Photo: Nick Hall
Some of you may already familiar with Savor Bristol Bay Week from last summer's campaign
. You may be thinking, "Stop right there! This is easy - where
do I buy that beautiful sockeye?!"
If you've already decided that you'd like to feature Bristol Bay salmon
on your menu, please contact Slow Food Seattle Board member Amy Grondin
by June 15, 2010
Chefs Kevin Davis & Anthony Polizzi; Photo: Connie Adams
Amy can answer any questions you may have about finding a Seattle
seafood distributor with wild Bristol Bay Salmon, about the fishery or wild
salmon in general. Slow Food Seattle will make sure you are included on the
list of participating restaurants that we distribute to our membership. Slow
Food Seattle and Trout Unlimited want to give you the spotlight that you
deserve through our outreach and press efforts this summer.
Read on to learn more about why it is so
important to support the wild salmon fisheries of Bristol Bay and the fishermen
who rely on the health of this salmon run.
Why we need to build awareness:
Several foreign mining companies are proposing one of the world's largest gold and copper mines
("Pebble") in the headwaters of Bristol Bay's most productive salmon rivers,
some of the most productive wild salmon
rivers left in the world. If
the Pebble mine were to go in, the Bristol Bay watershed would be exposed to
not only the chemicals used at the mine site, but pollutants associated with
copper mining specifically (e.g. acid mine drainage). This introduction of chemicals and pollutants would alter
Bristol Bay's delicate freshwater systems, which could harm the freshwater food
chain and salmon survival rates. The loss of Bristol Bay's sockeye would not only be disastrous for the
dozens of Alaska Native communities who have lived a subsistence lifestyle in
Bristol Bay for thousands of years, but would also leave over 4,000 commercial
fishermen and processors without work.
The loss of Bristol Bay's salmon fishery would also create ripples in
the seafood marketplace as it the world's largest sockeye salmon fishery,
contributing 40% of the world's sockeye salmon supply.
What You Can Do:
and serve Bristol Bay salmon.
you feature Bristol Bay salmon (the majority of which is sockeye) on your menu,
you are investing in Bristol Bay's fishery and voting with your dollars for
Photo: Nick Hall Doing so shows your
customers and our nation's decision makers that you want Bristol Bay's wild
salmon to be protected so that you can continue to buy and serve it to your guests.
Ask your local distributor to help get
you Bristol Bay sockeye salmon this summer, or see the list of Bristol Bay seafood processors and direct marketers that are committed
to the protection of Bristol Bay and producing beautiful Bristol Bay salmon
products each year. In return,
Trout Unlimited, Chefs Collaborative, and Slow Food Seattle will ensure that Northwest
diners know what restaurants they can go to for Bristol Bay wild salmon during Savor Bristol Bay week.
your staff and clientele.
Bristol Bay's story with your staff and clientele by telling them where the
salmon is from and why eating it is a way of protecting it. Help make your diners not only Bristol Bay
salmon consumers, but Bristol Bay salmon advocates
as well. Trout Unlimited has Bristol
Bay table tents, booklets, salmon recipe cards, and other outreach materials
available for distribution (contact Amy Grondin to coordinate delivery/shipment of these materials). For more information about Bristol Bay's salmon fishery, download Vote With Your Fork for Bristol Bay.
join our growing list of chefs from around the country who are telling
President Obama that they want to see Bristol Bay's salmon fishery protected
and sign a letter that Trout Unlimited,
chefs, and Bristol Bay representatives will be delivering to the White House
at the end of this year. You can
either sign online or send your information to Elizabeth Dubovsky.
Become educated about
Bristol Bay and what's at stake. Learn ways you and your guests can take action and stay informed: www.savebristolbay.org or www.whywild.org. For more scientific information and
dates related to Bristol Bay and the proposed Pebble mine, then please visit: www.pebblescience.org.
We all know that wild Pacific salmon is a food source that cannot be
replaced. Wild salmon nourish us,
our ecosystems, and our cultures year after year. That's why we hope that you will help us Savor Bristol Bay this July and celebrate
this exceptional and irreplaceable wild salmon fishery.If you have questions or would like to talk about participating in
the Savor Bristol Bay Campaign, contact Amy Grondin at 206.295.4931.
Thanks for your consideration and for all that you already do to promote
healthy and sustainable food by being a Slow Food Restaurant.