballroom IV 

Fish Exchange: Let’s Sell Seafood to Each Other! | Live Oak I 

Centering Local Seafood at Every Level of Policy | Live Oak II 

Focus Groups on Occupational Safety and Health in the U.S. Seafood Industry | Live Oak III

Concurrent Breakout Session VII (2:15 – 3:15 PM)

Economies of Attention: Social Media Challenges for Community-Based Seafood | Gulfview Ballroom III 

From Grants to Grand Isle Jewels: A Case Study of How Economic Development Organizations and Public Partners can Support Small Seafood Businesses | Live Oak I 

Transparency, Trust and Truth: Local Seafood Advocacy in Louisiana and Alaska | Live Oak II

Key Chord Panel Discussion (3:30 – 4:30 PM)

• • Moderator: Elizabeth Dubovsky
  • Susan Lightfoot Schempf, Food Systems Leadership Network
  • Pete Halmay, San Diego Fishermen’s Working Group
  • Shareen Davis, Chatham Harvesters Cooperative
  • Buck Jones, Columbia River Intertribal Fish Commission
  • Charlie Abner, Atlantic Seafood Harvesters
  • Jhana Young, Conservation International
  • Jason Pitre, Bayou Rosa

Reflections & Future Outlook (4:30 – 5:00 PM)

Adjourn (5:00 PM) 

Wednesday, November 12

History Hike (8:00 – 9:00 AM)

Join our educators on a deep dive through time! Discover more about the Civilian Conservation Corps that started work on “Gulf State Park” before it officially opened in 1939, as well as the Indigenous people and European settlers, and the impact they had. Hikers will also learn about some of the prehistoric plants and animals that roamed the land! (~1 hour/tour). Registration is required (click “Get tickets“). 

Field Trip # 1: Water is Life Oyster Farm, Near Futures Projects, and Magical Apalachicola Bay (Nov. 12-14) Space for the field trip is full. If you are interested in being added to the waitlist, please contact: joshua.stoll@maine.edu.  

Field Trip # 2: From Bourbon Street to the Bayou – A Gulf Seafood Adventure (Nov. 12-13). Space for this field trip is full. If you are interested in being added to the waitlist, please contact: jessica.joyce@maine.edu. 

Lodging

Flights & Transportation

The Lodge at Gulf State Park is within driving distance of multiple airports:

Pensacola International Airport (1 hour)
Mobile International Airport (1 hour and 15 minutes)
Louis Armstrong New Orleans International Airport (3 hours and 30 minutes)

For those traveling to Pensacola International Airport, we are partnering with A Ontime Airport Connection. See details below: 

Company: A Ontime Airport Connection

https://pensacolaairportshuttle.com/

Airport: Pensacola, Florida (PNS)

Cost: $45/person

To use A Ontime Airport Connection, please text dispatcher (Robby Bay (731-343-2843)) with the following information:

Code: Local Catch

First Name

Last Name

Airline & Flight Number

Arrival Time into PNS

Number in Group

ROOM BLOCK IS CLOSED (OCT 17) – The Local Seafood Summit will be hosted at The Lodge at Gulf State Park in Gulf Shores, Alabama, November 9-12, 2025. The venue overlooks the Gulf of Mexico and is within driving distance of fishing communities across the region. Gulf State Park  has a wide range of accommodations available onsite, including a lodge (where the Summit will be held), cabins, and a campground:

• Lodge at Gulf State Park: We have reserved a block of rooms at a discounted rate at the Lodge at Gulf State Park. Rooms are limited, so book your room as soon as possible in order to secure a discounted rate. Please use Group Code 94G.
  • The discount code is available until October 17 or until the group block is full.
  • Reservations can be made by calling 1-800-618-4350 or online.
  • Instructions for Guests wishing to check availability to extend their stay for additional contracted nights:
    • Edit travel dates at the top of the landing page, then click the UPDATE icon
    • If the requested dates are not available at the group rate, reach out to Central Reservations at 1-800-618-4350 and mention your group code 94G for assistance.
• Cabins at Gulf State Park: For those who are interested in more space and/or sharing space with others, there are several cabins available at Gulf State Park. 
• Campground at Gulf State Park: There is a large campground at Gulf State Park with hundreds of campsites available. https://reserve.alapark.com/gulf/campsites

There are also other rental options (studios, condos, houses) in Gulf Shores. You can search for rentals on VRBO and AirBnB.

The post-summit field trips have reached capacity.

———————————–

Field Trip # 1. Water is Life Oyster Farm, Near Futures Projects, and Magical Apalachicola Bay

Space for the field trip is full. If you are interested in being added to the waitlist, please contact joshua.stoll@maine.edu.  

Trip Hosts: Xochitl Bervera, Kung Li

We are delighted to welcome a delegation of participants from the Local Seafood Summit to tour our farm, connect with our community, and be part of local efforts to build a vibrant, sustainable local food system here in Apalachicola, centered in the wisdom and legacies of Black, Indigenous, and People of Color communities.

Come spend a day and night with us to meet the Apalachicola Bay, recognized as one of the most biodiverse estuarine systems in the Northern Hemisphere. In these rich and nutrient-filled waters where the river joins the sea, we grow oysters in floating bags. The bay is currently closed to wild harvesting due to the collapse of the wild reefs and local oysters are hard to find. We grow oysters so our community can once again enjoy delicious, protein and zinc-packed oysters as the reefs recover. We are part of traditions that seek to produce food in the right relationship with the land and waterways and help maintain a way of life that loves and respects the waters of this area and all that she provides. 

On our field trip, we will meet with local heroes and sheroes who are building new pathways toward food sovereignty, protecting our River and Bay, and preserving the diverse histories and culture of this area. We hope to have frank and engaging conversations about how building a local food system can have a role in preventing this very special place from becoming yet another resort town. We will visit or see the farm, weather permitting. Then we invite you to join the local community for a feast in celebration of our seafood workers, past and present!

For more information, you can visit:

https://www.facebook.com/waterislifeoysters

www.nearfuturesprojects.org

Trip Logistics 

Participants will travel from The Lodge at Gulf State Park to Apalachicola, Florida on Tuesday, November 12. Participants will be expected to travel to Apalachicola on their own. If there is interest, we can coordinate group transportation.

Participants will spend November 12 exploring the Alabama and Florida coast on their own (suggested places to visit will be provided). November 13 will be the main day of the field trip. We will convene in Apalachicola early in the morning and wrap up late in the evening after the community dinner. Participants should plan to depart on November 14 or continue to explore the coast on their own.

Cost Estimate

Field trip participants will be responsible for booking and covering the cost of some meals, lodging, and vehicle rentals. There will also be a reasonable registration fee ($95) to cover the cost of the community dinner. Recommendations for accommodations will be provided. 

Registration

Space for the field trip is full. If interested in being added to the waitlist, please contact joshua.stoll@maine.edu.  

———————————–

Field Trip #2. From Bourbon Street to the Bayou – A Gulf Seafood Adventure

Trip Hosts: Chef Dana Honn and Captain Lance Nacio 

Join us for a delicious and eye-opening journey into the heart of Gulf seafood!

We’ll kick things off in New Orleans, where the rich flavors of the coast come alive at a happy hour at Nikkei Izakaya/Broadside Pavillion  — a relaxed gathering featuring local oyster and shrimp producers, regional seafood experts, and an ever-curious crew of change makers. Taste the Gulf’s bounty, learn the stories behind what’s on your plate, and get to know the faces behind sustainable harvesting. Come hungry — appetizers will be served and the conversations will be lively.

Later that evening, settle in for a sit-down dinner of local seafood curated by Chef Dana Honn. The 5-course menu is built around the concept of exploring new opportunities in sourcing that better represent the region’s evolving fisheries. This isn’t your average seafood dinner — it’s a celebration of innovation and stewardship through food.

The next day, we hit the road for a true dockside experience. After a scenic drive out of New Orleans, we’ll join Lance Nacio and his crew at Anna Marie Shrimp for a classic shrimp boil. Then we’ll tour the F/V Anna Marie (if she’s in port), explore the docks, peek inside the processing and storage facilities, and even check out the food truck they bring to farmers markets.

This is your chance to see firsthand what sustainable Gulf seafood looks like — from boat to boil — and to meet the folks pioneering new approaches to fishing, mariculture, and community-based seafood economies.
Bring your boots, your appetite, and your questions.

For more information, you can visit:

https://nikkeiizakaya.com/ 

https://annamarieshrimp.com/ 

Trip Logistics 

Participants will travel from The Lodge at Gulf State Park to New Orleans, LA on Tuesday, November 12. It is expected to take approximately 3.5-4 hours, depending on traffic. Participants will be expected to travel to New Orleans on their own, unless there interest in coordinating shared transportation.

Participants will arrive in New Orleans and have time to check into your hotel before convening at Nikke Izakaya (at The Broadside) for a happy hour from approximately 4 – 6 PM. This will be followed by a sit-down dinner highlighting local seafood from 6 – 8 PM. After dinner, you are free to explore NOLA on your own.

On Thursday, November 13 there is time for a breakfast before continuing east to Montegut and the home of Anna Marie Shrimp, which is approximately a 1.5-hour drive. We will start with a shrimp po’ boy lunch at approximately 12 PM, followed by a walking tour of the F/V Anna Marie, processing facility, and dock. Participants can either depart after the event, around 3 PM (and continue to explore the coast on their own) or stay a second night in NOLA and drive/fly home on Friday, November 14. The New Orleans Airport is about 1-hr from Montegut and ~20-min from downtown NOLA. If you drive back to the Pensacola Airport in Florida, you will have to arrange your own transportation.

Recommendations for accommodations will be provided.

Cost Estimate

Field trip participants will be responsible for booking and covering the cost of some meals, lodging, and vehicle rentals. There will also be a reasonable registration fee to cover trip activities (happy hour, dinner, and shrimp boil), which we are estimating to be between $150-$200 (with the potential for additional costs if shared transportation is arranged). 

Registration

Space for the field trip is full. If you are interested in being added to the waitlist, please contact jessica.joyce@maine.edu.  

We are committed to lessening barriers for participation for our programming, including the seafood summit, by providing scholarships to practitioners to help off-set the cost of attending the summit. Priority for financial support was given to seafood harvesters and other related attendees. At this time, scholarship applications are closed. 

We encourage participants to bring “swag” to share with participants or donate items for our silent auction. 

Guidelines

• Bring promotional swag or auction items to the Summit
• There will be two sections including swaps and silent auction: 
  • • In the swaps section, leave something that you would like to share with others.
    • Feeling charitable? Donate something to the Local Catch Silent Auction. 
• Drop off your swag or auction items at the designated table during registration
• Be mindful of space and bring what you and others can easily transport.

What should you bring?

• Items with your business logo including t-shirts, hats, mugs, etc. 
• Paper items like newsletters, annual reports, research papers, etc.
• Shelf-stable, packaged seafood products, like canned salmon, dried seaweed
• Artwork, poetry, books, creative expressions
• A CSF subscription or gift cards
• Other items are also welcome! 

We received the highest number of session proposals we have ever gotten! We are no longer accepting session ideas.