“Of all the memberships we identify ourselves by the one that is most forgotten, and that has greatest potential for healing, is place. We must want to know, love and join our place even more than we love our own ideas. People who can agree they share a commitment to the landscape/cityscape – even if they are otherwise locked in struggle with each other – have at least one deep thing to share.” – Gary Snyder
Our mission
Eating with the Ecosystem promotes a new definition of
"sustainable seafood" that is local, place-based, and takes into account the whole ecosystem. In contrast to global sustainable seafood campaigns, which are based on single species/stocks and work via consumer choice, our philosophy is based on places and works via collaborative dialogue and systems thinking. Through this framework, we emphasize the unique factors that shape the dynamics of the special places in the ocean that produce our food.
New England's seafood-sheds
Just as a watershed is the area of land from which
a particular river derives its waters, a region's seafood shed is the
expanse of ocean from which its fishing fleets obtain their catch. New England's seafood-shed includes the Gulf of Maine, Georges Bank, and Southern New England waters. Under standing what makes each of these areas function as a
system is key
to sustaining the edible
species that fuel the prosperity of our coastal towns. (Under construction)
Attend an event!
Taste and treasure the edible ecosystems off New England's coasts by attending one of our dinners! We travel to a different restaurant each month during the spring and fall of each year. Each dinner offers a guided culinary tour of one of three regional ecosystems -- Southern New England waters, Gulf of Maine, or Georges Bank:
