On Sat. May 26 at Locals Restaurant, Canadian celebrity Chef Ned Bell headlined a special gourmet “estuary luncheon” to benefit Project Watershed’s partnership with the K’omoks First Nation to restore the old sawmill site on the Courtenay River. Returning this land back to nature will help save local wild salmon populations in one of BC’s top chinook estuaries – and fundraising is essential to “unpave a parking lot and put up paradise”. As founder of Chefs for Oceans and the Executive Chef of OceanWise, Chef Ned Bell wants his food to start conversations about supply choices, creative and sustainable seafood options, and working together for a healthier future. We also spoke with Lesley Stav, President of the North Vancouver Island Chefs Association; Tim Ennis, Executive Director of the Comox Valley Land Trust and Project Manager for the Kus-kus-sum initiative; Chef Ronald St. Pierre of Locals; and Vanessa Scott, a writer, community organizer and volunteer with Project Watershed.
Episode 157 “Can Sustainable Seafood Save the Courtenay River Salmon? ”