Скачать или смотреть 2024 NY Seafood Summit: Access and Opportunities - Tuesday, February 27th (February 2024)

Hyde Park, NY, February 27, 2024 - The Culinary Institute of America hosted the "mid-state" event as part of New York Sea Grant's (NYSG) 8th Annual New York Seafood Summit at its main offices in Hyde Park.

The goal of this event, held on February 27th, was to convene enthusiastic professionals with vested interest in seafood to build active communications and build relationships among the various seafood producers and users in New York.

The agenda for this event was as follows:

— Introductions and Welcome
— Opening Remarks – Corey Mosher, Legislative Commission on Rural Resources
— CIA Welcome – Bruce Mattel, Culinary Institute of America
— Agency Update: Grown and Certified Grants and Opportunities – Jessica Brooks – NYSDAM
— Industry Spotlight: Center for Aquatic Animal Research and Management – Dr. Stephen Frattini
— Seaweed Farming in New York – Susan Wicks, Violet Cove Oyster Co.
— Culinary Applications for Seaweed – Chef Emily Mingrone, Tavern on State
— Access and Opportunities Panel and Discussion – Various Sector Reps
— Networking and NY Seafood Tastings

Each year, we try to highlight some of New York’s bountiful seafood supply and introduce participants to the delicious, diverse, and versatile seafood available locally.

This year's summit, which included both in-person and virtual events, focused on "Access and Opportunities for New York Seafood". Other locations for this year's included Riverhead (2/16) and Geneva, NY (3/5).

Download the flyer with all events, https://bit.ly/seafoodsummit24-flyer, or visit www.nyseagrant.org/seafood summit for additional information on the annual series.

Questions? Email NYSG’s Seafood Specialist Michael Ciaramella at [email protected].