Record #:

40415

Author(s):

Weigl, Andrea

Abstract:

A day in the life account reveals how native commercial fishermen help to incrementally increase the amount of local seafood sold in restaurants across North Carolina and keep the "sea to table" food trend viable.

Source:

Our State (NoCar F 251 S77), Vol. 87 Issue 1, June 2019, p108-112, 114-115 Periodical Website

Subject(s):

Fishing villages; Fishing communities ; Seafood industry--supply chain--Coastal North Carolina ; Seafood supply chain--North Carolina, Eastern--local fishermen; Basnight, Marc, 1947-; Basnight's Lone Cedar Cafe (Nags Head); Eat local trend--North Carolina--seafood

Record #:

39970

Author(s):

Constantini, Danielle

Abstract:

Like "farm to table," "sea to table" encourages restaurants and their distributors to obtain food from local producers and harvesters. Slowing this trend's momentum are impediments such as harvest regulations and an underdeveloped supply chain. The author's evidence that overcoming such barriers is worthwhile includes national market research. It asserts that people, when offered the option, would rather have locally grown or harvested foods.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. Issue , Spring 2019, p6-11 Periodical Website

Subject(s):

Seafood--distributors--sea to table; Seafood--restaurants--sea to table ; Commercial fishing--government regulations ; Seafood, Imported; Fish farmers; Seafood industry--supply chain--Coastal North Carolina ; Fishing communities ; Chefs--North Carolina--Vivian Howard; Restaurants--Raleigh