16 min

Episode 2: Fin to Tail (with Jeremy Sewall) The Food Lens Podcast

    • Food

The guy behind the kitchens at Row 34 and Island Creek Oyster Bar obviously makes a mean lobster roll (are you camp butter or mayo?), and no one puts together a better plate of oysters...but Chef Jeremy Sewall is a bonafide expert on New England seafood, and has the experience, and family lineage, to back it up. Find out what fish we should be eating this second (seasonality isn’t just for tomatoes, people) and why Jeremy thinks the term “sustainable seafood” is kind of a cop out.  

The guy behind the kitchens at Row 34 and Island Creek Oyster Bar obviously makes a mean lobster roll (are you camp butter or mayo?), and no one puts together a better plate of oysters...but Chef Jeremy Sewall is a bonafide expert on New England seafood, and has the experience, and family lineage, to back it up. Find out what fish we should be eating this second (seasonality isn’t just for tomatoes, people) and why Jeremy thinks the term “sustainable seafood” is kind of a cop out.  

16 min

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