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  • Sustainable Seafood the Cat’s Meow

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    We couldn’t let National Sustainable Seafood Month go by without noting that you can make a difference when you shop for your feline friend’s seafood too.

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  • 5 Reasons Why I’m Excited to Attend Chicago’s Table

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    As a self-described foodie and seafood lover, events like Chicago’s Table are what keep me going as the weather turns cold and gray. It’s hard to beat the buzz of fellow food aficionados grazing on small plates of the latest culinary creations and discovering new flavor combinations together. 

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  • Kendall College Mahi Mahi Lettuce Wrap Recipe

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    Looking for a delicious and easy sustainable seafood meal? Try out this recipe for mahi mahi lettuce wraps, created by Kendall College culinary students. This recipe will also be featured at the Right Bite cooking demonstration at Shedd on September 6th!

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  • Cooking Up Sustainable Seafood — Part 2

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    Three Kendall culinary students, Roma Patel, Si Wei and Yiming Feng set up in the Oceans Gallery and showed aquarium guests how to cook up a tasty Alaskan pink salmon filet. 

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  • Ruby Trout with Avocado and Arugula Fettuccine

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    A weekend back home would not be complete without a home-cooked meal and a side of strong Armenian opinions. “This is the best fish I’ve had in years!” my mom exclaimed as she unwrapped orange-fleshed fillets from their white parchment paper on the kitchen counter, my dad nodding quietly in agreement.

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