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SUMMARY:Blue Foods Forum: Seafare Symposium
DESCRIPTION:Blue Foods Forum’s 2nd Annual industry-focused Seafare Symposium is a full day of active learning\, conversation\, and delicious inspiration centered around Oregon’s ocean foods. The Symposium invites chefs\, producers\, educators\, and food system innovators to imagine what a more connected\, sustainable\, and locally rooted blue food future could look like. Live seafood butchery demos\, roundtable discussions\, lightning talks and structured networking opportunities set the stage for rich dialogues and goal-setting within the group.  \nAttendees will hear presentations on cutting-edge projects\, meet potential partners\, and attend immersive workshops designed to drive progress\, activate solutions\, and inspire collaboration around Oregon’s food system challenges.
URL:https://ecotrust.org/event/blue-foods-forum-seafare-symposium/
LOCATION:The Redd on Salmon Street\, 831 SE Salmon Street\, Portland\, OR\, 97214\, United States
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SUMMARY:Blue Foods Forum: Seafaring Speakeasy
DESCRIPTION:Kick off Winter Waters and the Blue Foods Forum at the Seafaring Speakeasy. Get ready to drift through a kelp forest of flavors\, where Oregon’s coastal bounty takes center stage. This event is open to anyone and everyone who loves Oregon seafood. \nThe evening is designed to inspire\, delight\, and invite connection inside a carefully curated ocean atmosphere. Throughout the night\, you’ll encounter ocean-inspired installations\, thoughtfully crafted bites\, and conversations that spark possibility — connecting you with scientists\, investors\, food producers\, educators\, fishermen\, artisans\, and chefs redefining what it means to steward Oregon’s economy through food and ocean resources. \nGuests will sample an array of creative drinks and Oregon-caught seafood prepared by chefs from across the state including Oregon’s oyster queen\, Maylin Chavez of Nacar Merroir y Terroir\, Jacob Harth formerly of Nevør Shellfish Farm and Erizo\, Joseph Papas of OK Omens\, Chef U’i of Departure\, and Jack Strong from Allison Inn alongside Chef Patrick Clarke and the culinary students from Siletz Valley School.
URL:https://ecotrust.org/event/blue-foods-forum-seafaring-speakeasy/
LOCATION:The Redd on Salmon Street\, 831 SE Salmon Street\, Portland\, OR\, 97214\, United States
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