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    Whole Foods Set for Louisiana Sea-to-Table Series

    Area chefs demo easy ways to enjoy Gulf seafood

    By Meg Major, EnsembleIQ
    Whole Foods hosts sea-to-table tasting events during October National Seafood Month

    To commemorate National Seafood Month in October, Whole Foods Market will host sea-to-table tastings every Thursday in its New Orleans and Baton Rouge, La., stores. Led by local chefs in partnership with Gulf United for Lasting Fisheries (GULF) and local partners from Louisiana Sea Grant, and Louisiana State University's AgCenter, attendees will tour Whole Foods Market's seafood departments while sampling fresh Gulf seafood, along with wine pairings and expert buying, preparation and cooking tips.

    Priced at $25 per person with all ticket sales benefiting GULF and Louisiana Sea Grant, each store will put a unique spin on the Sea to Table event, so no two Thursdays will be alike.

    "It's a great opportunity to learn how seafood is sourced locally and various ways to enjoy Gulf species at home, while benefiting a great cause," said Kristina Bradford, Louisiana/Whole Food's community and media relations coordinator. "We've truly enjoyed collaborating with Louisiana Sea Grant, LSU AgCenter, Audubon Nature Institute GULF and area chefs to share information on more responsible fishing methods and great recipes to cook with Gulf seafood." 

    Noting how the fisheries in the Gulf of Mexico "are unique and such a large part of the heritage of this region," Julianna Mullen, GULF assistant director, said the alliance with local Whole Foods Markets and Louisiana Sea Grant will allow the organizations to "connect with attendees of the Sea-to-Table Events and encourage them to support the men and women on the water who work so hard to bring us fresh seafood every day." 

    Whole Foods Market’s Louisiana distributor, Inland Seafood, ensures 100 percent traceability of its products from fishermen to table with no additives or sulfites, including Whole Foods Market's ban of tripolyphosphates, which make shrimp retain water and weigh more. Through sustainable practices, Inland Seafood suppliers adhere to standards of low impact to the environment and fishery populations, while providing the freshest, highest quality seafood.

     

     

     

    By Meg Major, EnsembleIQ
    • About Meg Major Veteran supermarket industry journalist Meg Major brings a wealth of experience to her role as Chief Content Editor of Progressive Grocer. In addition to her editorial duties, Major also spearheads the retail food industry’s premier women’s leadership recognition platform, Top Women in Grocery. Follow her on Twitter at @Meg_Major, connect with her on LinkedIn at www.linkedin.com/in/megmajor, or email her at [email protected]

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