S2E73: The challenges of being a chef/restauranteur in climate change—w/ Renee Erickson of Sea Creatures

Episode 73 of the Reversing Climate Change podcast, hosted by Carbon Removal Strategies LLC, titled "S2E73: The challenges of being a chef/restauranteur in climate change—w/ Renee Erickson of Sea Creatures" was published on July 20, 2021 and runs 42 minutes.

July 20, 2021 ·42m · Reversing Climate Change

Summary

Are you missing the experience of eating out at a restaurant? Or maybe you’re itching to travel and revisit the food traditions of the places you love? What if you could recreate these experiences at home, using simple recipes to embark on a culinary journey around the world? Renee Erickson is the James Beard Award-winning chef behind several popular Seattle restaurants including The Walrus and the Carpenter, The Whale Wins, and Bateau. She is also the author of the critically-acclaimed cookbook A Boat, a Whale & a Walrus: Menus and Stories. On this episode of Reversing Climate Change, Renee joins Ross and Radhika to discuss her latest release, Getaway: Food and Drink to Transport You, sharing what inspired her to design a cookbook around her favorite places. Renee weighs in on why eating locally and seasonally is not just better for the climate but better for us, explaining her decisions-making around what fish to buy for her restaurants and how to avoid wasting beef. Listen in for Renee’s insight on making good food more accessible and get her top recommendations on places to eat out in Seattle as the world reopens post-pandemic! Connect with Nori Purchase Nori Carbon Removals Join Nori’s book club on Patreon Nori’s website Sign up for Nori’s weekly Newsletter, The Nori Wrap Check out our other podcast, Carbon Removal Newsroom Resources Chef Renee Erickson Getaway: Food & Drink to Transport You by Renee Erickson A Boat, a Whale & a Walrus: Menus and Stories by Renee Erickson Sea Creatures The Walrus and the Carpenter Bateau Tulalip Reservation Bristol Bay Drifters Fish Six Seasons: A New Way with Vegetables by Joshua McFadden Green Plate Special Musang The Harvest Vine Café Lago Delancey Local Tide Gracia Rachel’s Bagels Saint Bread Books by Dominique Crenn Meesha ‘Three Seattle Chefs on the Challenges of Opening a Restaurant in 2020’ in Crosscut

Episode Description