Chris Velden doesn’t like to consider the alternative to more widely adopting sustainable methods of catching seafood.
"In 20 years, we’ll be eating jellyfish," said Velden, executive chef of Ryan Duffy’s in Halifax, among the city’s leaders in the sustainable seafood movement.
"It’s always made sense, and it’s getting more and more alarming, what’s going on in our oceans," he said. Velden was the executive chef and program director at the culinary institute in Vancouver when it became the first culinary school in Canada to start using only sustainable seafood.
It wasn’t easy then to get suppliers on board, and it became even more of a challenge when he moved to Nova Scotia.
To read the rest of the story, please go to: The Halifax Herald (Nova Scotia, Canada).
