On February 6 2017, Thomas Harttung and MAD hosted an evening that brought the Copenhagen cooking community to the ocean. In an era of rapid climate change and shifting ocean ecosystems, and given the restaurant industry’s need for consistency, how can chefs work with scientists, fishermen, and ocean farmers to source adaptably? Can cooking, farming and doing business restore our oceans?
3D ocean farmer Bren Smith kicked off the evening with a talk on his groundbreaking work. Bren’s farming model uses the entire water column to grow oysters, scallops, clams and kelp, and is designed to restore ocean ecosystems, mitigate climate change, and create blue-green jobs for fishermen. Moderated by Lisa Abend, Bren’s talk was followed by a discussion featuring Esben Holmboe Bang, Dorte Krause-Jensen and Roddie Sloan, and offering different perspectives on how cooking, farming, and doing business can restore our oceans.
The ocean farmer: Bren Smith, owner of Connecticut’s Thimble Island Oyster Farm and Executive Director of nonprofit GreenWave, pioneers the development of 3D ocean farming.
The chef: Esben Holmboe Bang, chef at Maaemo, explores the rich culinary potential of Norway’s landscape and seascape.
The scientist: Dorte Krause-Jensen, bioscientist at Aarhus University, is at the cutting edge of research into the role that kelp and coastal plants play in removing carbon dioxide from the atmosphere.
The diver: Roddie Sloan, Scottish diver in northern Norway, supplies noma and Maaemo and promotes seafood sustainability.
Moderated by Lisa Abend, journalist and author of The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s El Bulli.
where: noma, 1st floor, Strandgade 93, 1401 København K
when: 6 February 2017, 19.00 – 21.30
food: fishy treats by Fiskebaren and the noma fermentation lab
drinks: organic beer from Kolster Øl, brewed in Humlebæk, a stone’s throw from the coast