from kludt: A Portland chef going above and beyond to serve sustainable seafood, and all the food news you missed last week
from Barview Jetty and dives for butter clams in Tillamook Bay, and then serves them in a tasting menu. He also focuses on bycatch and invasive species, sourced directly from fishermen. In an industry where the words “sustainable” and “organic” are used too loosely, it’s inspiring to see someone with such a stringent commitment to his sourcing.
I know we’ve read plenty about chefs who love to forage, who love to serve local food, who embrace their sense of place over the last decade. But watching Harth go out in the middle of the night to carefully pull volleyball-sized hunks of barnacles from an Oregon jetty or wrap 65-pound chains around his waist to dive for shellfish takes it to a new level for me.
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