We need to feed people not just for today but tomorrow and our sustainably caught seafood is a great option for the health of our bodies and our planet. Here’s an article from Crosscut, a Seattle magazine, about how several Seattle-area hospitals are working to incorporate more sustainable seafood into their menus. Chris Linaman, executive chef at Overlake Hospital, says that we need to stop creating patients with our own food. Indeed, a hospital should be a wellness center, not a center of disease control and should use real food. Chris Linaman uses 600 pounds of our coho salmon every 3 weeks to make salmon BLTs.

 

 

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