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Newfoundland And Labrador
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Newfoundland And Labrador

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  • Culinary culture based on wild food
  • Transcript

    • 1. Newfoundland and Labrador
      FOR THE LOVE OF COD!
    • 2.
    • 3. Margret WebbAuthor
      Torontonian - Freelance writer
      Poetry, fiction, screenplays, numerous magazine and newspaper articles: The Globe and Mail, Saturday Night, chatelaine, Toronto Life, etc.
      Ryerson University – magazine writing
    • 4. Apples to Oysters
      Wild Atlantic Cod – iconic Cdn fish
      Deep connection b.w. Newfoundland and Labrador and cod fish – 500 yrs – culture and way of life
      Cod stocks down 90% since 1960’s
      Moratorium on cod fishing industry – July 1992
      After 15 yr moratorium – populations haven’t recovered and those fish that have been caught are ½ size they used to be
      Government encouraged fishers  fish famers
    • 5. Jennifer Caines– former bird biologist and scallop famer, now experimental cod farmer
      Fortune Bay, S. Coast of Newfoundland – 6yrs
      Fish raised in university hatchery
      In hopes that coastal communities may flourish again
      Results thus far: fillets are thicker, firmer, whiter and sweeter
    • 6. Global shortage of seafood
      30% of seafood consumed globally are from aquaculture farms
      Predicted that by 2030 – up to 50% - United Nations
      Cod genomics project
    • 7. Related Article
      Entitled: “Comeback Cod” – Fish farm plans to bring iconic Atlantic fish back to the table in four years
      Author: Susan Sampson – Food columnist for Toronto Star
      Pub: Nov. 4, 2009
      Farmed fish – 4 yrs before it gets to customers, takes cod 3 yrs to reach 6 lbs – maturity
      Are receiving $8.5 M funding from Cdn and NFL gov’t
      Discusses importance of chefs learning to balance use of farmed and wild fish
      Farmed fish take pressure of wild populations esp. the demand of seafood globally increases
      Negative impacts on environment?
    • 8. This issue is important to chefs because....
    • 9. Discussion Questions
      As chefs arefarmed fish an issue to your restaurant menu or philosophy?
      Future of cod?

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