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Explore the Salish Sea through the eyes of a chef

Experience the bounty of Olympic Coast Cuisine with Chef Diane LaVonne and Puget Sound Express on a 3-day culinary tour of Washington’s Salish Sea.  Spend days onboard the comfortable, spacious Glacier Spirit, and evenings at the historic Ravenscroft Inn (October 19-21, 2018) in Port Townsend, Washington’s Victorian Seaport and Arts Community.

This is the ultimate trip for the foodie who wants to learn about Pacific Northwest Cuisine and tour the inland waterways that make the Pacific Northwest such a compelling destination.

This cruise is limited to 15 participants.

Highlights Include:

  • Gourmet meals for breakfast, lunch, and dinner
  • Cooking classes with Diane LaVonne, of Seattle’s Urban Cooking School “Diane’s Market Kitchen”
  • Cruising tours of Penn Cove Mussels and Dungeness Wildlife Refuge
  • Breath-taking views of the Olympic Peninsula and Cascades
  • Evenings in Port Townsend, dubbed the “Paris of the Pacific Northwest” by Sunset Magazine

Better hold your breath...

"Every 2nd human breath is oxygen produced by phytoplankton. Without phytoplankton, life dies." According to Dr. Boris Worm, marine research ecologist at Dalhousie University and head of the Worm Lab study of marine biodiversity: The planet has lost 40 percent of plankton production over the past 50 years, primarily as a consequence of climate change/global warming.
For a real time example of changing ocean chemistry, professional hatcheries of shellfish in America have already experienced too much ocean acidification. Ocean water intakes for inland shellfish hatcheries killed off shellfish larvae because of excessive acidity. Taylor Shellfish Farms (100 years of farming some of the World’s Best Oysters) Bill Dewey claims: “The rate of change that we’re seeing in the ocean and the changes it’s going to create in our food chain, it’s going to be dramatic and it’s going to be in our lifetime. The things that we’re used to eating may not be available any more, and we’ll need to transition to eating jellyfish or something like that.” (Source: Racing Extinction)

Bon appétit, tonight’s menu: Boiled Jellyfish.

“No one knows exactly how marine life around the world will fare as the seas continue to sour, but fear is spreading. ‘People who are aware are panicked,’ said Dewey, who recently traveled to New York to speak at the United Nation’s first Ocean Conference. ‘The level of awareness is increasing rapidly and the story is getting out there.” (Source: Lisa Stiffler, Investigate West, Climate Change Turns Puget Sound Acidic and Region’s Signature Oysters Struggle to Survive, July 10, 2017). Breath deeply and read the rest of the story.  https://www.thenews.com.pk/print/222413-A-creeping-threat