Eating at a Meeting 279: From Marsh to Plate: รna Shellem's Philosophy on Fresh, Local Harvests
๐ Step into a coastal adventure as I chat with รna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. ๐โจ From razor clams and oysters to her philosophy on sustainability and mental health, รnaโs approach to shellfish harvesting feels as refreshing as a sea breeze.
On Eating at a Meeting, รna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. ๐ฑ๐
๐ฝ๏ธ Join us for a conversation that uncovers how รnaโs deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. ๐๐
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