New Orleans' relationship with seafood runs deep, but are we truly exploring the Gulf's bounty? Join us this week on FUELED as Chef Dana Honn of Café Carmo (and soon, Porgy’s Seafood Market) shares a vision for a more diverse and sustainable seafood menu in the Big Easy. Learn more about the mission behind Porgy's, set to bridge the disconnect between fishers and diners, and discover lesser-known Gulf gems that are tantalizing the palettes of locals. With a wave of change rippling through NOLA’s seafood scene, learn how chefs like Dana are shaping a future where every catch countsLINKS

• NOLA.com article: Porgy’s Seafood Market, Porgy’s, coming to mid-city from local chefs | https://bit.ly/3E24eAG
• More on porgy as sustainable, cheap, and delicious, from the New York Times | https://nyti.ms/3E1D78J
• Cafe Carmo | www.cafecarmo.com
• Learn more about local fishers | Lance Nacio’s www.annamarieshrimp.com - and follow Kindra Arneson on Twitter, @kindra_arnesen

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