We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
After learning to co at his mother’s bed and breakfast, Daniel Klein (The Perennial Plate) went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants. After graduating from NYU, Daniel also pursued a career in film.
There is much to learn to enjoy a sustainable food lifestyle. When I think about eating fish or seafood I often associate it with the summer months.
14 year old Brad shares one of his favorite (and simple) recipes for tilapia.