Jessie founded The Sustainable Seafood Blog Project in 2013 to bring food bloggers, businesses, and nonprofits together in a meaningful conversation about sustainable seafood. She serves as Executive Director of the SSBP while also blogging at Life As A Strawberry, where she focuses on whole, from-scratch cooking. Her work has been featured on HuffPost Taste, The Kitchn, NoshOnIt, Redbook.com, and more. A trained researcher with a Master’s of Public Administration from Cornell University, she has spoken about sustainable food systems and hunger issues at Knox College, BlogHer Food, and the Harvard Just Food Forum. Her academic work focuses on food security, sustainable food systems, and accessibility.
If you’re a food blogger, you’ve more than likely heard about the colorful food blog, Pinch of Yum. Behind the scenes is a successful business model that has turned this blog from $20 a month hobby to a 6-figure annual salary small business. Lindsay produced an e-book called Tasty Food Photography and Bjork focuses on the business side of the blog. The couple writes a monthly Pinch of Yum Blog Traffic Income Report and produced Food Blogger Pro, an online membership community to let people in on the secrets behind creating a successful food blog. We’re thrilled to welcome them as #SSBC15 keynote speakers!
Michael-Ann Rowe is an Emmy® Award Winning food & travel journalist and TV personality on a mission to meet the farmers, fishermen and global personalities that help us define and distinguish culture on our plates. She is the writer, producer and narrator of her first three-part PBS documentary series, Off the Beaten Palate. Michael-Ann’s newest project, Put Your Best Fish Forward, debuts this June and shares her passion and love for sustainable seafood. As your personal ‘Fishionista’, Michael-Ann will show viewers how to buy, cook and enjoy, sustainable seafood. She is member of Foreign Press Association, SAG/AFTRA, Lobster Council of Canada and the National Academy of Television Arts and Science.
Graham Blackall is a 20-year-old food blogger, photographer, and stylist. Born and raised in New Orleans, Graham works with a multitude of food and beverage clients around the city, in addition to curating his own recipes on his baking blog, Glazed and Confused.
Julie Qiu is an internationally recognized oyster sommelier and storyteller for In A Half Shell based in New York City. Her passion for oyster and bivalve appreciation has inspired her to create unique tasting and educational experiences such as the New York Oyster Crawl, Oyster Omakase Pop Up Tasting Club, and co-author products such as the New York Oyster Map, and 33 Oysters on the Half Shell Tasting Notebook. Julie also teaches an online class about Oyster Mastery through Skillshare, and offers brand consulting and creative services to oyster producers and retailers. In a Half Shell has been recognized as one of Fathom Away’s “Top 24 Travel Blogs of 2015” and SAVEUR’s “Sites We Love.”
Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota, where her husband is a fifth-generation farmer. She spends her days baking, writing, photographing, and navigating the new-to-her upper Midwestern cuisine, like vegetable-less salads and tater tot hotdish. She documents her adventures in her blog, my name is yeh, which was Yahoo‘s Food Blog of the Year for 2014, winner of the Better Homes and Gardens Best Everyday Eats Blog award, and a finalist in the 2014 and 2015 Saveur Best Food Blog Awards.
Molly’s work has appeared in Food & Wine, Saveur, Condé Nast Traveler, Food52, Kinfolk, and Modern Farmer, and last year she was featured by the New York Times alongside Sam Sifton in a video about the Norwegian flatbread Lefse. Outside of the kitchen, Molly is a Juilliard-trained percussionist and has performed with orchestras around the world, in off-Broadway theater, and as the glockenspielest for the pop-band San Fermin.
John Fallon is the Assistant Director of Outreach and Engagement for Audubon Nature Institute’s sustainable seafood program, Gulf United for Lasting Fisheries (G.U.L.F.). John has been an employee of Audubon for the past six years, first working in the Aquarium’s Husbandry Department where he cultivated his knowledge of local aquatic species and gained an appreciation for the ecosystem of the Gulf of Mexico. His passion for conservation led him to become a founding member of the Aquarium Conservation Committee, the group that spearheaded the development of the Audubon G.U.L.F. program. In August 2012, John became the Coordinator for Audubon G.U.L.F., and this past year rose to the level of Assistant Director, focusing on spreading the message of Gulf seafood sustainability through engaging community partners, chefs and restaurants, and consumers throughout the Gulf Coast and beyond.
Sal Sunseri is co-owner of the oldest continually operating processor and distributor of oysters in America. From delivering P & J brand oysters from New Orleans to Lafayette, La. before college classes, to opening up a P & J Distribution in San Diego, Ca., and now back on North Rampart and Toulouse Streets in the French Quarter, Sal has always been passionate about Louisiana oysters. His concern for a quality, sustainable resource and a surviving Louisiana Coastline has been a priority in his life. Sal and his family have always celebrated the farmers, chef’s and restaurateurs that have contributed to the success of the La. Oyster.
Tenney Flynn, Executive Chef and Co-Owner of New Orleans restaurant GW Fins, is known for his stringent seafood approval process for GW Fins and was dubbed “the fishmonger czar of the Gulf Region” by the Wall Street Journal. He has become one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood available in the Gulf. Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions. Often asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers, Chef Flynn hosts weekly cooking segments on the syndicated fishing show, “The Big Fish” and has twice been named New Orleans Magazine’s Chef of Year.
Anna Marie Seafood owner and shrimper Lance Nacio grew up in Lafourche Parish, about an hour outside New Orleans. His family, like others on the bayou, made a living from the land. They shrimped, trapped, and grew much of what they ate in their own backyard and are still artisan fishermen, shrimpers and hunters. The equipment he uses on his vessel, which freezes seafood almost instantly, had long been used in the big commercial fisheries in Alaska and Canada, but had never been used in the shrimp industry in Louisiana until he made the investment and worked closely with an innovative freezer technology company. Mr. Nacio is constantly finding new and innovative methods by which to catch, land, and process his brand of shrimp and other seafood, most of which is sold directly to restaurants, specialty retail shops, farmer’s markets, and online through his own branded website, annamarieseafood.net and several other sustainable seafood online markets.
Jennifer Sanchez, Executive Chef and Director of Food & Beverage – Chef Sanchez brings over a decade of experience in restaurant and hospitality management to her position at Liberty’s Kitchen where she oversees all food production and retail operations. Training and mentoring New Orleans’ youth at Liberty’s Kitchen has reignited her passion for the industry. Prior to graduating from the Culinary Institute of America, Chef Sanchez worked in agriculture research and conservation biology. She holds a Culinary Arts degree from the Culinary Institute of America and a bachelor’s degree in Wildlife Biology from the University of Missouri.
Dana Honn is head chef and co-owner at Carmo, an award-winning New Orleans-based tropical restaurant and bar which is recognized and certified for its sustainable practices by multiple national and international organizations, including the Green Restaurant Association, LifeCity and Monterrey Bay Aquarium’s Seafood Watch (who he also blogs for). In addition to his roles at Carmo, Honn is the co-chair of Slow Food New Orleans and the founder of the Tropical Foodways Institute. At Carmo, Honn hosts “bycatch happy hours,” film screenings, and seminars. One of his most recent projects involves promoting the technique of “iki jime,” the Japanese technique of humane fish killing, which results in better quality, product longevity and taste, creating the potential for less waste and new/expanded markets for struggling local fishermen.