Job Seafood Success!

Our first ever Seafood Harvest of the Month was a big success thanks to all the great work done by our participating Harvest of the Month schools and institutions. There were seafood culinary workshops and seafood celebrations which resulted in new recipes learned and more seafood purchased locally and enjoyed in cafeterias around the state. 

Both Milton Public Schools & Up Island Regional School District hosted seafood assemblies and celebrations to get their students excited about seafood and to introduce them to some of the local fish & shellfish in the area. The Vineyard Gazette covered Head Chef Jenny Devivo’s

Seafood Celebration at West Tisbury School, where, “[t]hroughout the day the students learned about sustainable fishing and how the latest lunch initiative supports local fishermen… [t]hen they enjoyed meals that included fresh pollock, mussels and lobster.” (Read more.) Jackie Morgan, Food Service Director at Milton Public Schools invited Jared Auerbach of Red’s Best to give a presentation about sustainable fishing, followed by a lunch of fresh haddock. (Read more.)

Four Sea to School Culinary Workshops took place in Salem, Wareham, Northampton, and Framingham. These  workshops were hosted by Deb Jeffers of Salem Public Schools, Jenny Devivo of Up Island Regional School District, Andy Cox of Smith College, Joanne Lennon of Chicopee Public Schools, and the School Nutrition Association of Massachusetts Chapter 4. A big thank you to Cape Ann Fresh Catch and Red’s Best for providing seafood at these workshops, and allowing our hosts to demonstrate menu items such as, Crispy Fish Bites, Fish Chowder, and Fish Tacos.

Schools in Massachusetts are sourcing local seafood through a variety of distributors. To find a supplier for your school, click here. Haven’t yet tried local seafood at your school, check out our Sea to School Guide for tips on incorporating local seafood into your classroom or cafeteria.