Bookstore Event: Bren Smith in conversation with Brian Lewis

Thursday, July 11, 2019
7:00 PM (ET)
Wesleyan RJ Julia Bookstore
Event Type
Bookstore Event

Part memoir, part manifesto, 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. 

Through tales that span from his childhood in Newfoundland to his early 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 American 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 food. He explains 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 humor 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. 
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 TimesNational GeographicThe Atlantic, and elsewhere; 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 non-profit GreenWave, which trains new ocean farmers. 
Brian Lewis is one of Connecticut’s most celebrated chefs, lauded for his commitment to quality and seasonally driven American cuisine featured at his restaurant, The Cottage in Westport, as well as his love for Japanese cuisine at his newest venture, OKO. As the Executive Chef at Richard Gere’s, The Bedford Post Inn, he acquired national acclaim including Esquire’s “Best New Restaurant” list in 2009 and an “Excellent” review in the New York Times. He launched his first solo venture in March 2012 with Elm, where he was once again featured on Esquire’s “Best New Restaurant” list.  Lewis has also had the honor of being invited to cook three dinners at the historic James Beard House in New York City, most recently in January 2017 on behalf of The Cottage. He was honored in 2018 as a semi-finalist for the James Beard Awards’ Best Chef: Northeast.  

Bren Smith
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