Chefs Serve Up Warning With Salmon

This week several Seattle chefs will serve up a message with their tomato- and lemon salmon dishes: “You’re eating an increasingly scarce resource.” As Mary Pemberton of the Associated Press writes, restaurants — with the help of TU’s WhyWild program — will display recipe cards and table displays drawing attention to the plight of Bristol Bay’s sockeye salmon population, which is threatened by the development of the Pebble Mine.

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