The October 2024 Issue: To: sample@tailoredmail.com
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Thinking About Salmon

Alaska GoldI believe that we are facing one of the most critical environmental debates of our times--the decision to let Pebble Mine open in the Bristol Bay, Alaska watershed or to preserve one of the last great remaining salmon fisheries on earth. This crucial debate is being framed as we speak by the Obama administration and the EPA. Your house and Senate representatives need to hear from you now. As a local chef, business owner and consumer, I implore you to learn more about this debate, ask questions, form opinions and get active.

Wild salmon are at the core of our identity and culture here in the Pacific Northwest. They have shaped our communities and the economy, they have inspired our region's cuisine. Bristol Bay salmon not only feed us with their healthy, delicious protein here in Seattle, but they are also a life-source for the people who harvest them. Pebble Mine would be the largest open pit mine on the planet by twofold. Billions of gallons of poisonous waste would be housed in the tailing ponds, precipitously perched above a fault line, for a minimum of 10,000 years. Just one earthquake at the strength of the recently experienced Fukushima, could mean the end of wild salmon forever. The only way to understand both sides of this debate is to get educated on the topic.

Frontline VideoHere is a terrific PBS television Frontline episode on the battle between the locals, environmentalists, mine enthusiasts and international mining conglomerates.

Despite being such a treasured icon and essential food source of the Pacific Northwest, in reality, we have lost most of our wild salmon runs. We've been at a point for a long time now where most of the salmon we consume is not from our local waters. So, we are very fortunate that Bristol Bay, Alaska still has one of the largest and healthiest salmon fisheries in the world. We need to recognize how important it is that nearly 40 million adult salmon return to spawn in these waters every year. This is one of our last opportunities to get it right, while we still can.

I am pleased to join this effort to protect this fishery because this is a local, national, and international issue affecting not just us, but generations to come. We invite you to come out to learn more, to taste the Bristol Bay salmon, and to talk to other concerned community members on Wednesday October 3rd at 5pm at Seatown, where we will be hosting a Press Conference.

Aidell's CookbookAs the weather cools and we start thinking fall, we are looking forward to my good friend Bruce Aidells who will join us at the Dahlia Lounge on Thursday October 4th at 6:00pm for a 4 course cookbook dinner in celebration of his Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat. Bruce and I go way back to when he first started his sausage company 25 years ago. You can now find his product in grocery stores and club stores all across America (though he no longer owns the company), his product is the most widely sold sausage in the country! He is quite a character and you will certainly enjoy spending the evening noshing on great tastes from the Dahlia kitchen, swigging wine, and chatting with Bruce.

We also hope you will consider joining us for our Travel through Italia series at Cuoco. Thursday October 11th we will savor Lombardia through Chef Stuart Lane's menu and great wine picks from Soul Wine. Bellissimo!

As I write this, Jackie and Team Prosser are 10 days away from their final pick. I hope you have enjoyed the fruits of their labors in our restaurants over the last 6 months. It has been a blast for us to plant, sow, harvest and chow down with all of our restaurant teams this summer, and of course to snack on sweet Sungolds in the fields. Now it's time to put the beds to rest with a cover crop of clover, vetch and rye. Not to worry, you will still be seeing some evidence of Prosser pickled and dried in the restaurants for a while, but the time to taste the last of the summer's tomatoes is upon us!

All of my best to you,

Tom

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