2021 Raincoast Speaker Series
Making up nearly a quarter of all marine species, molluscs are diverse, dynamic and delightful. This year’s winter speaker series will take you on a deep dive into their remarkable world. From their economic value as food and jewelry as far back as we can look, to their use in large-scale efforts to renew and recreate healthy ecosystems now and into the future, mollusks play an important role in countless aspects of our day to day lives. Join us to learn more in a remarkable series of talks featuring leading researchers from around the world!
Experts from around the world….. in your own living room.
Jan 26: Nicole Smith, Sea Gardens of the BC Coast
Feb 9: Ian Riddick, Cooking with Shellfish
Feb 23: Mei Lin Neo, Giant Clams
March 9: JP Hastey, Shellfish Aquaculture
March 23: Melanie Bishop, Oyster Reef
Tuesday, February 9th, 6:30 pm
There are few more universal and enduring culinary traditions than our obsession with shellfish. Clams, mussels and oysters have been on the menu since our earliest days as humans. Easily accessible, highly nutritious, abundant and renewable…what’s not to like? While the costs associated with bringing live shellfish to market quickly and safely typically elevate these humble ingredients into a ‘gourmet’ price bracket, some lucky folks need little more than a pair of gumboots, a fishing license and some basic background knowledge to turn a low-tide stroll in the afternoon into a sumptuous feast for dinner. This talk will give even the total neophyte the information to safely, sustainably, respectfully and responsibly harvest, prepare and enjoy some of the finest seafood our coast has to offer.
Join Chef Ian Riddick for a virtual trip behind the counter at Heartwood Kitchen as he shares his tips on cleaning, steaming, shucking and cooking shellfish, and even a recipe or two!
Chef Ian Riddick fell in love with the West Coast of Vancouver Island the first time he visited, paradise for a self-proclaimed “wild food enthusiast”. After spending time in some of Canada’s top kitchens he completed his apprenticeship at the world-renowned King Edward Hotel in Toronto and then moved west to work in resort hotels in Whistler, Sun Peaks and the Rocky Mountains. His next move was to Ucluelet and a solid 6-year tenure at Long Beach Lodge in Tofino as their executive chef. In 2018 he purchased the historic Matterson house and created Heartwood kitchen his culinary workshop. The restaurant is in operation open year-round and adds garden dinning and catering in the summer. In early 2021 Ian and the team at Heartwood will be relaunching Shipwreck pizza and reintroducing dine in service to the Ucluelet lodge building on Main street.
Below are Chef Ian Riddick’s Recipes made for this event:
Tuesday, March 9th, 6:30 pm
Curious about Shellfish Aquaculture?
Wonder how oysters are commercially produced?
Want to learn more?
Join us for an open discussion of the opportunities, challenges and potentials within the shellfish aquaculture industry on the west coast including a behind the scene tour of a commercial shellfish hatchery. You will see first hand how Nova Harvest Ltd. produces seed for the BC shellfish industry.
The shellfish aquaculture industry is where J.P. and the Nova Harvest team want to make a lasting positive impact, helping to push the sector to its true potential, and make this sustainable food a regular on more dinner tables.
J.P. is easy-going and approachable with broad experience and perspective, and is happy to chat about anything shellfish. In 2011 J.P. Hastey founded Nova Harvest, a company that applies innovative, science-based solutions to support the development of a sustainable shellfish industry. Nova Harvest’s hatchery, located in Bamfield BC, is a top supplier of high-quality oyster, geoduck and manila clam seed. With a BA in Biology, a Master’s degree in Animal Science, and named one of Hatchery International’s Top 10 under 40, Hastey says he has been able to apply every aspect of his education to develop and sustain his hatchery enterprise. Spending the first 10 years focusing on improving hatchery production, JP is now focused on and working towards developing west coast shellfish farming operations and completing the production cycle from egg, to ocean, to plate.
Angela Fortune is the Hatchery Manager at Nova Harvest and she is passionate about growing and eating shellfish, not just because they are a delicious ocean treat, but because they are the most sustainable protein on the planet and farming them has a positive impact on the environment. Prior to joining the Nova Harvest team in Bamfield, Angela completed her Masters of Science at DFO and UVIC where she studied integrated multi-trophic aquaculture. Conducting experiments at Effingham Oysters in Barkley sound is where she first discovered just how incredible shellfish farms are for ocean biodiversity and she has been hooked since.
We have hosted a huge variety of quality presentations over the years!