By fusing together the ecological knowledge of marine scientists and commercial fishermen, with the culinary creativity of the regions most innovative chefs, we work to support our marine ecosystems and promote the wild seafood they produce.




Science is the backbone for our work. We partner with and learn from scientists to promote healthy ecosystems and balanced food webs.  



Fishermen work hard to catch our local seafood and have an intimate relationship with our marine ecosystems. We partner with fishermen to share their vast knowledge and experience. 



Chefs play an important role in our food systems by setting trends and educating consumers. We partner with chefs to make local seafood approachable and to expand the palate of consumers. 

Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries

You’ve heard that variety is the spice of life, but did you know that eating a wide assortment of seafood can actually help sustain ocean ecosystems?

Simmering the Sea is an underwater culinary adventure where you will meet (and learn how to prepare) forty underappreciated fish and shellfish that populate the Northwest Atlantic Ocean. Sample species as varied as the coastal slipper limpet to the deep-water Acadian redfish, while learning how each one contributes to a flourishing ecosystem in the sea. Produced through a partnership between the University of Rhode Island, the nonprofit Eating with the Ecosystem, and Johnson & Wales University College of Culinary Arts, this is a beautiful, one-of-a-kind cookbook that can serve as your manual for a more intimate and balanced relationship with the marine ecosystems off New England’s shores.