DURHAM, N.H. — April 6, 2014 — Skate wing tacos, ceviche and locally grown kelp will be on the menu as the University of New Hampshire experiments with bringing more local seafood to its dining halls.
The university is hosting a Sustainable Seafood Dinner on April 16 to highlight locally caught seafood and New England’s fishing community. The dinner is part of a six-week pilot program to increase the amount of local seafood served at the university, which been working with Red’s Best, a Boston-based seafood processor.
The goal is to not only provider fishermen with a reliable market but also give students access to and education about local seafood.
Read the full story by the Associated Press at The Boston Globe