From Sea to Table: Sustainable Seafood with Togue Brawn

Join us for an enlightening program on land and sea sustainability, immediately following the All-Club Book Read! Discover how our food choices, especially from the sea, impact the environment, local communities, and the future of our oceans. Sustainability expert Togue Brawn will share real-world insights from over 30 years in Maine's commercial fishing and seafood industries, offering practical ways we can all support healthier oceans and better seafood.

Togue has worked with or within Maine's commercial fishing and seafood industries for over 30 years. Her experiences include working on her father's lobster boat, selling commercial fishing equipment, conducting research on shrimp and groundfish boats, advocating for fishermen at the state and federal level, managing fisheries and much more. From 2007-2011, while working for the Maine Department of Marine Resources, she helped implement changes that led to a recovery of Maine's scallop fishery. In the process, she came to realize that Maine's dayboat fishermen fish so differently from the much larger offshore fishery, they're essentially producing a different product. So in 2011 she left state government to found Downeast Dayboat, where she's on a mission to show Americans what scallops are supposed to taste like. In addition to running Downeast Dayboat, Togue serves as the chair of Maine's Marine Resources Advisory Council, the co-chair of the Maine Seafood Promotion Council and the Maine Seafood Economic Accelerator, and is a member of the Maine Fishermen's Forum and the New England Fishery Management Council.

In this presentation, Togue will explain why dayboat scallops are so different, why where your scallops come from matters, why it's so hard to find top-quality scallops (and other seafood) in this country, and how you can get better at finding and enjoying great seafood.

Host or Publisher Woman's Club of Wisconsin