Member Voices
Learn why award-winning chefs, leading environmentalists, seafood farmers, and industry leaders support science-based, sustainable, and equitable aquaculture in the U.S. open ocean.
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Andrew Zimmern breaks down why we need sustainable, offshore aquaculture right here in the United States.
Cooking with Andrew Zimmern + Mavis-Jay Sanders
Andrew Zimmern and Chef Mavis-Jay Sanders whip up some mussels while discussing the need for greater access to healthy, sustainable seafood for all.
Dining with Andrew Zimmern + Grace Ramirez
Andrew Zimmern and Chef Grace Ramirez talk mussels, mofongo, and sustainable aquaculture in East Harlem.
Cooking with Andrew Zimmern + Mavis-Jay Sanders
Andrew Zimmern and Chef Mavis-Jay Sanders talk heritage, history, and the potential for sustainable aquaculture to serve all communities.
Oyster Farming with Trey McMillan and Sammy Monsour
Chef Sammy Monsour takes to the water to discuss sustainable aquaculture with Lowcountry Oyster’s Trey McMillan.
Dining with Shuai Wang and Sammy Monsour
Chef Sammy Monsour stops by Shuai Wang’s Jackrabbit Filly to talk about the economic benefits of sustainable aquaculture for chefs and restaurants.
Trey McMillan of Lowcountry Oyster
Trey talks about the need to grow it here and do it right.