Arts
‘Simmering the Sea’ Author Talking at Tres Gatos About How to Eat a Diversity of Local Seafood
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Local writer Sarah Schumann will be hosting an author talk to talk about her book new ecological seafood cookbook, "Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries" on Jan. 27 at Tres Gatos. Schumann, who fishes commercially in New England and Alaska, will read from and sign copies of her new book and discuss the science that inspired this little cookbook and how to diversify your local seafood diet
"Simmering the Sea" is an underwater culinary adventure where you will meet (and learn how to prepare) forty under-appreciated fish and shellfish that populate the Northwest Atlantic Ocean, said Schumann. Sample species as varied as the coastal slipper limpet to the deep-water Acadian redfish, while learning how each one contributes to a flourishing ecosystem in the sea. The book was produced through a partnership between the University of Rhode Island, the nonprofit Eating with the Ecosystem, and Johnson & Wales University College of Culinary Arts.