The Salt Exchange

Just a nice little list of updates (get ready for a handful of exclamation points):

A couple of weeks back, we ran a post about a Gulf of Maine Research Institute [GMRI] event called "Trawl to Table." The event was targeted at local restaurant chefs, and was intended to take a look at - and demystify - the concept of trawling as sustainable practice. Charlie attended the event, which had such an impact on him that The Salt Exchange is now offering more sustainable catch fish.

Well, the Portland Press Herald has since featured GMRI's efforts, and The Salt Exchange is mentioned:

That's the message from the Portland-based Gulf of Maine Institute as it begins an effort to create markets for under-used fish species. Seafood caught in the Gulf of Maine is among the most sustainably harvested seafood in the world, says Jan Levin, manager of the organization's sustainable seafood program.

[...]

Charles Bryon, owner of The Salt Exchange restaurant on Commercial Street, decided to offer hake, an under-used Gulf of Maine species, on his menu and donate $2 from each hake entree sold to the research institute.

Bryon said a seminar that the institute sponsored to reacquaint restaurant owners and chefs with Maine-caught fish led to several changes at the restaurant.

The article also touches on the efforts of other restaurateurs present at the Trawl to Table event, including Michelle Corry, owner of 555:

[The restaurant] started selling ocean-themed drinks a couple of months ago and donating $1 from each drink sale to the institute, for projects related to sustainable fishing.

This is a great article about a great effort, and we hope that you will read the rest of it here.

• The Press Herald covers Share Our Strength's Taste of the Nation benefit, of which we were proud to be a part.
• In water sustainability news, Working Waterfront discusses how lobster populations are monitored. (You can also see a video about sustainable lobster management from the folks at Organic Nation here).
• In other Maine food News: Salmon Falls Winery - Maine's newest winery - opened its doors this month
• The Press Herald takes a look at some chicken recipes while making these great suggestions: go local, and hormone free.
• Down East suggests that Summertime = Berry Time.
• How about some summer specific food safety tips from Bangor Daily News?
• Bonnie of Going Home to Roost writes about eating seasonal vegetables.
• Finally: Don't forget that our tequila event is coming right up, and you should RSVP for it here. In the meantime, catch up on our guide to useful tequila related Internet links.