Overview

'I used to be a commercial fisherman, chasing your dinner on the high seas for a living, but now I farm twenty acres of saltwater, growing a mix of sea greens and shellfish.' In Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed. Part memoir, part manifesto, through tales that span from his childhood in Newfoundland to his years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture and advocates getting ocean vegetables onto our plates. There are thousands of edible varieties in the sea! Here he shows how we can transform our food system while enjoying delicious, nutritious, locally grown produce, and how restorative ocean farming has the potential to create millions of new jobs and protect our planet in the face of climate change, rising populations, and finite food resources. Also included are recipes from acclaimed chefs Brooks Headley and David Santos. Written with the humour and swagger of a fisherman telling a late-night tale, this is a monumental work of deeply personal food policy that will profoundly change the way we think about what we eat.

Full Product Details

Author:   Bren Smith
Publisher:   Murdoch Books
Imprint:   Murdoch Books
Weight:   0.402kg
ISBN:  

9781760525255

ISBN 10:   1760525251
Pages:   320
Publication Date:   05 August 2019
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

"Introduction About This Book What Is Restorative Ocean Farming? Fork in the Road PART ONE Chapter 1: Thank God We're Surrounded by Water Chapter 2: Saltwater Cowboys Chapter 3: Alaska Bound Chapter 4: Two Hearts, Two Minds Chapter 5: No Fish, Our Lives Chapter 6: Everyone's on the Hook Starting an Underwater Garden PART TWO 000 Chapter 7: From Fisherman to Farmer Chapter 8: Sea of Sunken Dreams The Blue Revolution Even the Worst Is Better Ask the Ocean What to Grow Chapter 9: Landlocked and Drowning Off the Grid Chapter 10: Ocean Rescue Living in the Half-Shell Growing a Blue Thumb Building Your Ocean Farm PART THREE Chapter 11: Up from the Depths The Rebirth of the Ocean Farm Dr. Seaweed Climate Farming Chapter 12: Look Back to Swim Forward Growing Sea Greens Seeding Season PART FOUR Chapter 13: Falling For a Foodie Chapter 14: Center of the Plate A Lost Culinary History Learning to Like Kelp Falling in Love with Sea Greens Chapter 15: Sea Greens for the Masses Kelp Is the New Kale Soy of the Sea-Just Not Evil Beyond Food Farming the Urban Sea Keeping Your Farm Afloat PART FIVE Chapter 16: The Green Wave Going Viral Passing the Baton Who Farms Matters Chapter 17: Swimming With Sharks Surfing the ""New Economy"" Blood in the Water Chapter 18: Newfoundland, Take Me Home Seaweed on the Rocks Harvest Time PART SIX Chapter 19: A Shared Vision The Politics of Yes Principles of Regenerative Ocean Agriculture Chapter 20: Fade to Blue Hail and Farewell Ocean Green Profiles Recipes Acknowledgments Index"

Reviews

"MATTHEW EVANS: 'Eat Like a Fish is a rollicking, brutally honest tale of a broken fisherman and his quest to save himself and the world. The gritty message for foodies and those interested in the health of our oceans is astounding in its simplicity; Love and fear the ocean, and don't take too much from her. Bren Smith's life story, as a trawler-hardened pillager of the ocean, small-time drug dealer, grifter and school dropout turned seaweed farmer is laced with tales of hope; that by using shellfish and sea vegetables we can feed the world and heal the oceans at the same time. Read this, and you'll never look at the bounty of the seas, or the buccaneers that work those seas for us, the same again.' KIRSTEN BRADLEY, Milkwood: 'The future of regenerative agriculture must include regenerative ocean farming. The important work that Bren Smith and his fellow ocean farmers are innovating is essential to the future health of not just our communities and our oceans, but to our planet as a whole. An enjoyably riveting, essential read.' RENE REDZEPI, head chef and co-owner of restaurant Noma: 'Seaweed is the food of the future; it's a powerhouse of nutrition and holds a world of untapped flavor and deliciousness. Bren's underwater kelp farms can feed us for years to come and the more we eat, the more we also give back to the ocean. This book leads the way.' MARK BITTMAN, author of How to Cook Everything: 'Bren Smith's book on seaweed farming is something I've been looking forward to for years.' YVON CHOUINARD, founder, Patagonia: 'Bren Smith is a hero of ours - not just for his ingenious vertical farming of kelp and shellfish in the Thimble Islands, but for facing squarely the root causes of one crisis with many symptoms: climate change, desertification, obesity, and hunger. This book shows us new ways to grow food and make a living that can both heal the planet and make life more satisfying.' BOOKPAGE REVIEW: 'Smith is an articulate, very human ambassador for sustainable, ethical and environmentally beneficial mariculture, weaving his plea for changing the way we eat with solid proof of why it's so necessary. He includes a global history here as well, spanning coastal cultures from China and Japan to Scotland and Atlantic Canada, all rich with best practices and viable traditions...If this new age of ""climate cuisine"" needs an introduction, Eat Like a Fish is surely it.'"

MATTHEW EVANS: 'Eat Like a Fish is a rollicking, brutally honest tale of a broken fisherman and his quest to save himself and the world. The gritty message for foodies and those interested in the health of our oceans is astounding in its simplicity; Love and fear the ocean, and don't take too much from her. Bren Smith's life story, as a trawler-hardened pillager of the ocean, small-time drug dealer, grifter and school dropout turned seaweed farmer is laced with tales of hope; that by using shellfish and sea vegetables we can feed the world and heal the oceans at the same time. Read this, and you'll never look at the bounty of the seas, or the buccaneers that work those seas for us, the same again.' KIRSTEN BRADLEY, Milkwood: 'The future of regenerative agriculture must include regenerative ocean farming. The important work that Bren Smith and his fellow ocean farmers are innovating is essential to the future health of not just our communities and our oceans, but to our planet as a whole. An enjoyably riveting, essential read.' RENE REDZEPI, head chef and co-owner of restaurant Noma: 'Seaweed is the food of the future; it's a powerhouse of nutrition and holds a world of untapped flavor and deliciousness. Bren's underwater kelp farms can feed us for years to come and the more we eat, the more we also give back to the ocean. This book leads the way.' MARK BITTMAN, author of How to Cook Everything: 'Bren Smith's book on seaweed farming is something I've been looking forward to for years.' YVON CHOUINARD, founder, Patagonia: 'Bren Smith is a hero of ours - not just for his ingenious vertical farming of kelp and shellfish in the Thimble Islands, but for facing squarely the root causes of one crisis with many symptoms: climate change, desertification, obesity, and hunger. This book shows us new ways to grow food and make a living that can both heal the planet and make life more satisfying.' BOOKPAGE REVIEW: 'Smith is an articulate, very human ambassador for sustainable, ethical and environmentally beneficial mariculture, weaving his plea for changing the way we eat with solid proof of why it's so necessary. He includes a global history here as well, spanning coastal cultures from China and Japan to Scotland and Atlantic Canada, all rich with best practices and viable traditions...If this new age of climate cuisine needs an introduction, Eat Like a Fish is surely it.'

Author Information

Bren Smith is a former commercial fisherman turned ocean farmer who pioneered the development of restorative 3D ocean farming. Born and raised in Newfoundland, he left high school at the age of 14 to work on fishing boats from the Grand Banks to the Bering Sea. His writing has appeared in The New York Times, National Geographic and The Atlantic. His ocean farm won the Buckminster Fuller Challenge for ecological design and, in 2017, was named one of Time magazine's Best Inventions. He is the owner of Thimble Island Ocean Farm and executive director of the nonprofit Green Wave, which trains new ocean farmers.

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