Meet & Eat with Chefs Andrew Zimmern and Barton Seaver in Ferris Booth Commons
Columbia Dining served up “blue foods” for students at this special event, followed by a Climate School panel discussion on seafood as a delicious solution for people and the planet
“Seafood simply has a fin up in the sustainability game.”
Andrew Zimmern and Barton Seaver are chefs, authors, educators, and advocates – from restaurants to television and now to Columbia’s campus – the pair are sharing how seafood can be a catalyst for change. Columbia Dining proudly welcomed them to campus on November 7 for a two-part special event in celebration of The Blue Food Cookbook: Delicious Recipes for a Sustainable Future.
To start, Chefs Zimmern and Seaver visited Ferris Booth Commons, where the Columbia Dining team treated students to two recipes from the book: Mussels Fra Diavolo and Catfish Panzanella Salad. Students were delighted when the Chefs jumped behind the line to help cook up and dish out the special plates. Lucky attendees got copies of signed books, Columbia Dining hats, and a chance to engage with the chefs on topics of food, sustainability, and adventure.
Image Carousel with 8 slides
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Slide 1: Chef Zimmern watches as staff prepare Mussels Fra Diavolo
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Slide 2: Chef Seaver helps prepare the Catfish Panzanella Salad
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Slide 3: Student show off the Blue Food Cookbook
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Slide 4: Catfish Panzanella Salad
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Slide 5: Chef Zimmern greets a student
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Slide 6: Mussles Fra Diavolo
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Slide 7: The visiting chefs talk with students
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Slide 8: Discussion with Dean Sandra Goldmark, Columbia Climate School
"Remember the three S’s of public health: don’t smoke, wear your seatbelt, and eat seafood."
Next, Zimmern and Seaver headed to a Climate School panel facilitated by Dean Sandra Goldmark to explore how blue foods can transform health, sustainability, and global economies. The participants discussed seafood consumption and improvement on mortality rates and cognitive health, impact versus meat on emissions, land, and water use, and the potential to be a driver for local economies and political security.
“Deliciousness is the Trojan fish.”
Among the many positive outcomes to say yes to seafood, Zimmern and Barton say it simply is good to eat. It can be easy, just start with two seafood meals a week—and join their movement for healthier people and a healthier planet.
Photos by Eileen Barroso for Columbia Dining