Colles Stowell launched the non-profit One Fish Foundation in 2015 to talk to students of all ages about such critical issues as how seafood is harvested or farmed, climate change impacts on marine ecosystems, and fisheries management policies. The One Fish Foundation mission is to ensure students, their parents and local communities understand that where their seafood comes from, how and when it was harvested and even by whom matters.
Slow Fish 201 – Boat to Chef: Building relationships for better seafood supply chains
Dana Honn is chef/owner of two restaurants in New Orleans, Carmo and Café Cour, and has been an advocate for Gulf seafood for over 15 years. His interviews and articles profiling sustainably-minded chefs, fishers and famers around the tropics have been featured by regional and national publications. As a passionate supporter of local farmers and fishers, he is also the founder of the Tropical Foodways Institute, launched in 2013 with a primary function of acting as a conduit for research, education and resources relating to the cuisine and culture of the tropics, its history and preservation. He is a member of the Audubon GULF Chef’s Council, Slow Food Chef’s Alliance, American Culinary Federation and Chef’s Collaborative. He has been a featured chef, speaker, educator, delegate and panelist at multiple local and national events, including Farm to Table International, Slow Fish, Sea Web International and for the past six years has been a chef presenter at the New Orleans Jazz & Heritage Festival. He also teaches Restaurant and Catering Management as an adjunct professor at Dillard University.
Lance Nacio is a fourth-generation fisherman and owner of Anna Marie Seafood out of Montegut, La. Growing up on the bayou, he comes from a heritage of living off the water and the land. Lance has been behind the helm of efforts to support and promote domestic shrimp markets in the U.S. He has visited congressional offices in Washington, D.C., and has played a key role in advocating for policies that protect community-based shrimpers and fishermen in changing economic and environmental climates.
Kevin Gibbons has served as Executive Chef at University of Massachusetts, Dartmouth for eight years. In that time, he has helped coordinate a program of direct seafood sourcing from local fishermen with other institutions in the region. He is a Certified Freight Farmer, working with university staff and collaborators to grow food at the university to serve to students. Gibbons also volunteers with Youth Opportunities Unlimited (Y.O.U.), a local program in New Bedford, Mass., where he talks to students about local food choices. He won the Chartwells Higher Education Regional and National Chef award in 2016.
Amy Grondin is a commercial fisherman. She fishes for wild salmon off the coast of Washington and Southeast Alaska. When not on the water, she works as a Commercial Fishing Outreach Specialist and Sustainable Food Systems Consultant. Amy is on the board of Organic Seed Alliance as well as being a member of Slow Food, the Chefs Collaborative, Les Dames d’Escoffier and the Community Fisheries Network. She advocates for sustainable local and regional food systems and has great concern for the sustainability of ocean resources.