Good Catch Manager Shelley Dearhart presented alongside the Culinary Institute of Charleston to a group of MUSC dietitians about the importance of consuming sustainable seafood. The Culinary Institute gave a fascinating cooking demonstration of hybrid striped bass, farmed in North Carolina, while Shelley taught the group about the menu items and the importance of asking about your seafood before ordering at a restaurant or grocery store. The presentation included topics such as considering the environment and fish species when consuming seafood as well as taking into account the health and wellness benefits. In addition to sharing information about environmental conservation from a culinary aspect, Shelley introduced the group to a few of our scaly, slithery Aquarium friends: a python snake and a juvenile American alligator.
Later in the week, Shelley returned to MUSC for an afternoon at the cafeteria. Spending time at the cafeteria was an awesome opportunity to speak with MUSC employees about the benefits of choosing sustainable seafood. Sodexo, MUSC’s dining services organization, offers sustainably-sourced seafood on their menu, and Shelley had the opportunity to speak with their MUSC employees about Good Catch.
We are incredibly grateful for the opportunity to partner with MUSC and look forward to future collaborations focusing on sustainable seafood!